{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,18]],"date-time":"2026-10-18T03:13:47Z","timestamp":1792293227429,"version":"4.4.0"},"reference-count":79,"publisher":"MDPI AG","issue":"8","license":[{"start":{"date-parts":[[2021,7,30]],"date-time":"2021-07-30T00:00:00Z","timestamp":1627603200000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Nutrients"],"abstract":"<jats:p>The presence of milk in meals and products consumed daily is common and at the same time the adoption of a milk-free diet increases due to milk allergy, lactose intolerance, vegan diets, and others. Therefore, there is an increasing demand for plant-based beverages, which present variable and, sometimes, unknown nutritional characteristics. This study sought to compare the nutritional aspects of plant-based beverages used as substitutes for cow\u2019s milk described in scientific studies. Therefore, we used a review of the scientific literature on PubMed, Google Scholar, Scopus, Web of Science, Google Patents, Embase, and ScienceDirect databases. The inclusion criteria were scientific studies referring to plant-based beverage used as an alternative to cow\u2019s milk; published in the English language; present data on the serving size, ingredients, and nutritional composition, containing at least data on energy and macronutrients of plant-based beverages. Ingredients and data on energy, macronutrients, and, if available, dietary fiber and some micronutrients of plant-based beverages were collected. Data were obtained from 122 beverages of 22 different matrices, with soy being the most used (27.87%, n = 34). The variation in the amount of nutrients found was 6\u2013183 Kcal\/100 mL for energy value; 0.00\u201322.29 g\/100 mL for carbohydrate; 0.06\u201312.43 g\/100 mL for protein; 0.00\u201319.00 g\/100 mL for lipid; 0.00\u20134.40 g\/100 mL for dietary fiber; 0.00\u20131252.94 mg\/100 mL for calcium; 0.04\u20131.40 mg\/100 mL for iron; 0.84\u201310,178.60 mg\/100 mL for magnesium; 0.00\u2013343.43 mg\/100 mL for sodium. Salt was the most commonly found added ingredient in plant-based beverages. Some beverages have reached certain amounts of cow\u2019s milk nutrients. However, studies have pointed out differences in their qualities\/types. Thus, attention is needed when replacing milk with these alternatives.<\/jats:p>","DOI":"10.3390\/nu13082650","type":"journal-article","created":{"date-parts":[[2021,8,1]],"date-time":"2021-08-01T21:44:32Z","timestamp":1627854272000},"page":"2650","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":158,"title":["An Overview on Nutritional Aspects of Plant-Based Beverages Used as Substitutes for Cow\u2019s Milk"],"prefix":"10.3390","volume":"13","author":[{"given":"Isabel","family":"Fructuoso","sequence":"first","affiliation":[{"name":"Department of Nutrition, University of Bras\u00edlia, Bras\u00edlia 70910-900, Brazil"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Bernardo","family":"Rom\u00e3o","sequence":"additional","affiliation":[{"name":"Department of Nutrition, University of Bras\u00edlia, Bras\u00edlia 70910-900, Brazil"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-6356-3001","authenticated-orcid":false,"given":"Heesup","family":"Han","sequence":"additional","affiliation":[{"name":"College of Hospitality and Tourism Management, Sejong University, 98 Gunja-dong, Gwanjin-gu, Seoul 143-747, Korea"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-5286-2249","authenticated-orcid":false,"given":"Ant\u00f3nio","family":"Raposo","sequence":"additional","affiliation":[{"name":"CBIOS (Research Center for Biosciences and Health Technologies), Universidade Lus\u00f3fona de Humanidades e Tecnologias, Campo Grande 376, 1749-024 Lisboa, Portugal"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-5921-0753","authenticated-orcid":false,"given":"Antonio","family":"Ariza-Montes","sequence":"additional","affiliation":[{"name":"Social Matters Research Group, Universidad Loyola Andaluc\u00eda, C\/Escritor Castilla Aguayo, 4 14004 C\u00f3rdoba, Spain"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-7574-3907","authenticated-orcid":false,"given":"Luis","family":"Araya-Castillo","sequence":"additional","affiliation":[{"name":"Facultad de Econom\u00eda y Negocios, Universidad Andr\u00e9s Bello, Santiago de Chile 7591538, Chile"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-0370-3089","authenticated-orcid":false,"given":"Renata Puppin","family":"Zandonadi","sequence":"additional","affiliation":[{"name":"Department of Nutrition, University of Bras\u00edlia, Bras\u00edlia 70910-900, Brazil"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2021,7,30]]},"reference":[{"key":"ref_1","unstructured":"FDA (2018). 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