9 Evidence-Based Health Benefits of Kefir

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This popular fermented milk product is widely touted for its health benefits. Here’s the research to back it up.

Kefir, a staple food in many cultures around the globe, has become incredibly popular in the natural health community.

High in nutrients and probiotics, it is very beneficial for digestion and gut health. In fact, many people consider it to be more nutritious than yogurt.

Here are 9 health benefits of kefir that are supported by research.

Kefir originated from parts of Eastern Europe and Southwest Asia. Its name comes from the Turkish word “keyif,” which refers to feeling good after eating (1).

This is a fermented drink, traditionally made with cow’s milk or goat’s milk.

It is made by adding kefir grains to the milk. These are not cereal grains, but grain-like colonies of yeast and lactic acid bacteria that resemble a cauliflower in appearance.

Over approximately 24 hours, the microorganisms in the kefir grains multiply and ferment the sugars in the milk, turning it into kefir. Then, the grains are removed from the liquid and can be used again.

In other words, kefir is the drink, but kefir grains are the starter culture that used to produce the beverage.

The grains’ lactic acid bacteria turn the milk’s lactose into lactic acid. This is what makes kefir taste sour like yogurt — but it has a thinner consistency.

A 1 cup serving of low fat kefir contains (2):

• Protein: 9 grams
• Calcium: 24% of the daily value (DV)
• Phosphorus: 20% of the DV
• Vitamin B12: 29% of the DV
• Riboflavin (B2): 25% of the DV
• Magnesium: 7% of the DV
• Vitamin D: 12% of the DV

In addition, kefir has about 104 calories, 11.6 grams of carbs, and 2–3 grams of fat, depending on the type of milk used.

Kefir also contains a wide variety of bioactive compounds, including organic acids and peptides that contribute to its health benefits (1).

Dairy-free versions of kefir can be made with coconut water, coconut milk, or other sweet liquids. These will not have the same nutrient profile as dairy-based kefir.

Summary

Kefir is a fermented milk drink, cultured from kefir grains. It is a rich source of calcium, protein, and B vitamins.

Some microorganisms can have beneficial effects on health when ingested (3).

Known as probiotics, these microorganisms may influence health in numerous ways, aiding digestion, weight management, and mental health (4, 5, 6).

Yogurt is the best-known probiotic food in the Western diet, but kefir is actually a much more potent source.

Kefir grains contain up to 61 strains of bacteria and yeasts, making them a very rich and diverse probiotic source, though this diversity may vary (7).

Other fermented dairy products are made from far fewer strains and don’t contain any yeasts.

Summary

Kefir may contain up to 61 different microorganisms, making it a much more potent source of probiotics than many other fermented dairy products.

Certain probiotics in kefir are believed to protect against infections.

This includes the probiotic Lactobacillus kefiri, which is unique to kefir.

Studies demonstrate that this probiotic can inhibit the growth of various harmful bacteria, including Salmonella, Helicobacter pylori, and E. coli (8).

Kefiran, a type of carbohydrate present in kefir, also has antibacterial properties (9).

Summary

Kefir contains the probiotic Lactobacillus kefiri and the carbohydrate kefiran, both of which protect against harmful bacteria.

Osteoporosis is characterized by deterioration of bone tissue and is a major concern in Western countries. It is especially common among older women and dramatically raises the risk of fractures.

Ensuring an adequate calcium intake is one of the most effective ways to improve bone health and slow the progression of osteoporosis (10).

Full fat kefir is not only a great source of calcium but also vitamin K2 — which plays a central role in calcium metabolism. Supplementing with K2 has been shown to reduce your risk of fractures by as much as 81% (11).

Recent animal studies associate kefir with increased calcium absorption in bone cells. This leads to improved bone density, which should help prevent fractures (12).

Summary

Kefir made from dairy is an excellent source of calcium, and full-fat dairy kefir also contains vitamin K2. These nutrients have major benefits for bone health.

Cancer is one of the world’s leading causes of death. It occurs when abnormal cells in your body grow uncontrollably, such as in a tumor.

The probiotics in fermented dairy products are believed to reduce tumor growth by stimulating your immune system. So, it is possible that kefir may fight cancer (13).

This protective role has been demonstrated in several test-tube studies (14, 15).

One older study found that kefir extract reduced the number of human breast cancer cells by 56%, compared with only 14% for yogurt extract (16).

Keep in mind that human studies are needed before firm conclusions can be made.

