There are many disputes about which is healthier – kefir or fermented baked milk?
In fact, both foods have their own advantages and disadvantages.
So, kefir is rich in calcium, iron, phosphorus, magnesium, potassium, sodium, copper, manganese and zinc.
In addition, kefir contains vitamins A, B, C, D, E, but in rather small quantities.
Ryazhenka, in turn, contains vitamins of groups A, B, C and D, micro- and macroelements.
What is actually more useful?
In general, both products are extremely beneficial for the human body, but it is very difficult to find low-fat fermented baked milk.
Accordingly, fermented baked milk may not have the best effect on the weight of the person who consumes it.
As for kefir, it has acidity. It follows that people with gastrointestinal problems should choose ryazhenka instead of kefir.
It is also important to remember that both kefir and fermented baked milk have powerful antioxidant properties.
