Content of Trace Elements in Milk

Every100g of milk contains 87g of water, 2.8%~3.3% of protein, 2.8%~4.0% of milk fat, 3.4%~5.4% of carbohydrates,120mg of calcium and 0.7%~0.75% of substances.

Milk also contains a large number of physiologically active substances, among which lactoferrin, immunoglobulin, bioactive peptides, conjugated linoleic acid, butyric acid, hormones, growth factors and various bioactive peptides are more important.

Bioactive peptides are produced by hydrolysis of milk protein, including sedative peptides, antihypertensive peptides, immunomodulatory peptides and antibacterial peptides. The content of lactoferrin in milk is 20~200ug/mL, which has the functions of regulating iron metabolism, promoting growth and antioxidation, and the peptide fragment formed by protease hydrolysis has certain immunomodulatory effect.

Extended data:

The correct way to drink milk:

1 Don't drink milk on an empty stomach. Some people like to drink milk on an empty stomach. In fact, this is unscientific, because eating on an empty stomach will make the stomach move faster, and the nutrients in milk will be discharged into the large intestine before being digested and absorbed, resulting in a large loss and waste of nutrients.

2. Yogurt is easier to absorb than fresh milk, which can improve the taste.

3. Don't gulp milk. When drinking milk, if you can sip it slowly, protein in milk will fully contact with gastric acid in the body, forming tiny clots, which is beneficial to digestion and absorption.

4. Don't drink iced milk. Because the taste of fat and protein in milk is obviously weakened after freezing, and the nutrients are not easily absorbed, it is suggested to heat it below 75℃. It is also unscientific to boil boxed liquid milk and drink it.

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