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This page currently describes the function of the nutritional components of dairy products: energy, water, carbohydrates, fats, proteins, vitamins, minerals and proteins, as well as minor biological enzymes. Links are provided to direct the reader to pages containing information on the content of certain nutrients in milk, important background information on milk carbohydrate (lactose) chemistry, fat and protein excess, enzymes, and other contributions covered by additional information in other sections. this site.
The energy of milk depends on its content of proteins, carbohydrates and fats, in contrast to skim milk, which contains almost no fat. The energy value of some types of milk is listed in the nutrient tables.
Food provides the body with energy in the form of calories (kcal). There are few ingredients in foods that provide nutritional value but contain only essential macronutrients, carbohydrates, fats, and energy. The energy value of a food is calculated based on the calories present, taking into account the required amount of protein (4 kcal carbohydrates / gram), (4 kcal / gram)and excess body fat (9 kcal/gram).
Milk is 87% water, making it an important source of water in the diet. The water content of some whole milks is listed in the nutrient tables.
For example, water does not provide functional nutritional benefits in the same system as vitamins or proteins. However, water is extremely important for human metabolism. Water is the main component of the body. Water occupies the volume of the blood, carries sugar and oxygen from tissues to organs as nutrients, and transports waste products from tissues and organs for excretion throughout the body. Water helps lubricate the joints and pads of the organs as you move. Water maintains body temperature through perspiration. Lack of water (dehydration) leads to fatigue, mental disorders, painful cramps and reduced athletic performance. Severe dehydration can be life-threatening.
Milk contains about 4.9% carbohydrates and lactose. The lactose content of someMany milk formulas are listed in the nutritional tables.
Carbohydrates are the main source of endurance for activity. Glucose is the best form of energy the brain can use. Excess sugar and carbohydrates are stored as glycogen in the muscles and an actively working liver for later use. Carbohydrates are invaluable for the hormonal regulation of the figure. Low blood sugar and lack of carbohydrates lead to muscle fatigue and require concentration.
Lactose is a disaccharide consisting of glucose and galactose with blocking. Before it can be absorbed by the body, the bond must be broken by the lactase molecule in the small intestine. Humans produce this reduced lactase activity by trying to digest lactose in the small intestine, and this is word of mouth for lactose intolerance and malabsorption.
Milk contains about 3.4% fat. The fat content of some types of milk is indicated in the nutritional tables.
Fats, along with hormones, are a full-fledged structural component of cell membraneswounds. Fat is a concentrated source of vitality and is the main source of energy used by the body during low-intensity activity and prolonged use for 90 minutes. Fat is the main form of abundant energy storage in the body. Softens fat deposits during movement.
There are 2 fatty chemicals that are considered “essential” that cannot be produced by the body and therefore must come from food, in addition to them (18:2) linoleic acid and even linolenic acid (18:2). ). 3) acids. These fatty acids are commonly used to synthesize the longer chain fatty acids arachidonic acid (AA, 20:4o-6), docopentaenoic acid (DPA, 22:4o-6), eicosapentaenoic acid (20:5o-3) (epa and docohexaenoic acid). acid) chemical (DHA, 22:6o-3). These fatty acids are important for the synthesis of certain hormones, such as prostaglandins, thromboxanes, and leukotrienes, which are involved in muscle contraction, blood clotting, and the immune response.
Chemicals in milk fat: 65% saturated, 29% monounsaturated pure and 6% polyunsaturated. The polyunsaturated fatty acids in whole milk fat contain small amounts of the often essential fatty acids, linoleic acid and therefore linolenic acid, as well as about 5% of the unhealthy trans acids. An important conjugated trans fatty acid in milk fat may be linoleic acid (CLA, 18:2). There are almost always several types of CLA (isomers) in milk, which have been shown to suppress cancer and help maintain body weight while promoting body fat reduction. Health The impact of CLA consumption is discussed in the Milk and Human Health section.Click here to download this software and fix your PC today.
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