KOMPAS.com - Although the small shape, of soybean can be processed into various food products, one of which is soy milk. Composition of the soy milk is similar to cow's milk, soy milk because it can be used as a substitute for cow's milk, especially for those who are lactose intolerant to cow's milk.
Another advantage of soy milk than cow's milk contains no cholesterol at all. However, according to Prof. Dr. Made Astawan, author of Gynecology and Miscellaneous Food Nutrition, cholesterol content of cow's milk is still considered very low when compared with other animal foodstuffs. Because it did not have to worry about drinking cow's milk.
Quality protein, soy milk is also almost the same as cow's milk protein quality. Protein eficiency ratio (PER) of soy milk is 2.3 whereas cow milk is 2.5 PER. PER 2.3 means that every gram of protein eaten would produce the body weight of 2.3 grams. Thus, the higher the PER value reflects the better quality protein.
In general, soy milk contains vitamins B1, B2 and niacin in an amount equivalent to cow's milk or breast milk, and contains vitamins E and K in amounts enough.
However, soy milk does not contain vitamin B12 and its mineral content, especially calcium, fewer than cow's milk. Therefore, soy milk is usually produced by the factory are always added with minerals and vitamins.
