What’s so good about cheese?
Every 100 g of cheese needs 1000 g of milk [concentrated] before it can be made. The calcium content is about 4 times that of milk, and its nutrient density is much higher than that of milk. It can be said to be a fighter in calcium supplement food.
Cheese is rich in calcium, phosphorus, protein, fat and other nutrients, with extremely high nutrient density.
In the process of fermentation, most lactose is discharged with whey, so the lactose content in cheese is less, which is more suitable for lactose intolerant babies.
The protein in cheese is more easily digested and absorbed by human body, and its digestibility can reach 96% ~ 98%.
Cheese also contains other minerals and vitamins, such as vitamin A, vitamin B12, zinc, phosphorus, etc.
How to Choose a Cheese Suitable for Baby
- Choose [Natural], Don’t Choose [Remade]
Most sliced cheese belongs to reprocessed cheese. Reprocessed cheese adds many additives, flavoring agents, water and so on to the natural cheese to improve the taste of the cheese, make the cheese more flavor and prolong the shelf life. Compared with natural cheese, the nutritional value is much lower.
- Choose pasteurized cheese
Only pasteurized cheese is suitable for children to eat, and unsterilized cheese cannot be eaten by babies. Otherwise, the risk of infection such as Listeria, Salmonella and Escherichia coli may be increased.
- Choose high calcium and low sodium
For all commercially packaged cheese, the nutrition label on the shell will indicate the sodium content (mandatory requirements of the state). The sodium content of different kinds of cheese varies greatly, and only a few varieties of natural cheese have very low sodium content.
As for calcium content, since there is no mandatory requirement in our country, the nutrition label on the outer package of most cheese does not indicate the calcium content, either some mothers think it is not standard or does not contain it.
We can roughly calculate the content of calcium from the content of protein: calcium (mg) ≈ protein (g)/3 * 100.
Which cheese brands are worth trying?
- Emmy brand Emmadar cheese
Sodium: 160 mg/100 g (NRV: 8%)
- Remu Emanta Cheese
Sodium: 170 mg/100 g (NRV: 9%)
- President’s Anvinda Lump Cheese
Sodium: 281 mg/100 g (NRV: 14%)
- Presidential Anvinda Chesse Cheese
Sodium: 360 mg/100 g (NRV: 18%)
- Fresh Swiss Macroporous Cheese
Sodium: 400 mg/100 g (NRV: 20%) NRV: Nutrient reference value