Soy Versus Milk...more fun milk facts!

Let’s compare 100-gram portions (3.5 ounces) of soymilk vs.
cow’s milk:

Cow’s milk has 61 calories. Soymilk has 33 calories. Cow’s
milk contains 3.34 grams of fat. Soymilk contains 1.91 grams
of fat.

Cow’s milk has 14 milligrams of cholesterol and no dietary
fiber. Soymilk contains 1.3 grams of fiber and has zero
cholesterol.

Cow’s milk contains a full range of amino acids. Soymilk
also contains a full range of amino acids.

Both contain plenty of protein. Cow’s milk actually has one-
half gram more protein than the 100-gram portion of soymilk.

Soymilk contains greater amounts of certain amino acids
including arginine, alanine, aspartic acid, and glycine.

Arginine slows the growth of cancers by strengthening the
immune system. Alanine aids in the metabolism of sugars.
Aspartic acid increases stamina and plays a vital role in
metabolism, acting as an anti-oxidant. Glycine is necessary
for brain and nervous system functioning and muscle/energy
metabolism.

When milk is pasteurized, Vitamins A, C, and D are
destroyed. The same can be said for those vitamins when
soymilk is manufactured. Soymilk does contain more than four
times the amount of thiamin (Vitamin B-1) and nearly twice
the amount of niacin (Vitamin B-3) as does cow's milk.

Soymilk also contains more magnesium, copper, and manganese
than does cow’s milk. In order to absorb calcium, one needs
magnesium. Copper also aids in bone formation. One early
sign of osteoporosis is a deficiency in copper. Soymilk
contains twelve times the amount of copper as does cow’s
milk. Soymilk also contains 42 times the amount of manganese
as does cow’s milk. Manganese is also needed for bone
formation. People with anemia rely upon manganese for iron
storage. Trace amounts of manganese are essential for neural
transmissions, protein metabolism, and many other body
functions.