In daily life, our breakfast options are quite diverse, and breakfast habits vary significantly from region to region. Many places enjoy drinking Vitasoy in the morning. The scientifically formulated Vitasoy integrates both plant-based and animal-based proteins. It is a nutritionally rich product that contains proteins and various vitamins, easy to digest after consumption, and doesn't put a heavy burden on the gastrointestinal system.

Is Vitasoy Nutritious?

Vitasoy uses pure, non-GMO soybeans as its main ingredient. It not only retains the nutritional components of soybeans but also has a scientifically balanced formula that combines plant-based and animal-based proteins. It also contains a variety of vitamins that are easily absorbed by the body! Vitasoy is low in fat and cholesterol, nutritious, and doesn't put a burden on the body. Drinking it daily can bring the dual enjoyment of health and deliciousness.

Benefits of Drinking Vitasoy:

1. Strengthening the body.
2. Preventing and treating diabetes. Vitasoy contains a large amount of fiber, which can effectively prevent excessive sugar absorption and reduce sugar levels, thus preventing diabetes. It is an essential food for diabetics.
3. Preventing and treating hypertension. The phytosterols, potassium, and magnesium in Vitasoy are powerful anti-sodium substances. Sodium is one of the main causes of hypertension and its recurrence. Proper control of sodium intake in the body can both prevent and treat hypertension.
4. Preventing and treating coronary heart disease. The phytosterols, potassium, magnesium, and calcium in Vitasoy can strengthen the excitability of the cardiovascular system, improve heart nutrition, lower cholesterol, and promote blood flow to prevent vascular spasms.

Differences between Vitasoy and Milk

1. Protein: The protein in soy milk is plant-based, while the protein in cow's milk is animal-based. The protein content of high-quality soy milk and cow's milk is roughly equivalent when comparing the same volume.
2. Minerals: The calcium content in soy milk is slightly lower than in cow's milk, but the iron content is 10 times higher. Long-term consumption of soy milk can be greatly beneficial for the treatment of iron-deficiency anemia.
3. Fatty acids: Soy milk contains large amounts of unsaturated fatty acids such as linoleic acid and linolenic acid, with an average content of linolenic acid of 6.8%. The digestibility of these fats in the human body can be as high as 97.5%. Additionally, the content of vitamin E and lecithin in soy milk is higher than in cow's milk.
4. Cholesterol: Cow's milk has a relatively high cholesterol content, making it unsuitable for consumers with high blood lipid levels. In contrast, soy milk contains no cholesterol and long-term consumption can help soften the cardiovascular system, effectively preventing and treating coronary heart disease and atherosclerosis.
5. Bifidobacteria factors: Cow's milk essentially does not contain bifidobacteria factors. However, soy milk contains a higher amount of natural bifidobacteria factors such as oligosaccharides. Under the action of these factors, bifidobacteria in the intestine proliferate rapidly, improving the intestinal flora environment and promoting the absorption of nutrients. Studies have shown that the bifidobacteria produced by bifidobacteria can effectively delay aging and promote metabolism.
6. Nutritional balance: Nutrition is not the more, the better, but rather the balance is optimal.