Nutritional balance of ricemilk (2011)

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Data

[PEREZGONZALEZ Jose D (2011). Nutritional balance of ricemilk (2011). Journal of Knowledge Advancement & Integration (ISSN 1177-4576), 2011, pages 120-123.] [Printer friendly]

Ricemilk BNI - 2011

Perezgonzalez re-assessed the nutritional balance of (standard) ricemilk in 2011², following on the steps of a similar study done in 2008¹. Both data were collected as part of a research on the nutritional balance of milk and milk alternatives in New Zealand.

In 2011, ricemilk has, on average, a nutritional balance of BNI 38.13s⁴, being particularly unbalanced towards excess of sugar. The average ricemilk is also low in saturated fat, low in protein, fat and fiber, and high in carbohydrate and sodium. It also provides about 121mg of calcium per 100ml.

Illustration 1: Nutrition information (ricemilk) BNI 38.13s 0.00 Food, 100ml 2011 Ideal Protein 0.6 2.7 Carbohydrate 10.8 7.5 Sugar 3.8 < 1.4 Fat 1.0 1.5 Saturated fat 0.2 < 0.6 Fiber 0.1 0.8 Sodium 0.056 < 0.055 Kcal 54.6 54.6 kJul 228.4 228.4

Illustration 2: Nutritional profile (ricemilk) 80% * 75% * 70% * 65% * 60% * 55% * 50% * 45% * 40% * 35% * 30% * 25% * 20% * 15% * * 10% * * 5% * * * mid p c f fb max s sf na 5% * * * 10% * 15% * 20% * 25% * 30% * ideal % = grey cells; actual % = asterisk (*)

International standards

Ricemilk is moderately unbalanced according to international Recommended Dietary Intakes (RDIs), although slightly so according to U.S. and Canada's standards, which allow for a higher content of sugars and fat.

Illustration 3: Nutritional balance across different RDIs
Ricemilk	(diet)	38.13	38.08	20.65	38.10	35.85
Product 100ml	Company	BNI	WHO	US/CAN	AUS/NZ	UK
Vitasoy rice milk protein enriched	Vitasoy	25.25	25.25	5.06	25.14	23.14
Vitasoy rice milk vitamin & mineral enriched	Vitasoy	35.22	35.22	13.54	34.95	32.95
So Natural rice milk with omega 3	Freedom Foods	37.95	19.98	27.40	37.40	29.43
So Natural rice milk	Freedom Foods	38.17	34.94	28.17	38.17	32.94
So Good ricemilk	Sanitarium	43.01	42.94	24.93	42.58	40.33
Pams rice milk regular	Pams	46.33	46.33	30.94	46.33	42.33
Signature Range organic rice original	SR Brands	50.90	50.90	20.90	50.90	48.90
Rice Dream original enriched	Imagine Foods	51.02	51.02	21.02	51.02	49.02
Rice Dream vanilla enriched	Imagine Foods	57.04	57.04	27.04	57.04	55.04
(Source: Perezgonzalez, 2011a2)

Correlations between indexes are positive, and tend be high between pairs of international indexes, except for the US/CAN index.

Illustration 4: Correlations between RDIs
(n=9)	BNI	WHO	US/CAN	AUS/NZ
WHO	.885
(p)	.002
US/CAN	.614	.340
(p)	.079	.371
AUS/NZ	1.000	.891	.609
(p)	.000	.001	.082
UK	.979	.954	.469	.981
(p)	.000	.000	.203	.000

Methods

Research approach

The original research was an exploratory study for describing the nutritional balance of milk alternatives in New Zealand in 2011. It was a follow up of a similar study done in 2008¹.

Sample

The initial research sample included 34 alternative milk products (ie, soymilk. ricemilk and oatmilk)². The food products were collected in a convenient manner, looking more for a variety of brands than a random sampling of the same. The results in this study simply describe the 'subsample' of ricemilk products within the original sample: ie, 9 brands of ricemilk.

Materials & analysis

Alternative milk products were purchased from local supermarket chains in Palmerston North, New Zealand. Nutrition information for each milk product was retrieved from the nutritional information panel on each item, to be assessed using the Balanced Nutrition Index™ (BNI™) technology (see Perezgonzalez, 2011b³). SPSS-v16 was used for variable computations, including BNI and international indexes, and statistical analysis, which included descriptives and correlations.

Generalization potential

Most of the products are made internationally, especially in Australia. Thus, the results of this study may be generalizable to the following populations (in order of decreasing generalization power):

• Australia.
• Internationally, if one assumes milk alternatives to be of approximately similar nutritional composition anywhere.

References

References

1. PEREZGONZALEZ Jose D (2008). Milk and milk alternatives in New Zealand in 2007-2008. The Balanced Nutrition Index (ISSN 1177-8849), 2011, issue 3. (Retrievable from http://www.lulu.com/BNI-INE).

2. PEREZGONZALEZ Jose D (2011a). Milking veggies. The Balanced Nutrition Index (ISSN 1177-8849), 2011, issue 5. (Retrievable from http://www.lulu.com/BNI-INE).

3. PEREZGONZALEZ Jose D (2011b). Balanced Nutrition Index™ (BNI™). Journal of Knowledge Advancement & Integration (ISSN 1177-4576), 2011, pages 20-21. Also retrievable from Wiki of Science.

+++ Footnotes +++

4. This is the dietBNI. The foodBNI is 43.01s, based on the sample's median.

Author

Jose D PEREZGONZALEZ (2011). Massey University, Turitea Campus, Private Bag 11-222, Palmerston North 4442, New Zealand. (JDPerezgonzalez).

Want to know more?

BNI™ database

The database offers individual nutrition analyses for foods, including those referred to in above article.

BNI™ journal (2011, issue 5) - Milking veggies

This issue of the Balanced Nutrition Index™ journal collates all BNI™ nutrition information for the original sample in a single book.

Wiki of Science - Balance Nutrition Index™ (BNI™)

This Wiki of Science page offers more information about the BNI™ technology.

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