Let’s compare 100-gram portions (3.5 ounces) of soymilk vs. cow’s milk:

Cow’s milk has 61 calories. Soymilk has 33 calories.

Cow’s milk contains 3.34 grams of fat. Soymilk contains 1.91 grams of fat.

Cow’s milk has 14 milligrams of cholesterol and no dietary fiber. Soymilk contains 1.3 grams of fiber and has zero cholesterol.

Cow’s milk contains a full range of amino acids. Soymilk also contains a full range of amino acids.

Both contain plenty of protein. Cow’s milk actually has one- half gram more protein than the 100-gram portion of soymilk.

Soymilk contains greater amounts of certain amino acids including arginine, alanine, aspartic acid, and glycine.

Arginine slows the growth of cancers by strengthening the immune system. Alanine aids in the metabolism of sugars. Aspartic acid increases stamina and plays a vital role in metabolism, acting as an anti-oxidant. Glycine is necessary for brain and nervous system functioning and muscle/energy metabolism.

When milk is pasteurized, Vitamins A, C, and D are destroyed. The same can be said for those vitamins when soymilk is manufactured. Soymilk does contain more than four times the amount of thiamin (Vitamin B-1) and nearly twice the amount of niacin (Vitamin B-3) as does cow's milk.

Soymilk also contains more magnesium, copper, and manganese than does cow’s milk. In order to absorb calcium, one needs magnesium. Copper also aids in bone formation. One early sign of osteoporosis is a deficiency in copper. Soymilk contains twelve times the amount of copper as does cow’s milk. Soymilk also contains 42 times the amount of manganese as does cow’s milk. Manganese is also needed for bone formation. People with anemia rely upon manganese for iron storage. Trace amounts of manganese are essential for neural transmissions, protein metabolism, and many other body functions.

Soy milk, fluid (one cup) versus whole cow's milk SOY COWS Nutrient Units ------- ----- 245.0 g MILK Proximates Water g 228.511 214.696 Energy kcal 80.850 148.840 Energy kj 338.100 627.080 (fats 1) Protein g 6.737 8.028 (casein 2) Total lipid (fat) g 4.679 8.150 Carbohydrate, by difference g 4.434 11.370 Fiber, total dietary g +3.185 0.000 <====== 3 Ash g 0.662 1.757 Minerals Calcium, Ca mg 9.800 290.360 <====== 4 Iron, Fe mg 1.421 0.122 Magnesium, Mg mg 46.550 31.720 <====== 4 Phosphorus, P mg 120.050 226.920 Potassium, K mg 345.450 370.880 Sodium, Na mg 29.400 119.560 <====== 5 Zinc, Zn mg 0.564 0.927 Copper, Cu mg 0.294 0.024 Manganese, Mn mg 0.417 0.010 Selenium, Se mcg 3.185 4.880 Vitamins Vitamin C, total ascorbic acid mg 0.000 2.196 (added) Thiamin mg 0.394 0.093 Riboflavin mg 0.172 0.395 Niacin mg 0.360 0.205 Pantothenic acid mg 0.118 0.766 Vitamin B-6 mg 0.100 0.102 Folate, total mcg 4.900 12.200 Folic acid mcg 0.000 0.000 Folate, food mcg 4.900 12.200 Folate, DFE mcg_DFE 4.900 12.200 Vitamin B-12 mcg 0.000 0.878 <====== 6 Vitamin A, IU IU 78.400 307.440 (added) Vitamin A, RE mcg_RE 7.350 75.640 Vitamin D IU 0.000 97.600 (added 7) Vitamin E mg_ATE 0.025 0.244 Lipids Fatty acids, total saturated g 0.524 5.073 (more fats) 4:0 g 0.000 0.264 6:0 g 0.000 0.156 8:0 g 0.000 0.090 10:0 g 0.000 0.205 12:0 g 0.000 0.229 14:0 g 0.010 0.820 16:0 g 0.385 2.145 18:0 g 0.130 0.988 Fatty acids, total monounsat g 0.799 2.355 16:1 undifferentiated g 0.010 0.183 18:1 undifferentiated g 0.789 2.050 20:1 g 0.000 0.000 22:1 undifferentiated g 0.000 0.000 Fatty acids, total polyunsat g 2.041 0.303 18:2 undifferentiated g 1.801 0.183 18:3 undifferentiated g 0.240 0.120 18:4 g 0.000 0.000 20:4 undifferentiated g 0.000 0.000 20:5 n-3 g 0.000 0.000 22:5 n-3 g 0.000 0.000 22:6 n-3 g 0.000 0.000 Cholesterol mg 0.000 34.160 <====== 8 Phytosterols mg 0.000 0.000 Amino acids Tryptophan g 0.105 0.112 Threonine g 0.277 0.364 Isoleucine g 0.353 0.486 Leucine g 0.590 0.786 Lysine g 0.439 0.637 Methionine g 0.098 0.203 Cystine g 0.115 0.073 Phenylalanine g 0.370 0.388 Tyrosine g 0.274 0.388 Valine g 0.345 0.537 Arginine g 0.524 0.290 Histidine g 0.174 0.217 Alanine g 0.299 0.276 Aspartic acid g 0.835 0.610 Glutamic acid g 1.347 1.681 Glycine g 0.294 0.171 Proline g 0.397 0.778 Serine g 0.353 0.437 Notes: 1. Cow's milk has twice the fat of soy milk and it is all from animal fats loaded with toxins and more. 2. Casein, 80% of the protein in cow's milk, is a powerful mucus maker. 3. Fiber is a big plus... dairy has none. 4. Vegetarian animals like cows, horses and elephants get all the calcium they need from green plants. The center molecule, chlorophyll, has approximately equal measures of calcium and magnesium which makes most of that calcium usable. Cow's milk had less than 12 percent of the magnesium necessary to use all that calcium. 5. Cow's milk has over four times the salt content of soy milk. 6. Vitamine B-12 is needed in minuscule amounts. The body can store many years worth. 7. Heat kills the natural vitamin "D" during pasteurization. The vitamin "D" added into cow's milk is D-3, from lanolin, pig brains, whatever. 8. Each cup of whole cow's milk has the cholesterol equivalent of 17 slices of bacon. Clogged arteries, anyone? Soymilk has none! FATS IN SOY: 50% of the fat in soymilk is Omega 6, while 8% is Omega 3. For those who wish to validate the above USDA sourced data: http://www.nal.usda.gov/fnic/cgi-bin/nut_search.pl