1 Corinthians 10:31 [kjv]  Whether therefore ye eat, or drink, or whatsoever ye do, do all to the glory of God.

Introduction to cheese ingredients

Cheese (one of which is also called cheese) is a fermented milk product. Its properties are similar to common yogurt. They are all made through the fermentation process. They also contain lactic acid bacteria that can provide health care, but the concentration of cheese It is higher than yogurt, similar to solid food, and has richer nutritional value. Each kilogram of cheese products is concentrated from 10 kilograms of milk, which is rich in nutrients such as protein, calcium, fat, phosphorus and vitamins, and is a pure natural food. In terms of craftsmanship, cheese is fermented milk; in terms of nutrition, cheese is condensed milk.

nutritional value

1. The content of vitamin A, D, E, vitamin B1, B2, B6, B12 and folic acid in cheese is very rich, which is beneficial to the growth and development of children.

2. Cheese contains important minerals such as calcium, phosphorus and magnesium. The calcium content of every 100g of cheese is 690-1300mg, and its calcium-to-phosphorus ratio is about 1.5~2.0/1, and most of the calcium is combined with casein, and the absorption and utilization rate is very high, which is very important for children's bone growth and healthy development. effect.

3. The protein in cheese is mainly casein, and the actual digestibility is about 97.5%, which is higher than the 91.9% digestibility of whole milk.

4. The fat in cheese is 5.5%~30.6% of the milk fat content. Milk fat contains a certain amount of linoleic acid and linoleic acid, which are necessary for children's growth and development. Phosphatidylcholine and sphingomyelin contained in milk fat are closely related to the intellectual development of infants and young children.

Edible effect

1. Calcium supplementation: Dairy products are the best choice for dietary calcium supplementation. Cheese is the dairy product with the most calcium, and these calcium are easily absorbed.

2. Increase the body's resistance: Cheese can improve the body's ability to resist diseases, promote metabolism, enhance vitality, protect eye health and keep skin healthy.

3. Promote gastrointestinal motility: Cheese is lactic acid bacteria and its metabolites have a certain health care effect on the human body, which is conducive to maintaining the stability and balance of normal flora in the human intestinal tract and preventing constipation and diarrhea.

4. Prevention of cardiovascular disease: Cheese has more fat and calories, but its cholesterol content is relatively low, which is also beneficial to cardiovascular health.

5. Protect teeth: Eating foods containing cheese can greatly increase the calcium content of the tooth surface, thereby inhibiting the occurrence of dental caries. The lactic acid bacteria and their metabolites in cheese have certain health care effects on the human body.

For people

suitable for majority of the people.

Taboo crowd

People taking monoamine oxidase inhibitors should avoid cheese.

Buying skills

1. Look at the logo: select the product with the complete and correct label on the product package. The product name, ingredients, net content, production date, shelf life, storage conditions, manufacturer's address and contact information, product standard number and production license number are required to be complete and formal.

2. Look at the packaging: the product packaging is required to be in good shape, the surface is flat and even, and there is no air leakage.

3. Look at the ingredients list: high-quality natural cheese is processed and produced with milk as raw material, without adding any additives such as flavor; inferior products will add additives to make the flavor more attractive, and the product quality is slightly poor.

4. Look at the color: different types of cheese have different colors, but all high-quality cheeses must be uniform and natural in color, shiny, and must not have mildew.

5. Look at the texture: the outer texture of the high-quality cheese is uniform, without cracks and damage. The cut surface tissue is delicate, moist, moderately soft and hard, and has plasticity. Inferior cheeses generally have cracks on the outer skin, dry cut surfaces, large pores, and crumbs.

Storage brief

Since cheese is constantly maturing, it must be stored carefully. Hard cheeses can be stored for about a few months, but fresh and soft cheeses can only be stored for 1 to 3 weeks after they are eaten, and must be tightly sealed. Put in refrigerator freezer.

Nutrient Facts List of Cheese (Cheese)

[Nutrition content per 100g]

basic nutrition

Energy 328 kcal

Protein 25.7 g

Fat 23.5 g

Carbohydrates 3.5 g

Crude fiber grams

lipids

Monounsaturated Fatty Acids 7.4 g

Polyunsaturated Fatty Acids 1.9 g

Polyunsaturated fatty acids as a percentage of total fatty acids 8.4 %

trans fatty acid grams

Trans fatty acids as % of total fatty acids

Cholesterol 11 mg

Plant sterols mg

Carotene 76 mcg

Lutein micrograms

Lycopene mcg

minerals

Calcium 799 mg

Magnesium 57 mg

Sodium 584.6 mg

Potassium 75 mg

Phosphorus 326 mg

Sulfur 156.46 mg

Chlorine 901.45 mg

Iron 2.4 mg

Iodine mcg

Zinc 6.97 mg

Selenium 1.5 mcg

Copper 0.13 mg

Manganese 0.16 mg

Fluorine micrograms

vitamins

Vitamin A 324 mcg

Vitamin C mg

Vitamin D 0.5 mcg

Vitamin E 0.6 mg

Vitamin K 2.5 mcg

Vitamin P (flavonoids) mg

Vitamin B1 (thiamine) 0.06 mg

Vitamin B2 (riboflavin) 0.91 mg

Vitamin B3 (niacin) 0.6 mg

Vitamin B4 (choline) 15.4 mg

Vitamin B5 (pantothenic acid) 0.288 mg

Vitamin B6 0.065 mg

Vitamin B7 (Biotin) mcg

Vitamin B9 (folic acid) 20 mcg

Vitamin B12 1.26 mcg

Vitamin B14 (betaine) mg

amino acid

Leucine 2244 mg

Methionine 565 mg

Threonine 882 mg

Lysine 2124 mg

Tryptophan 324 mg

Valine 1472 mg

Histidine 823 mg

Isoleucine 1137 mg

Phenylalanine 1231 mg