Values per 1 cup (240 mL)
| Type of Milk | Calories (kcal) | Fat (g) | Protein (g) | Carbohydrate (g) | Calcium (mg) |
|---|---|---|---|---|---|
| Cow | 158 | 9.0 | 8.1 | 11.5 | 294.2 |
| Soy | 95 | 4.5 | 8.0 | 4.0 | 330 |
| Rice | 130 | 2.5 | 1.0 | 26.0 | 315 |
| Coconut | 45 | 4.25 | 0.0 | 1.0 | 220 |
| Almond | 35 | 2.5 | 1.0 | 1.0 | 330 |
To briefly mention the varieties:
Oat Drink: The main ingredients of oat drink are water and oat flour. The differences between brands stem from additional ingredients that may include vegetable oil, salt, stabilizers, vitamin and mineral blends, sweeteners, and flavorings.
The typical process for making oat-based beverages is quite simple. First, the oats are combined with water to form a slurry. This mixture undergoes a hydrolysis process that breaks down the starch to prevent gelatinization and thickening at high temperatures. It is then filtered. The final product becomes shelf-stable after UHT processing and can be stored at room temperature until its best-before date. However, UHT oat drink requires refrigeration once opened.
https://edis.ifas.ufl.edu/publication/FS419
Cashew Drink: Cashews, a tree nut, are the third most consumed tree nut in the United States. Cashew drink is primarily made from a mixture of cashews and water. The first step in making cashew drink is to wash and dry the kernels. Cashew nuts are soaked in hot water to remove the shell and then soaked again in cold deionized water. They are sorted, rinsed, and wet-milled. The resulting slurry is filtered and pasteurized or processed at ultra-high temperature (UHT) for shelf stability. Finally, other ingredients such as thickeners, lecithin, and flavorings are added to thicken, emulsify, and enhance the flavor, respectively.
Hemp Drink: Made by combining hemp seeds with water. First, hemp seeds are mixed with hot water; as they absorb the water, they swell and soften. This hot hemp seed and water mixture is then wet-ground until the desired consistency is achieved. The filtered mixture is homogenized for stability and then cooled to stop the oxidation of fats and vitamins. Water, emulsifiers, stabilizers, sweeteners, and flavorings are added to customize the hemp drink. Finally, an aseptic process such as ultra-high temperature (UHT) treatment is performed.
Not available for sale in our country.
| Nutrient | Unsweetened hemp milk | Fat-free hemp milk | Low-fat (1%) hemp milk |
|---|---|---|---|
| Energy (kcal) | 60 | 83 | 102 |
| Protein (g) | 3 | 8 | 8 |
| Total fat (g) | 4.5 | 0 | 2.4 |
| Saturated fat (g) | No measurement information available | 0.1 | 1.5 |
| Carbohydrates (g) | 0 | 12 | 12 |
| Fiber (g) | 0 | 0 | 0 |
| Total sugar (g)* | 0 | 12 | 13 |
| Vitamin A (µg) | No measurement information available | 149 | 142 |
| Vitamin B12 (µg) | No measurement information available | 1 | 1 |
| Vitamin D (µg) | 2 | 3 | 3 |
| Calcium (mg) | 257 | 298 | 305 |
| Sodium (mg) | 110 | 102 | 107 |
| Potassium (mg) | 100 | 381 | 366 |
https://edis.ifas.ufl.edu/publication/FS420
Almond Drink: Almond drink production begins by heating almond powder in water at 90°C. Large particles are removed by centrifugation. Homogenizing the almond liquid provides a uniform texture and appearance similar to cow’s milk. Processing almond milk at ultra-high temperatures (UHT) eliminates microorganisms, resulting in a shelf-stable product. Alternatively, almond milk can be pasteurized, resulting in a product with a short shelf life that requires refrigeration. The high temperatures used for food safety purposes can cause nutrient losses.
Coconut beverage: Contains water and coconut cream. Other ingredients added to coconut beverages may include lecithin for emulsification and thickeners for consistency. Salt may also be added for flavor. Some coconut drink brands are fortified with calcium and vitamins A and D to provide levels of these nutrients similar to cow’s milk (USDA, n.d.). Vitamin B12 may be added to provide this nutrient source for individuals consuming a vegan diet.
Coconut cream is made from dry pressed coconut. Coconut cream is then diluted with water to make the beverage. Coconut beverage can also be made by soaking grated ripe coconut meat in water. Heat treatment is applied to ensure the product’s shelf stability.
Coconut drink is quite different from coconut water. Coconut water is a sweet, semi-transparent liquid that can be consumed directly from the coconut or in commercially packaged varieties.
https://edis.ifas.ufl.edu/publication/FS420
Rice beverage: First, rice grains are either completely or partially milled. “Completely milled” means that the husk, germ, and bran are removed, leaving only white rice. The complete milling process can produce the best texture, but it also causes losses of vitamins, minerals, and fiber. The rice is then ground, mixed with water to form a slurry, and filtered to remove very large or coarse particles (Makinen et al. 2016). The remaining slurry is treated with enzymes to partially break down the starch and facilitate a suspension mixture. When the desired viscosity (thickness) is reached, other ingredients such as oil, salt, stabilizers, vitamins, minerals, flavors, and sweeteners are added. After the addition of oil, homogenization produces an emulsion that gives the rice milk its creamy texture and stability.
Hazelnut Drink: The hazelnuts are roasted at low temperatures for 10-15 minutes. After cooling, they are mixed with water and sweeteners in a high-speed mixer and filtered.
Soy Drink: Soy drink is a water extract obtained from whole soybeans. It is an emulsion containing water-soluble proteins, carbohydrates, and fat droplets. Soy milk was traditionally produced in small shops where soybeans were soaked, ground, filtered, and cooked. The use of UHT technology in the production of this type of soy beverage is evident. This allows for a shelf life of several months to a year, depending on the product’s composition. In addition, the right emulsifiers and stabilizers are used to obtain a homogeneous product without creaming or sedimentation throughout its entire shelf life.
