Water soluble vitamins
The vitamin content of yogurts is variable depending on the type of yogurt and method of production, but remains fairly similar to milk for the majority of vitamins.
Yogurt is a provider of several B vitamins particularly, riboflavin (vitamin B2) and thiamin (vitamin B1).
Riboflavin is necessary for the release of energy from foods and healthy membranes and skin.
A 150g serving of whole milk plain yogurt and low-fat plain yogurt will provide 31% and 30% of an adult’s daily B2 requirement respectively.
Thiamin (vitamin B1) is necessary for carbohydrate metabolism, neurological and cardiac function.
A 150g serving of whole milk plain yogurt and low-fat plain yogurt will provide 23% and 45% of an adult’s daily B2 requirement respectively.
Vitamins B12 and B6 are often significantly reduced in yogurt compared with milk. This is mainly due to the metabolism of S. thermophilus which uses up these B vitamins and leads to reduced content in the final product. However some varieties of yogurt are still useful dietary providers of these nutrients.
Some lactic acid bacteria species such as S. thermophilus and Bifidobacteria actually synthesise certain vitamins such as Folic acid and depending upon the bacterial strain used, the folate content of yogurt can be significantly increased compared with milk -see the nutritional composition of yogurt
Fat soluble vitamins
Whole milk yogurt is also a provider of the fat soluble vitamins A and E.
Vitamin A is necessary for normal eye function, while vitamin E is an antioxidant which protects cell membranes and is needed for the immune system.
