Pure milk or yogurt, which has higher nutritional value?

Yogurt is a fermented product of pure milk. Compared with pure milk, the nutritional value of yogurt is slightly higher than that of pure milk. Yogurt and pure milk are rich in calcium and protein. However, in the fermentation process, probiotics are added to yogurt, which is more suitable for lactose intolerance patients. Yogurt has the advantages of improving intestinal flora, promoting digestion and absorption, and benefiting intestinal health. 1. Improve intestinal flora: Yogurt contains active lactic acid bacteria, which helps digestion of gastrointestinal tract, regulates normal intestinal flora, and has a certain inhibitory effect on pathogenic bacteria such as typhoid fever and dysentery; 2. Promote digestion and absorption: part of protein in yogurt is decomposed into various amino acids and peptides, which are more easily digested and absorbed by the human body, while rich calcium lactate is more easily absorbed by the digestive system; 3. It is good for intestinal health: people who are lactose intolerant will drink milk, causing diarrhea and bloating. Lactic acid bacteria in yogurt will decompose some lactose during fermentation, and patients with lactose intolerance can drink yogurt. Therefore, the nutritional utilization rate of yogurt is higher than that of milk, and it is easier to digest and absorb. But you must drink yogurt in moderation, be careful not to heat it, and drink it as soon as possible after opening it.