Evaluation of calcium content in milk and yogurt
Milk and yogurt are considered the best dietary source of calcium due to the content and bioavailability of the mineral, which is essential for muscle contraction and the function of the nervous system, therefore this nutrient must be provided in the diet. To cover the calcium recommendations, not o...
| Autores: | , , , , |
|---|---|
| Formato: | artículo |
| Estado: | Versión publicada |
| Fecha de publicación: | 2021 |
| País: | México |
| Recursos: | UNIVERSIDAD AUTÓNOMA DEL ESTADO DE HIDALGO |
| Repositorio: | Educación y salud Boletín Científico Instituto de Ciencias de la Salud Universidad Autónoma del Estado de Hidalgo |
| Idioma: | español |
| OAI Identifier: | oai:repository.uaeh.edu.mx:article/6573 |
| Acesso em linha: | https://repository.uaeh.edu.mx/revistas/index.php/ICSA/article/view/6573 |
| Access Level: | acceso abierto |
| Palavra-chave: | milk yougurth calcium leche yogurt calcio |
| Resumo: | Milk and yogurt are considered the best dietary source of calcium due to the content and bioavailability of the mineral, which is essential for muscle contraction and the function of the nervous system, therefore this nutrient must be provided in the diet. To cover the calcium recommendations, not only is food containing this mineral required, but also that calcium is bioavailable, that is, it can be absorbed in the intestine and, therefore, be used for physiological functions . The objective of this study was to evaluate and compare the calcium content in milk and yogurt to determine which product has the highest content of this mineral. The milks and yogurts evaluated presented a calcium contribution of 110-120 mg / 100 mL, however, the yogurts presented a higher content. Therefore, these products can be considered as a good source of calcium with contributions between 28 and 14% of the daily recommendations if 250 mL of product are consumed per day. |
|---|