To maintain maximum nutrients, limit the food's exposure to light, air, heat, and water. Don't chop or slice fruits and vegetables until you are ready to use them. Before steaming, cut vegetables into chunks but not small pieces. This way you shorten the cooking time and thus minimize nutrient loss. Cutting them up exposes more surfaces to air, speeding up nutrient loss.
Soy milk is the rich, creamy milk of whole soybeans.
With its unique nutty flavor and rich nutrition, soy milk can be used in a variety of ways. Plain, unfortified soy milk is an excellent source of high-quality protein, B vitamins, and iron. Some brands of soy milk are fortified with vitamins and minerals and are good sources of calcium, vitamin D, and vitamin B-12. All rights reserved. All rights reserved.