Summary

Some test-tube and animal studies indicate that kefir can inhibit cancer cell growth. However, no current studies have included people, so more research is needed.

Probiotics such as kefir can help restore the balance of friendly bacteria in your gut.

This is why they are highly effective at treating many forms of diarrhea (17).

What’s more, ample evidence suggests that probiotics and probiotic foods can alleviate many digestive concerns (18).

These include irritable bowel syndrome, ulcers caused by H. pylori infection, and many others (19, 20, 21).

For this reason, kefir may be useful if you have trouble with digestion.

Summary

Probiotics like kefir can treat several forms of diarrhea. They can also lead to improvements in various digestive conditions.

Regular dairy foods contain a natural sugar called lactose.

Many people, especially adults, are unable to break down and digest lactose properly. This condition is called lactose intolerance (22).

The lactic acid bacteria in fermented dairy foods — like kefir and yogurt — turn the lactose into lactic acid, so these foods are much lower in lactose than milk.

They also contain enzymes that can help break down the lactose even further.

That’s why kefir is generally well tolerated by people with lactose intolerance, at least compared with regular milk (23).

Keep in mind that it is possible to make kefir that is 100% lactose-free by using coconut water, fruit juice, or another nondairy beverage.

Summary

Kefir is low in lactose because its lactic acid bacteria have already pre-digested the lactose. People who have lactose intolerance can often drink kefir without problems.

Allergic reactions are caused by inflammatory responses against certain foods or substances.

People with an oversensitive immune system are more prone to allergies, which can provoke conditions like asthma.

In animal studies, kefir has been shown to suppress inflammatory responses related to allergies and asthma (24).

Human studies are needed to better explore these effects.

Summary

Limited evidence from animal studies suggests that drinking kefir may reduce allergic reactions.

If you are unsure about the quality of store-bought kefir, you can easily make it at home.

Combined with fresh fruit, kefir makes for a healthy and scrumptious dessert.

Kefir grains are available in some health food stores and supermarkets, as well as online. Keep in mind that kefir grains for dairy versus nondairy beverages are different.

You can also find many blog posts and videos that teach kefir production, but the process is very simple:

1. Put 1–2 tablespoons (14–28 grams) of kefir grains into a small jar. The more you use, the faster it will culture.
2. Add around 2 cups (500 ml) of milk, preferably organic or even raw. Milk from grass-fed cows contains higher levels of beta carotene and vitamin A. Leave 1 inch (2.5 cm) of room at the top of the jar.
3. You can add some full-fat cream if you desire thicker kefir.
4. Put the lid on and leave it for 12–36 hours at room temperature. That’s it.

Once it starts to look clumpy, it’s ready. After you gently strain out the liquid, the original kefir grains are left behind. You can now put the grains in a new jar with some milk, and the process starts all over again.

It’s delicious, nutritious and highly sustainable.

Shop for kefir grains here.

Summary

You can easily make homemade kefir using kefir grains and milk.

Kefir is a healthy fermented food with a consistency comparable to drinkable yogurt.

This product is traditionally made from dairy milk, but plenty of nondairy options are available.

Studies suggest that it boosts your immune system, aids in digestive problems, improves bone health, and may even combat cancer.

Get started with kefir today to make the most of this tasty, sour drink.

Can You Drink Too Much Kefir?

Creamy, tangy, and refreshing, kefir is one of the few superfoods that’s equal parts delicious and nutritious.

It has also been tied to a number of health benefits, thanks to both its nutritional value and probiotic content.

However, drinking too much can cause several side effects. Some people may need to limit their intake or even eliminate kefir from their diet altogether.

This article explores a few of the possible side effects of kefir and discusses how much you should drink.

Kefir is a fermented drink that has been associated with a number of powerful health benefits.

Traditionally, it’s made by adding kefir grains, which are a mix of beneficial bacteria and yeast, to cow’s milk or goat’s milk. The process results in a tangy drink with a creamy, yogurt-like texture.

However, you can also add kefir grains to sugar water to make water kefir, which is a tart and tangy beverage similar to kombucha.

Both milk kefir and water kefir are rich in probiotics, a type of bacteria found in your gut that can support healthy digestion, immune function, heart health, and more (1).

What’s more, milk kefir contains several key nutrients, including protein, calcium, phosphorus, and vitamin B12 (2).

Summary

Kefir is a fermented drink made by adding kefir grains to milk or water. It’s rich in probiotics, which have been associated with many health benefits. Milk kefir also contains many important nutrients, including protein, vitamins, and minerals.

