First, yogurt is a type of fermented milk, which contains a lot of nutrients, such as carbohydrates, proteins, lipids, minerals and vitamins. Yogurt has a similar micronutrient composition as milk, generally with a good bioavailability and affordability. Yogurt has also a low energy density.
Yogurt is a good source of calcium and other minerals such as magnesium, potassium and zinc. Yogurt is also low in sodium. Yogurt contains B (B1, B2, B3, B6, B9 and B12), A and E vitamins.
Yogurt is an excellent source of high-quality proteins, whey and casein proteins, which lead to a reduction in appetite and aids muscle and bone growth.
Yogurt has a higher concentration on conjugated linoleic acids than milk. Conjugated linoleic acids are reported to have immunostimulatory and anticarcinogenic properties.
Yogurt is also a source of lactose, which is the natural sugar found in dairy food. Lactose is composed of glucose and galactose, two simpler sugars used as energy directly by our body and as substrate for macromolecules involved in various biological functions such as neural and immunological processes.
Because it contains live bacteria that can digest the lactose it contains, yogurt is recommended for individuals with lactose intolerance.
Sources:
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Efsa Panel on Dietetic Products N, Allergies. Scientific Opinion on the substantiation of health claims related to live yoghurt cultures and improved lactose digestion (ID 1143, 2976) pursuant to Article 13(1) of Regulation (EC) No 1924/2006. EFSA Journal 2010;8:n/a-n/a.
Lukito et al. Asia Pac J Clin Nutr 2015; 24 Suppl 1: S1-8.
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