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Part of a Balanced Diet
Soy milk and all soy foods offer outstanding nutrition and health benefits. They provide balanced nutrition:
- complete protein
- high-quality fiber
- low glycemic index (GI)
- zero cholesterol
- 83% less saturated fat than 2% milk
- high Omega-3 to Omega-6 balance
- a naturally good source of B vitamins
A non-Dairy, Lactose Free Alternative
Many people who are sensitive to dairy products (who have lactose intolerance) are able to drink soy milk.
- Soy is gluten free
- Soy milk is casein free
- Soy milk is lactose free
Soy milk makes a good milk substitute in cooking. Visit our Recipes page.
Even the grounds, called okara, can be used as a flour substitute to boost both protein and fiber in baking. They also make a great addition to compost for your flower and vegetable gardening.
Our QT400 soymilk maker makes pure, nutritious soy milk in 15 to 20 minutes from just dry soybeans and water. Just add your own flavorings, like cocoa, stevia, agave nectar, or vanilla. |
What is in Soy Milk and Soybeans?
Soymilk, soy milk, soya milk, soya bean milk, or soy drink, whatever you call it, it is full of nutritious protein, carbs, vitamins, minerals, and phyto-nutrients that can help most people improve their diet.
Soybeans contain high-quality protein that is on par with protein in poultry and milk. Soybeans contain the highest concentration of protein among all the legumes: 40 percent protein by volume compared to 20 percent for other beans. The FDA determined that 25 grams of soy protein per day may reduce the risk of heart disease by reducing cholesterol.
Soy milk is rich in vitamins B1 and B2 and the minerals calcium, iron, copper, and manganese. It is also full of healthful isoflavones that may be important in maintaining good health.
Soy milk has a greater variety of complex carbohydrates than whole milk. These give it a low glycemic index, making soy less likely to overstimulate blood sugar levels, making it a valuable addition to a diabetic diet. Soy milk and okara (the soy fiber remaining after making soymilk) are good sources of isoflavones. Okara is a good source of dietary fiber.
The fat content in soy milk is highly unsaturated and includes concentrations of Omega-3 fatty acids. Omega-3 fatty acids, found in soy, flax, and fish, are being studied for their ability to lower the risk of heart disease and even cancer. In addition, Omega-3 may be essential to brain development in infants.
Nutritional Analysis of Soy Milk
Per 1c/240 ml |
2% Vitamin A & D Dairy Milk |
Soymilk
(not sweetened) |
Benefit |
Calories |
120 |
90 |
|
Calories from Fat |
45 |
41 |
|
Total Fat |
5g |
4.5g |
omega-3:omega-6 ratio of 1:7 |
Saturated Fat |
3g |
0.5g |
|
Cholesterol |
20mg |
0mg |
|
Sodium |
125mg |
29mg |
|
Total Carbohydrates |
12g |
5g |
Soy milk and okara contain high-quality complex carbs without the sugar. Great for a diabetic diet. |
Dietary Fiber |
0g |
2g |
|
Sugars |
11g |
1g |
|
Protein |
8g |
7g |
The soybean is unique among plants - it's complete protein profile makes it about as nutritious as the egg, but without the cholesterol or saturated fat. |
Vitamin A |
10% |
* |
Promotes growth, healing and vitality. Helps to fight infection. Important for health of bones, eyes, teeth, hair, skin, liver, reproductive organs. Essential for pregnancy and lactation. Aids in combating effects of pollution. |
Calcium |
30% |
8% (80mg) |
|
Vitamin D |
25% |
* |
Helps absorption of calcium and phosphorus. Builds bones. Needed to form certain enzymes. Regulates mineral metabolism. Stabilizes nervous system. Produced by the body in response to sunlight. Helps normal blood clotting.
|
Vitamin C |
4% |
* |
Essential for collagen production. Helps preserve and mend connective tissues, bones, teeth, muscles and blood vessels. Protects against infections, viruses and bacterial toxins. Helps decrease cholesterol. Used in the formation of red blood cells and reduces risk of blood clots. Protects brain and spinal cord from free radicals. Essential in making adrenaline. Helps during stress. Extends cell life. |
Phosphorus |
20%
|
* |
|
Thiamin (Vitamin B1) |
* |
25% (0.38mg) |
Needed to metabolize carbohydrates. Promotes growth, especially in children. Fights stress and promotes energy. Aids digestion and absorption of nutrients. Needed for fertility and lactation. Promotes health of nervous system, muscles and heart. Improves mental attitude and learning capacity. |
Riboflavin (Vitamin B2) |
* |
9%(0.16mg) |
Needed for digestion, cell respiration and formation of red blood cells and antibodies. Benefits vision, healthy skin, nails and hair. Aids growth and reproduction. Helps reduce stress. |
Niacin |
* |
2% (0.36mg) |
Assists in digestion. Needed for skin, tongue and nervous system health. Essential for production of cortisone, thyroxine, insulin and sex hormones. Required for brain function. Increases circulation and reduces cholesterol. |
Vitamin B6 |
* |
5% (0.098mg) |
Promotes healthy skin, teeth, muscles and nerves. Needed for antibodies and red blood cells. Important for metabolism of nutrients. Assures chemical balance in blood and body tissues. Helps regulate body fluids. |
Iron |
* |
8% (1.4mg) |
|
Copper |
* |
15% (0.3mg) |
|
Manganese |
* |
20% (0.4mg) |
|
Based on a 2,000-calorie diet.
* Not a significant source of this nutrient, less than 2%
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What our customers are saying:
"The flavor, consistency, texture and color of the dry bean soymilk is outstanding with this machine. :-)"
Sue, in California
More Testimonials
No More Beany Tasting Soy Milk!
Cornell University found a way to reduce the beany flavor commonly found in soy milk. They discovered that as soon as the bean is broken, enzymes produce the strong flavor. By heating the beans in hot water inactivates the enzymes. This prevents the strong beany flavor from developing during grinding.
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The QT400 uses this discovery by preheating the soybeans in water to 80°C or 176°F before grinding.
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