Fermented foods and drinks like kefir contain small amounts of alcohol.

Although the alcohol content can vary depending on the specific brand and type of kefir, most varieties contain 0.5–2% alcohol (3).

For reference, regular beer comprises about 5% alcohol, while light beers generally contain about 4. 2% alcohol (4).

While the amount of alcohol in kefir is very low and not likely a concern for most people, it may be something to keep in mind if you have alcohol intolerance or are avoiding alcohol for other reasons.

It may also be an important consideration if you’re drinking multiple servings per day, as the amount can quickly add up.

Summary

Kefir contains a small amount of alcohol in each serving, which may be an important consideration for people with an alcohol intolerance or those who choose to avoid alcohol.

Increasing your intake of probiotic-rich foods very quickly may cause digestive problems for some people.

Some of the most common issues reported with probiotic consumption include gas, constipation, and nausea (5).

In some cases, probiotics could also cause other gastrointestinal issues, such as diarrhea, stomach cramps, vomiting, changes in taste, and decreased appetite (6, 7).

However, keep in mind that these symptoms are more common with the use of probiotic supplements, which contain a more concentrated amount of probiotics compared with fermented beverages like kefir.

Furthermore, these symptoms typically tend to subside over time with continued consumption of kefir and other probiotic foods.

Summary

Increasing your intake of probiotics could initially cause digestive issues like gas, constipation, nausea, diarrhea, and stomach cramps.

While the exact nutritional content of kefir can vary by brand, it typically contains some carbohydrates in each serving.

For example, 1 cup (243 mL) of plain, low fat milk kefir provides about 12 grams of carbs. Similarly, 1 cup (240 mL) of water kefir contains about 13 grams (2, 8).

While this may not be an issue for most people, those on low carb or ketogenic diets may need to limit their intake of foods that contain carbs, including kefir.

Additionally, people with diabetes may also need to monitor their carb consumption carefully to manage their blood sugar levels.

For those with diabetes, it may be best to limit your intake of kefir to 1–2 cups (237–473 mL) per day to maintain healthy blood sugar levels, and be sure to count the carbs in kefir toward your daily carb intake.

Summary

Because kefir generally contains 12–13 grams of carbs per serving, those with diabetes and people following a low carb diet may need to limit their intake.

If you have any conditions that affect your immune system, you should talk with a healthcare professional before adding probiotic-rich foods like kefir to your diet.

While research generally suggests that these ingredients are likely safe for people with autoimmune conditions, some case reports have linked probiotic use to serious side effects, such as an increased risk of infection (9).

Although rare, probiotics have also been associated with issues like sepsis, which is a potentially life threatening complication of an infection (6).

Still, more research is needed to determine how kefir specifically may affect those with autoimmune disorders.

Summary

In rare cases, consuming probiotics could increase the risk of infections in people with conditions that affect the immune system. More research is needed on kefir’s effect in these populations.

Kefir can be a healthy and delicious addition to a well-rounded diet.

For best results, stick to around 1–3 cups (237–710 mL) per day and pair it with a variety of other fermented foods and beverages to increase your intake of probiotics.

However, certain people may need to limit their intake depending on their daily carb allotment, including people with diabetes, those following a low carb or ketogenic diet, and people who avoid alcohol.

People with conditions that weaken the immune system should also check with a healthcare professional before adding kefir or other foods high in probiotics to their diets.

If you experience any adverse side effects after drinking kefir, consider reducing your intake or discontinuing consumption.

Summary

Drinking 1–3 cups (237–710 mL) of kefir daily can be a great way to boost your intake of probiotics. Certain people may need to limit their intake, including people with diabetes or autoimmune disorders and those following a low carb or ketogenic diet.

Adding kefir to your diet can be an easy and delicious way to increase your intake of probiotics.

However, drinking too much can have several side effects, including digestive issues. It also contains carbs and a small amount of alcohol, so it may not be suitable for everyone.

Therefore, it’s best to enjoy kefir in moderation as part of a healthy, well-rounded diet alongside a variety of other fermented ingredients, including kombucha, kimchi, sauerkraut, and yogurt.

Just one thing

Try this today: Kefir is easy to make at home and requires just a few ingredients. To get started, simply add kefir grains to your choice of milk in a jar and cover it, letting it ferment for 24–48 hours. Then, strain out the grains, refrigerate, and enjoy!

