Authors: Jose D Perezgonzalez
This article offers descriptive data regarding the nutritional balance of standard soymilk. These data were collected for a research on milk and milk alternatives in New Zealand between 2007 and 2008 (Perezgonzalez, 2008). Standard (original or regular) soymilk is made from soybeans and water, and contains around 3% fat. This article, however, analyzes the nutritional balance of standard soymilk beyond its fat content. Indeed, the average standard soymilk is high in fat but low in saturated fat, adequate in protein, low in carbohydrate but high in sugar, low in fiber, and within maximum recommended limits for sodium. On average, standard soymilk has a nutritional balance of BNI 43.16f, being particularly unbalanced towards excess of fat.
Comments: 3 pages, Journal of Knowledge Advancement & Integration (ISSN 1177-4576), Wiki of Science, Creative Commons Attribution-ShareAlike 3.0 License
[v1] 2012-10-11 19:49:40
Unique-IP document downloads: 22 times
Add your own feedback and questions here:
You are equally welcome to be positive or negative about any paper but please be polite. If you are being critical you must mention at least one specific error, otherwise your comment will be deleted as unhelpful.