Nutrient density and nutritional value of milk and plant-based milk alternatives
Type de document
journalArticle
Langue source
-- Langue source --
Titre
Nutrient density and nutritional value of milk and plant-based milk alternatives
Titre français
Titre anglais
Auteur(s)
- CHALUPA-KREBZDAK Sebastian
- LONG Chloe J.
- BOHRER Benjamin M.
Editeur(s)
Autre(s)
Id
4D4E5QSP
Version
3184
Date ajout
12 avril 2021 12:33
Date modification
12 avril 2021 12:33
Résumé
Recently, there has been an expansion of milk alternative beverages originating from plant-based sources including soy, oat, hemp, coconut, rice, and nuts, referred to as milk. This review is focused on comparing nutrient composition of milk and plant-based milk alternatives, as well as discussing considerations relevant to consumption of plant-based milk alternatives. Milk (skim, 1%, 2%, and whole bovine milk) and seventeen plant-based milk alternatives were compared for macro-nutrient composition and calcium to determine if plant-based milk alternatives could replicate the dietary role of bovine milk. Plant-based milk alternatives often present inferior nutritional substitutes of bovine milk. The protein content of the plant-based milk alternatives reviewed ranged from 5 to 100% (48% when averaged) of the protein content of whole bovine milk. Other considerations beyond protein content also warrant investigation as level of vitamins and minerals (and their absorption) tend to be less consistent with plant-based milk alternatives.
Note
None
CRAW tags
- AB - Non-spécifique
- FREDO alimentation humaine
- FREDO qualité des produits
- GEO Canada
- lait
WEB tags
Titre de la publication
International Dairy Journal
Volume
87
Pages
84-92
Date caractères
December 1, 2018
Date publication
1 décembre 2018
Doi
10.1016/j.idairyj.2018.07.018
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Il est donc plus fiable et permanent qu'une URL classique
Issn
0958-6946
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