Food & Drink
FinanceSoy Milk
Soy milk is a light, versatile, and nutritious beverage made from soybeans. Soy milk originated in China where the soybean has been used as food for eons. Soy milk is slowly gaining acceptance with the western palate where it is becoming very popular with a large health-conscious contingent of the population. Many people are drinking it on a regular basis, and for good reason.
Nutritional Benefits
- 1 cup of soy milk contains 100 calories, 3.5g fat, 10g carbohydrates, 6g protein.
- Plain soy milk is an excellent source of soy proteins, isoflavones and B-vitamins. Protein from soy beans is a complete source of protein, meaning it contains all the essential amino acids.
- Soy milk is free of the milk sugar (lactose) and is therefore a good choice for people who are lactose intolerant.
- Soy milk contains about the same proportion of protein as dairy milk.
- One cup of soymilk contains about 25 milligrams of healthy isoflavones.
Dietary Uses
- Plain soy milk can be used as a base for cream soups or sauces.
- Soy milk can be used as a substitute for dairy milk in most baked goods. Use vanilla soy milk in buckwheat pancakes.
- Pour soy milk over hot or cold breakfast cereal.
- Soy milk can be use to make shakes and soy protein smoothies.
- Soy milk can be consumed as a beverage.
Where to Buy
- Soy milk is available in most grocery stores and is sold in various-sized containers including half-gallon.
- Soy milk comes in three flavors: plain, chocolate, and vanilla.
- Soy milk comes in low-fat, fat-free, and fortified versions.
- Soy milk can be made at home with soybeans or soy flour, cheese cloth, and some standard kitchen items.
- Soy milk can be made with a soy milk machine.
How is Soy Milk Produced?
Soy milk is produced by following a simple centuries-old process. First, whole soybeans are soaked in water. Next, the reconstituted beans go through a wet-grinding process with filtered water. This mixture is then brought to a boil in order to improve its nutritional value, improve the flavor and sterilize the product. Finally, the mixture is filtered to remove the insoluble soy pulp. The resulting mixture is soy milk.
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