Alicia Romano,N10, a registered dietitian at the Frances Stern Nutrition middle at Tufts Medical middle, or explainsCow’s milk is naturally rich in protein,calcium, phosphorus, or potassium,riboflavin and vitamin B-12. It is also a valuable source of vitamins D and A, thanks to fortification. But sometimes cow’s milk is not an option due to allergy, and intolerance or pure preference.
With the plethora (excess, overabundance) of “milks” made from nuts,seeds, soy, or coconut and grains,milk-free consumers hold no lack of options; however, their protein and vitamin/mineral content can vary significantly.
Source: tufts.edu