Kefir 1 percent: calorie content and composition. Useful properties and harm of a lactic acid product. Interesting facts about kefir

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Kefir is native to the North Caucasus. Initially, the drink was prepared as follows: fungi were placed in wineskins and filled with fresh milk, pre-chilled. The containers were shaken from time to time. Kefir ripened, yeast fungi developed. The drink became creamy in its consistency, and its taste acquired a peculiar sourness and sparkling. In the future, kefir began to be made in special tanks, using already hotter milk as a raw material. Modern production technology has made it possible to make the taste of the drink softer and more delicate.

Why is 1% kefir so useful, the calorie content of which is extremely low, can it be used by people suffering from diseases of the gastrointestinal tract? What is the calorie content of a fermented milk product? These and other questions will be answered below.

Calorie low-fat yogurt

There are several types of kefir. The drink can be fat-free, non-fat andbold. The most high-calorie product is 3.2% fat. All others are considered dietary. Kefir 1%, the calorie content of which is extremely low, contains only 1% fat. The nutritional and energy value of 3.2% of the drink is about 56 kcal per 100 grams of the product. This is the highest of all three types. So, a low-fat dairy product has about 30 kcal, a low-fat one has about 40 kcal. The best option of them is considered a 1 percent drink. In a two-hundred-gram glass of kefir, the calorie content will be only 80 kcal. I must say that 100 g of this he althy product contains almost three grams of protein and four grams of carbohydrates.

Product composition

All dairy products are good for he alth, especially fermented milk products. They must be eaten every day. Kefir contains a huge amount of vitamins B, A, C, E, PP, there are beta-carotene, folates.

In addition, the drink is saturated with mineral elements, organic acids and other useful elements, among which calcium stands out. After all, a liter of kefir contains the daily rate of this element. Low calorie content (kefir 1%), chemical composition and nutritional value of the product make it indispensable for humans.

Benefits of fermented milk drink

As mentioned at the beginning, now this sour-milk drink is made by fermenting milk with a starter based on fungi. The main value of kefir lies in a special protein,the advantage of which is that it is absorbed by the human body very quickly. The drink helps to improve the functioning of the digestive organs, while it practically does not increase the total calorie content of the daily diet. A fermented milk product has a beneficial effect on the metabolic process.

People who are allergic to milk should not avoid drinking kefir, because in this particular case, the proteins of this drink are perfectly absorbed by the body and do not cause any allergic reactions.

If you include this product in your diet, your immune system and nervous system will be strengthened, cholesterol levels will decrease, the work of the liver, kidneys and gastrointestinal tract will stabilize, toxins will be removed from the body. Low-fat kefir 1% (calorie content, useful properties, its benefits are described in detail by experts) is recommended to be consumed frequently. Of course, you should not abuse it.

Kefir for weight loss

In dietology, kefir also proved to be excellent. People who watch their figure, this product is a must. Those who want to lose weight can safely be advised to eat kefir and cook delicious low-calorie dishes based on it.

But know that you should not be content with kefir alone, such a mono-diet cannot be used for more than three days in a row. It is much more useful to adhere to the following diet in this case: one day you drink only kefir1 percent (its calorie content allows you to do this), and in the second you can eat as usual. Of course, you should not abuse all kinds of sausages and cakes, otherwise you can nullify all your efforts. In just 14 days, you can lose up to six kilograms by eating this way.

There are contraindications

Of course, all fermented milk products are extremely useful for the human body, more precisely, for an adult. Children should use kefir infrequently, and babies under one year old are generally forbidden to give it. Some adults may experience heartburn from abuse of this product. It should be noted that the low calorie content of 1% kefir (a glass of drink contains about 100 kcal) does not at all indicate that it should be drunk in large quantities. In everything you need to know the measure.

How to store

All dairy products spoil quite quickly, so when buying, you should pay attention to the expiration dates indicated on the package. If you suddenly accidentally buy low-quality 1% kefir, the calorie content of which does not exceed 40 kcal, and eat it, you can get seriously poisoned and spend several days in a hospital bed.

Never buy expired fermented milk products and keep them out of the fridge. It is worth leaving a bag or a bottle of kefir on the table for just a few hours, as it will become completely unfit for food. In the heat, this time is reduced to two hours. Enougha short implementation period allows you to buy only fresh kefir 1%. Calorie content, benefits and harms of this product are now known to you.

Interesting facts

There are real legends about the origin of kefir. It is believed that the prophet Magomed presented something similar in appearance to cauliflower as a gift to the mountaineers. It was kefir. The highlanders gave it the name "millet of the prophet." Residents of North Ossetia and Kabardino-Balkaria are still arguing about exactly where this fermented milk drink originated.

So, the Caucasians carefully kept the received gift, not allowing anyone to take possession of this miracle. But at the beginning of the last century, the “gentiles” managed to get hold of the recipe for making kefir. The fact is that the young beauty Sakharova arrived in the Caucasus in order to find out the secret of the production of the drink. A local prince fell in love with her and even kidnapped her.

All the forces of the gendarmerie were thrown in search of the beauty. Sakharov was released, but the prince was threatened with trial. The girl forgave him, asking for a dozen fungi as compensation. They began to produce kefir on an industrial scale in 1913.