This seems relatively unbiased:
Let’s compare 100-gram portions (3.5 ounces) of soymilk vs. cow’s milk:
Cow’s milk has 61 calories. Soymilk has 33 calories. Cow’s milk contains 3.34 grams of fat. Soymilk contains 1.91 grams of fat.
Cow’s milk has 14 milligrams of cholesterol and no dietary fiber. Soymilk contains 1.3 grams of fiber and has zero cholesterol.
Cow’s milk contains a full range of amino acids. Soymilk
also contains a full range of amino acids.
Both contain plenty of protein. Cow’s milk actually has one- half gram more protein than the 100-gram portion of soymilk.
Soymilk contains greater amounts of certain amino acids
including arginine, alanine, aspartic acid, and glycine.
Arginine slows the growth of cancers by strengthening the immune system. Alanine aids in the metabolism of sugars. Aspartic acid increases stamina and plays a vital role in metabolism, acting as an anti-oxidant. Glycine is necessary for brain and nervous system functioning and muscle/energy metabolism.
When milk is pasteurized, Vitamins A, C, and D are
destroyed. The same can be said for those vitamins when
soymilk is manufactured. Soymilk does contain more than four times the amount of thiamin (Vitamin B-1) and nearly twice the amount of niacin (Vitamin B-3) as does cow's milk.
Soymilk also contains more magnesium, copper, and manganese than does cow’s milk. In order to absorb calcium, one needs magnesium. Copper also aids in bone formation. One early sign of osteoporosis is a deficiency in copper. Soymilk contains twelve times the amount of copper as does cow’s milk. Soymilk also contains 42 times the amount of manganese
as does cow’s milk. Manganese is also needed for bone
formation. People with anemia rely upon manganese for iron storage. Trace amounts of manganese are essential for neural transmissions, protein metabolism, and many other body functions.
The only other thing I'd add is be careful of Vanilla or Chocolate flavored soy milk- there can be quite a bit of added sugar.
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