Comparing Milk TypesComparing Milk Types
December 31, 2003
Closest in nutrient content and mouth-feel to cow’s milk. Creamy, slightly beany taste suited to most cooking needs. Do not boil.
Lowest in calories and carbs; highest in vitamin E. Delicate, nutty flavor ideal in breads, desserts, and smoothies.
Hypoallergenic; tastes closest to skim cow’s milk. Sweet, light taste excellent for ice cream and dessert recipes
Highest in fiber (10% daily value). Creamy, sweet flavor good for soups, sauces, or cereal.
High in fiber (7% daily value). Rich and satisfying taste well-suited to sauces and creamy soups.
Cow (2 percent)
Buy organic to avoid growth hormones and antibiotics used in conventional dairy-milk production.
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