General Science and Philosophy


Nutritional Balance of Low-Fat Soymilk

Authors: Jose D Perezgonzalez

This article offers descriptive data regarding the nutritional balance of low-fat soymilk. These data were collected for a research on milk and milk alternatives in New Zealand between 2007 and 2008 (Perezgonzalez, 2008). Low-fat (light, or lite) soymilk is made from soybeans and water, and contains around 1.3% fat. This article, however, analyzes the nutritional balance of low-fat soymilk beyond its fat content. Indeed, the average low-fat soymilk (in this sample) is adequate in fat and low in saturated fat, but also high in protein, low in carbohydrate but high in sugar, low in fiber, and high in sodium (for its energetic content). On average, low-fat soymilk has a nutritional balance of BNI 27.08s, being particularly unbalanced towards excess of sugar.

Comments: 4 pages, Journal of Knowledge Advancement & Integration (ISSN 1177-4576), Wiki of Science, Creative Commons Attribution-ShareAlike 3.0 License

Download: PDF

Submission history

[v1] 2012-10-14 18:11:54

Unique-IP document downloads: 24 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.

comments powered by Disqus