Nutrition: Calories: 99 (Kcal); Fat: 4 (g); Carbohydrate: 15 (g); Fiber: 1 (g); Sugar: 13 (g); Vitamin A: 1506 (IU); Vitamin C : 34 (mg); Niacin: 1 (μg); Folic acid: 24 (μg); Sodium: 11 (mg); Potassium: 129 (mg); Calcium: 50 (mg)
1. Preheat the oven to 200 degrees.
2. Put the mango cubes in a baking tray and bake for 15 minutes, then remove and let cool.
3. Put the mango cubes and yogurt into a grinder and mash them into puree.
4. Age: Suitable for babies of about 12.
Tags: Greek yogurt, mango, juice, baby recipes, baby food
Yogurt nutrition: During the fermentation process of yogurt, about 20% of sugar and protein in milk are hydrolyzed 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 increased by 2 times compared with raw milk. These changes make yogurt easier to digest and absorb, and the utilization rate of various nutrients can be improved. Yogurt is fermented from pure milk. In addition to retaining all the nutrients of fresh milk, lactic acid bacteria can also produce a variety of vitamins necessary for human nutrition during the fermentation process, such as VB1, VB2, VB6, and VB12.
Mango nutrition: rich in sugars, vitamins, protein 0.65%-1.31%, carotene 2281-6304 micrograms per 100 grams of pulp, soluble solids 14%-24.8%, and essential trace elements for the human body selenium, The content of calcium, phosphorus, potassium, iron, etc. is also high.
Efficacy of yogurt: maintain the ecological balance of intestinal flora, form a biological barrier, and inhibit the invasion of harmful bacteria into the intestine. It can prevent constipation by producing a large amount of short-chain fatty acids to promote intestinal peristalsis and mass growth of bacteria to change osmotic pressure. Yogurt contains various enzymes to promote digestion and absorption. By inhibiting the growth of saprophytic bacteria in the intestine, the toxins produced by spoilage are inhibited, so that the liver and brain are protected from these toxins and prevent aging. By inhibiting the growth of saprophytic bacteria and certain bacteria in the intestinal tract. Thereby, the carcinogenic factors produced by these bacteria are also inhibited to achieve the purpose of preventing cancer. To improve human immune function, lactic acid bacteria can produce some substances that enhance immune function, which can improve human immunity and prevent diseases. Lower blood pressure.
Mango effects: 1. Eating mango has the effect of clearing the intestines and stomach, and has a certain antiemetic effect on motion sickness and seasickness. 2. Anti-cancer. According to the viewpoint of modern diet therapy, mango contains a lot of vitamin A, so it has anti-cancer and anti-cancer effects. 3. Beautify the skin. Because mangoes contain a lot of vitamins, eating mangoes regularly can moisturize the skin. 4. Prevent hypertension and arteriosclerosis. Mango contains nutrients, vitamin C, minerals, etc. In addition to its anti-cancer effect, it also has a therapeutic effect in preventing arteriosclerosis and high blood pressure. 5. Prevent and treat constipation. The earth mango contains a lot of fiber, which can promote defecation and has certain benefits for preventing and treating constipation. 6. Sterilization. The extract of mango leaves can inhibit Pseudococcus, Escherichia coli and Pseudomonas aeruginosa. At the same time, it also has the effect of inhibiting influenza virus.
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