Which nutrients are passed from the seed to the natural veggie milk ?


Since we started the ” Chufamix ” adventure we have the curiosity to answer the following question :

Which of the seed´s nutrients , from nuts or cereals are maintained in the home-made veggie milk ?

We know that as far as packaged veggie milk is concerned, during the processes of sterilization and pasteurization most of the nutrients of the raw seed are removed. Enzymes, amino acids and vitamins disappear. But what happens when the milk is not subjected to these processes?

We have thoroughly searched for studies that discuss this topic. Comparative analysis of industrial and natural vegetable milks showing qualitative and quantitative information about the most important nutrients, but we have not been successful in our pursuit.
We are convinced that the studies and analysis should be performed, but surely the large industrial companies which are marketing these products are not interested in it being publicised.
But after forever searching … we´ve found a document from the Polytechnic University of Valencia, made by Dr. Miguel Jimenez Bixquert , Professor of Pathology and Clinical Medicine , who delights us with his study entitled ” Horchata : health claims and prevention of digestive diseases. ” On page 6 of this document , he makes the comparison of the nutrient chufa seed ( tuber ) with the natural “horchata” ( chufa´s veggie milk ) .

Perfect, now we have something to go by!

After carefully reading the document of Dr. Miguel Jimenez, we´ve made the following comparitive table . Here you can see which nutrients of the chufa are retained in the horchata (not pasteurized nor sterilized) and at what rate these diminish.

Food Types KCalories Fibre (gr) Sugars (gr) Lipids (gr) Protein (gr)


800 20 100 48 18
Horchata *

(1 litre)

400 (w/o sugar)

700 (with sugar)

10 60 (w/o sugar)

120 (with sugar)


30 10
Percentage of nutrients which are maintained in the tigernut milk (without added sugar) 51,00% 50,00% 60,00% 62,00% 58,00%


* The litre of horchata is made from 200gr of chufa (tigernuts) and in the case of adding sugar, the amount is 80gr of sugar per litre.
According to this study , we get an average percentage of 60% of the nutrients of the chufa seed in its respective freshly made vegetable milk. There are more analysis of the natural chufa´s milk (horchata), by institutions such as the PDO Chufa Valencia in collaboration with different universities showing that homemade horchata also contains enzymes ( amylase lipase , catalase ), amino acids and vitamins ( E , C ) .

We have seen that the natural horchata´s nutrients, like the chufa, are alive and super- nutritious foods. With all of this we can guess the answer to our initial question , but will this study be transportable to other natural vegetable milks ?

We will continue investigating.




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