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Kefir 1% – calories, nutritional value 03

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Kefir 1%

Quantity x {{unitOption.title} } piece

Energy 35 kcal

= 146 kJ

Proteins 3 g

Carbohydrates 4 g

Fats 1 g

Fiber –

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= {{ unitConvert(foodstuff.foodstuff.energy,0.239) | number : 0}} kcal= {{ unitConvert(foodstuff.foodstuff.energy,4.184) | number : 0}} kJ

Protein {{foodstuff.foodstuff.protein}} g-

Carbohydrate {{foodstuff.foodstuff.carbohydrate}} g-

Fat {{foodstuff.foodstuff.fat}} g-

Fiber {{foodstuff.foodstuff.fiber}} g-

Energy 35 kcal

Proteins 3 g

Carbohydrates 4 g

Fats 1 g

Fiber –

Nutritional values ​​

90 057

–

9 0056

9

Nutritional composition

fiber_manual_record Proteins

fiber_manual_record Fat

fiber_manual_record Protein

fiber_manual_record Carbohydrates

fiber_manual_record Sugar

fiber_manual_record Fats

fiber_manual_record Saturated fatty acids

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Contains vitamins

Vitamin B3 Vitamin B3 (niacin, PP, niacinamide, niacinamide, nicotinic acid)

Vitamin A Vitamin A

Vitamin B1 Vitamin B1 (thiamine)

Vitamin B2 Vitamin B2 (riboflavin)

Vitamin B7 Vitamin B7 (biotin, vitamin H, coenzyme P)

Vitamin E Vitamin E (tocopherol)

Vitamin B12 Vitamin B12 ( cobalamin )

Vitamin C Vitamin C (ascorbic acid)

Vitamin D Vitamin D (ergosterol, calciferol, viosterol)

Contains minerals

Phosphorus Phosphorus

Iron Iron

Copper Honey b

Potassium Potassium

Zinc Zinc

Calcium Calcium

Positive effect on health

Cells Positive effect on cells

Immunity Positive effect on immunity

9000 4 Cough Helps with cough

Cancer Suitable food for the prevention or treatment of cancer

Sleep Product to improve sleep

Teeth Good for teeth

Bones Helps in bone growth and repair.

Intestine Helps to prevent intestinal diseases

other

Probiotics The product contains probiotics necessary for the body to normalize the microflora of the gastrointestinal tract.

Chemical composition and calorie content of kefir 1%

Various fermented milk products are obtained from milk, and one of the most popular is kefir. It can have a different percentage of fat content, which depends on the fat content of the feedstock. On an industrial scale, kefir is obtained by adding special fungi to milk, which cause the fermentation process. The finished product contains a small percentage of alcohol, and air bubbles are noticeable in the structure of the drink, which indicate the process of yeast fermentation.

How many calories are in kefir 1%? In 100 g of the product there are only 40 kcal, almost 3 g of proteins, 1 g of fat and 4 g of carbohydrates. The drink completely preserves the milk protein contained in the feedstock and has a white color. The consistency of kefir is liquid, homogeneous, but thicker than that of milk. The product has a pleasant sour-milk taste with spicy spicy notes. The ingredients of natural 1% kefir are only milk and sourdough of special fungi.

Despite the low calorie content of 1% kefir, it contains many valuable chemical compounds. The drink contains vitamins A, E, H, C, D, PP, as well as vitamins of group B. The product acts as a source of minerals, including iron, zinc, phosphorus, potassium, sulfur, copper and many others. 1% kefir contains a lot of amino acids and lactic acid bacteria, which are natural probiotics.

Useful properties and harm of kefir 1%

Having a low calorie content, kefir 1% is very useful for the human body. Milk protein in the composition of the product acts as a building material for cells and tissues. It is useful to introduce kefir into the diet of children and the elderly, as it has a positive effect on strengthening bones and teeth. Lactic acid bacteria in the composition of the product normalize the intestinal microflora, cleansing it of toxins. Regular consumption of kefir improves digestion and acts as a good prevention of constipation.

The product contains compounds that block the growth and development of cancer cells. By adding kefir to your diet, you can prevent cancer and strengthen the immune system. The drink is recommended to drink with insomnia and chronic fatigue, as well as during the recovery period of the body after various surgical operations. Kefir is useful for the prevention of kidney and liver diseases, and can act as an adjuvant in the treatment of tuberculosis.

Despite the minimum calorie content of 1%, kefir should be drunk in moderation. Such a drink increases the acidity of the stomach, so it can cause discomfort with gastritis and ulcers. People with weak intestines should use kefir with caution, as it can cause bloating and indigestion.

