In a 100 gram amount providing 97 HYPERLINK "https://en.wikipedia.org/wiki/Calories" o "Calories" calories, yogurt (plain Greek yogurt from whole milk) is 81% water, 9% HYPERLINK "https://en.wikipedia.org/wiki/Protein" o "Protein" protein, 5% HYPERLINK "https://en.wikipedia.org/wiki/Fat" o "Fat" fat and 4% HYPERLINK "https://en.wikipedia.org/wiki/Carbohydrates" o "Carbohydrates" carbohydrates, including 4% sugars (table). As a proportion of the HYPERLINK "https://en.wikipedia.org/wiki/Daily_Value" o "Daily Value" Daily Value (DV), a serving of yogurt is a rich source of HYPERLINK "https://en.wikipedia.org/wiki/Vitamin_B12" o "Vitamin B12" vitamin B12 (31% DV) and HYPERLINK "https://en.wikipedia.org/wiki/Riboflavin" o "Riboflavin" riboflavin (23% DV), with moderate content of protein, HYPERLINK "https://en.wikipedia.org/wiki/Phosphorus" o "Phosphorus" phosphorus and HYPERLINK "https://en.wikipedia.org/wiki/Selenium" o "Selenium" selenium (14 to 19% DV; table).
Although yogurt is often associated with HYPERLINK "https://en.wikipedia.org/wiki/Probiotic" o "Probiotic" probiotics having positive effects on HYPERLINK "https://en.wikipedia.org/wiki/Immune_system" o "Immune system" immune, HYPERLINK "https://en.wikipedia.org/wiki/Cardiovascular" o "Cardiovascular" cardiovascular or HYPERLINK "https://en.wikipedia.org/wiki/Metabolic_disorder" o "Metabolic disorder" metabolic health, there is insufficient high-quality clinical evidence to conclude that consuming yogurt lowers risk of diseases or improves health.
HYPERLINK "https://en.wikipedia.org/wiki/Lactose_intolerance" o "Lactose intolerance" Lactose-intolerant individuals may tolerate yogurt better than other dairy products due to the conversion of lactose to the sugars HYPERLINK
In a 100 gram amount providing 97 HYPERLINK "https://en.wikipedia.org/wiki/Calories" o "Calories" calories, yogurt (plain Greek yogurt from whole milk) is 81% water, 9% HYPERLINK "https://en.wikipedia.org/wiki/Protein" o "Protein" protein, 5% HYPERLINK "https://en.wikipedia.org/wiki/Fat" o "Fat" fat and 4% HYPERLINK "https://en.wikipedia.org/wiki/Carbohydrates" o "Carbohydrates" carbohydrates, including 4% sugars (table). As a proportion of the HYPERLINK "https://en.wikipedia.org/wiki/Daily_Value" o "Daily Value" Daily Value (DV), a serving of yogurt is a rich source of HYPERLINK "https://en.wikipedia.org/wiki/Vitamin_B12" o "Vitamin B12" vitamin B12 (31% DV) and HYPERLINK "https://en.wikipedia.org/wiki/Riboflavin" o "Riboflavin" riboflavin (23% DV), with moderate content of protein, HYPERLINK "https://en.wikipedia.org/wiki/Phosphorus" o "Phosphorus" phosphorus and HYPERLINK "https://en.wikipedia.org/wiki/Selenium" o "Selenium" selenium (14 to 19% DV; table).Although yogurt is often associated with HYPERLINK "https://en.wikipedia.org/wiki/Probiotic" o "Probiotic" probiotics having positive effects on HYPERLINK "https://en.wikipedia.org/wiki/Immune_system" o "Immune system" immune, HYPERLINK "https://en.wikipedia.org/wiki/Cardiovascular" o "Cardiovascular" cardiovascular or HYPERLINK "https://en.wikipedia.org/wiki/Metabolic_disorder" o "Metabolic disorder" metabolic health, there is insufficient high-quality clinical evidence to conclude that consuming yogurt lowers risk of diseases or improves health. HYPERLINK "https://en.wikipedia.org/wiki/Lactose_intolerance" o "Lactose intolerance" Lactose-intolerant individuals may tolerate yogurt better than other dairy products due to the conversion of lactose to the sugars HYPERLINK
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