The Nutritional Value of Soy Milk

Soy milk is a milk-like beverage that is made from soybeans. It is created by soaking soybeans in water and then straining the beans to form a smooth liquid. Soy milk is often chosen as a healthier alternative to cow’s milk. It has some nutritional advantages over traditional milk.

Saturated Fat

The main nutritional benefit of soy milk is it’s limited saturated-fat content. In addition, soy milk has no cholesterol and can actually lower the body’s cholesterol levels. Saturated fat and cholesterol clog arteries and can lead to serious health problems, such as heart disease. This makes soy milk a very heart-healthy drink.


Soy milk has roughly the same amount of protein as cow’s milk. Additionally, soy milk does not contain casein, a protein that’s found in cow’s milk. This protein can cause allergic reactions and immune system malfunctions in some people.


Soy milk does contain some calcium, but not very much. This is because most of the calcium in soybeans is attached to the pulp of the bean, which is indigestible to humans. Therefore, some manufacturers may fortify the beverage with calcium. If you’re thinking about switching to soy milk, be sure to check the label to see it is has been fortified with calcium.


Soy milk has low sodium levels and high amounts of thiamine, manganese and fiber. It also has fewer chemicals than cow’s milk.


Lactose is a sugar found in cow’s milk, which is indigestible by people who are lactose intolerant–a common digestive problem. Consumption of lactose can cause nausea and vomiting. Soy milk does not contain lactose and is often used an an alternative milk substitute for those who have this condition.


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