{"id":11786,"date":"2025-01-15T10:46:19","date_gmt":"2025-01-15T10:46:19","guid":{"rendered":"https:\/\/portal.greekfarms.gov.gr\/main\/?p=11786"},"modified":"2026-01-21T11:49:54","modified_gmt":"2026-01-21T11:49:54","slug":"yogurdun-besin-degeri","status":"publish","type":"post","link":"https:\/\/portal.greekfarms.gov.gr\/tr\/yogurdun-besin-degeri\/","title":{"rendered":"Yo\u011furdun Besin De\u011feri"},"content":{"rendered":"\n<p><a><\/a><a><\/a>S\u00fct ve peynirle birlikte s\u00fct \u00fcr\u00fcnlerine kategorisinde olan yo\u011furt, <strong>Yunan Akdeniz tipi beslenmenin temel g\u0131dalar\u0131ndan<\/strong> biridir.<\/p>\n\n\n\n<p><strong>Fermente bir g\u0131dad\u0131r.<\/strong> Laktozu (s\u00fctte bulunan bask\u0131n basit karbonhidrat t\u00fcr\u00fc) karakteristik ek\u015fi tad\u0131n\u0131 veren laktik aside d\u00f6n\u00fc\u015ft\u00fcren asitle\u015ftirici bakteriler taraf\u0131ndan s\u00fct\u00fcn fermantasyonundan meydana gelir.<\/p>\n\n\n\n<p>Geleneksel Yunan yo\u011furdu, y\u00fcksek besin de\u011feri ve sa\u011fl\u0131\u011f\u0131m\u0131z \u00fczerindeki \u00f6nemli faydal\u0131 etkileri nedeniyle d\u00fcnya \u00e7ap\u0131nda \u00e7ok pop\u00fcler hale gelmi\u015ftir.<strong> Di\u011fer yo\u011furt t\u00fcrleriyle kar\u015f\u0131la\u015ft\u0131r\u0131ld\u0131\u011f\u0131nda geleneksel Yunan yo\u011furdu,<\/strong> katk\u0131 maddesi ve koruyucu eklenmeden do\u011fal olarak \u00fcretilmesi ve ayn\u0131 zamanda probiyotikler olarak bilinen &#8216;iyi&#8217; bakteriler a\u00e7\u0131s\u0131ndan zengin olmas\u0131yla <strong>\u00f6ne \u00e7\u0131kar<\/strong>.<\/p>\n\n\n\n<figure class=\"wp-block-table\"><table class=\"has-fixed-layout\"><tbody><tr><td><strong>Yo\u011furdun Besin De\u011feri<\/strong><strong><\/strong><\/td><td><strong>porsiyon ba\u015f\u0131na: <\/strong><strong><\/strong> <strong>1 kutu (200 g)<\/strong><sup>1<\/sup><sup><\/sup><\/td><td><strong>Porsiyon ba\u015f\u0131na \u00d6DM<sup>2<\/sup><\/strong><strong><\/strong><\/td><\/tr><tr><td><strong>Kalori (kcal)<\/strong><strong><\/strong><\/td><td>122,0<\/td><td>% 6,1<\/td><\/tr><tr><td><strong>Ya\u011f (g)<\/strong><strong><\/strong><\/td><td>6,5<\/td><td>% 8,3<\/td><\/tr><tr><td><strong>Doymu\u015f ya\u011f (g)<\/strong><strong><\/strong><\/td><td>4,2<\/td><td>% 21,0<\/td><\/tr><tr><td><strong>Karbonhidrat (g)<\/strong><strong><\/strong><\/td><td>9,3<\/td><td>% 3,4<\/td><\/tr><tr><td><strong>Bitkisel Lif (g)<\/strong><strong><\/strong><\/td><td>0,0<\/td><td>% 0,0<\/td><\/tr><tr><td><strong>\u015eeker (g)<\/strong><strong><\/strong><\/td><td>9,3<\/td><td>% 10,4<\/td><\/tr><tr><td><strong>Protein <\/strong><strong><\/strong><\/td><td>6,9<\/td><td>% 13,9<\/td><\/tr><tr><td><strong>Kolesterol (mg)<\/strong><strong><\/strong><\/td><td>26,0<\/td><td>% 8,7<\/td><\/tr><tr><td><strong>Tuz (g)<\/strong><strong><\/strong><\/td><td>0,2<\/td><td>% 3,8<\/td><\/tr><tr><td colspan=\"3\"><sup>1<\/sup> Veriler ABD Tar\u0131m Bakanl\u0131\u011f\u0131 (US Department of Agriculture, USDA) beslenme taban\u0131na dayanmaktad\u0131r.