dietBNI™ 26.77s: Low-fat soymilk (average), AUS / NZ, 2011.
This is the nutritional value of low-fat soymilk (ie, with a fat content of about 1.7g per 100ml) in New Zealand. Below is an analysis of the average aggregated nutritional value of a sample of 10 brands and sub-brands of low-fat soymilk, mostly imported from Australia. The sample was collated as part of a research on the nutritional composition of milk and milk alternatives in New Zealand. This nutritional profile can be summarised as being, mainly, biased towards excess of sugar, adequate in fat and fiber, low in saturated fat, high in protein and sodium, and low in carbohydrate. It also provides about 119mg of calcium per 100ml.
This nutritional value may be more representative of those who change brands often, as well as of the population, in general. However, it is less representative of the universe of brands on offer and of those consumers who prefer a particular brand of low-fat soymilk, for which a prototypical nutritional value may be more relevant (see foodBNI).
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References
PEREZGONZALEZ Jose D (2011). Milking veggies. The Balanced Nutrition Index (ISSN 1177-8849), 2011, issue 5. (Retrievable from http://www.lulu.com/spotlight/BNI)
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Disclaimer: Nutrition information is based on data provided on a product's nutrition information label or collected from a database (such as USDA). These data may only be averages, or may be incomplete. The BNI™ rating is based on an analysis of macronutrients and sodium and does not consider other nutrients that may be important. The BNI™ rating is also based on average reference intakes (Ideal values) which may vary from the recommended intakes for your country. Ideal values are for adults, and are based on a 2,000 kcal diet. Nutrition results are for research purposes, and should be considered editorial opinions given without warranty, and are not intended to replace the advice of a dietitian or health-care professional. BNI™, the Balanced Nutrition Index™, INE™ and el Índice de Nutrición Equilibrada™ are trademarks, and the associated formula and ratings are copyrighted material and may not be used for commercial purposes.
© Jose D. Pérezgonzález. All rights reserved.
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