Plant-Based Milks: Soy
Vol. 2021 No. 1, Food Science and Human Nutrition Department
Vol. 2021 No. 1

Plant-Based Milks: Soy: FS422/FSHN20-54, 12/2020

Food Science and Human Nutrition Department
https://doi.org/10.32473/edis-fs422-2020
Published 2021-01-05
Jessica Goldberg
University of Florida
Daniela Rivero-Mendoza
University of Florida
Wendy J. Dahl
University of Florida
https://orcid.org/0000-0003-2061-4731
A glass goblet of soy milk resting on a wet wooden balcony outside. Credit: Lincoln Zotarelli, UF/IFAS
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Keywords

plant-based
milk alternate
soy milk
protein

How to Cite

Goldberg, Jessica, Daniela Rivero-Mendoza, and Wendy J. Dahl. 2021. “Plant-Based Milks: Soy: FS422 FSHN20-54, 12 2020”. EDIS 2021 (1). Gainesville, FL:5. https://doi.org/10.32473/edis-fs422-2020.
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Abstract

Soy milk is a plant-based milk made from the legume soybean. Unlike some of the recently marketed plant-based milks, soy milk has a long history as a beverage around the world and has been marketed in the United States for more than a century. If you have wondered how it compares to cow’s milk, this new 5-page publication of the UF/IFAS Food Science and Human Nutrition Department describes the composition and nutrient content of soy milk and its potential benefits and risks to health. Written by Jessica Goldberg, Daniela Rivero-Mendoza, and Wendy J. Dahl.
https://edis.ifas.ufl.edu/fs422

https://doi.org/10.32473/edis-fs422-2020
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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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