Showing Food Soy yogurt
| General Information | |||||||||||
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| Name | Soy yogurt | ||||||||||
| Scientific Name | Not Available | ||||||||||
| Description | Soy yogurt, also referred to as Soya yogurt, Soygurt or Yofu (a portmanteau of yogurt and tofu), is a yogurt prepared with soy milk. 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. [Wikipedia] | ||||||||||
| Primary ID | FOOD00767 | ||||||||||
| Picture |  | ||||||||||
| Classification | |||||||||||
| Group | Soy | ||||||||||
| Sub-Group | Soy products | ||||||||||
| External Links | |||||||||||
| ITIS ID | Not Available | ||||||||||
| Wikipedia ID | Soy_yogurt | ||||||||||
| Composition | |||||||||||
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| Macronutrients |
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| References | |||||||||||
| Content Reference | — U.S. Department of Agriculture, Agricultural Research Service. 2008. USDA National Nutrient Database for Standard Reference, Release 21. Nutrient Data Laboratory Home Page. — Rothwell JA, Pérez-Jiménez J, Neveu V, Medina-Ramon A, M'Hiri N, Garcia Lobato P, Manach C, Knox K, Eisner R, Wishart D, Scalbert A. (2013) Phenol-Explorer 3.0: a major update of the Phenol-Explorer database to incorporate data on the effects of food processing on polyphenol content. Database, 10.1093/database/bat070. | ||||||||||