Use of 1% kefir in weight loss

Knowing how many calories are in 1% kefir, you can safely drink it during a weight loss diet. The product has a pleasant taste and helps to quickly satisfy hunger, causing a long-lasting feeling of satiety. The use of kefir during weight loss allows you to normalize the water balance in the body and provides it with useful elements that are often lacking in a limited diet.

Kefir contains compounds that speed up metabolism. By consuming such a drink in combination with physical activity, you can increase the effectiveness of the diet and quickly get rid of extra pounds. The product is also suitable for fasting days, helping to remove toxins from the body and improve well-being.

Use of kefir with 1% fat content in cooking

Kefir 1%, the calorie content of which will definitely not harm the figure, can be drunk as an independent drink. It is mixed with oatmeal and muesli, used with cookies, corn sticks and rich pastries. Such a drink can become a hearty and healthy snack between main meals.

Kefir 1% is also added to the dough for pancakes, pancakes and various pastries. On the basis of the drink, you can prepare sauces and healthy dressings for salads from fresh vegetables. The taste of the product goes well with garlic, fresh herbs and spices.

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Calorie Kefir 2.5% fat. Chemical composition and nutritional value.

Chemical composition and nutritional analysis

Nutritional value and chemical composition

“Kefir 2.5% fat” .

The table shows the nutritional content (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of the edible portion.

Nutrient	Quantity	Norm**	% of the norm in 100 g	% of the norm in 100 kcal	100% normal
Calories	53 kcal	1684 kcal	3.1%	5.8%	3177 g
Proteins	2.9 g	76 g	3.8%	7.2%	2621 g
Fats	2. 5 g	56 g	4.5%	8.5%	2240 g
Carbohydrates	4 g	219 g	1.8%	3.4%	5475 g
Alcohol (ethyl alcohol)	0.03 g	~
Organic acids	0.9 g	~
Water	89 g	2273 g	3. 9%	7.4%	2554 g
Ash	0.7 g	~
Vitamins
Vitamin A RE	22 mcg	900 mcg	2.4%	4.5%	4091 g
Retinol	0. 02 mg	~
beta Carotene	0.01 mg	5 mg	0.2%	0.4%	50000 g
Vitamin B1, thiamine	0.04 mg	1.5 mg	2.7%	5.1%	3750 g
Vitamin B2, riboflavin	0.17 mg	1.8 mg	9. 4%	17.7%	1059 g
Vitamin B4, choline	23.6 mg	500 mg	4.7%	8.9%	2119 g
Vitamin B5, pantothenic	0.38 mg	5 mg	7.6%	14.3%	1316 g
Vitamin B6, pyridoxine	0.05 mg	2 mg	2.5%	4. 7%	4000 g
Vitamin B9, folates	5 mcg	400 mcg	1.3%	2.5%	8000 g
Vitamin B12, cobalamin	0.4 mcg	3 mcg	13.3%	25.1%	750 g
Vitamin C, ascorbic	0.7 mg	90 mg	0.8%	1.5%	12857 g
Vitamin D, calciferol	0. 03 mcg	10 mcg	0.3%	0.6%	33333 g
Vitamin H, Biotin	3.2 mcg	50 mcg	6.4%	12.1%	1563 g
Vitamin PP, NE	0.8 mg	20 mg	4%	7.5%	2500 g
Niacin	0.1 mg	~
Macronutrients
Potassium, K	146 mg	2500 mg	5. 8%	10.9%	1712 g
Calcium Ca	120 mg	1000 mg	12%	22.6%	833 g
Magnesium, Mg	14 mg	400 mg	3.5%	6.6%	2857 g
Sodium, Na	50 mg	1300 mg	3.8%	7.2%	2600 g
Sulfur, S	29 mg	1000 mg	2. 9%	5.5%	3448 g
Phosphorus, P	90 mg	800 mg	11.3%	21.3%	889 g
Chlorine, Cl	110 mg	2300 mg	4.8%	9.1%	2091 g
Trace elements
Aluminium, Al	50 mcg	~
Iron, Fe	0. 1 mg	18 mg	0.6%	1.1%	18000 g
Iodine, I	9 mcg	150 mcg	6%	11.3%	1667 g
Cobalt, Co	0.8 mcg	10 mcg	8%	15.1%	1250 g
Manganese, Mn	0.006 mg	2 mg	0. 3%	0.6%	33333 g
Copper, Cu	12 mcg	1000 mcg	1.2%	2.3%	8333 g
Molybdenum, Mo	5 mcg	70 mcg	7.1%	13.4%	1400 g
Tin, Sn	13 mcg	~
Selenium, Se	2 mcg	55 mcg	3. 6%	6.8%	2750 g
Strontium, Sr	17 mcg	~
Fluorine, F	20 mcg	4000 mcg	0.5%	0.9%	20000
Chrome, Cr	2 mcg	50 mcg	4%	7.5%	2500 g
Zinc, Zn	0. 4 mg	12 mg	3.3%	6.2%	3000 g
Digestible carbohydrates
Mono- and disaccharides (sugars)	4 g	~
Sterols (sterols)
Cholesterol	8 mg	max 300 mg
Saturated fatty acids
Saturated fatty acids	1. 5 g	max 18.7 g
Monounsaturated fatty acids	0.76 g	min 16.8 g	4.5%	8.5%
Polyunsaturated fatty acids	0.12 g	11.2 to 20.6 g	1.1%	2.1%
Omega-3 fatty acids	0.023 g	0.9 to 3.7 g	2. 6%	4.9%
Omega-6 fatty acids	0.078 g	4.7 to 16.8 g	1.7%	3.2%

