The calcium content of soy milk is comparable to that of cow’s milk. In addition to the calcium naturally found in soybeans, most commercially available soy milk is calcium-fortified, providing approximately 300–400 mg of calcium per 250 ml (8 oz) serving, which equals about 30–40% of the recommended daily calcium intake. It is also commonly fortified with vitamin D, vitamin A, and vitamin B12, making it a nutritionally balanced beverage.
Soy milk is naturally cholesterol-free and contains very low levels of saturated fat, making it a heart-friendly alternative to dairy milk. Scientific studies have shown that the absorption of calcium from calcium-fortified soy milk is comparable to that of calcium from cow’s milk, meaning the body can utilize the calcium just as effectively.
For individuals who cannot consume dairy due to milk allergies, lactose intolerance, cultural practices, or religious dietary restrictions, soy milk is widely recognized as one of the best plant-based alternatives to milk, offering essential nutrients without compromising health or dietary preferences.
