Facts about Soy Milk
- 09
Most commercial soy milk requires fortification with vitamin B12 since the vitamin occurs naturally only in animal products and fermented soy foods, not in unfermented soy milk.
- 08
Isoflavones, plant compounds found abundantly in soy milk at approximately 25 milligrams per serving, have been studied for potential effects on bone density and menopausal symptom relief in clinical research.
- 07
Okara, the fibrous byproduct left after extracting soy milk, accounts for approximately 50 percent of the original soybean weight and serves as livestock feed or ingredient in baked goods.
- 06
The 1970s introduction of soy milk to Western markets coincided with rising lactose intolerance awareness, driving adoption among consumers seeking dairy alternatives.
- 05
Enzymatic coagulation using nigari or gypsum transforms soy milk into tofu, a process that removes approximately 90 percent of the liquid while concentrating protein content.
- 04
Traditional Chinese and Japanese cultures consumed soy milk for over 2,000 years before it became commercially available in Western markets during the 1970s.
- 03
Soybeans contain all nine essential amino acids, making soy milk one of the few plant-based beverages with complete protein comparable to animal sources.
- 02
A single serving of commercially fortified soy milk typically contains 30 percent of the daily recommended value of calcium, matching the calcium content of dairy milk.
- 01
In 1995, the United States soy milk market was valued at approximately 20 million dollars before expanding to over 2 billion dollars by 2020.