Japan launches fermented soy milk yogurt 100 ml for 158 yen

According to Japanese media reports, Ikeda Agricultural Company's "Sauce Shop" in Ikeda, Fukui Prefecture, Japan, has developed a "soy milk yogurt", a fermented soy milk food made from the soybeans produced by the companyThe company began the sale of "soy milk yogurt" on the 12thin order to prevent dementia, Ikeda put forward the slogan of "national brain-healthy", calling on everyone to ingest fermented food, physical exercise to strengthen physical fitnessAt Ikeda's suggestion, the "sauce shop" company took about two years to develop this purely well-made ikeda soybean, sweet and delicious "soy milk yogurt.""soy milk yogurt" look and taste between yogurt and tofuIt has both the aroma of soybeans, and the sweet and deliciousThe raw materials used are high-quality soybeans grown more in the northern part of JapanIt is reported that the yogurt is made from The unique plant lactic acid bacteria in Fukui County, is expected to improve human immunity, improve allergies and other aspects of an important rolemilk, yogurt, soy milk which is the most nutritious ?fresh milk contains many people's body needs minerals, such as calcium, phosphorus, potassium, etc, which play a great role in the development of children and metabolism regulationand its specific lactose has a more important nutritional function for the human body, because the translacal sugar obtained after the degradation of lactose is particularly important for the intellectual development of the baby;yogurt is generally produced by high-quality fresh milk fermented by lactic acid bacteria, so its nutritional value is slightly inferior to fresh milk, but in terms of nutritional composition and fresh milk is not a big differenceend up with soy milkCompared with fresh milk, soy milk protein content is similar, but vitamin b2 is only one-third of fresh milk, vitamin a, c content is zero, iron content is high, but the calcium content is only half of fresh milk