{"id":11780,"date":"2025-01-15T10:46:19","date_gmt":"2025-01-15T10:46:19","guid":{"rendered":"https:\/\/portal.greekfarms.gov.gr\/main\/?p=11780"},"modified":"2026-01-21T11:49:26","modified_gmt":"2026-01-21T11:49:26","slug":"la-valeur-nutritionnelle-du-yaourt","status":"publish","type":"post","link":"https:\/\/portal.greekfarms.gov.gr\/fr\/la-valeur-nutritionnelle-du-yaourt\/","title":{"rendered":"La valeur nutritionnelle du yaourt"},"content":{"rendered":"\n<p>Le yaourt appartient \u00e0 la famille des produits laitiers, aux c\u00f4t\u00e9s du lait et du fromage, et constitue <strong>un aliment de base dans le r\u00e9gime m\u00e9diterran\u00e9en grec<\/strong>.<\/p>\n\n\n\n<p><strong>Il s&rsquo;agit d&rsquo;un aliment ferment\u00e9<\/strong>. Il r\u00e9sulte de la fermentation du lait par des bact\u00e9ries lactiques, qui transforment le lactose (le principal type de glucide simple que l&rsquo;on trouve dans le lait) en acide lactique, responsable de son go\u00fbt caract\u00e9ristique acide.<\/p>\n\n\n\n<p>Le yaourt grec traditionnel est devenu particuli\u00e8rement populaire \u00e0 l&rsquo;\u00e9chelle mondiale en raison de son importante valeur nutritionnelle et de ses effets b\u00e9n\u00e9fiques notables pour la sant\u00e9.<strong> Compar\u00e9 \u00e0 d&rsquo;autres types de yaourt, le yaourt grec traditionnel se distingue<\/strong> par le fait qu&rsquo;il est produit de mani\u00e8re naturelle, sans ajout d&rsquo;additifs ni de conservateurs, tout en \u00e9tant riche en \u00ab&nbsp;bonnes&nbsp;\u00bb bact\u00e9ries, connues sous le nom de probiotiques.<\/p>\n\n\n\n<figure class=\"wp-block-table\"><table class=\"has-fixed-layout\"><tbody><tr><td><strong>Valeur nutritionnelle du yaourt<\/strong><strong><\/strong><\/td><td><strong>par portion&nbsp;: <\/strong><strong><\/strong> <strong>1 pot (200&nbsp;g)<\/strong><sup>1<\/sup><sup><\/sup><\/td><td><strong>AJR par portion<sup>2<\/sup><\/strong><strong><\/strong><\/td><\/tr><tr><td><strong>Calories (Kcal)<\/strong><strong><\/strong><\/td><td>122,0<\/td><td>6,1 %<\/td><\/tr><tr><td><strong>Mat. grasses (g)<\/strong><strong><\/strong><\/td><td>6,5<\/td><td>8,3 %<\/td><\/tr><tr><td><strong>Acides gras satur\u00e9s (g)<\/strong><strong><\/strong><\/td><td>4,2<\/td><td>21,0 %<\/td><\/tr><tr><td><strong>Glucides (g)<\/strong><strong><\/strong><\/td><td>9,3<\/td><td>3,4 %<\/td><\/tr><tr><td><strong>Fibres alimentaires (g)<\/strong><strong><\/strong><\/td><td>0,0<\/td><td>0,0 %<\/td><\/tr><tr><td><strong>Sucres (g)<\/strong><strong><\/strong><\/td><td>9,3<\/td><td>10,4 %<\/td><\/tr><tr><td><strong>Prot\u00e9ines (g) <\/strong><strong><\/strong><\/td><td>6,9<\/td><td>13,9 %<\/td><\/tr><tr><td><strong>Cholest\u00e9rol (mg)<\/strong><strong><\/strong><\/td><td>26,0<\/td><td>8,7 %<\/td><\/tr><tr><td><strong>Sel (g)<\/strong><strong><\/strong><\/td><td>0,2<\/td><td>3,8 %<\/td><\/tr><tr><td colspan=\"3\"><sup>1<\/sup> Les valeurs nutritionnelles r\u00e9f\u00e8rent \u00e0 la base de donn\u00e9es du minist\u00e8re de l&rsquo;Agriculture des \u00c9tats-Unis (US Department of Agriculture, USDA).<a href=\"#_edn1\" id=\"_ednref1\"><strong>[1]<\/strong><\/a><sup><\/sup> <sup>2<\/sup> Le pourcentage d\u2019apport quotidien recommand\u00e9 (% AJR) indique dans quelle mesure chaque nutriment contenu dans une portion d\u2019un aliment contribue \u00e0 l\u2019apport journalier total. Le calcul est effectu\u00e9 en fonction des valeurs de r\u00e9f\u00e9rence journali\u00e8res (Daily Values) \u00e9tablies par la Food and Drug Administration (FDA) des \u00c9tats-Unis, en prenant comme r\u00e9f\u00e9rence un apport de 2&nbsp;000&nbsp;kcal par jour pour un adulte en bonne sant\u00e9. Selon les besoins \u00e9nerg\u00e9tiques individuels, le pourcentage de l\u2019AJR peut \u00eatre inf\u00e9rieur ou sup\u00e9rieur.<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n<p>Le yaourt est <strong>un aliment dense sur le plan nutritionnel<\/strong>, riche en prot\u00e9ines, vitamines et micronutriments.<\/p>\n\n\n\n<p>Plus pr\u00e9cis\u00e9ment, le yaourt <strong>est une excellente source de prot\u00e9ines \u00ab&nbsp;de haute qualit\u00e9&nbsp;\u00bb<\/strong>, ses prot\u00e9ines contenant tous les acides amin\u00e9s essentiels. Ce sont ces acides amin\u00e9s que l&rsquo;organisme ne peut pas synth\u00e9tiser, c&rsquo;est pourquoi il doit les obtenir par l&rsquo;alimentation.