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“Milk that comes from animals such as cows and goats contains a good source of complete protein, bone-building calcium and is often fortified with vitamin D,” Lisa Moskovitz, founder of NY ...
An example is skim milk that has had the fat removed, and then had vitamin A and vitamin D added back. Vitamins A and D are both fat-soluble and non-water-soluble, so a person consuming skim milk without fats may not be able to absorb as much of these vitamins as one would be able to absorb from drinking whole milk.
milk [1] Cow milk (whole) [2] Soy milk (unsweetened) [3] Almond milk ... Vitamin B 12 (mcg) 0.1 1.10 2.70 0 1.2 Vitamin A (IU) 522 395 [b] 503 [a] 372 [a] - Vitamin D ...
Evaporated milk in Canada is defined to be milk from which water has been evaporated and contains at least 25% milk solids and 7.5% milk fat. It may contain added vitamin C if a daily intake of the product contains between 60 and 75 milligrams, and may also contain vitamin D in an amount no less than 300 international units and no more than 400 ...
A 1-cup serving of fortified plant-based milk typically contains between 100 and 144 IU of vitamin D. Many fortified plant-based milks are also enriched with calcium and vitamin B12. Use plant ...
If unfortified, almond milk has less vitamin D than fortified cows' milk; in North America, cows' milk must be fortified with vitamin D, but vitamins are added to plant milks on a voluntary basis. [18] Vitamin E is released from the almonds and absorbed. The positive effects of the vitamin E include strengthening the cells. [19]
Other ingredients commonly added to plant milks during manufacturing include guar gum, xanthan gum, or sunflower lecithin for texture and mouthfeel, select micronutrients (such as calcium, B vitamins, and vitamin D), salt, and natural or artificial ingredients—such as flavours characteristic of the featured plant—for aroma, color, and taste.
Commercially sold milk commonly has vitamin D added to it to make up for lack of exposure to UVB radiation. Reduced-fat milks often have added vitamin A palmitate to compensate for the loss of the vitamin during fat removal; in the United States this results in reduced fat milks having a higher vitamin A content than whole milk. [145]
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