General Information
NameMilk substitute
Scientific NameNot Available
DescriptionA milk substitute is a liquid that replaces milk in a diet or recipe. This overlaps with but is distinct from the group of milk-like liquids called "milks" because of their similarity to the liquid produced by mammary glands. Lactose intolerance or a milk allergy can prompt the use of milk substitutes; they are also commonly consumed by vegans. Some milk substitutes are marketed to consumers as being more healthy than cow's milk, by being lower in saturated fat and for not containing cholesterol. When milk substitutes are lacking in vitamins or dietary minerals present in milk (such as vitamin B12 or calcium), they are sometimes fortified. The two most common categories of milk substitutes are grain milk and plant milk. The most common grain milk is rice milk, while the most common plant milk is soy milk. Other examples include hemp milk, coconut milk, almond milk, and peanut milk. Gluten-Free Milk substitutes are also available.
Primary IDFOOD00848
Picture878
Classification
GroupBaking goods
Sub-GroupSubstitutes
Taxonomy
Lineage
ITIS IDNot Available
Wikipedia IDMilk_substitute
Composition
Compounds
CompoundStructureContent Range AverageReference
CompoundReference
Macronutrients
MacronutrientContent Range AverageReference
NutrientReference
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.