Energy value Kefir 2.5% fat is 53 kcal.

• 250 ml glass = 250 g (132.5 kcal)
• 200 ml glass = 200 g (106 kcal)
• Tablespoon (“with top” except for liquid products) = 18 g (9.5 kcal) 913 04
• Teaspoon ( “with top” except for liquid products) = 5 gr (2.7 kcal)

Main source: Skurikhin I.M. etc. Chemical composition of foodstuffs. More.

** This table shows the average norms of vitamins and minerals for an adult. If you want to know the norms based on your gender, age and other factors, then use the application
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Vitamins and minerals

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Knowing the contribution of proteins, fats and carbohydrates to caloric content, you can understand how a product or diet meets the standards of a healthy diet or the requirements of a particular diet. For example, the US and Russian Departments of Health recommend 10-12% of calories from protein, 30% from fat, and 58-60% from carbohydrates. The Atkins diet recommends low carbohydrate intake, although other diets focus on low fat intake.

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Kefir 2.5% fat is rich in vitamins and minerals such as:
vitamin B12 – 13.3%, calcium – 12%, phosphorus – 11.3%

• Vitamin B12 plays an important role in the metabolism and conversion of amino acids. Folate and vitamin B12 are interrelated vitamins involved in hematopoiesis. A lack of vitamin B12 leads to the development of partial or secondary folate deficiency, as well as anemia, leukopenia, and thrombocytopenia.
• Calcium is the main component of our bones, acts as a regulator of the nervous system, and participates in muscle contraction. Calcium deficiency leads to demineralization of the spine, pelvic bones and lower extremities, increases the risk of osteoporosis.
• Phosphorus takes part in many physiological processes, including energy metabolism, regulates acid-base balance, is part of phospholipids, nucleotides and nucleic acids, and is necessary for the mineralization of bones and teeth. Deficiency leads to anorexia, anemia, rickets.

A complete guide to the healthiest foods you can find in the My Healthy Diet app.

Calorie content and chemical composition of other products

• Yogurt 2.5% fat
• Varenets 2.5% fat
• Fermented milk drink “Tonus” 2.5% fat
• Fermented milk drink 2. 5% fat, “Bifidin”
• Ryazhenka 2.5% fat

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K ether 2.5% fat calories 53 kcal, chemical composition, nutritional value, vitamins, minerals, what is useful for Kefir 2.5% fat, calories, nutrients, useful properties Kefir 2.5% fat

Energy value, or caloric content is the amount of energy released in the human body from food during digestion. The energy value of the product is measured in kilo-calories (kcal) or kilo-joules (kJ) per 100 grams. product. The kilocalorie, which is used to measure the energy content of food, is also known as the “food calorie”, so the prefix kilo is often omitted when referring to calories in (kilo)calories. You can see detailed energy value tables for Russian products
Here.

Nutritional value – content of carbohydrates, fats and proteins in the product.

Nutritional value of a food product is a set of properties of a food product, in the presence of which the physiological needs of a person for essential substances and energy are satisfied.

Vitamins , organic substances needed in small amounts in the diet of both humans and most vertebrates. The synthesis of vitamins is usually carried out by plants, not animals. The daily human need for vitamins is only a few milligrams or micrograms. Unlike inorganic substances, vitamins are destroyed by strong heating.