Food Guts - Ingredient Information

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Nutritional Information

1 cup, soymilk

  • Calories 90
  • Calories from Fat 31.5
  • Amount%DV
  • Total Fat 3.5g5%
  • Saturated Fat 1g5%
  • Monounsaturated Fat 0.5g
  • Polyunsaturated Fat 2g
  • Cholestreol 0mg0%
  • Sodium 110mg5%
  • Potassium 250mg7%
  • Total Carbohydrate 8g3%
  • Dietary Fiber 1g4%
  • Sugars 5g
  • Protein 7g14%
  • Calcium 30mg3%
  • Iron 8mg44%
  • Vitamin A 6%
  • Vitamin C 4%

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Soymilk on Wikipedia:

Soy milk Chinese name Chinese 1. 豆漿 2. 豆奶 3. 豆花水 4. 豆腐漿 Literal meaning 1. bean thick liquid 2. bean milk 3. bean flower water 4. bean thick liquid Transliterations Mandarin - Hanyu Pinyin 1. dòu jiāng 2. dòu nǎi 3. dòu huā shuǐ 4. dòu fu jiāng Min - Hokkien POJ 3. tau hoe chúi Wu - Romanization 1.dɤɯ tɕiã 4. dɤɯ vʊ tɕiã Japanese name Kanji 豆乳 Transliterations - Revised Hepburn tōnyū Korean name Hangul 두유 Hanja 豆乳

Soy milk (also called soya milk, soymilk, soybean milk, or soy juice) and sometimes referred to as soy drink/beverage is a beverage made from soybeans. A stable emulsion of oil, water, and protein, it is produced by soaking dry soybeans and grinding them with water. Soy milk contains about the same proportion of protein as cow's milk: around 3.5%; also 2% fat, 2.9% carbohydrate, and 0.5% ash. Soy milk can be made at home with traditional kitchen tools or with a soy milk machine.

The coagulated protein from soy milk can be made into Tofu, just as dairy milk can be made into cheese.



The oldest evidence of soy milk production is from China where a kitchen scene proving use of soy milk is incised on a stone slab dated around A.D. 25–220.[1] It also appeared in a chapter called Four Taboos (Szu-Hui) in the A.D. 82 book called Lunheng by Wang Chong, possibly the first written record of soy milk. Evidence of soy milk is rare prior to the 20th century and widespread usage before then is unlikely.[1]

According to popular tradition in China, soy milk was developed by Liu An for medicinal purposes, although there is no historical evidence for this legend.[1] This legend appeared in the late 15th century in Bencao Gangmu, where Li was attributed to the development of tofu with no mention of soy milk. Later writers in Asia and the West additionally attributed development of soy milk to Liu An, assuming that he could not have made tofu without making soy milk. However, it is also likely that Liu An has been falsely attributed to the development of tofu by writers after his time.[2]

Cultural terms

One of the many soy milk brands sold in Korea

The most common Chinese terms for soy milk are ``豆漿`` (Pinyin: dòu jiāng; lit. bean + a thick liquid) and ``豆奶`` (Pinyin: dòu nǎi; lit. bean + milk).

The Japanese term for soy milk is tōnyū (豆乳).

In Korea, ``두유(豆乳)`` is the word for representing soy milk. ``두`` and ``유`` represent soy and milk respectively.

In Singapore, it is known as tau-huey-tzui (豆花水, POJ:tau hoe chúi) in the local Hokkien dialect while in Malaysia it is known as ``susu soya`` or ``air tauhu`` in the local Malay language.


