Soymilk (all flavors), unsweetened, with added calcium, vitamins A and D
Soymilk (all flavors), unsweetened, with added calcium, vitamins A and D is a legume, providing just 38.5 calories per 100g. Legumes are among the most nutrient-dense plant foods, providing protein, fiber, folate, iron, and potassium. They are a staple protein source in many traditional diets worldwide. Our database tracks 87 nutrients for this food, plus insulin index, polyphenol profile, environmental footprint data.
Top Nutrients
Data for 87 of 150 tracked nutrients
Nutrient Fingerprint
How this food scores across key nutrient categories, as a percentage of the daily recommended value per 100 g. Based on USDA DRIs for adults.
Complete Nutrient Profile
Macronutrients 10
| Nutrient | Per 100g | Unit | Per Serving | % DV |
|---|---|---|---|---|
| Water Foundation | 92.4 | g | — | 2% |
| Calories Foundation | 38.5 | kcal | — | — |
| Energy (kJ) SR | 138 | kj | — | — |
| Protein Foundation | 3.5 | g | — | 6% |
| Total Fat Foundation | 2.1 | g | — | — |
| Carbohydrate Foundation | 1.3 | g | — | 1% |
| Fiber Foundation | 0 | g | — | — |
| Total Sugars Foundation | 0.56 | g | — | — |
| Total Sugars SR | 0.41 | g | — | — |
| Ash Foundation | 0.64 | g | — | — |
Minerals 10
| Nutrient | Per 100g | Unit | Per Serving | % DV |
|---|---|---|---|---|
| Calcium Foundation | 101 | mg | — | 10% |
| Iron Foundation | 0.54 | mg | — | 7% |
| Magnesium Foundation | 21.5 | mg | — | 5% |
| Phosphorus Foundation | 68.7 | mg | — | 10% |
| Potassium Foundation | 158 | mg | — | 5% |
| Sodium Foundation | 34.3 | mg | — | 2% |
| Zinc Foundation | 0.31 | mg | — | 3% |
| Copper Foundation | 0.11 | mg | — | 12% |
| Manganese Foundation | 0.21 | mg | — | 9% |
| Selenium Foundation | 1.9 | µg | — | 4% |
Vitamins 30
| Nutrient | Per 100g | Unit | Per Serving | % DV |
|---|---|---|---|---|
| Vitamin A (RAE) Foundation | 58.2 | µg | — | 6% |
| Vitamin A (IU) SR | 207 | IU | — | — |
| Retinol Foundation | 58.2 | µg | — | — |
| Beta-Carotene Foundation | 0 | µg | — | — |
| Alpha-Carotene Foundation | 0 | µg | — | — |
| Beta-Cryptoxanthin Foundation | 0 | µg | — | — |
| Lycopene Foundation | 0 | µg | — | — |
| Lutein + Zeaxanthin Foundation | 8.2 | µg | — | — |
| Zeaxanthin Foundation | 7.3 | µg | — | — |
| Vitamin C SR | 0 | mg | — | — |
| Vitamin D Foundation | 0.68 | µg | — | 4% |
| Vitamin D (IU) Foundation | 27.2 | IU | — | — |
| Vitamin D2 Foundation | 0.68 | µg | — | — |
| Vitamin D3 Foundation | 0 | µg | — | — |
| Vitamin E Foundation | 0.16 | mg | — | 1% |
| Beta-Tocopherol Foundation | 0 | mg | — | — |
| Gamma-Tocopherol Foundation | 1.4 | mg | — | — |
| Delta-Tocopherol Foundation | 0.87 | mg | — | — |
| Alpha-Tocotrienol Foundation | 0 | mg | — | — |
| Beta-Tocotrienol Foundation | 0 | mg | — | — |
| Gamma-Tocotrienol Foundation | 0 | mg | — | — |
| Delta-Tocotrienol Foundation | 0 | mg | — | — |
| Thiamin (B1) Foundation | 0.06 | mg | — | 5% |
