What is the nutritional value of the cheese?
When consumed in moderation, the nutritional value of cheese can outweigh negative aspects such as the content of high fat and sodium. The cheeses generally have a high calcium content, which can help reduce the chance of developing osteoporosis. The high content of calcium in cheese can also keep the teeth strong and without a cavity.
As a dairy product, the nutritional value of cheese is similar to the value of other milk based on milk. With a high calcium content, this can be a healthy supplement to the diet of growing children and women who pass by menopause. Calcium is required to develop thick bones and high calcium diet can prevent women from developing osteoporosis. A similarly high calcium diet can also benefit pregnant women because it will help the child's development.
In addition to calcium, the cheese is also rich in potassium and phosphorus. Potassium is essential in maintaining general body health as it helps to regulate the balance of water. IT is also essential for nerve and muscle function. The important nutritional value of the cheese also lies in the high level of phosphorus. FObron works together with calcium in strengthening the structural integrity of bones and is also vital in repairing tissues and storage and efficient energy use.
Many cheeses also have a high protein content, which is an essential component in the processes of body muscles. Once the proteins contained into the cheese are converted into amino acids as soon as the proteins are contained in the cheese, the proteins contained in the cheese. These compounds help the body to build muscles, strengthen enamel on the teeth and strengthen the bones.
also has a high content of vitamin B12. This nutrient is a key component of the body's ability to create red blood cells and also replicate genetic material. Vitamin is decisive in reproduction of red blood cells and anemic individual can greatly benefit from the nutritional value of cheese.
The exact part of the nutritional value of cheese varies between varieties. Cheeses like mascarpone and blue cheese have a high fat content while jIné like Ricotta, Mozzarella and Camembert have about half the fat and calories of other varieties. Many cheeses should not be consumed by those who are intolerant lactose, but goat cheese is an alternative without lactose. The nutritional value of the cheese also depends on the type of milk used; Milk from cows, goats and sheep has different percentage of nutrients and vitamins.