A yoghurt may contain up to 180 mg of calcium per pot, which represents an average of 22% of the recommended daily intake for the general population. Calcium from yoghurt, like dairy products, is considered “reference calcium” because it offers the best intestinal absorption and the best assimilation by the bone, (Calcium of dairy products is particularly good assimilated by the body that retains 30% against 5 to 10% of calcium of plant origin).


Yogurt mainly provides group B vitamins, especially B2 and B12, which are essential for optimizing the use of energy and which contribute in particular to the normal functioning of our nervous system.
On average, a pot of yoghurt covers 20% of the recommended daily intake of vitamins B2 and 10% in B12.


A pot of yogurt can contain on average between 2 to 5 g of protein, which in fact an excellent source comparable to that of an egg. In addition proteins, dairy products are of high quality because they contain the amino acids essential to the body for the elaboration of its own proteins.


These are the specific yoghurt ferments which generate its consistency, its taste and its health benefits. A yoghurt contains no less than 10 million lactic ferments per gram, these help us, among other things, to improve the digestion of lactose and regulate our intestinal flora. The studies carried out by Kok & Hutkins, in 2018, cite that: “Several reports suggest that the microorganisms present in fermented foods could also affect the intestinal microbiota, at least temporarily” and demonstrate that the lactic acid bacteria contained in yoghurt could play a role of prevention and treatment against diarrhea.


Low in calories, satiating, source of protein, yoghurt is a classic of Slimming diets. His major asset? During weight loss, calcium promotes the burning of fat and fat cells. To choose preferably nature and without preservatives.


Please enter your comment!
Please enter your name here