A comparative analysis of soy milk and rice milk: nutritional properties and composition of plant-based beverage alternatives to conventional cow’s milk

Depending on the manufacturer, the composition of soy milk may vary slightly. However, usually the ingredients that are not shown to be healthy are water, fattened soybeans 6%, sugar, trivalent phosphorus, acidity regulator (potassium phosphate), sea salt, flavoring, stabilizer (gum gellan) and vitamins (fish flavine, D2, B12).. If we analyze the contents, we can say that the unhealthy ingredients are usually sugar, which is consumed in the amount of sugar that contributes to the occurrence of many diseases.

Rice milk is most commonly obtained from brown rice and in its natural form has a slightly flourish flavor. On store shelves, you can find vanilla and chocolate variants. Unlike cow's milk, it has much more carbohydrates and is devoid of lactose. It also has much less protein and calcium and cholesterol than cows' milk. It is rich, like soy milk, in mineral salts, calcium, vitamins B12, B3 and iron.

Soy milk is high in protein, vitamin B, and contains no cholesterol. For vegetarians, it is a very good alternative because it contains full-value protein rich in amino acids. It makes it possible to build muscle tissue and maintain skin texture. It is a solution for people who have a problem with lactose tolerance because it does not contain this enzyme as opposed to cow's milk. Unfortunately, soy milk is lower in calcium and vitamin D. It also adds sugar to it to improve flavor.

Both soy milk and rice milk are substitutes for cow's milk. Thanks to their hypoallergenic properties, rice milk can be given to children over six months of age, but in their diet it will not replace either breast milk or cow milk. They will certainly be appreciated by people who are lactose intolerant because this type of beverage does not contain lactose.