Have you heard about this? Your options for milk used to be whole, 2%, 1%, and fat-free (or skim). Nowadays, plant-based milk manufactured from nuts, beans, or grains is abundant on refrigerator shelves in grocery shops. These include well-known varieties including almond, soy, coconut, cashew, oat, and rice. However, the plant-milk industry’s fertile terrain continues to produce new varieties, including pistachio, pea, and even potato milk. It seems like anything you can produce, you can use to make milk.
Therefore, are these novel substitutes more nutrient-dense than the existing plant milk, or are they simply more of the same?
Have you heard about this? several details regarding plant-based milk
The same process is used to make all plant-based milk: nuts, beans, or grains are ground into a pulp, filtered, and then mixed with water. Less than 10% for the majority of brands is all that remains of the plant. Protein, calcium, potassium, vitamin D, and other nutrients are added in varied proportions. The Harvard T.H. Chan School of Public Health’s professor of epidemiology and nutrition, Dr. Walter Willett, notes that many alternative kinds of milk are comparable to cow’s milk in terms of these nutrients.
Plant-based milk is seen as “greener” than dairy because they produce fewer greenhouse gases. However, it takes a lot of water to grow some of these plants and produce milk from them. Low-calorie kinds of milk made from plants are the norm. However, these milk products typically cost more than dairy.
Benefits of modern plant-based milk in terms of nutrition, calories, and other factors
Three recent additions to the family of alternative milk are examined in more detail below.
- The color of pistachio milk is off-brown rather than green like the nut. You miss out on the vital vitamins and minerals found in pistachios, such as thiamin, manganese, and vitamin B6 because it doesn’t have much of the real nut. Pistachio milk, like skim cow’s milk and other plant-based milk, has less than 100 calories per cup. Pistachio milk has the added advantage of having a somewhat higher protein content than other plant milk, which can be lacking in protein when compared to cow’s milk (seriously, have yu heard about this?).
- Yellow field peas are used to make pea milk, although it doesn’t taste like peas. People might find it more appealing than the occasionally watery texture of other plant milk because of its near resemblance to dairy in terms of color, flavor, and consistency. At least 7 grams of protein are present in each serving of pea milk, which also contains roughly 100 calories per serving. Additionally, it produces less waste than dairy and uses less water than other plant milk.
- Because potatoes are starchy, potato milk resembles ordinary dairy milk more than other plant-based milk. Because growing potatoes uses less water and area than cultivating dairy and other plants, it is conceivably the most environmentally friendly plant milk. Potato milk has between 80 and 100 calories per serving.