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Low sugar, contains plant protein
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 cup (medium) of Low-sugar soy milk (240 g) has 79 calories. That works out to 33 calories per 100 g. It contains 3.8 g of carbs, 7.9 g of protein, 4.3 g of fat and 1.4 g of fiber. Its 0.2 mg of Copper covers 21% of the Daily Value. Its glycemic index is 30 (low), so it raises blood sugar slowly.
Selected: 1 cup (medium) · 240 g
79
KCAL / 240G
Carbs
3.8g
· 1% DV
Protein
7.9g
· 16% DV
Fat
4.3g
· 6% DV
Fiber
1.4g
· 5% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 18% · Protein 37% · Fat 45%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 79 kcal | |
| Total fat | 4.3 g | 6% |
| Saturated fat | 0.53 g | 3% |
| Trans fat | 0 g | |
| Sodium | 84 mg | 4% |
| Total carbohydrate | 3.8 g | 1% |
| Fiber | 1.4 g | 5% |
| Protein | 7.9 g | 16% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 1 cup (medium) | 240 g | 79 kcal |
| 1 teaspoon (whole) | 5 g | 2 kcal |
| 1 tablespoon (whole) | 15 g | 5 kcal |
| 100 g | 100 g | 33 kcal |
| 1 cup (small) | 200 g | 66 kcal |
| 1 bottle (small) | 250 g | 83 kcal |
| 1 cup (large) | 300 g | 99 kcal |
| 1 pack (whole) | 1000 g | 330 kcal |
Calculated from 33 calories per 100 g.
No, low-sugar soy milk does not contain human estrogen. Soy contains isoflavones, plant compounds that can interact weakly with estrogen receptors, but drinking soy milk is not the same as taking estrogen.
It can, especially when cold soy milk meets very hot, acidic coffee. Warm the low-sugar soy milk first and pour the coffee into it gradually while stirring to help prevent curdling.
Yes, low-sugar soy milk can be frothed for a latte, although the result varies by brand and formulation. Use a barista-style version if you want more stable foam, and avoid overheating it.
Keep opened low-sugar soy milk refrigerated in its closed carton and follow the package’s stated use-after-opening period. Discard it if it develops an unusual sour smell, clumps, or an off taste.
Yes, low-sugar soy milk can usually replace dairy milk in muffins, pancakes, and cakes in the same amount. Its mild flavor works well in most batters, though it may slightly change browning or texture.
Yes. Low-sugar soy milk has less sugar than a comparison product, while unsweetened soy milk is made without added sugar or sweetener. Low-sugar does not necessarily mean sugar-free, so the two terms are not interchangeable.
Yes, you can freeze low-sugar soy milk, but it may separate or become grainy after thawing. Thaw it in the refrigerator and shake or blend it well; the changed texture is usually more noticeable when drinking it plain.
It can cause bloating or gas in some people, because soy carbohydrates may be difficult for some digestive systems to handle. If symptoms occur, try a smaller serving and see whether they settle before drinking it regularly.
Yes. Soak dried soybeans, blend them with fresh water, cook the mixture, and strain it through a fine cloth. Leave out sugar for an unsweetened drink, or add only a small amount when serving.
Yes, low-sugar soy milk can generally be part of a varied pregnancy diet, provided you tolerate soy. If you have a medical condition or take medication that may be affected by soy, ask your healthcare professional.
Vitamins
B1
0.14mg · 12% DV
Biotin
3.6µg · 12% DV
B6
0.12mg · 7% DV
B3
0.96mg · 6% DV
Minerals
Copper
0.19mg · 21% DV
Manganese
0.48mg · 21% DV
Phosphorus
125mg · 18% DV
Magnesium
58mg · 14% DV
Potassium ⭐
283mg · 8% DV
Sodium
84mg · 4% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 79 calories in 1 cup (medium) (240 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
Low-sugar soy milk is a soy-based drink made by soaking and grinding soybeans, cooking the mixture, then straining it. Soy milk has a long history in East Asia; today, low-sugar versions are also widely available to people looking for a plant-based alternative to dairy.
Its texture is smooth and pourable, with a mild, slightly bean-like flavour. Drink it chilled, add it to coffee or tea, or pour it over cereal and oats; it also works in smoothies and many recipes that call for milk. It provides plant protein while keeping sugar low, with 3.3 g of protein per 100 g. Choose an unsweetened version if you want to keep the taste neutral, or pair it with fruit for a simple breakfast.
Medium
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
NOVA 3
Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Contains these allergens:
Vegan
✓ Suitable
Vegetarian
✓ Suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
0.53g
MONOUNSATURATED
1.01g
POLYUNSATURATED
2.54g
Omega 6:3 ratio 8.8:1
Above the ideal 4:1 (8.8:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.