Products

BIO

Jogurt BIO – butelka

  1. Jogurt Bio z truskawkami do picia
    Składniki: mleko pasteryzowane BIO, truskawki 12,5% BIO, cukier trzcinowy BIO, żywe kultury bakterii jogurtowych oraz L. acidophilus, Bifidobacterium i L. casei.
  2. Jogurt Bio z morelami do picia
    Składniki: mleko pasteryzowane BIO, morele 12,5% BIO, cukier trzcinowy BIO, żywe kultury bakterii jogurtowych oraz L. acidophilus, Bifidobacterium i L. casei.
  3. Jogurt Bio z jagodami do picia
    Składniki: mleko pasteryzowane BIO, jagody 12,5% BIO, cukier trzcinowy BIO, żywe kultury bakterii jogurtowych oraz L. acidophilus, Bifidobacterium i L. casei.

Przed otwarciem wstrząsnąć.
Należy spożyć do: data i nr partii na boku butelki lub na nakrętce.
Przechowywać w temperaturze od +2 ºC do +6 ºC.

Zobacz, jaki procent dziennego zapotrzebowania na energię, białko, węglowodany, tłuszcze i składniki mineralne, pokrywa jedna porcja danego produktu.

Wartość odżywcza określa zawartość poszczególnych składników odżywczych (takich jak białko, węglowodany i tłuszcze) w pożywieniu.

Masa netto 230 g e

Wartość odżywcza 100 g produktu
Wartość energetyczna 329 kJ / 78 kcal
Tłuszcz 1,5 g
        w tym kwasy tłuszczowe nasycone 1,1 g
Węglowodany 13,5 g
       w tym cukry 12,5 g
Białko 2,4 g
Sól 0,09 g

* RWS – Referencyjna wartość spożycia dla przeciętnej osoby dorosłej  (8400 kJ / 2000 kcal)

They are one of the most important bacteria from the point of view of functioning of intestinal microflora because they constitute its inherent part. Their important function is creating a counterweight for harmful bacteria.

Yoghurt is much easier digested than milk, because a part of the process of digesting proteins, carbohydrates and fat, has already been done by yoghurt bacteria during the souring process.

Calcium is a necessary building material for bones and teeth. A deficiency of calcium is felt most strongly by our bones. Its insufficient quantity may make them fragile and brittle. Calcium best absorbed by our organism is calcium of animal origin, present in any type of dairy products.

Drinking yoghurts do not differ essentially in terms of their action from traditional yoghurts.

Lactose is a milk sugar present in the milk of mammals.

People who do not tolerate lactose should avoid milk, but they are often able to tolerate lactose from yoghurt (it is best to consult it with a doctor).

Yoghurt can be introduced to the child’s diet from the second year of age. It is possible to give yoghurt to a child earlier, but it should be consulted with a doctor.

Every kindergartener needs 800 mg calcium a day in order to develop well.

It is, however, important to remember that yoghurt, just like many other products, should be an element of staple diet, and hence – it should be eaten in reasonable moderate quantities.

One calory is a quantity of heat, that is energy necessary to heat 1 g water by 1°C. Energy value of a particular product is the quantity of energy created as a result of its burning. This energy is then used to sustaining life functions and body activity.