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There are cases such as allergies or intolerances in which the consumption of cow’s milk must be avoided. To replace this milk, it is possible to produce milk based on cereals and legumes. In this special case, we present the properties and advantages of rice milk.
More and more people suffer from some form of allergy and intolerance to cow’s milk, either because of their allergy to protein substances or because of an intolerance to lactose in their composition. In both cases it is necessary to use a different type of milk to replace the cow’s milk. Although their chemical composition is not the same, they can be replaced by vegetable milk such as soy milk or rice milk.
This milk is obtained by fermentation of bleached and cooked rice grains.
Nutritional information for rice milk
For 100 cubic centimeters
Calories: 49 kilocalories
Lipids: 5 grams
Vegetable proteins: 10 grams
Carbohydrates: 6 grams
The market milk is enriched with Omega 3 and Omega 6 from safflower oil.
The properties of rice milk
It is more digestible than cow’s milk and soy milk.
It has no lactose and therefore does not produce intolerance.
It regulates the intestinal flora because it is produced by the fermentation of rice grains and the starch is released.
It does not contain cow’s milk protein like casein and can be consumed by allergy sufferers.
Rice milk can replace cow’s milk when feeding a baby. However, it is necessary to supplement it with minerals such as calcium and iron, since rice milk does not contain these minerals.
Rice milk can be a good alternative to replace cow’s milk, provided that a complete and balanced diet is followed, which includes all nutritional principles, namely good quality proteins, preferably fat-unsaturated carbohydrates from whole grains, legumes, vegetables and Fruits.