Soybean milk is rich in vegetable protein, phospholipids, vitamin B 1, B2, nicotinic acid, iron, calcium and other minerals, especially calcium. Although not as high as tofu, it is richer than any other milk. Fresh soybean milk is rich in high-quality protein and various trace elements needed by human body. It is called "green milk" and its nutritional value is similar to that of milk.

Milk paste is cooked with rice.

The content of calcium and multivitamins in fortified milk paste made of brown rice is equivalent to that of milk, but the fat content is lower than that of soybean milk. Its greatest nutritional value comes from the cellulose contained in it, which helps to lower cholesterol and stabilize blood sugar levels.

Milk is one of the oldest natural drinks, known as "white blood", and its importance to human body can be imagined. As the name implies, milk is expressed from a cow. In different countries, milk has different grades.

Milk is rich in minerals, calcium, phosphorus, iron, zinc, copper, manganese and molybdenum. The most rare thing is that milk is the best source of calcium for human body, and the ratio of calcium to phosphorus is very suitable, which is beneficial to the absorption of calcium. There are at least 100 complex species, and the main components are water, fat, phospholipids, protein, lactose and inorganic salts.