Authors: Jose D Perezgonzalez
This article offers descriptive data regarding the nutritional balance of (standard) rice milk. These data were collected for a research on milk and milk alternatives in New Zealand between 2007 and 2008 (Perezgonzalez, 2008). Rice milk is made from rice and water. The average rice milk (in this sample) is low in protein, high in carbohydrate and sugar, low in fat and saturated fat, low in fiber, and within maximum recommended limits for sodium. On average, rice milk has a nutritional balance of BNI 42.17s, 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
[v1] 2012-10-17 14:13:13
Unique-IP document downloads: 473 times
Vixra.org is a pre-print repository rather than a journal. Articles hosted may not yet have been verified by peer-review and should be treated as preliminary. In particular, anything that appears to include financial or legal advice or proposed medical treatments should be treated with due caution. Vixra.org will not be responsible for any consequences of actions that result from any form of use of any documents on this website.
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.