Yoghurt contains probiotics that helps in digestion
I'm not sure if plain frozen yogurt has nutritional value, but it does have less fat then ice cream.
Biological leavening are microorganisms that release carbon dioxide as part of their lifecycle can be used to leaven products. Varieties of yeast are most often used. Other biological leaveners are beer, buttermilk, ginger beer, sourdough starter and yogurt.
Proteins with a low biological value are proteins which do not significantly result in growth by the individual that eats them. This is usually because the amino acids in the protein are not all present in the right amount. Foods with proteins that have low biological value include almost all plants. For example, cereal grains are low in the amino acid lysine, and so have low biological value by itself. Legumes are low in methionine. The plant with the highest biological value protein is quinoa.
Burrberry Frozen Yogurt is located in Bakersfield, California. Discount coupons for Burrberry Frozen Yogurt can be obtained from Kern Value Card online.
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i love chocolate
Only pure monosaccharide sugars like glucose have 100% biological value. No other food will have 100% value as some part of almost all foods is indigestible.
well ....Low biological Value is where you are missing a serten amino acid in your diet :) there are 22 amino acids and only 6 of them are important :D thankyou for taking in mt answers :) x
MEAT
Chronic malignant
The biological value (BV) of a protein is a measure of how efficiently the body can use the protein for growth and maintenance. Proteins with high biological value contain all the essential amino acids in the right proportions and are easily digestible, while proteins with low biological value may lack some of the essential amino acids or be harder to digest. The differential between the low and high biological value can vary depending on the protein source. For example, animal-based proteins such as meat, fish, eggs, and dairy have high biological value due to their complete amino acid profile and easy digestibility. In contrast, plant-based proteins such as legumes, grains, and vegetables may have a lower biological value due to their incomplete amino acid profile and lower digestibility. The differential between the low and high biological value can be important for individuals who need to consume sufficient amounts of protein for optimal health and fitness, such as athletes or people with certain medical conditions. Consuming a variety of protein sources can help ensure a balance of high and low biological value proteins in the diet.
The biological value (BV) of a protein is a measure of how much of the protein is retained and used in the body. A protein which has a high proportion of essential amino acids ie ones which we cannot synthesise ourselves, will have a high biological value (eg 0.9 - 1.0). A protein with a low content of essential amino acids will have a correspondingly low BV.