20110916 - Nutritional balance of ricemilk (2011)
[Data] [<Normal page] [PEREZGONZALEZ Jose D (2011). Nutritional balance of ricemilk (2011). Journal of Knowledge Advancement & Integration (ISSN 1177-4576), 2011, pages 120-123.]

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
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.

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.

Author

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


Other interesting sites
320
Journal KAI
105px-Stylised_Lithium_Atom.png
Wiki of Science
120px-Aileron_roll.gif
AviationKnowledge
Artwork-194-web.jpg
A4art
Artwork-162-web.jpg
The Balanced Nutrition Index
Unless otherwise stated, the content of this page is licensed under Creative Commons Attribution-ShareAlike 3.0 License