Soymilk, original and vanilla, with added calcium, vitamins A and D
Whole food · Legumes and Legume Products
Photo: Wikipedia
A smooth, creamy plant-based beverage with a mild, slightly sweet flavor profile, enhanced by the subtle richness of added vitamins. This fortified soymilk offers a light, drinkable texture and a nutritional boost, making it a staple for those seeking a dairy-free alternative with added benefits.
Calorie split: 24% protein · 45% carbs · 31% fat
↓ Full nutrition💚 Why it's loved
People love its mild, versatile flavor that works equally well in coffee, cereal, or smoothies. It's a culturally significant staple in many Asian cuisines and a go-to for modern plant-based diets.
⚠️ Watch-outs & how to enjoy it better
As a common allergen (soy), it must be avoided by those with soy allergies. The added sugars can contribute to blood sugar spikes if consumed in large quantities. Tip: Choose unsweetened versions when possible and pair with fiber or protein-rich foods to moderate blood sugar response.
Key benefits
- Good source of plant-based protein
- Low in calories per serving
- Fortified with calcium for bone health
- Contains vitamins A and D
- Naturally low in saturated fat
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The calcium in fortified soymilk is often added as calcium carbonate or tricalcium phosphate, making its calcium content comparable to that of cow's milk.
Full nutrition (USDA data · scales with serving)
| Water | 90.4 g |
| Energy | 43.0 kcal |
| Energy | 181 kj |
| Protein | 2.6 g |
| Total lipid (fat) | 1.5 g |
| Ash | 0.65 g |
| Carbohydrate, by difference | 4.9 g |
| Fiber, total dietary | 0.20 g |
| Total Sugars | 3.6 g |
| Calcium, Ca | 123 mg |
| Iron, Fe | 0.42 mg |
| Magnesium, Mg | 15.0 mg |
| Phosphorus, P | 43.0 mg |
| Potassium, K | 122 mg |
| Sodium, Na | 47.0 mg |
| Zinc, Zn | 0.26 mg |
| Copper, Cu | 0.17 mg |
| Manganese, Mn | 0.06 mg |
| Selenium, Se | 2.3 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.03 mg |
| Riboflavin | 0.18 mg |
| Niacin | 0.42 mg |
| Pantothenic acid | 0.10 mg |
| Vitamin B-6 | 0.03 mg |
| Folate, total | 9.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 9.0 ug |
| Folate, DFE | 9.0 ug |
| Choline, total | 23.6 mg |
| Betaine | 0.80 mg |
| Vitamin B-12 | 0.85 ug |
| Vitamin B-12, added | 0.85 ug |
| Vitamin A, RAE | 55.0 ug |
| Retinol | 55.0 ug |
| Carotene, beta | 2.0 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Vitamin A, IU | 185 iu |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 0.00 ug |
| Vitamin E (alpha-tocopherol) | 0.11 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3), International Units | 43.0 iu |
| Vitamin D (D2 + D3) | 1.1 ug |
| Vitamin D2 (ergocalciferol) | 1.1 ug |
| Vitamin K (phylloquinone) | 3.0 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 0.20 g |
| SFA 4:0 | 0.00 g |
| SFA 6:0 | 0.00 g |
| SFA 8:0 | 0.00 g |
| SFA 10:0 | 0.00 g |
| SFA 12:0 | 0.00 g |
| SFA 14:0 | 0.00 g |
| SFA 16:0 | 0.15 g |
| SFA 18:0 | 0.05 g |
| Fatty acids, total monounsaturated | 0.38 g |
| MUFA 16:1 | 0.00 g |
| MUFA 18:1 | 0.31 g |
| MUFA 20:1 | 0.01 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 0.86 g |
| PUFA 18:2 | 0.58 g |
| PUFA 18:3 | 0.07 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:4 | 0.00 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:5 n-3 (DPA) | 0.00 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Fatty acids, total trans | 0.00 g |
| Cholesterol | 0.00 mg |
Amino acid profile (per 100g)
| Tryptophan | 0.02 g |
| Threonine | 0.06 g |
| Isoleucine | 0.07 g |
| Leucine | 0.11 g |
| Lysine | 0.08 g |
| Methionine | 0.02 g |
| Cystine | 0.00 g |
| Phenylalanine | 0.07 g |
| Tyrosine | 0.05 g |
| Valine | 0.07 g |
| Arginine | 0.11 g |
| Histidine | 0.04 g |
| Alanine | 0.06 g |
| Aspartic acid | 0.17 g |
| Glutamic acid | 0.28 g |
| Glycine | 0.06 g |
| Proline | 0.09 g |
| Serine | 0.08 g |
FAQ
Is this soymilk a complete protein?
Yes, soy is one of the few plant foods that contains all nine essential amino acids, making it a complete protein source.
Why are vitamins A and D added?
They are added to fortify the beverage, mimicking the nutritional profile of dairy milk and supporting immune function and bone health.
Can I use this for baking?
Absolutely. It's a common 1:1 substitute for dairy milk in many recipes, though its slight bean flavor may be perceptible in delicate baked goods.
Nutrient density (calculated · NRF9.3)
Nutrient Rich Foods index: beneficial nutrients (protein, fiber, vitamins, minerals) minus saturated fat, added sugar & sodium, per 100 kcal.
NRF9.3 index — Fulgoni, Keast & Drewnowski, 2009. Computed from USDA nutrients.
Weight-loss friendliness (composite index)
Energy density 0.43 kcal/g · 24% calories from protein · 0.2 g fiber · 3.6 g sugar per 100 g.
Composite of energy density (Rolls et al., 1999), protein & fiber satiety, minus sugar. A calculated heuristic — ranks satiety-per-calorie, not a clinical measure.
Dietary load (calculated from USDA values)
Potential renal acid load. Positive = acid-forming, negative = alkaline-forming.
Sodium-to-potassium ratio: 0.39 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.