Nutritional balance of standard soymilk
This article offers descriptive data regarding the nutritional balance of standard soymilk. These data were collected for a research on milk and milk alternatives in New Zealand between 2007 and 2008 (Perezgonzalez, 20081).
Standard (original or regular) soymilk is made from soybeans and water, and contains around 3% fat. This article, however, analyzes the nutritional balance of standard soymilk beyond its fat content. Indeed, the average standard soymilk (in this sample) is high in fat but low in saturated fat, but also adequate in protein, low in carbohydrate but high in sugar, low in fiber, and within maximum recommended limits for sodium.
On average, standard soymilk has a nutritional balance of BNI 43.16f, being particularly unbalanced towards excess of fat.
Standard soymilk appears as somehow unbalanced according to international Recommended Dietary Intakes (RDIs), although less 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 (standard soymilk)|
|Get Natural calci forte||So Natural||26.05||31.92||8.66||15.59||12.33|
|So Good regular||Sanitarium||42.46||54.63||27.58||32.55||29.79|
|Vitasoy creamy original||Vitasoy||46.93||57.80||13.65||37.13||34.93|
|(Source: Perezgonzalez, 20081)|
Correlations between indexes tend to be positive (and significant at the 0.10 cut-off point, which seems appropriate given the small sample size), except for the US/CAN index. However, the sample size is too small as for drawing much inference from it.
|Illustration 4: Correlations between RDIs|
- The original research was an exploratory study on the nutritional balance of milk and milk alternatives in New Zealand in 2007-2008.
- The initial research sample included 44 milk and alternative milk products (ie, milk, soymilk and rice milk)1. 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, 4 brands of standard soymilk3.
Materials & analysis
- 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, 20112).
- SPSS-v16 was used for variable computations, including BNI and international indexes, and statistical analysis, which included descriptives and correlations.
Most of the products are made in Australia and internationally. Thus, the results of this study may be generalizable to the following populations (in order of decreasing generalization power):
- Internationally, if one assumes milk to be of approximately similar nutritional composition anywhere.
Want to know more?
- BNI™ database
- The database offers individual nutrition analyses for foods, including the milk and alternative milk products referred to in above article.
- BNI™ journal (2011, issue 3) - Milk and milk alternatives in New Zealand in 2007-2008
- 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.
- Wiki of Science - Nutritional balance of milk and milk alternatives
- These Wiki of Science pages offer more information for other milk categories: standard milk, semi-skimmed milk, skimmed milk, low-fat soymilk, flavored low-fat soymilk, and rice milk.
Jose D PEREZGONZALEZ (2011). Massey University, Turitea Campus, Private Bag 11-222, Palmerston North 4442, New Zealand. (JDPerezgonzalez).
|Other interesting sites|
Wiki of Science
The Balanced Nutrition Index