Milk is said to be one of the “superfoods” that should be included as part of one’s diet.
The fact is drinking milk has a long history and is used metaphorically in the Bible along with honey as a heavenly bliss.
Today, milk comes in various forms and any visit to the supermarket will reveal a wide variety of milk which includes among others dairy milk, rice milk, soy milk, and almond milk.
In the U.S., the sales of almond milk has grown significantly and has overtaken that of soy milk.
Almond milk is a natural calcium source, providing 20%-30% of the daily recommended value. It’s also low in calories and saturated fat.
In addition it possesses other rich nutrients such as fiber, vitamin E, magnesium, selenium, manganese, zinc, potassium, iron, phosphorus, tryptophan, copper, and calcium.
Almond isa rich natural source of vitamin E —a fat-soluble vitamin that acts as an antioxidant to fight cell damage.
It provides half the daily recommended value of this vitamin.
However, it’s important to point out that almond milk is relatively low in protein with just 1 gram per cup (versus 7.9 grams in cow’s milk and 7 grams in soy milk). It is also said to lack the B vitamins of cow’s milk.
If one is allergic to nuts, then he or she may very well have to avoid almond milk.
Almond (1 cup)
Total fat: 2.5 g (0 g sat fat)
Carbs: 8 g
Dietary fiber: 1 g
Protein: 1 g
Calcium: 180 mg (20% DV)
Nutrition Bonus: Vitamin A (10% DV); Iron (2% DV); Vitamin D (25% DV); Vitamin E (50% DV); Magnesium (4% DV)
Yvad Billings, Readers Bureau, Fellow
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