Soy Milk

Soy milk is a dairy alternative made from soy beans. A traditional beverage served in Asian cuisine, soy milk is a stable emulsion of oil, water and protein. To make soy milk, dried soy beans are soaked in water then ground into a pulp. By further refining this pulp, soy milk is created. By processing the soy pulp, tofu and dairy free cheese can be easily made. The earliest evidence soy milk production can be traced to China over 2,000 years ago. According to popular myth, soy milk was produced as a medicinal beverage for people who could not consume dairy milk. While considered a modern invention, very little has changed in terms of soy milk production in the past 2,000 years.

Key Nutrients

Soy milk provides all the essential amino acids including Histidine, Isoleucine, Leucine, Lysine, Methionine, Phenylalanine, Threonine, Tryptophan and Valine. Being fortified, soy milk is also a great source of vitamin D and calcium.

Health Benefits

Vitamin D – Vitamin D helps to maintain normal blood levels of calcium and phosphorus. Vitamin D aids in the absorption of calcium, helping to form and maintain strong bones.

Essential amino acids provide the necessary building blocks for protein growth and development. This tends to promote healthy tissues and reduces the risk of certain cancers.

Calcium – Calcium is an important mineral for bone and teeth growth and maintenance. It is also an important mineral in terms of cardiovascular function.

Season

Soy milk can be found year round in any health food store, supermarket or retail shop.

Nutrition Information

Per 1 Cup (243 grams):
Calories (cKal): 80
Protein (grams): 6.95
Total Fat (grams): 3.91
Carbohydrates (grams): 4.23
Fiber (grams): 1.2

Buying and Storing

Since soy milk is sold in packaged cans and bottles, there are no issues to consider when buying soy milk. Shelf stable soy milk can store for up to one year, while fresh soy milk should be stored until the expiration date.