Although soybean milk is often called "the milk of the common people", many of its ingredients are similar to milk, such as high-quality protein and calcium, but their nutritional components are not exactly the same, mainly reflected in the following aspects: the amount of nutrients is very different, the calcium of dairy products with the same quality is 1 times that of soybean milk, and that of protein is 2 times that of soybean milk; Soybean protein in soybean milk and whey protein in dairy products have different functions and cannot be completely replaced; Compared with soybean milk, calcium and magnesium in milk are more easily absorbed by human body; Milk is also rich in vitamins A, B, D, potassium, magnesium, etc. These are the trace elements needed by the body. Therefore, soybean milk cannot replace milk.
Since milk and bean products are both part of a balanced diet, it is recommended to drink a cup of milk and a cup of soybean milk every day if possible. The nutrition of soybean milk is also very good. Fresh soybean milk is rich in high-quality protein and a variety of trace elements needed by human body. It is known as "green milk" and its nutritional value is similar to that of milk. Soybean milk is also rich in minerals such as calcium, phosphorus and iron, and the iron content is 25 times that of milk. Soymilk does not contain cholesterol and lactose, but milk contains lactose, which can be decomposed and absorbed by human body under the action of lactase, but most people in China lack lactase, which is also the main reason why many people will have diarrhea when drinking milk.
In a word, milk and soybean milk can't replace each other, and each has its own advantages. From the point of view of balanced nutrition, it is best to drink some of both.