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Which is the best milk brand ranking between milk and milk powder?

2023-12-30 source:internet [ typeface:big medium small ]

The nutritional components of whole milk powder

  • heat quantity(kilocalorie)
  • 478
  • fat(gram)
  • 21.2
  • protein(gram)
  • 20.1
  • carbohydrate(gram)
  • 51.7
  • thiamine(mg)
  • 0.11
  • calcium(mg)
  • 676
  • riboflavin(mg)
  • 0.73
  • magnesium(mg)
  • 79
  • niacin(mg)
  • 0.9
  • iron(mg)
  • 1.2
  • vitamin C(mg)
  • 4
  • manganese(mg)
  • 0.09
  • vitamin E(mg)
  • 0.48
  • zinc(mg)
  • 3.14
  • vitamin A(mcg)
  • 141
  • cholesterol(mg)
  • 110
  • copper(mg)
  • 0.09
  • Carotene(mcg)
  • 4.7
  • potassium(mg)
  • 449
  • phosphorus(mg)
  • 469
  • retinol equivalent(mcg)
  • 2.3
  • sodium(mg)
  • 260.1
  • selenium(mcg)
  • 11.8

Milk contains a variety of trace elements that are beneficial to human health. Health experts believe that drinking milk every day is very helpful in improving physical health. Especially for those with poor immunity, drinking milk can improve their health. The body's immunity is very helpful in promoting various aspects of the body's abilities. Therefore, drinking milk in daily life has become a new choice for health care.

Milk powder is actually a type of milk. Milk powder is made from milk extract. The biggest difference between milk powder and milk is that milk powder must be brewed before drinking. So which one is better, milk or milk powder?

Milk, one of the oldest natural drinks, is squeezed from female cows as the name suggests. Milk powder is a powder made by removing the water from milk. It is suitable for storage. China is the first country to invent milk powder. This is also the earliest written record of the use of milk powder by humans in the world! So which one is better, milk or milk powder? Which one is more nutritious? Below, the editor of Kangwang will introduce to you milk and milk powder. Which milk powder is better?

Nutritional introduction to milk and milk powder

Nutritional analysis of milk

The nutrients contained in every 100 grams of milk are as follows:

Calories (54.00 kcal), protein (3.00 g), fat (3.20 g), carbohydrates (3.40 g), vitamin A (24.00 μg), thiamine (0.03 mg), riboflavin (0.14 mg), nicotine Acid (0.10 mg), Vitamin C (1.00 mg), Vitamin E (0.21 mg), Calcium (104.00 mg), Phosphorus (73.00 mg), Sodium (37.20 mg), Magnesium (11.00 mg), Iron (0.30 mg), Zinc (0.42 mg), selenium (1.94 μg), copper (0.02 mg), manganese (0.03 mg), potassium (109.00 mg), cholesterol (15.00 mg).

The nutritional value of milk is very high, and the minerals in milk are also very rich. In addition to the well-known calcium, it also contains a lot of phosphorus, iron, zinc, copper, manganese, and molybdenum. The most rare thing is that milk is the best source of calcium for the human body, and the ratio of calcium to phosphorus is very appropriate, which is conducive to the absorption of calcium. The types are complex, with at least more than 100 kinds. The main ingredients include water, fat, phospholipids, protein, lactose, inorganic salts, etc.

The main chemical components of general milk are as follows:

Moisture: 87.5%

Fat: 3.5--4.2%

Protein: 2.8--3.4%

Lactose: 4.6-4.8%

Inorganic salt: about 0.7%

There are 20 kinds of amino acids that make up human proteins, 8 of which cannot be synthesized by the human body itself (9 kinds for infants, and more histidine than for adults). These amino acids are called essential amino acids. If the protein we eat contains all the essential amino acids, it is called a complete protein. The protein in milk is complete protein.

