Characterization of the nutritional profile of three plant-based drinks

Abstract

This study aimed to analyze the nutrient composition of plant-based drinks (oat, almond, soy) available on the German market, focusing on 36 samples, representing non-fortified and unsweetened products. Due to the absence of standardized legal specifications, macronutrient variations within each category were observed. Besides this, distinct differences especially in macronutrients were identified among oat, almond, and soy drinks. This can be observed in the varying fat contents from 1.01 (oat) to 2.16 g/ 100 g (almond). Soy drinks exhibited the highest levels of minerals (e.g. potassium: 131.99 mg/100 g), trace elements (e.g. copper: 116.51 µg/100 g), vitamins (e.g. thiamine: 44.02 µg/100 g; folate: 9.7 µg/100 g), and protein (3.23 g/100 g). The presence of phytates found in all plant-based drinks, particularly the high concentrations in soy drinks (up to 81.5 mg/100 g) could negatively affect the bioavailability of essential elements like zinc, iron, and calcium. The study noted generally low concentrations of water-soluble (e.g. 8.25 µg/100 g riboflavin in oat) and fat-soluble vitamins (e.g. 0.35 mg/100 g vitamin E in soy) in the drinks. The insights gained from this research are expected to contribute to the enhancement of the German nutrient database Bundeslebensmittelschlüssel (BLS), facilitating better evaluation of dietary intake studies and dietary counseling. • Comprehensive study improves nutritional knowledge about plant-based drinks. • Significant differences in nutrient content between soy, oat, and almond drinks. • Missing processing standardization leads to nutrient variations within categories. • Presence of phytates in plant-based drinks can limit bioavailability of nutrients. • Overall low concentrations of vitamins in plant-based drinks.

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