Marutsa · milk
Marutsa · milk

Fresh milk with 'Taiwan maru zuo' 'baodao maru zuo' characteristics of three meatballs. A cup can taste three different flavors and is extremely satisfying.

Milk is one of the oldest natural drinks, known as 'white blood', the importance of human body can be imagined. Milk, as the name suggests, comes from a female cow. There are different grades of milk in different countries.

Milk is rich in minerals, calcium, phosphorus, iron, zinc, copper, manganese and molybdenum. Most of all, milk is the best source of calcium for the body, and the ratio of calcium and phosphorus is very appropriate for calcium absorption. The main ingredients are water, fat, phospholipid, protein, lactose, inorganic salt, etc.

The inorganic salts in milk are also called minerals. Milk contains cations such as Ca2+, Mg2+, K+, Fe3+ and anions such as PO43-, SO42-, Cl-. In addition, there are trace elements I, Cu, Zn, Mn and so on. The calcium in nature is with compound state existence, only after passive, plant is absorbed, form the calcium that has biological activity, ability is absorbed by human body place better use. Contains rich active calcium in milk, it is one of the best source of calcium in the human, active calcium about one litre of fresh milk contains 1250 milligrams, among the top of the many food, rice is about 101 times, 75 times of lean beef, lean pork 110 times, it is not only high levels, and in the milk lactose can promote human body bowel wall on the absorption of calcium, the absorption rate is as high as 98%, which regulates the metabolism of calcium and maintain serum calcium concentration, promote bone calcification. Good absorption is especially critical for calcium supplementation. So there is a scientific reason for the claim that milk supplements calcium.