Side-by-Side Comparison
Dairy & Plant-Based Milks
Kefir (Plain Whole Milk) vs. Soy Milk (Unsweetened)
Comparing 2 standards across 9 specifications. 9 key differences identified.
Comparing:
Kefir (Plain Whole Milk)
Soy Milk (Unsweetened)
Kefir is a tart, effervescent cultured milk fermented with symbiotic colonies of bacteria and yeast (SCOBY kefir grains). Per 100ml, it provides 64 kcal, 3.50g protein, 3.50g fat, 4.4g carbohydrates, and over 30 distinct probiotic strains.
Unsweetened soy milk is an aqueous emulsion of soaked, ground, and filtered whole soybeans. Per 100ml, it provides 43 kcal, 3.27g complete plant protein, 1.75g healthy lipids, 1.80g carbohydrates (0.5g fiber), and zero lactose.
Specification Comparison Table
9 Parameters| Parameter / Spec | ||
|---|---|---|
|
Energy / Calories
|
64 kcal / 100ml | 43 kcal / 100ml |
|
Protein
|
3.50 g | 3.27 (Complete PDCAAS ~0.95) g |
|
Total Fat
|
3.50 g | 1.75 g |
|
Saturated Fat
|
2.10 g | 0.20 g |
|
Carbohydrates / Lactose
|
4.40 g | 1.80 g |
|
Calcium
|
120 mg | 123 (Fortified standard) mg |
|
Potassium
|
150 mg | 146 mg |
|
Lactose Content
|
2.20 (Largely pre-digested by cultures) g | 0.0 (100% Lactose-Free) g |
|
Curdling / Scalding Temp
|
N/A (Cultured liquid) | 75°C (167°F) (Coagulates with acid/heat) |
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