<\/p>\n\n\n\n<p>Le yaourt <strong>contient \u00e9galement des graisses, principalement des graisses satur\u00e9es<\/strong>, ainsi que <strong>de petites quantit\u00e9s de glucides, principalement sous forme de sucres simples<\/strong>, comme le lactose.<\/p>\n\n\n\n<p>De plus, le yaourt est connu pour \u00eatre une <strong>excellente source de min\u00e9raux<\/strong>, tels que le calcium et le phosphore, <strong>ainsi que de vitamines<\/strong>, comme la riboflavine et la vitamine B12.<\/p>\n\n\n\n<p>Comme mentionn\u00e9 pr\u00e9c\u00e9demment, le yaourt grec traditionnel contient des probiotiques, c&rsquo;est-\u00e0-dire des micro-organismes vivants qui <strong>contribuent au maintien de la bonne sant\u00e9 de notre flore intestinale<\/strong>.<\/p>\n\n\n\n<p>Sa composition nutritionnelle en fait l&rsquo;une des options nutritionnelles les plus saines, renfermant d\u2019importants b\u00e9n\u00e9fices pour notre sant\u00e9.<\/p>\n\n\n\n<p>En particulier, les donn\u00e9es issues d&rsquo;\u00e9tudes \u00e9pid\u00e9miologiques ont mis en \u00e9vidence l&rsquo;impact significatif du yaourt sur des facteurs de risque cardiovasculaires, tels que l&rsquo;hypertension. Une analyse des donn\u00e9es provenant de trois grandes \u00e9tudes prospectives a r\u00e9v\u00e9l\u00e9 que les personnes ayant une consommation accrue de yaourt (\u22655 portions\/semaine) <strong>avaient un risque r\u00e9duit de d\u00e9velopper une hypertension de 16%<\/strong>, par rapport \u00e0 celles qui en consommaient moins (&lt;1 portion\/mois).<a href=\"#_edn2\" id=\"_ednref2\">[2]<\/a><\/p>\n\n\n\n<p>La consommation de yaourt a en outre un <strong>effet protecteur contre l&rsquo;apparition du diab\u00e8te sucr\u00e9<\/strong>. Une m\u00e9ta-analyse de neuf \u00e9tudes prospectives a montr\u00e9 que chaque augmentation de la consommation de yaourt d&rsquo;une portion par jour est associ\u00e9e \u00e0 une r\u00e9duction de 18% du risque de d\u00e9velopper le diab\u00e8te.<a href=\"#_edn3\" id=\"_ednref3\">[3]<\/a><\/p>\n\n\n\n<p>Le yaourt peut \u00e9galement <strong>contribuer \u00e0 une meilleure gestion du poids<\/strong> et \u00e0 la <strong>bonne sant\u00e9 de l&rsquo;intestin<\/strong>. Les probiotiques pr\u00e9sents dans le yaourt grec traditionnel peuvent soulager les sympt\u00f4mes gastro-intestinaux ind\u00e9sirables, tels que les douleurs abdominales, les ballonnements, la diarrh\u00e9e, etc.<\/p>\n\n\n\n<p>En conclusion, le yaourt grec traditionnel est l&rsquo;un des piliers de l&rsquo;alimentation m\u00e9diterran\u00e9enne grecque, alliant une valeur nutritionnelle riche \u00e0 de multiples bienfaits pour notre sant\u00e9.<\/p>\n\n\n\n<p><strong>BIBLIOGRAPHIE<\/strong><\/p>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<p><a href=\"#_ednref1\" id=\"_edn1\">[1]<\/a> USDA. Food search. Yogurt, Greek, plain, whole milk. https:\/\/fdc.nal.usda.gov\/fdc-app.html#\/food-details\/171304\/nutrients. (Dernier acc\u00e8s en octobre 2024).<\/p>\n\n\n\n<p><a href=\"#_ednref2\" id=\"_edn2\">[2]<\/a> Buendia J, LI Y, Hu F, Cabral H, Bradlee L, Quatromoni P, Martha R, Singer M. Long-term yogurt consumption and risk of incident hypertension in adults. J Hypertens. 2018 36(8): 1671\u20131679. doi: 10.1097\/HJH.0000000000001737.<\/p>\n\n\n\n<p><a href=\"#_ednref3\" id=\"_edn3\">[3]<\/a> Chen M, Sun Q, Giovannucci E, Mozaffarian D, Manson J, Willett W, Frank B. Dairy consumption and risk of type 2 diabetes: 3 cohorts of US adults and an updated meta-analysis. BMC Med. 2014 12: 215. doi: 10.1186\/s12916-014-0215-1.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Le yaourt appartient \u00e0 la famille des produits laitiers, aux c\u00f4t\u00e9s du lait et du fromage, et constitue un aliment&#8230;<\/p>\n","protected":false},"author":7,"featured_media":6056,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"inline_featured_image":false,"_video_id":"","footnotes":""},"categories":[5235,5257],"tags":[1671,4239,1666,3783],"class_list":["post-11780","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-gastronomia-fr","category-matieres-premieres","tag-ellada-fr","tag-galaktokomika-fr","tag-mesogeiaki-diatrofi-fr","tag-ygeia-fr"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.9 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>La valeur nutritionnelle du yaourt - Agriculture invers\u00e9e<\/title>\n<meta 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