Yogurt is fermented by milk. The fermentation process causes about 20% of the sugar and protein in milk to be decomposed into small molecules (such as galactose and lactic acid, small peptide chains and amino acids, etc.). The fat content in milk is generally 3%-5%. After fermentation, the fatty acids in milk can be doubled compared with raw milk. These changes make yogurt easier to digest and absorb, and the utilization rate of various nutrients has been improved. Yogurt is fermented from pure milk. In addition to retaining all the nutrients of fresh milk, lactic acid bacteria can also produce multiple vitamins necessary for human nutrition during the fermentation process, such as VB1, VB2, VB6, VB12, etc. <br />Dragon fruit, also known as red dragon fruit. Native to tropical Central America. Dragon fruit is rich in nutrients and unique in functions. It contains vegetable albumin and anthocyanins that are rare in ordinary plants, rich in vitamins and water-soluble dietary fiber.
