{"id":11784,"date":"2025-01-15T10:46:19","date_gmt":"2025-01-15T10:46:19","guid":{"rendered":"https:\/\/portal.greekfarms.gov.gr\/main\/?p=11784"},"modified":"2026-01-21T11:49:50","modified_gmt":"2026-01-21T11:49:50","slug":"naringsvarde-for-yoghurt","status":"publish","type":"post","link":"https:\/\/portal.greekfarms.gov.gr\/sv\/naringsvarde-for-yoghurt\/","title":{"rendered":"N\u00e4ringsv\u00e4rde f\u00f6r yoghurt"},"content":{"rendered":"\n

Yoghurt \u00e4r, precis som mj\u00f6lk och ost, en mejeriprodukt och \u00e4r ett viktigt livsmedel i den grekiska medelhavsdieten<\/strong>.<\/p>\n\n\n\n

Yoghurt \u00e4r ett fermenterat livsmedel<\/strong>. Den skapas genom bakteriell fermentering av mj\u00f6lk, vilket omvandlar laktos (den huvudsakliga typen av enkla kolhydrater i mj\u00f6lk) till mj\u00f6lksyra, vilket \u00e4r det som ger yoghurt sin karakteristiska syrliga smak.<\/p>\n\n\n\n

Traditionell grekisk yoghurt har blivit v\u00e4ldigt popul\u00e4r \u00f6ver hela v\u00e4rden tack vare sitt h\u00f6ga n\u00e4ringsv\u00e4rde och sina betydande h\u00e4lsof\u00f6rdelar. Traditionell grekisk yoghurt utm\u00e4rker sig j\u00e4mf\u00f6rt med andra typer av yoghurt<\/strong> eftersom den produceras p\u00e5 ett naturligt s\u00e4tt och \u00e4r fri fr\u00e5n tillsatser och konserveringsmedel samtidigt som den \u00e4r full av goda bakterier, k\u00e4nda som probiotika.<\/p>\n\n\n\n

N\u00e4ringsv\u00e4rde f\u00f6r yoghurt<\/strong><\/strong><\/td>per portion: <\/strong><\/strong> 2,5 dl (200 g)<\/strong>1<\/sup><\/sup><\/td>RDI per portion2<\/sup><\/strong><\/strong><\/td><\/tr>
Kcal<\/strong><\/strong><\/td>122,0<\/td>6,1 %<\/td><\/tr>
Fett (g)<\/strong><\/strong><\/td>6,5<\/td>8,3 %<\/td><\/tr>
M\u00e4ttat fett (g)<\/strong><\/strong><\/td>4,2<\/td>21,0 %<\/td><\/tr>
Kolhydrater (g)<\/strong><\/strong><\/td>9,3<\/td>3,4 %<\/td><\/tr>
Fiber (g)<\/strong><\/strong><\/td>0,0<\/td>0,0 %<\/td><\/tr>
Socker (g)<\/strong><\/strong><\/td>9,3<\/td>10,4 %<\/td><\/tr>
Protein (g) <\/strong><\/strong><\/td>6,9<\/td>13,9 %<\/td><\/tr>
Kolesterol (mg)<\/strong><\/strong><\/td>26,0<\/td>8,7 %<\/td><\/tr>
Salt (g)<\/strong><\/strong><\/td>0,2<\/td>3,8 %<\/td><\/tr>
1<\/sup> V\u00e4rden baseras p\u00e5 amerikanska jordbruksverkets (USDA) n\u00e4rings\u00e4mnesdatabas.[1]<\/strong><\/a><\/sup> 2<\/sup> Procentandelen rekommenderat dagligt intag (% RDI) visar hur mycket av det rekommenderade dagliga intaget av varje n\u00e4rings\u00e4mne som finns i en portion. Ber\u00e4kningarna baseras p\u00e5 dagliga v\u00e4rden fr\u00e5n amerikanska Food and Drug Administration (FDA), baserat p\u00e5 ett dagligt kaloriintag om 2 000 Kcal f\u00f6r en genomsnittlig h\u00e4lsosam vuxen. Beroende p\u00e5 individuella energibehov kan % RDI vara h\u00f6gre eller l\u00e4gre.<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n

Yoghurt \u00e4r ett n\u00e4ringsrikt livsmedel<\/strong> fullt av protein, vitaminer och mikron\u00e4rings\u00e4mnen.<\/p>\n\n\n\n

Yoghurt \u00e4r en utm\u00e4rkt k\u00e4lla till protein av h\u00f6g kvalitet<\/strong> som inneh\u00e5ller alla essentiella aminosyror. Med andra ord inneh\u00e5ller den de aminosyror som v\u00e5r kropp inte kan syntetisera och som vi m\u00e5ste f\u00e5 i oss i v\u00e5r kost.<\/p>\n\n\n\n