Inorganic salts in milk are also called minerals. Milk contains cations such as Ca2+, Mg2+, K+, Fe3+ and anions such as PO43-, SO42-, Cl-; in addition, there are trace elements I, Cu, Zn, Mn, etc. Calcium in nature exists in a chemical state. Only when it is absorbed passively or by plants to form biologically active calcium can it be better absorbed and utilized by the human body. Milk is rich in active calcium and is one of the best sources of calcium for humans. One liter of fresh milk contains about 1,250 mg of active calcium, ranking first among many foods. It is about 101 times that of rice, 75 times that of lean beef, and 75 times that of lean beef. 110 times that of pork, it is not only high in content, but the lactose in [2] can promote the absorption of calcium by the human intestinal wall, with an absorption rate as high as 98%, thereby regulating calcium metabolism in the body, maintaining serum calcium concentration, and promoting bone calcification. Good absorption is especially critical for calcium supplements. Therefore, the statement "milk can supplement calcium" has its scientific reason.

For middle-aged and elderly people, milk has another great benefit, that is, compared with many animal proteins with high cholesterol, the cholesterol content in milk is lower (milk: 13 mg/100 g; lean meat: 77 mg/100 g). gram). It is worth mentioning that some ingredients in milk can also inhibit the amount of cholesterol produced by the liver, making milk also have the effect of lowering cholesterol.

The chemical composition of milk varies depending on the type, age, feeding method, time of milk collection, living and health conditions, temperature, etc. of the cow. Each 100 g of milk contains about 87 g of water, 3.1 g of protein, 3.5 g of fat, 6 g of carbohydrates, 0.7 g of ash, 120 mg of calcium, 90 mg of phosphorus, 0.1 mg of iron, and thiamine Vitamin A 0.04 mg, riboflavin 0.13 mg, niacin 0.2 mg, ascorbic acid 1 mg, vitamin A140 IU. The protein in milk is mainly phosphorus protein, but also contains albumin and globulin. All three proteins contain all essential amino acids. The fat of milk is mainly palmitic acid,

Glyceryl stearic acid also contains a small amount of lower fatty acids such as butyric acid, caproic acid, caprylic acid, etc. In addition, it also contains a small amount of lecithin, cholesterol, pigments, etc.

Nutritional analysis of milk powder

Effects of 6 major nutrients in milk powder

1. Sn-2 palmitic acid is one of the saturated fatty acids found in large amounts in breast milk, accounting for approximately 25% of the total fat content and providing approximately 10% of the energy supply for infants. The emergence of Sn-2 palmitic acid solves the problem of low absorption rate of fatty acids and calcium unique to infant formula, improves the absorption and utilization of energy, and improves the consistency of feces and the growth and development of bones.

2. Protein: Provides nutrition to the body.

3. Fat: Provides nutrients and energy to the body and provides the rich flavor of milk.

4. Carbohydrates: Milk contains lactose, which is very important for the development of young children. It can promote the growth of beneficial bacteria in the human intestine, inhibit abnormal intestinal fermentation, and is beneficial to intestinal health.

5. Minerals: Minerals, also known as inorganic salts, are indispensable substances for human body composition. They include calcium, iron, phosphorus, zinc, copper, manganese, molybdenum, etc. These substances are commonly known as divalent minerals. Divalent minerals are indispensable nutrients for the human body, and this nutritional element cannot be produced directly in the human body and can only be obtained through food and water. Moreover, trace elements such as calcium and zinc among divalent minerals are critical nutrients for the growth of infants and young children. Science has shown that caseinic acid peptide (CPP) can effectively promote the absorption of calcium, iron and zinc from divalent minerals. In 2012, Newbez's newly upgraded formula added this substance for the first time, making an outstanding contribution to the balanced absorption of nutrients for infants and young children.

6. Vitamins: Milk contains all known vitamins. Its functions: vitamin A promotes normal growth and reproduction to maintain epithelial tissue and vision; vitamin B participates in sugar and energy metabolism in the body; vitamin C resists scurvy; vitamin D can regulate various diseases. Metabolizes the calcification ability of osteoblasts in bone tissue; Vitamin E resists oxidative aging.

In fact, it should be said that both milk and milk powder have their own advantages and disadvantages. For healthy people, whether to drink milk or milk powder actually depends on your physical health and whether you are suitable for drinking milk or milk powder. .