Soy milk sold at a take away store in China Soy milk caffe latte as served in a restaurant in Sydney Bottled soy milk as sold in Thailand

Plain soy milk is unsweetened, although some soy milk products are sweetened. Salty soy milk is prevalent in China.[3]

The drink is very popular in the hawker culture of Malaysia, with it being a standard offering accompanying meals at Malaysian Chinese stalls. In Malaysia, soybean milk is usually flavoured with either white or brown sugar syrup. The consumer also has the option to add grass jelly, known as leong fan or ``cincau`` (in the Malay language) to the beverage. Sellers of soybean milk in Penang usually also offer bean curd, a related custard-like dessert, known to the locals as tau hua which is flavored with the same syrup as the soybean milk. In Indonesian is known as ``susu kedele``. Yeo's, a drink manufacturer in Singapore and Malaysia, markets a commercialized tinned or boxed version of soybean milk.[4]

In the West, soymilk has become a popular alternative to cow's milk, with a roughly similar protein and fat content.[5] Soy milk is commonly available in vanilla and chocolate flavors as well as its original unflavored form. In some Western countries where veganism has made inroads, it is available upon request at cafés and coffee franchises as a cow's milk substitute.


Health benefits

Soy milk has about the same amount of protein (though not the same amino acid profile) as cow's milk. Natural soy milk contains little digestible calcium as it is bound to the bean's pulp, which is insoluble in humans. To counter this, many manufacturers enrich their products with calcium carbonate available to human digestion. Unlike cow's milk, it has little saturated fat and no cholesterol. Soy products contain sucrose as the basic disaccharide, which breaks down into glucose and fructose. Since soy doesn't contain galactose, a product of lactose breakdown, soy-based infant formulas can safely replace breast milk in children with galactosemia.

Soy milk is promoted as a healthy alternative to cow's milk for reasons including:

Source of lecithin and vitamin E Lacks casein It is safe for people with lactose intolerance or milk allergy Contains far less saturated fat than cow's milk. Contains isoflavones, organic chemicals that may possibly be beneficial to health.

In 1995, the New England Journal of Medicine (Vol.333, No. 5) published a report from the University of Kentucky entitled ``Meta-Analysis of the Effects of Soy Protein Intake on Serum Lipids.`` It was financed by the PTI division of DuPont, The Solae Co of St. Louis. This meta-analysis concluded that soy protein is correlated with significant decreases in serum cholesterol, low density lipoprotein (LDL, bad cholesterol), and triglyceride concentrations. However, high density lipoprotein (HDL, good cholesterol) did not increase. Soy phytoestrogens (isoflavones: genistein and daidzein) absorbed onto the soy protein were suggested as the agent reducing serum cholesterol levels.[6] In 1998, on the basis of this research, PTI filed a petition with FDA for a health claim that soy protein may reduce cholesterol and the risk of heart disease. The U.S. Food and Drug Administration granted this health claim for soy: ``25 grams of soy protein a day, as part of a diet low in saturated fat and cholesterol, may reduce the risk of heart disease.`` One serving of soy milk (1 cup or 240 mL), for instance, contains 6 or 7 grams of soy protein.

In January 2006, an American Heart Association review (in the journal Circulation) of a decade-long study of soy protein benefits cast doubt on the FDA-allowed ``Heart Healthy`` claim for soy protein.[7] The panel also found that soy isoflavones do not reduce post-menopause ``hot flashes`` in women, nor do isoflavones help prevent cancers of the breast, uterus, or prostate. Among the conclusions, the authors state,

``In contrast, soy products such as tofu, soy butter, soy nuts, or some soy burgers should be beneficial to cardiovascular and overall health because of their high content of polyunsaturated fats, fiber, vitamins, and minerals and low content of saturated fat. Using these and other soy foods to replace foods high in animal protein that contain saturated fat and cholesterol may confer benefits to cardiovascular health.``[8]

Negative health effects

See also: Soybean#Health risks

However, the soy industry has also received similar criticism for reasons which include (but are not limited to) the following:

A 2008 study found that men who consume an average of half a portion of soy products per day are more likely to have a lower concentration of sperm.[9] . The study found a decreasing trend in sperm concentration correlated with the amount of isoflavones consumed as part of a soy rich diet. The study acknowledges further broader replication is required as it focused predominantly on overweight caucasian men [10]. Furthermore, it is known since a long time that the sperm quality of overweight and unhealthy males is generally low. Additionally, if soy would have any negative effects on fertility, then China, the country where soy milk and tofu were invented and are consumed safely since several thousands of years, would not have the highest population in the world. High levels of phytic acid bind to important nutrients like calcium, magnesium, iron,[11] and zinc during digestion. However, as a comparison,