Yoghurt inneh\u00e5ller \u00e4ven fetter, huvudsakligen m\u00e4ttade,<\/strong> och sm\u00e5 m\u00e4ngder<\/strong> kolhydrater<\/strong>, huvudsakligen i form av enkla sockerarter<\/strong> som laktos.<\/p>\n\n\n\n

Dessutom \u00e4r yoghurt k\u00e4nt f\u00f6r att vara en utm\u00e4rkt k\u00e4lla till mineraler<\/strong>, inklusive kalcium och fosfor, samt vitaminer<\/strong> som riboflavin och vitamin B12.<\/p>\n\n\n\n

Som n\u00e4mnts ovan inneh\u00e5ller traditionell grekisk yoghurt probiotika, vilket \u00e4r levande mikroorganismer som hj\u00e4lper till att bibeh\u00e5lla en h\u00e4lsosam tarmflora<\/strong>.<\/p>\n\n\n\n

Dess n\u00e4ringsprofil g\u00f6r det till ett av de h\u00e4lsosammaste valen, med betydande h\u00e4lsof\u00f6rdelar.<\/p>\n\n\n\n

Data fr\u00e5n epidemiologiska studier har s\u00e4rskilt pekat p\u00e5 den inverkan yoghurt har p\u00e5 kardiovaskul\u00e4ra riskfaktorer som hypertoni. Analys av data fr\u00e5n tre stora prospektiva studier rapporterade att individer med en h\u00f6gre yoghurtkonsumtion (\u22655 portioner\/vecka) hade en 16 % l\u00e4gre risk att utveckla hypertoni<\/strong> j\u00e4mf\u00f6rt med de med l\u00e4gre konsumtion (<1 portion\/m\u00e5nad).[2]<\/a><\/p>\n\n\n\n

Konsumtion av yoghurt skyddar \u00e4ven mot att utveckla diabetes<\/strong>. En metaanalys av nio prospektiva studier visade p\u00e5 att varje \u00f6kning av yoghurtintag med en portion per dag \u00e4r associerat med en 18 % minskning av risken att utveckla diabetes.[3]<\/a><\/p>\n\n\n\n

Yoghurt kan \u00e4ven bidra till b\u00e4ttre vikthantering<\/strong> och god mag- tarmh\u00e4lsa<\/strong>. Probiotikan i traditionell grekisk yoghurt kan lindra mag- tarmsymtom, som magsm\u00e4rta, uppbl\u00e5sthet och diarr\u00e9.<\/p>\n\n\n\n

Sammanfattningsvis \u00e4r traditionell grekisk yoghurt en av st\u00f6ttepelarna inom den grekiska medelhavsdieten och kombinerar ett h\u00f6gt n\u00e4ringsv\u00e4rde med flera h\u00e4lsof\u00f6rdelar.<\/p>\n\n\n\n

BIBLIOGRAFI<\/strong><\/p>\n\n\n\n

\n\n\n\n

[1]<\/a> USDA. Food search. Yogurt, Greek, plain, whole milk. https:\/\/fdc.nal.usda.gov\/fdc-app.html#\/food-details\/171304\/nutrients. (\u00f6ppnat oktober 2024).<\/p>\n\n\n\n

[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

[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":"

Yoghurt \u00e4r, precis som mj\u00f6lk och ost, en mejeriprodukt och \u00e4r ett viktigt livsmedel i den grekiska medelhavsdieten. Yoghurt \u00e4r…<\/p>\n","protected":false},"author":7,"featured_media":6059,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"inline_featured_image":false,"_video_id":"","footnotes":""},"categories":[5237,5260],"tags":[1721,3786,1717,4242],"class_list":["post-11784","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-gastronomia-sv","category-ravaror","tag-ellada-sv","tag-ygeia-sv","tag-mesogeiaki-diatrofi-sv","tag-galaktokomika-sv"],"yoast_head":"\nN\u00e4ringsv\u00e4rde f\u00f6r yoghurt - Omv\u00e4nt jordbruk<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/portal.greekfarms.gov.gr\/sv\/naringsvarde-for-yoghurt\/\" \/>\n<meta property=\"og:locale\" content=\"sv_SE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"N\u00e4ringsv\u00e4rde f\u00f6r yoghurt - Omv\u00e4nt jordbruk\" \/>\n<meta property=\"og:description\" content=\"Yoghurt \u00e4r, precis som mj\u00f6lk och ost, en mejeriprodukt och \u00e4r ett viktigt livsmedel i den grekiska medelhavsdieten. 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