StephenD
12-12-2007, 01:25 AM
I've asked this question elsewhere but haven't received much help...
I make nut milk now and then and am wondering how I can best calculate the nutritional value of a pitcher/serving. If I'm making almond milk using 4oz of dried almonds, for instance, I can easily find the nutritional value of 4 oz of dried almonds. But because I end up straining a good portion of those almonds out into a nut-milk bag/cheesecloth, and because all sorts of nutrients and oils are released into the milk from what is left behind, I'm never really sure how many calories (and what sort of calories, of course) end up in my milk, in the liquid which is just filtered water.
To get an approximate answer, perhaps this can be solved by something so simple as using a digital scale to weigh the remaining ground almond detritus in the straining bag. But I suspect more nutrients may be released into the liquid than are left behind. In the case of nuts, for instance, I'd imagine much of the oils end up in the liquid--which will account for a great deal of nutrients and a lot of the calories (EFAs and other fats). Any thoughts?
Further, if anybody has an idea as to how I might obtain a precise nutrition fact sheet, I'd appreciate it. I assume this might mean sending a sample in somewhere but that's fine. As I recall, a "nutrition facts" (as seen on food packaging) lab analysis is actually not too expensive.
I make nut milk now and then and am wondering how I can best calculate the nutritional value of a pitcher/serving. If I'm making almond milk using 4oz of dried almonds, for instance, I can easily find the nutritional value of 4 oz of dried almonds. But because I end up straining a good portion of those almonds out into a nut-milk bag/cheesecloth, and because all sorts of nutrients and oils are released into the milk from what is left behind, I'm never really sure how many calories (and what sort of calories, of course) end up in my milk, in the liquid which is just filtered water.
To get an approximate answer, perhaps this can be solved by something so simple as using a digital scale to weigh the remaining ground almond detritus in the straining bag. But I suspect more nutrients may be released into the liquid than are left behind. In the case of nuts, for instance, I'd imagine much of the oils end up in the liquid--which will account for a great deal of nutrients and a lot of the calories (EFAs and other fats). Any thoughts?
Further, if anybody has an idea as to how I might obtain a precise nutrition fact sheet, I'd appreciate it. I assume this might mean sending a sample in somewhere but that's fine. As I recall, a "nutrition facts" (as seen on food packaging) lab analysis is actually not too expensive.