Saturday, November 23

    Yogurt facts

    Yogurts contain high amount of vitamin D which is vital for the calcium absorption to maintain the bone health. The deficiency of Vitamin D and calcium results in the rickets and soften bones. Yogurt contains vitamins and minerals such as riboflavin, phosphorous, vitamin B12 and potassium. It could be firm, thick, and runny or thin which could be made from the milk of goat, cow, nut, sheep, rice and soy. The milk of horse, buffalo, camels and yaks are also used in some countries. It is made by fermenting milk that possess tart flavor. Yogurt contains protein and calcium along with zinc, magnesium and folic acid. The protein contained in curd is high in comparison to the milk’s protein.

    Name Yogurt
    Native It is believed that yogurt was originated in 5000 BC.
    Common/English Name Yoghurt, Yoghourt
    Name in Other Languages Kannada: Mosaru;
    Odia: dohi;
    Pashto: Qәzana a pәәner;
    Nepal bhasa: dhau (धौ);
    Albanian: kos;
    Basque: jogurtak;
    Belarusian: johurt (ёгурт);
    Bosnian: jogurt;
    Bulgarian: kiselo mlyako (кисело мляко);
    Catalan: iogurt;
    Croatian: jogurt;
    Czech: jogurt;
    Danish: yoghurt;
    Dutch: yoghurt;
    Estonian: jogurt;
    Finnish: jogurtti;
    French: yaourt;
    Galician: iogur;
    German: Joghurt;
    Greek: giaoúrti (γιαούρτι);
    Hungarian: joghurt;
    Icelandic: jógúrt;
    Irish: iógart;
    Italian: yogurt;
    Latvian: jogurts;
    Lithuanian: jogurtas;
    Macedonia: јогурт;
    Maltese: jogurt;
    Norwegian: yoghurt;
    Polish: jogurt;
    Portuguese: iogurte;
    Romanian: iaurt;
    Russian: yogurt (йогурт);
    Serbian: jogurt;
    Slovak: jogurt;
    Slovenian: jogurt;
    Spanish: yogur;
    Swedish: yoghurt;
    Ukrainian: yohurt (йогурт);
    Welsh: iogwrt;
    Albanian: kos;
    Basque: jogurtak;
    Bosnian: jogurt;
    Catalan: iogurt;
    Croatian: jogurt;
    Czech: jogurt;
    Danish: yoghurt;
    Dutch: yoghurt;
    Estonian: jogurt;
    Finnish: jogurtti;
    French: yaourt;
    Galician: iogur;
    German: Joghurt;
    Hungarian: joghurt;
    Icelandic: jógúrt;
    Irish: iógart;
    Italian: yogurt;
    Latvian: jogurts;
    Lithuanian: jogurtas;
    Macedonian: јогурт;
    Maltese: jogurt;
    Norwegian: yoghurt;
    Polish: jogurt;
    Portuguese: iogurte;
    Romanian: iaurt;
    Serbian: jogurt;
    Slovak: jogurt;
    Slovenian: jogurt;
    Spanish               : yogur;
    Swedish: yoghurt;
    Welsh: iogwrt;
    Armenian: matsun (մածուն);
    Azerbaijani: qatıq;
    Bengali: Da’i (দই);
    Chinese: Suānnǎi (酸奶);
    Georgian: iogurti (იოგურტი);
    Gujarati: Dahīṁ (દહીં);
    Hindi: dahee (दही);
    Hmong: kua mis nyeem qaub;
    Japanese: Yōguruto (ヨーグルト);
    Kannada: Mosaru (ಮೊಸರು);
    Kazakh: yogwrt (йогурт);
    Khmer: tukdaohko chour (ទឹកដោះគោជូរ);
    Korean:  yoguleuteu (요구르트);
    Lao: nom som (ນົມສົ້ມ);
    Malayalam: tair (തൈര്);
    Marathi: Dahī (दही);
    Mongolian: tarag (тараг);
    Myanmar (Burmese): yaw gaat aahcarraasout (ယောဂက်အစားအသောက်);
    Nepali: Dahī (दही);
    Sinhala: yōgaṭ (යෝගට්);
    Tajik: jogurt (йогурт);
    Tamil: Tayir (தயிர்);
    Telugu: Perugu (పెరుగు);
    Thai: Yo keir̒t (โยเกิร์ต);
    Uzbek: qatiq;
    Vietnamese: sữa chua;
    Turkish: yogurt;
    Afrikaans: jogurt;
    Chichewa: yogurt;
    Hausa: yogurt;
    Igbo: bred;
    Sesotho: ka yogurt;
    Somali: yogurt;
    Swahili: mgando;
    Yoruba: wara;
    Zulu: yogurt;
    Cebuano: yogurt;
    Filipino: yogurt;
    Indonesian: yogurt;
    Javanese: yogurt;
    Malagasy: yaorta;
    Malay: yogurt;
    Maori: miraka;
    Esperanto: jogurto;
    Haitian Creole: yogout;
    Latin: yogurt
    Taste Tangy
    Varieties/Types Regular (dairy) yogurt

    • Whole milk yogurt
    • Low-fat yogurt
    • Nonfat yogurt
    • Greek yogurt
    • Whipped yogurt

    Other yogurts

    • Goat’s milk yogurt
    • Labneh (labne)
    • Sheep’s milk yogurt
    • Soy yogurt
    Major Nutritions Vitamin B-12 (Cobalamine) 0.75 µg (31.25%)
    Vitamin B2 (Riboflavin) 0.278 mg (21.38%)
    Phosphorus, P 135 mg (19.29%)
    Protein 9 g (18.00%)
    Selenium, Se 9.7 µg (17.64%)
    Total Fat (lipid) 5 g (14.29%)
    Calcium, Ca 100 mg (10.00%)
    Vitamin B5 (Pantothenic acid) 0.331 mg (6.62%)
    Vitamin B6 (Pyridoxine) 0.063 mg (4.85%)
    Zinc, Zn 0.52 mg (4.73%)
    Health Benefits
    • Assist digestion
    • Type 2 diabetes
    • Treats colorectal cancer
    • Treats osteoporosis
    • Helps to lose weight
    • Enhance immunity
    • Lowers high blood pressure
    • Lowers cholesterol
    • Maintains mood
    • Brain ailments
    Calories in 1 Value (100 gm) 97 Kcal.
    Traditional uses
    • It promotes the digestion of lactose and absorption of minerals.
    • It stimulates digestion.
    • It prevents bacterial and vaginal yeast infections.
    • It maintains the cholesterol level.
    • It prevents sunburn as well as colorectal cancer.
    Precautions
    • It should not be used by the weak immune patients.
    • Those with health problems should consult a health professional.
    • It should not be used by dosha patients.
    How to Eat
    • It is also consumed plain.
    • It is added to vegetables, fruits or sweeteners.
    • It enhances the flavor of refreshing drink.
    • Yogurt could be tossed with cooked eggplant, garlic, chopped mint leaves and cayenne.
    • Yogurt is also used to dress salads.
    • Yogurt is combined with beaten rice.
    • Lassi could be made from yogurt.
    Other Facts
    • Yogurt was originated in Asia and Eastern Europe.
    • Yogurt was well known in 20th century.
    • Yogurt helps to maintain the bone and muscle health.
    • Turkey and France highly consume yogurt.