March16,2024
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A good source of calcium, vitamin D, protein, and other essential nutrients. Whole milk contains the most fat-soluble vitamins, while low-fat and fat-free milk are fortified with vitamin D to make up for what is lost during fat removal.
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Easier to digest than cow’s milk for some people due to smaller fat globules and a different protein composition. May also be suitable for those with lactose intolerance.
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Higher in fat and protein than cow’s milk and contains more short and medium-chain fatty acids, which may be easier to digest. Often used to make cheese.
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A good plant-based alternative to cow’s milk, high in protein and low in saturated fat. Fortified with calcium and vitamin D.
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A popular choice for those who are lactose intolerant or vegan. Low in calories and fat, but also low in protein and some essential nutrients. Often fortified with calcium and vitamin D.
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A creamy plant-based milk made from oats. High in fiber and low in saturated fat. A good source of vitamins and minerals, including calcium, vitamin D, and vitamin B12
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A popular ingredient in Thai and other Asian curries. High in fat, but most of the fat is medium-chain triglycerides (MCTs), which are easily absorbed by the body.
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A good option for those with nut allergies or soy sensitivities. Lower in protein and fat than some other plant-based milks but can be fortified with calcium and vitamin D.
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