
Those who are allergic to cow’s milk or those who want to take care of their health by switching from consuming animal milk to plant-based milk may have a question in mind about which plant-based milk to use to replace cow’s milk products. Most plant-based milks contain a small amount of fat, but good fats are often added in the industry to give it a richer taste and texture. They can be used in a variety of dishes, such as soups, sauces, or bakery products. Which can usually be used as a substitute in the same proportion.
However, each type of plant milk has its own characteristics that are suitable for making different menus. In addition, the fat in cow’s milk is mostly saturated fat (Saturated fatty acids, SFA). Which is fat that is not good for health. The fat in plant milk is mostly monounsaturated fat (MUFA) แทงบอล UFABET ราคาดีที่สุด ไม่มีขั้นต่ำ or polyunsaturated fat (PUFA). Therefore, plant-based milk has a higher fat composition that is better for health.
1. Soy milk
Energy 43 Kcal per 100 grams, Fat 1.5 grams (SFA 15.78% MUFA 24.09% PUFA 60.81%)
Soy milk is very popular as a substitute for cow’s milk because it can withstand high heat and can be used in a variety of menus, including beverages, bakery products, custards, or sauces. However, there is one thing to be careful about: the taste of soy milk is quite distinct and may affect the overall taste of the menu.
2. Almond milk
Energy 15 Kcal per 100 grams, Fat 1.2 grams (SFA 9.59% MUFA 64.08% PUFA 26.41%)
Almond milk is as popular as soy milk as a substitute for cow’s milk, whether in beverages or
Various bakery items, but almond milk has a smoother taste, suitable for menus with sweet tastes or a lighter texture than savory dishes. But be careful, if you don’t stir the food well while cooking, it may clump.
3. Oat milk
Energy 48 Kcal per 100 grams, Fat 2.8 grams (SFA 17.92% MUFA 41.12% PUFA 37.83%)
Oat milk has a creamy texture, making it ideal for use in beverages, savory dishes, and desserts. Its heavy texture helps to bring out the flavors in your mouth. Oat milk may thicken in texture after being heated.
4. Rice milk
Energy 47 Kcal per 100 grams, Fat 1 gram (SFA 14.19% MUFA 49.09% PUFA 16.14%)
Rice milk has a lighter texture than other plant-based milks, making it ideal for recipes that require a milder flavor and don’t want other flavors to overpower the original taste, and is a good option for those with nut allergies. A word of caution: don’t use high heat or high heat with rice milk, as this can spoil the milk. So use very low heat or use rice milk only in cold recipes.
On the occasion of “World Plant Milk Day” which falls on August 22nd of every year, we would like to invite everyone to open their minds to drinking plant-based milk or using plant-based milk in their daily food menus. You will find that plant-based milk is just as delicious as cow’s milk.