Legume
Milk
Milk of Soybean is a distinct kitchen form used when recipes want this specific yield or texture rather than the whole ingredient. plant ingredient with cultivar-driven sweetness, acid or starch. Handle by the moisture and perishability of soybean: keep cold if fresh, dry if shelf-stable. Cook with methods that suit its size and texture. ripeness and cut size drive timing more than complex technique. Pairs with salt, fat, acid, herbs matched to the plant. Save clean trimmings for stock, crumbs or compound butters when they suit the ingredient.
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Characteristics
Preparations
Traits
Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 0.38 g
- Saturated Fat 0.2 g
- Trans Fat 0 g
- Monounsaturated Fat 0.21 g
- Polyunsaturated Fat 0.3 g
- Cholesterol 0 mg
- Sodium 10.4 mg
- Salt 0.02 g
- Total Carbohydrate 19.2 g
- Dietary Fibre 5.73 g
- Total Sugars 2.42 g
- Complex / starch 11.5 g
- Protein 3.5 g
- Water 76.4 g
- Energy 68.4 kcal
- Water 76.4 g
- Carbohydrates 19.2 g
- Protein 3.5 g
- Fat 0.38 g
- Saturated Fat 0.2 g
- Monounsaturated Fat 0.21 g
- Polyunsaturated Fat 0.3 g
- Omega-3 0.03 g
- Vitamins 133 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.22 mg
- Vitamin B2 — Riboflavin 0.09 mg
- Vitamin B3 — Niacin 1.3 mg
- Vitamin B5 — Pantothenic Acid 0.43 mg
- Vitamin B6 0.17 mg
- Vitamin B7 — Biotin 4.2 µg
- Vitamin B9 — Folate 99.4 µg
- Vitamin C 2 mg
- Vitamin E 0.58 mg
- Vitamin K 9.3 µg
- Minerals 374 mg
- Major Minerals 372 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.02 g
Vitamins
vitamin-c: 2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.22 · vitamin-b2-riboflavin: 0.09 · vitamin-b3-niacin: 1.3 · vitamin-b5-pantothenic-acid: 0.43 · vitamin-b6: 0.17 · vitamin-b7-biotin: 4.2 · vitamin-b9-folate: 99.4 · vitamin-e: 0.58 · vitamin-k: 9.3 ·
Minerals
Milk is an emulsion of water, lactose, protein, and milk fat.
History
Cold storage and transport made soybean a year-round kitchen staple in many regions, including named milk portions.
Cooks bought prepped forms of soybean for speed while markets still sold whole produce, including named milk portions.
Market gardeners and growers selected soybean for flavour, yield and keeping quality, including named milk portions.