<a href=\"#_edn1\" id=\"_ednref1\"><strong>[1]<\/strong><\/a><sup><\/sup> <sup>2<\/sup> \u00d6nerilen Diyet Miktar\u0131 (% \u00d6DM), g\u0131dan\u0131n bir porsiyonundaki her bir besin bile\u015feninin toplam g\u00fcnl\u00fck al\u0131m\u0131n\u0131za ne kadar katk\u0131da bulundu\u011funu g\u00f6sterir. Hesaplama, ortalama sa\u011fl\u0131kl\u0131 bir yeti\u015fkin i\u00e7in g\u00fcnde 2000 kcal&#8217;ye dayanan ABD G\u0131da ve \u0130la\u00e7 Dairesi (FDA) G\u00fcnl\u00fck De\u011ferlerine (Daily Values) dayanmaktad\u0131r. Ki\u015finin enerji ihtiyac\u0131na ba\u011fl\u0131 olarak % \u00d6DM daha d\u00fc\u015f\u00fck veya daha y\u00fcksek olabilir.<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n<p>Yo\u011furt, protein, vitamin ve mikro besinler a\u00e7\u0131s\u0131ndan zengin, <strong>besin de\u011feri y\u00fcksek, yo\u011fun bir g\u0131dad\u0131r<\/strong>.<\/p>\n\n\n\n<p>Yo\u011furt \u00f6zellikle, proteinleri t\u00fcm temel amino asitleri i\u00e7erdi\u011finden<strong>, <\/strong>\u03ba <strong>m\u00fckemmel bir \u2018y\u00fcksek kalitede\u2019 protein kayna\u011f\u0131d\u0131r<\/strong>. Bunlar, v\u00fccut sentezleyemedi\u011fi i\u00e7in beslenmeyle al\u0131nmas\u0131 gereken amino asitlerdir.<\/p>\n\n\n\n<p>Ayr\u0131ca, yo\u011furt <strong>\u00e7o\u011funlu\u011fu doymu\u015f olmak \u00fczere ya\u011flar<\/strong> ve laktozun bask\u0131n oldu\u011fu basit \u015fekerler \u015feklinde, <strong>az miktarda karbonhidrat <\/strong>i\u00e7erir.<\/p>\n\n\n\n<p>Buna ek olarak, yo\u011furdun kalsiyum ve fosfor gibi <strong>mineraller<\/strong>le riboflavin ve B12 gibi <strong>vitaminler<\/strong> a\u00e7\u0131s\u0131ndan <strong>m\u00fckemmel bir kaynak oldu\u011fu bilinmektedir<\/strong>.<\/p>\n\n\n\n<p>Yukar\u0131da belirtildi\u011fi gibi, geleneksel Yunan yo\u011furdu, <strong>sa\u011fl\u0131kl\u0131 bir ba\u011f\u0131rsak mikrofloras\u0131n\u0131n korunmas\u0131na yard\u0131mc\u0131<\/strong>, canl\u0131 mikroorganizmalar olan probiyotikler i\u00e7erir.<\/p>\n\n\n\n<p>Besin bile\u015fimi, onu sa\u011fl\u0131k i\u00e7in \u00f6nemli faydalar\u0131 olan, en sa\u011fl\u0131kl\u0131 se\u00e7eneklerden biri haline getirmektedir.<\/p>\n\n\n\n<p>\u00d6zellikle epidemiyolojik \u00e7al\u0131\u015fmalardan elde edilen veriler, yo\u011furdun hipertansiyon gibi kardiyovask\u00fcler risk fakt\u00f6rleri \u00fczerinde \u00f6nemli bir etkisi oldu\u011funu g\u00f6stermi\u015ftir. \u00dc\u00e7 b\u00fcy\u00fck prospektif \u00e7al\u0131\u015fmadan elde edilen verilerin analizi, yo\u011furt t\u00fcketimini art\u0131ran bireylerin (\u22655 porsiyon\/hafta), daha az t\u00fcketenlere (&lt;1 porsiyon\/ay) k\u0131yasla <strong>%16 daha d\u00fc\u015f\u00fck hipertansiyon riskine sahip oldu\u011funu<\/strong> bildirmi\u015ftir.