| Riboflavin (B2) Foundation | 0.08 | mg | — | 6% |
| Niacin (B3) Foundation | 0.24 | mg | — | 2% |
| Pantothenic Acid (B5) SR | 0.08 | mg | — | 2% |
| Vitamin B6 Foundation | 0.06 | mg | — | 4% |
| Biotin (B7) Foundation | 3.3 | µg | — | 11% |
| Folate Foundation | 19.7 | µg | — | 5% |
| Vitamin B12 Foundation | 0.39 | µg | — | 16% |
Fatty Acids 9
| Nutrient | Per 100g | Unit | Per Serving | % DV |
|---|---|---|---|---|
| Saturated Fat Foundation | 0.31 | g | — | — |
| Monounsaturated Fat Foundation | 0.42 | g | — | — |
| Polyunsaturated Fat Foundation | 1.2 | g | — | — |
| Trans Fat Foundation | 0 | g | — | — |
| Cholesterol SR | 0 | mg | — | — |
| Omega-3 ALA Foundation | 0.17 | g | — | 10% |
| Omega-3 EPA Foundation | 0 | g | — | — |
| Omega-3 DPA Foundation | 0 | g | — | — |
| Omega-3 DHA Foundation | 0 | g | — | — |
Individual Fatty Acids 10
| Nutrient | Per 100g | Unit | Per Serving | % DV |
|---|---|---|---|---|
| Butyric Acid (4:0) Foundation | 0 | g | — | — |
| Caproic Acid (6:0) Foundation | 0 | g | — | — |
| Caprylic Acid (8:0) Foundation | 0 | g | — | — |
| Capric Acid (10:0) Foundation | 0 | g | — | — |
| Lauric Acid (12:0) Foundation | 0 | g | — | — |
| Myristic Acid (14:0) Foundation | 0.004 | g | — | — |
| Palmitic Acid (16:0) Foundation | 0.22 | g | — | — |
| Stearic Acid (18:0) Foundation | 0.07 | g | — | — |
| Omega-6 LA Foundation | 0.99 | g | — | — |
| Omega-6 GLA Foundation | 0 | g | — | — |
Amino Acids 18
| Nutrient | Per 100g | Unit | Per Serving | % DV |
|---|---|---|---|---|
| Tryptophan Foundation | 0.05 | g | — | — |
| Threonine Foundation | 0.13 | g | — | — |
| Isoleucine Foundation | 0.14 | g | — | — |
| Leucine Foundation | 0.25 | g | — | — |
| Lysine Foundation | 0.22 | g | — | — |
| Methionine Foundation | 0.05 | g | — | — |
| Phenylalanine Foundation | 0.17 | g | — | — |
| Tyrosine Foundation | 0.12 | g | — | — |
| Valine Foundation | 0.14 | g | — | — |
| Arginine Foundation | 0.27 | g | — | — |
| Histidine Foundation | 0.10 | g | — | — |
| Alanine Foundation | 0.14 | g | — | — |
| Aspartic Acid Foundation | 0.40 | g | — | — |
| Glutamic Acid Foundation | 0.62 | g | — | — |
| Glycine Foundation | 0.14 | g | — | — |
| Proline Foundation | 0.14 | g | — | — |
| Serine Foundation | 0.17 | g | — | — |
| Hydroxyproline Foundation | 0 | g | — | — |
Nutrient Density Score
The NRF9.3 score measures overall nutritional quality per 100 kcal. It rewards 9 nutrients to encourage (protein, fiber, vitamins A, C, E, calcium, iron, magnesium, potassium) and penalizes 3 to limit (saturated fat, added sugars, sodium). Higher is better; negative scores indicate the food is high in limit nutrients relative to its beneficial content.
NRF9.3 index: Fulgoni et al. (2009), J Nutr 139(8). DVs based on FDA 2020 reference values.
Nutrient Interactions in This Food
Nutrients in this food that enhance or compete with each other during absorption.
