Mega goodness in every sip of milk
People have been really confused and at times even misguided regarding a bottle of wholesome white milk, with lots of anti-milk theories being written, suggested and forwarded all over. As a result, the ingredient has been omitted from the diets of so many. And the losers on this front are majorly the vegetarians who gorge on the greens, breads and loads of fresh fruits.
Milk (whole milk) is the only liquid food which consists of a unique combination of carbohydrate, fat and protein. A quantity of 100 ml of cow’s milk contains 3.2 gm of protein, 4.1 gm of fat, 4.4 gm of carbohydrate and 67 calories. Buffalo milk is heavier and has 4.3 gm of protein, 6.5 gm of fat, 5.0 gm of carbohydrate and 117 gm of calories. The fat content is much higher here but that can be drastically reduced by skimming it. The output then becomes 99.5% fat-free.
The protein quality of milk is of high biological value, which means that it has a complete set of essential amino acids. Milk is very rich in calcium and that too with good absorbability power. 1 cup of milk (150 ml) or curd contains almost 180 mg of calcium.
It must be mentioned here that milk is not suitable to digestive tracts of many individuals because of the presence of lactose (sugar content in milk) in it. Lactose requires an enzyme called lactase in our system to get further decomposed or be broken down. Lactase is naturally present in young children but some persons still suffer from its deficiency. For adults lacking in lactose, the crisis can be covered up by its consumption in other forms such as curd, paneer etc. as these are more digestible forms.
The writer is a nutrition expert and founder-owner of Selfcare
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