<a href=\"#_edn2\" id=\"_ednref2\">[2]<\/a><\/p>\n\n\n\n<p>Ayr\u0131ca, yo\u011furt t\u00fcketiminin<strong> diyabet mellitusucu \u00fczerinde koruyucu bir etkisi vard\u0131r<\/strong>. Dokuz adet prospektif \u00e7al\u0131\u015fman\u0131n meta-analizi, yo\u011furt t\u00fcketiminde her bir porsiyon\/g\u00fcn art\u0131\u015f\u0131n diyabet riskinde %18 azalmayla ili\u015fkili oldu\u011funu g\u00f6stermi\u015ftir.<a href=\"#_edn3\" id=\"_ednref3\">[3]<\/a><\/p>\n\n\n\n<p>Ayr\u0131ca yo\u011furt, <strong>daha iyi kilo y\u00f6netimine ve iyi ba\u011f\u0131rsak sa\u011fl\u0131\u011f\u0131na katk\u0131da bulunabilir<\/strong>. Geleneksel Yunan yo\u011furdunda bulunan probiyotikler kar\u0131n a\u011fr\u0131s\u0131, \u015fi\u015fkinlik, ishal gibi istenmeyen gastrointestinal semptomlar\u0131 hafifletebilir.<\/p>\n\n\n\n<p>Sonu\u00e7 olarak, geleneksel Yunan yo\u011furdu, zengin besin de\u011ferini sa\u011fl\u0131k i\u00e7in bir\u00e7ok faydayla bir araya getiren Yunan Akdeniz tipi beslenmenin temel direklerinden biridir.<\/p>\n\n\n\n<p><strong>B\u0130BL\u0130YOGRAFYA<\/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. (Eri\u015fim tarihi Ekim 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>S\u00fct ve peynirle birlikte s\u00fct \u00fcr\u00fcnlerine kategorisinde olan yo\u011furt, Yunan Akdeniz tipi beslenmenin temel g\u0131dalar\u0131ndan biridir. Fermente bir g\u0131dad\u0131r. Laktozu&#8230;<\/p>\n","protected":false},"author":7,"featured_media":6060,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"inline_featured_image":false,"_video_id":"","footnotes":""},"categories":[5238,5261],"tags":[1734,3787,4243,1739],"class_list":["post-11786","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-gastronomia-tr","category-hammaddeler","tag-mesogeiaki-diatrofi-tr","tag-ygeia-tr","tag-galaktokomika-tr","tag-ellada-tr"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.9 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Yo\u011furdun Besin De\u011feri - Tersine Tar\u0131m<\/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\/tr\/yogurdun-besin-degeri\/\" \/>\n<meta property=\"og:locale\" content=\"tr_TR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Yo\u011furdun Besin De\u011feri - Tersine Tar\u0131m\" \/>\n<meta property=\"og:description\" content=\"S\u00fct ve peynirle birlikte s\u00fct \u00fcr\u00fcnlerine kategorisinde olan yo\u011furt, Yunan Akdeniz tipi beslenmenin temel g\u0131dalar\u0131ndan biridir. 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