A vast array of yogurts to suit all palates and meal occasions is now widely available. They come in a variety of textures, fat contents and flavours, can be consumed as a snack or part of a meal and as a sweet or savoury food. This versatility, together with yogurt's acceptance as a healthy and nutritious food, has led to its widespread popularity. Yogurt, like other dairy foods, provides a range of important nutrients in significant amounts in relation to its energy and fat content, and is therefore known as a nutrient dense food. It an excellent source of protein, calcium, phosphorous, riboflavin (vitamin B2), thiamin (vitamin B1) and vitamin B12, and is a valuable source of folate, niacin, magnesium and zinc. Also, the protein it provides is of high biological value - it contains all the amino acids essential to health. Also the vitamins and minerals found in milk and dairy foods are bioavailable (they are available for absorption and use by the body). Table 1 shows the contribution that one small pot of yogurt makes to the nutrient requirements of various age groups.
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