✔ Synergies — nutrients that help each other
Vitamin A is fat-soluble and requires dietary fat for absorption. Adding fat to a meal significantly increases beta-carotene and retinol absorption.
Ribaya-Mercado et al., Am J Clin Nutr, 2007
Moderate protein intake enhances calcium absorption and supports bone health. The acid-ash hypothesis suggesting protein harms bones has been largely disproven.
Kerstetter et al., J Clin Endocrinol Metab, 2005
⚠ Antagonisms — nutrients that compete
Calcium inhibits both heme and non-heme iron absorption when consumed in the same meal. The effect is dose-dependent, with significant inhibition at 300+ mg calcium.
Hallberg et al., Am J Clin Nutr, 1991
Very high calcium intake can reduce magnesium absorption by competing for shared intestinal transport pathways. A calcium:magnesium ratio above 2.6:1 may impair magnesium status.
Rosanoff et al., Nutr Rev, 2012
Manganese and iron share the DMT1 transporter and compete for absorption. High iron status reduces manganese absorption and vice versa.
Erikson et al., Pharmacol Ther, 2007
Amino Acid Profile
Essential amino acid composition compared to the WHO/FAO adult reference pattern. The Amino Acid Score indicates protein quality — 100 means all essential amino acid requirements are met.
Tip: The limiting amino acid is Met + Cys. Pair with grains, nuts, and seeds for a complete amino acid profile.
All Amino Acids (17)
| Amino Acid | g / 100g | mg / g protein |
|---|---|---|
| Tryptophan | 0.05 | 13.0 |
| Threonine | 0.13 | 36.1 |
| Isoleucine | 0.14 | 40.9 |
| Leucine | 0.25 | 70.3 |
| Lysine | 0.22 | 62.2 |
| Methionine | 0.05 | 13.0 |
| Phenylalanine | 0.17 | 49.3 |
| Tyrosine | 0.12 | 34.9 |
| Valine | 0.14 | 40.0 |
| Arginine | 0.27 | 75.8 |
| Histidine | 0.10 | 27.5 |
| Alanine | 0.14 | 39.3 |
| Aspartic Acid | 0.40 | 111.7 |
| Glutamic Acid | 0.62 | 174.6 |
| Glycine | 0.14 | 39.8 |
| Proline | 0.14 | 38.6 |
| Serine | 0.17 | 47.2 |
Fatty Acid Profile
Breakdown of fat types per 100g. A healthy fat profile favours unsaturated fats (mono + poly) and a balanced omega-3 to omega-6 ratio.
How Cooking Changes Nutrients
Estimated percentage of each nutrient retained after cooking, based on USDA retention factors for the “Legumes (2-2.5 hrs)” food category. Values of 100% mean no loss; lower values indicate nutrients lost to heat, water, or oxidation.
Source: USDA Table of Nutrient Retention Factors, Release 6 (2007). Retention values are category-level averages — actual retention depends on cooking time, temperature, and water volume.
Insulin Response
The Insulin Index (II) measures the actual insulin response to food on a scale where white bread = 100. Unlike the Glycemic Index (which only measures blood sugar), the II captures the full hormonal response — including the effect of protein and fat on insulin secretion. This is why high-protein foods like meat and dairy can have significant insulin scores despite having low or zero GI values.
Source: Holt et al. 1997; Bao et al. 2016; Bell 2014
Polyphenols & Bioactive Compounds
Polyphenols are plant-derived compounds with antioxidant properties. Higher intake is associated with reduced cardiovascular risk and improved gut health.
Processing Impact on Polyphenols
How common cooking methods affect polyphenol content in legumes. Retention % is relative to the raw/unprocessed food.
Health Associations
Research-backed associations for the polyphenol classes found in this food. Evidence strength rated from systematic reviews and meta-analyses.
