Plant-Based Milks: Almond
Vol. 2020 No. 5, Food Science and Human Nutrition Department
Vol. 2020 No. 5

Plant-Based Milks: Almond: FSHN20-48/FS410, 10/2020

Food Science and Human Nutrition Department
https://doi.org/10.32473/edis-fs410-2020
Published 2020-10-13
Elena Torna
University of Florida
Daniela Rivero-Mendoza
University of Florida
Wendy Dahl
University of Florida
https://orcid.org/0000-0003-2061-4731
A metal plate with fork and knife, next to a glass of almond milk. Credit: Lincoln Zotarelli, UF/IFAS
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Keywords

plant-based
almond milk; protein;
milk alternative

How to Cite

Torna, Elena, Daniela Rivero-Mendoza, and Wendy Dahl. 2020. “Plant-Based Milks: Almond: FSHN20-48 FS410, 10 2020”. EDIS 2020 (5). Gainesville, FL. https://doi.org/10.32473/edis-fs410-2020.
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Abstract

Almond milk, a plant-based milk alternative, is produced from almonds and water. Almond milk originated from the Mediterranean region and has been consumed for many years. In the United States, there are several marketed brands of almond milk. This new 3-page publication of the UF/IFAS Food Science and Human Nutrition Department describes the nutrient profile and potential health benefits and risks of almond milk. Written by Elena Torna, Daniela Rivero Mendoza, and Wendy J. Dahl.
https://edis.ifas.ufl.edu/fs410

https://doi.org/10.32473/edis-fs410-2020
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PDF-2020

Unless otherwise specified, articles published in the EDIS journal after January 1, 2024 are licensed under a Creative Commons Attribution-NonCommercial-NoDerivs 4.0 International (CC BY-NC-ND 4.0) license.

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