Soy milk is an alkaline food. Fish, meat, poultry, eggs, rice, flour, oil, sugar, etc. are all acidic foods; while vegetables, fruits, soy products, milk, etc. are all alkaline foods.

Everyone may have misconceptions about the distinction between acidic and alkaline foods. They think that they taste it with their tongue and use their sense of taste to judge whether it is sour or astringent; or they can take litmus paper and look at its color according to its physical and chemical properties. Change, blue means alkaline, red means acidic; or based on daily dietary experience, it is believed that lemons, vinegar, oranges, apples and other foods taste sour, so they are acidic foods. Anyway, there are different opinions. In fact, the acidity and alkalinity of food depend on the type and content of minerals in the food.

The nutritional value of soy milk:

Soy milk is a favorite drink of the Chinese people and a nutritious food suitable for all ages. It enjoys the reputation of "plant milk" in Europe and the United States. Soy milk is rich in plant protein and phospholipids, as well as vitamins B1, B2 and niacin. In addition, soy milk also contains iron, calcium and other minerals, especially the calcium it contains, which is very suitable for all kinds of people, including the elderly, adults, teenagers, children, etc.

Fresh soy milk can be consumed in all seasons. Drinking soy milk in spring and autumn nourishes yin and moisturizes dryness, and reconciles yin and yang; drinking soy milk in summer can reduce heat and prevent heatstroke, produce fluid and quench thirst; drink soy milk in winter can dispel cold, warm the stomach, and nourish the body. In fact, in addition to the traditional soy milk, there are many varieties of soy milk. Red dates, wolfberries, mung beans, lilies, etc. can all be used as ingredients in soy milk.

Reference: Baidu Encyclopedia-Soy Milk