Legumes

Nutrition Facts Soy Milk (Sweetened)

Soy

Soy Milk (Sweetened) is a pulse or legume food that combines carbohydrate, plant protein, and a food matrix affected by soaking, cooking, or processing. It provides calcium, vitamin B12, and vitamin D. Keep the package intact and follow its labeled storage instructions.

Calories41
Protein2.8g
Carbs3g
Fat2g
Protein Carbs Fat

Nutrition for 100 g

Calories 41 kcal
Protein 2.78 g
Total Fat 1.96 g
Carbohydrates 3 g
Fiber 0 g
Total Sugars Not reported
Sodium 39 mg

Nutrients

Full nutrient profile

Proximates
Water 91.52 g
Energy (Atwater General Factors) 40.71 kcal
Nitrogen 0.44 g
Protein 2.78 g
Total lipid (fat) 1.96 g
Ash 0.75 g
Carbohydrates
Carbohydrate, by difference 3 g
Fiber, total dietary 0 g
Sucrose 2.58 g
Glucose 0 g
Fructose 0 g
Lactose 0 g
Maltose 0 g
Galactose 0 g
Amino acids
Tryptophan 0.03 g
Threonine 0.1 g
Isoleucine 0.1 g
Leucine 0.2 g
Lysine 0.2 g
Methionine 0.03 g
Phenylalanine 0.16 g
Tyrosine 0.1 g
Valine 0.1 g
Arginine 0.2 g
Histidine 0.1 g
Alanine 0.1 g
Aspartic acid 0.33 g
Glutamic acid 0.49 g
Glycine 0.1 g
Proline 0.11 g
Serine 0.17 g
Hydroxyproline 0 g
Cysteine 0.05 g
Minerals
Calcium, Ca 154.8 mg
Iron, Fe 0.37 mg
Magnesium, Mg 17.46 mg
Phosphorus, P 45.96 mg
Potassium, K 117.9 mg
Sodium, Na 39.44 mg
Zinc, Zn 0.26 mg
Copper, Cu 0.1 mg
Manganese, Mn 0.16 mg
Selenium, Se 0 ug
Molybdenum, Mo 32.29 ug
Vitamins and other components
Thiamin 0.04 mg
Riboflavin 0.33 mg
Niacin 0.13 mg
Vitamin B-6 0.04 mg
Biotin 2.16 ug
Folate, total 15.81 ug
Vitamin B-12 1.33 ug
Retinol 89.43 ug
Vitamin D (D2 + D3), International Units 185 iu
Vitamin D (D2 + D3) 4.63 ug
Vitamin D2 (ergocalciferol) 4.61 ug
Vitamin D3 (cholecalciferol) 0.02 ug
Vitamin K (phylloquinone) 2.8 ug
Vitamin K (Dihydrophylloquinone) 0 ug
Vitamin K (Menaquinone-4) 0 ug
Other nutrients
Daidzein 0.14 mg
Genistein 0.24 mg
Daidzin 7.96 mg
Genistin 14.71 mg
Glycitin 0.36 mg
More about allergens

This food contains soy, one of the nine major food allergens recognized in the United States. Check the current ingredient and allergen label on packaged versions and follow individual medical advice.

This general information does not replace the ingredient and allergen label on a packaged product or individual medical advice.

Interesting fact

Soaking changes cooking time; thorough cooking changes safety and digestibility

Soaking hydrates dry pulses and can shorten cooking, but it does not replace cooking. Heat softens the seed structure and reduces heat-sensitive antinutritional proteins; canned beans are already cooked, and rinsing is useful when sodium has been added.

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Recipes with this food

Use soy milk (sweetened) in simple recipes

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These nutrition values are provided for educational purposes only and are not medical advice. Values may vary depending on brand, preparation method, and serving size.