Polyphenol data matched from: “Soy milk” · ●●● high confidence
Source: Phenol-Explorer 3.6 (INRA, 2023) · Retention: Rothwell 2013, Palermo 2014 · Health: Del Bo' 2019, Grosso 2017
Environmental Impact
Environmental footprint per kilogram of food produced. Data represents the global average for the “Soy Milk” category.
- Global averages: These figures are production-weighted averages from a meta-analysis of ~38,700 farms across 119 countries (Poore & Nemecek, 2018). Actual impact varies enormously by farming method, geography, and supply chain.
- System boundary: Cradle-to-retail only — does not include consumer transport, home cooking energy, or food waste.
- Soil carbon not included: This data does not account for soil carbon sequestration. Some argue that well-managed regenerative grazing partially offsets ruminant emissions; however, full lifecycle accounting — including methane, land-use change, and the opportunity cost of using land for grazing vs. reforestation — typically makes the net footprint of ruminant meat higher, not lower. This is especially relevant in temperate grassland regions like Ireland.
- Not gospel: This data is informational and illustrative. It is useful for understanding relative magnitudes, but should not be treated as precise measurements for any individual product or farm.
Source: Poore & Nemecek (2018), Science 360(6392). Meta-analysis of ~38,700 farms, 119 countries, 46 product categories.
Global Supply: Pulses
Top 10 countries by per capita supply of the “Pulses” food group (kcal/capita/day, 2023). This is food group–level data from FAO Food Balance Sheets, not specific to this individual food.
Global Supply Trend (1961–2023)
+2%Source: FAO Food Balance Sheets (2023). Supply = production + imports − exports − waste, converted to kcal/capita/day.
Related Foods in Legumes and Legume Products
Frequently Asked Questions
How many calories are in Soymilk (all flavors), unsweetened, with added calcium, vitamins A and D?
Soymilk (all flavors), unsweetened, with added calcium, vitamins A and D contains 38.5 kcal per 100 grams, making it a low-calorie food. The energy comes from 3.5g of protein (37% of calories), 2.1g of fat (50%), and 1.3g of carbohydrates (13%). Fat is the primary energy source.
What is Soymilk (all flavors), unsweetened, with added calcium, vitamins A and D most nutritious for?
The standout nutrient in Soymilk (all flavors), unsweetened, with added calcium, vitamins A and D is Vitamin B12, providing 0.39 µg per 100g (16% of the Daily Value). It is also a notable source of Copper (12% DV). Our database tracks 87 individual nutrients for this food, allowing detailed comparison across vitamins, minerals, amino acids, and fatty acids.
Is Soymilk (all flavors), unsweetened, with added calcium, vitamins A and D high in protein?
Soymilk (all flavors), unsweetened, with added calcium, vitamins A and D contains 3.5g of protein per 100 grams. While not a high-protein food, it can contribute to daily protein needs as part of a varied diet.
How much fiber is in Soymilk (all flavors), unsweetened, with added calcium, vitamins A and D?
Soymilk (all flavors), unsweetened, with added calcium, vitamins A and D contains no dietary fiber. This is typical for this type of food. Pair with plant-based foods to ensure adequate fiber intake.
Does Soymilk (all flavors), unsweetened, with added calcium, vitamins A and D contain polyphenols?
Yes, Soymilk (all flavors), unsweetened, with added calcium, vitamins A and D contains approximately 12.0 mg of polyphenols per 100g, primarily from the low class. Polyphenols are bioactive plant compounds associated with antioxidant properties. Their retention can vary with cooking and processing methods — see the processing impact section above for details.
What is the insulin index of Soymilk (all flavors), unsweetened, with added calcium, vitamins A and D?
Soymilk (all flavors), unsweetened, with added calcium, vitamins A and D has a moderate insulin response (II: 45) (estimated from macronutrient composition) on the insulin index scale (white bread = 100). This is a typical insulin response for most mixed foods. Note that the insulin index can differ substantially from the glycemic index — dairy products and high-protein foods often have higher insulin responses than their GI would suggest.