Or are there nutrients that are removed during the processing?
About 30-74% of the plant micro-nutrients are lost through the processing and heat treating:
I’ve wondered this as well. We make walnut milk since it’s a super health nut (omega etc). We usually filter it, and I’ve always wondered how much nutrition is thrown out when we filter it.
If you do a lot of plant milk, I’d suggest just making your own. It’s way easier than you probably think. Likely cheaper and definitely healthier.
Well I drink pea protien and flax protien milks which are enriched. I drink those for health. I drink rice milk and coconut milk for taste. Also regularly milk is inflammatory, so even if it has nutrients it’s not exactly healthy.
The only thing these “milks” do is substitute for cow milk. To expect more from them is silly. How many almonds are in a quart of almond milk? How many bowls of porridge are in a glass of oat milk? It’s okay If you’re restricted by religious or medical considerations, maybe you’re a vegan. Go, enjoy them. I prefer the extra thick oat milk in coffee. Why? A habit, maybe, I don’t know. The nutrition information on the side of the container is great to read if you have the time. It’s going to answer a plethora of questions.