Foundation Diet and Health
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Diet and Health
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The best perspective for your health

Soy yogurt

Soy yogurt is made from soymilk using live bacteria cultures. It is gluten- and cholesterol-free and doesn’t contain any milk protein or lactose.
The information we compiled for this ingredient complies with the standards ofthe USDA database.
92.5%
Water
39
Macronutrient carbohydrates 39.31%
/51
Macronutrient proteins 50.58%
/10
Macronutrient fats 10.12%
Ω-6 (LA, 0.4g)
Omega-6 fatty acid such as linoleic acid (LA)
 : Ω-3 (ALA, 0.1g)
Omega-3 fatty acid such as alpha-linolenic acid (ALA)
 = 0:0

Omega-6 ratio to omega-3 fatty acids should not exceed a total of 5:1. Link to explanation.

Values are too small to be relevant.

Nutrient tables

Soy yogurt doesn’t contain any lactose or milk protein. It is made by adding live bacteria cultures to fermented soy milk and is similar to dairy yogurt. In the European Union, the term “yogurt” is only permitted for cow’s milk products — soy yogurt is therefore sold under other names.

General information:
From Wikipedia: “Soy yogurt, also referred to as Soya yogurt, Soygurt or Yofu (a portmanteau of yogurt and tofu), is yogurt prepared with soy milk.

Ingredients:
Soy yogurt is made using soy milk, adding yogurt bacteria (Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus salivarius subsp. thermophilus), sometimes adding sweeteners such as fructose, glucose, or sugar.”

Nondairy requirements:
“It is suitable for vegans, ovo-vegetarians, for people with PKU or other dangerous diseases, and for those with lactose intolerance or milk allergy, as the bacteria for shop-bought soy yogurt are usually not grown on a dairy base. Due to certain recurring doubts and controversies about the bacterial cultures used, most soy yogurt manufacturers nowadays include certified labels, usually by the Vegan Society or similar vegan organisations, clearly visible on the outer packaging.”

Own preparation:
Soy yogurt can be prepared at home using the same method as dairy yogurt. One tablespoon of sugar per 1 liter of unsweetened soy milk may be added to promote bacterial fermentation. Soy milk on its own lacks the lactose (milk sugar) that is the basic food for the yogurt bacteria.

Comparisons:
Soy yogurt may have a slight beany soy taste when made directly from freshly prepared soy milk, but this is less pronounced in shop-bought soy yogurt and in soy yogurt made from commercial soy milk.

Soy yogurt contains less fat than yogurt made with whole milk. This amounts to about 2.7% (the same percentage as soy milk), versus 3.5% in dairy yogurt. However, dairy yogurt can be made with 2%, 1%, or fat-free milk, and soy yogurt can also be made from reduced-fat soy milk.”

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