Question

Why pudding is good or healthy food two reasons

Answer 1

Answer:

pudding is a good or healthy food because:-

Explanation:

It contains milk which ha varieties of nutrients .

It contains custard which is rich.

Answer 2

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pudding

Puddings are commercially produced milk-based desserts with various flavours that can be enjoyed alone or mixed with different ingredients. Since milk is an essential and primary component in the production of puddings, they contain all the macronutrients of milk (water, carbohydrates, fats and proteins).

Diverse Composition

Puddings have the creamy texture and soft silky flavour very important for this type of food thanks to their milk fats. Puddings made from Estonian milk contain only 2.2‑2.3 grams of fat. This is the right choice since puddings are not meant to be fatty energy bombs.

However, this amount of fats is still enough to be a significant source of essential fatty acids, and to effectively contribute to the absorption of fat-soluble micronutrients, such as fat-soluble vitamins. The cocoa powder that is added for flavour also contains fats and may increase the fat content of puddings a little.

Pudding contains a wide spectrum of carbohydrates. As to sugars, pudding contains milk sugar lactose. Indeed, the original milk used for producing puddings contains a relatively small amount of lactose and this compound is not very sweet either. When you look at the nutrition values on the pudding cup, you can see that the content of carbohydrates in this dessert is among the highest, compared with other nutrients, ranging from 15 to 17 grams.

However, this hides an interesting fact: namely, that in addition to sugars, puddings also contain other carbohydrates which stabilise this dessert but are not sugars. These compounds are modified starches, guar gum and carrageen. While digestive enzymes cleave modified starch, they do not have a decomposing effect on guar gum and carrageen. The micro-organisms in the gastrointestinal tract use part of the modified starch for producing organic acids essential to the human body.

Milk proteins make pudding a source of valuable proteins. Although their protein content is not very high, puddings still contain a significant quantity of proteins (2.5-2.8 grams), compared with several other desserts. Skimmed milk powder is sometimes added to puddings to increase their protein content.

Most of the proteins in puddings come from milk, so their amino-acidic composition is favourable both for those with a sweet tooth or not. Added cocoa also contributes a little to the increase of the protein content.

When we speak about milk-based products, we cannot forget calcium. Although many other dairy products are significantly better sources of calcium than puddings, the human body obtains this biological element crucial for the organism from these desserts as well.

Milk-based puddings are also essential sources of vitamins D and B₂.