Thursday, September 17, 2020

soy milk is the next thing in the list, and this is a little different because it's strictly regulated. the nutritional content of fruit is generally an estimate, and will depend on lots of stuff - so i want to overshoot, to compensate. but, soy milk is produced in a lab, and we're a little more clear that it's close to exact.

so, i've italicized the numbers that are actually on the carton; the others are scavenged, and are often somewhat questionable. the biotin number, for example, is an average scavenged from a korean journal. who knows if it's even close, but it's what i could find. the takeaway is likely that there is a fair amount in there, even if it's not clear how much. & etc.

inositol seems to be a hard thing to find data for. we can create it, so we don't need it in our diet. but, i'd like to have some idea how much i'm getting, anyways. i spent most of the day trying to figure this out; soy is high in phytic acid, which is how some plants use inositol, but it doesn't seem to be bioavailable in animals (instead, we produce phytic acid inside the cell from introduced inositol, which either comes from sugar or from a phospholipid source, which is bioavailable). the brand i use does not seem to process the soy at all, or use it to produce lecithin. so, i needed to figure out how much phosphatidylinositol appears in soy beans and i wasn't getting anywhere, partly because there's some pseudo-science and propaganda about phytic acid being an "anti-nutrient" out there and the soy industry seems to have suppressed the data. that's not what i want; i want the lipid content.

after a few dead ends, i think i've found the right answer

(1) i found a claim that 15% of soybean oil is this specific lipid. as 35% of the oil is choline, and there's about 57 mg of choline in the beans, if the ratio remains the same in the whole beans then there's about 25 mg of usable inositol, along side what appears to be a large amount of unusable phytic acid.

x*.35 = 57 <----> x = 57/.35 = 163.
then, 163*.15 = 25.

(2) a direct measurement of 287 mg/100g in unprocessed whole soybeans. as there's 6-7 g of soy protein in 250 ml of soy milk, that would suggest roughly 20 mg of usable inositol in that amount. it's roughly consistent.

i'm going to go with the higher number because the phytic acid provides some inositol.

this doesn't affect fruits like banana, strawberries or kiwi because the inositol is in the form of myoinositol, and they have essentially no measurable phytic acid.

i'm hoping to find a source for the paba content of soy milk later, but it's something we turn into b9.

i've also fixed some botched conversion factors, which i'm awful at and may have to do again.

disclaimer:
i've gone to town with a few things - i'm not making up vitamins but rather filling things in. i mean, there's all these "missing vitamin names". what were they, exactly? it also gives me an excuse to work in a few things like choline that are hard to otherwise define as they are essential in some amount but not technically vitamins.

note that these numbers are scavenged and should be interpreted approximately. that's partly why i'm aiming to overshoot on most of it.
banana
8"		strawberries
75 g		kiwi
75 g		soy milk
250 ml		cherry
ice cream
200 ml		red pepper
1		tomato
1		caesar
200 ml		eggs
2		cheese
50 g		margarine
1 tbsp		whole wheat
bread + germ
1 slice		sum
a2011013--------
b1
thiamine		3218---------
b2 [aka g, j]
riboflavin		61125---------
b3
niacin		52110---------
b4*
adenine (mg)		1.630.3750.319.3---------
b5
pantothenic acid		52115---------
b6
pyridoxine		25226---------
b7 [aka h]
biotin		102.5?30---------
b8*
inositol (mg)
(myo or lipid)		101010225---------
b9 [aka m, b11, r]
folic acid		74.566---------
b10*
pABA		~0~0~0>0---------
b12 [aka t]
cyanocobalamin		00050---------
b13*
orotic acid		~0~0~0~0---------
b14*
taurine		~0~0~0~0---------
b15*
pangamic acid		~0~0~00?---------
b16*
choline		21111---------
b20* [aka I]
l-carnitine		~0~0~0~0---------
c20741174---------
d00045---------
e11.5100---------
f1*
linoleic acid
omega-6 (g)		.0626.09.1871.5---------
f2*
alphalinoleic acid
omega-3 (g)		.0367.065.03190.2---------
k11385---------
q1*
coenzyme q10 (mg)		.136.075.0375.625---------
q2*
pyrroloquinoline
 quinone (mu-g)		1.768?2.025.063---------
q3*
queuine (mu-g)		????---------
s*
salicylic acid (mg)		~0~1~0.375~0---------

* not really.

- so nice vanilla soy milk
- chapman's black cherry ice cream
at
Location: