Nutritional balance of standard soymilk (2011)

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Data

[PEREZGONZALEZ Jose D (2011). Nutritional balance of standard soymilk (2011). Journal of Knowledge Advancement & Integration (ISSN 1177-4576), 2011, pages 127-129.] [Printer friendly]

Standard soymilk BNI - 2011

Perezgonzalez re-assessed the nutritional balance of standard soymilk 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, standard soymilk has, on average, a nutritional balance of BNI 48.17f⁴, being particularly unbalanced towards excess of fat. The average standard soymilk is also adequate in protein, low in saturated fat, low in carbohydrate but high in sugar, low in fiber and high in sodium. It also provides about 124mg of calcium per 100ml.

Illustration 1: Nutrition information (standard soymilk) BNI 48.17f 0.00 Food, 100ml 2011 Ideal Protein 3.0 3.1 Carbohydrate 4.9 8.4 Sugar 2.3 < 1.5 Fat 3.3 1.7 Saturated fat 0.5 < 0.7 Fiber 0.6 0.9 Sodium 0.065 < 0.061 Kcal 61.3 61.3 kJul 256.5 256.5

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

International standards

Standard soymilk appears as moderately unbalanced according to international Recommended Dietary Intakes (RDIs).

Illustration 3: Nutritional balance across different RDIs
Standard soymilk	(diet)	48.17	56.92	28.06	38.16	34.92
Product 100ml	Company	BNI	WHO	US/CAN	AUS/NZ	UK
Pams soy milk regular	Pams	40.41	52.95	25.71	30.41	28.41
So Natural extra milky	Freedom Foods	40.61	53.78	30.29	30.61	30.29
So Good regular (chilled)	Sanitarium	44.69	53.85	29.34	34.78	32.02
So Good regular (UHT)	Sanitarium	44.69	53.85	29.34	34.78	32.02
So Natural original	Freedom Foods	45.04	45.04	30.83	34.45	32.45
Vitasoy original	Vitasoy	46.93	57.80	13.65	37.13	34.93
Vitasoy Soy Milky regular	Vitasoy	48.87	67.54	33.94	38.28	36.28
Vitasoy calci-plus	Vitasoy	57.30	67.43	17.32	47.46	45.30
Home Brand soy drink	Home Brand	69.79	69.87	50.10	59.07	57.07
(Source: Perezgonzalez, 2011a2)

Correlations between indexes are positive, and tend to 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	.777
(p)	.014
US/CAN	.490	.251
(p)	.181	.514
AUS/NZ	.999	.782	.467
(p)	.000	.013	.205
UK	.997	.786	.480	.997
(p)	.000	.012	.191	.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 standard soymilk products within the original sample: ie, 9 brands of standard soymilk.

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 45.04f, 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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