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    Kitchen Dictionary: soymilk


    A nondairy product made by pressing ground, cooked soybeans. Soymilk is high in protein, cholesterol-free, and low in calcium, fat, and sodium. Most soymilk is now fortified with calcium, vitamin b12, vitamin d and others, making it nutritionally equal to cow's milk. Soymilk has a tendency to curdle when mixed with acidic ingredients such as lemon juice and wine; and it is intentionally curdled in the making of tofu. Soymilk also is sold as a powder, which must be mixed with water. Soymilk is available as a plain, unflavored beverage or in a variety of flavors including chocolate, vanilla, carob and almond. A number of "lite" soymilks, with reduced fat content, are appearing on the market.

    plural: soymilk


    Season: available year-round

    How to store: Unopened, aseptically packaged soymilk can be stored at room temperature for several months. Once it is opened, soymilk must be refrigerated. It will stay fresh for about 5 days. Soymilk powder should be stored in the refrigerator or freezer.

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    Nutrition Facts

    Calculated for 1 cup
    Amount Per Serving %DV
    Calories 131
    Calories from Fat 38 (29%)
    Total Fat 4.3g 6%
    Saturated Fat 0.5g 2%
    Monounsaturated Fat 0.0g
    Polyunsaturated Fat 2.3g
    Trans Fat 0.0g
    Cholesterol 0mg 0%
    Sodium 123mg 5%
    Potassium 286mg 8%
    Total Carbohydrate 15.3g 5%
    Dietary Fiber 1.5g 5%
    Sugars 1.5g
    Protein 7.9g 15%

    How is this calculated?

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