Vitamins in milk: what and how many useful and nutrients it contains, composition

Milk and dairy products appeared in human nutrition more than 7000 years ago. The diverse content of vitamins, micro- and macroelements in milk determined its nutritional value. The product is an indispensable element of baby food and is successfully used to maintain the he alth of an adult. Keep in mind that the nutritional value of whole and pasteurized milk is different.

Chemical composition and nutritional value of the product

Milk is an important food product for adults and children, which is consumed as an independent drink and used to prepare many dishes, pastries, and confectionery. The nutritional value of cow's milk is determined by its rich chemical composition. 100 g of product contains:

Source of 8 essential amino acids are complete proteins (3.2 g). About 20 amino acids are considered valuable;
fat (3.25 g). For the elderly and people suffering from excess weight, it is recommended to use a low-fat product;
Carbohydrates (5.2g) are represented by milk sugar. Lactose is an active participant in calcium metabolism and also acts as a source of energy. It has a high percentage of digestibility (95-99%).

The energy value of milk is determined by its fat content, ranges from 52-64 kcal/100 g.

What are the he alth benefits of milk?

Thanks to modern research methods, a large complex of vitamins, about 50 useful micro- and macroelements have been found in milk.

Vitamins

Milk contains a wide range of vitamins, but some are limited. The group of vitamins can be divided into two types:

fat soluble (A, D, E, K). Vitamin A contains more summer milk, the substance withstands heating up to 115-120 ° C, but is destroyed by light and oxygen. Vitamin D is not destroyed during processing;
B vitamins and ascorbic acid are found in milk in a water-soluble form. An increase in the content of B2 from 1.5 mg/kg to 6.8 mg/kg (in hard cheese) in fermented milk products is noted. But vitamin PP is more in whole milk than in fermented milk products. It should be noted that vitamins are not destroyed by heat treatment. There is little vitamin C (1.5 mg / kg), and the substance is destroyed during pasteurization. However, when the liquid is fermented, the content of ascorbic acid increases.

The presence and preservation of vitamins is determined by a number of factors: milk processing and storage conditions, seasonality, breed of cows, diet.

Minerals

Calcium, phosphorus, potassium, magnesium, sodium are among the main microelements contained in milk:

calcium is the most valuable (113 mg per 100 g of liquid). The quantitative content of calcium depends on the cow's diet, season, stage of lactation. In the summer, the amount of calcium decreases;
potassium content is 143-170 mg per 100 g of milk, varies slightly throughout the year;
The amount of magnesium is small (10 mg per 100 g of milk), but the mineral has an impact on the formation of immunity, development and growth of the body.

Milk is also rich in trace elements (copper, cob alt, iodine, silicon, selenium, tin, copper, iron, zinc, fluorine, chromium).

Even at their low concentration, the nutritional value cannot be underestimated. The activity of enzymes, hormones is provided by trace elements.

It should be taken into account that the amount of trace elements depends not only on the diet of the cow and the season, but also on the conditions of storage and processing of dairy products.

Useful properties

The rich vitamin and mineral composition of milk, high protein content explain the benefits of milk. The product is well absorbed by the human body, showing the following positive qualities:

normalization of the nervous system, human performance;
Calcium is important for the development of bone mass in the body. Daily dose (350 mg) contains 300 ml of product;
micronutrients contribute to the normal growth and development of muscle mass;
protein helps lower blood pressure.

The product fits into the diet for those who want to lose weight, because it is low in calories and allows you to save muscle mass.Low-fat milk and dairy products help reduce the risk of stroke and coronary heart disease. Glutathione is a powerful antioxidant that protects the immune system and helps fight various diseases.

Low-calorie milk complements the daily human diet and is an important ingredient in many dishes. Thanks to the vitamin-mineral complex, the product is added to some therapeutic diets and included in baby food. The debate about the benefits and harms does not subside, as cases of intolerance to dairy products are sometimes observed.