Six kinds of daily food containing probiotics

Probiotics have a vital role in our body health. It can maintain the intestinal microbial balance state, and promote intestinal health, but also can enhance our immunity, prolong life. Today, pop healthy living network will introduce you to the 9 kinds of food, which are the best probiotic supplement.

1 cheese

These cheeses are produced by the lactic acid bacteria milk into cheese after several days or a few weeks or even a few years to form, this process also created a probiotic bacteria. Some white soft cheeses containing the “active substance” also contain probiotics.

Add 30 grams of soft cheese or 1/2 cup of white soft cheese to the usual snacks for extra protein and calcium.

Six kinds of daily food containing probiotics

2 buttermilk

This milk with a strong flavor is not made of butter, bit it is fermented by lactic acid bacteria, and the culture of the probiotic bacteria. You may not know the buttermilk is very low calorie containing, that a cup of low-fat buttermilk only contain 98 calories heat, as well provide daily 28% needs of calcium and 8 grams of protein.

3 red wine

Red wine is similar with pistachios, which just can let the body get nutrition prebiotics. The study found that two glasses of red wine a day, intestinal flora bacteria number will be increased around after four weeks.

Six kinds of daily food containing probiotics

4. Pistachios

Pistachios are preferred snacks, every 50 grams to 100 grams of pistachios will increase the level of beneficial intestinal flora. The nut itself does not contain probiotics.

5 Korean kimchi fermentation, some slightly spicy cabbage in the menu appears the frequency is higher and higher. Cabbage just need to have salt can be fermented, call the probiotics to help.

6 banana, honey, oat porridge

These three foods do not contain probiotics, but they contain special material which is good for probiotics. They belong to the complex sugars. The most important is it is to stimulate the growth of bacteria, rather than a potential pathogenic or spoilage activity of harmful bacteria.

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