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Soya drink, fortified

BLS 4.0 food: Soya drink unsweetened, fortified with vitamins and calcium (Sojadrink ungesüßt, angereichert mit Vitaminen und Calcium), code H841400 · cross-reference USDA FDC #175215

Per portion (250 g)

75 kcalenergy

8.1 gprotein

4.4 gfibre

3.2 gfat

1 gcarbohydrate

Verified benefits — authorised EU health claims

Soya drink, fortified meets the legal condition for these claims (Regulation (EC) No 1924/2006 and (EU) No 432/2012). The numbers show exactly why.

Protein contributes to a growth in muscle mass.

✓ 43 % of energy from protein; condition for "source of protein": at least 12 %.

EUR-Lex EU Commission

Protein contributes to the maintenance of muscle mass.

✓ 43 % of energy from protein; condition for "source of protein": at least 12 %.

EUR-Lex EU Commission

Protein contributes to the maintenance of normal bones.

✓ 43 % of energy from protein; condition for "source of protein": at least 12 %.

EUR-Lex EU Commission

Replacing saturated fats in the diet with unsaturated fats contributes to the maintenance of normal blood cholesterol levels.

✓ 84 % of fatty acids are unsaturated and they provide 30 % of energy; condition for "high unsaturated fat": at least 70 % and more than 20 %.

EUR-Lex EU Commission

Vitamin D contributes to normal absorption/utilisation of calcium and phosphorus.

✓ 0.75 µg per 100 g = 15 % of the EU NRV (5 µg); condition: at least 15 %.

EUR-Lex EU Commission NIH ODS

Vitamin D contributes to the maintenance of normal bones.

✓ 0.75 µg per 100 g = 15 % of the EU NRV (5 µg); condition: at least 15 %.

EUR-Lex EU Commission NIH ODS

Show 18 more authorised claims

Vitamin D contributes to the maintenance of normal muscle function.

✓ 0.75 µg per 100 g = 15 % of the EU NRV (5 µg); condition: at least 15 %.

EUR-Lex EU Commission NIH ODS

Vitamin D contributes to the maintenance of normal teeth.

✓ 0.75 µg per 100 g = 15 % of the EU NRV (5 µg); condition: at least 15 %.

EUR-Lex EU Commission NIH ODS

Vitamin D contributes to the normal function of the immune system.

✓ 0.75 µg per 100 g = 15 % of the EU NRV (5 µg); condition: at least 15 %.

EUR-Lex EU Commission NIH ODS

Riboflavin contributes to normal energy-yielding metabolism.

✓ 0.21 mg per 100 g = 15 % of the EU NRV (1.4 mg); condition: at least 15 %.

EUR-Lex EU Commission NIH ODS

Riboflavin contributes to the maintenance of normal red blood cells.

✓ 0.21 mg per 100 g = 15 % of the EU NRV (1.4 mg); condition: at least 15 %.

EUR-Lex EU Commission NIH ODS

Riboflavin contributes to the maintenance of normal skin.

✓ 0.21 mg per 100 g = 15 % of the EU NRV (1.4 mg); condition: at least 15 %.

EUR-Lex EU Commission NIH ODS

Riboflavin contributes to the maintenance of normal vision.

✓ 0.21 mg per 100 g = 15 % of the EU NRV (1.4 mg); condition: at least 15 %.

EUR-Lex EU Commission NIH ODS

Riboflavin contributes to the normal metabolism of iron.

✓ 0.21 mg per 100 g = 15 % of the EU NRV (1.4 mg); condition: at least 15 %.

EUR-Lex EU Commission NIH ODS

Riboflavin contributes to the reduction of tiredness and fatigue.

✓ 0.21 mg per 100 g = 15 % of the EU NRV (1.4 mg); condition: at least 15 %.

EUR-Lex EU Commission NIH ODS

Vitamin B12 contributes to normal functioning of the nervous system.

✓ 0.38 µg per 100 g = 15 % of the EU NRV (2.5 µg); condition: at least 15 %.

EUR-Lex EU Commission NIH ODS

Vitamin B12 contributes to normal psychological function.

✓ 0.38 µg per 100 g = 15 % of the EU NRV (2.5 µg); condition: at least 15 %.

EUR-Lex EU Commission NIH ODS

Vitamin B12 contributes to normal red blood cell formation.

✓ 0.38 µg per 100 g = 15 % of the EU NRV (2.5 µg); condition: at least 15 %.

EUR-Lex EU Commission NIH ODS

Vitamin B12 contributes to the normal function of the immune system.

✓ 0.38 µg per 100 g = 15 % of the EU NRV (2.5 µg); condition: at least 15 %.

EUR-Lex EU Commission NIH ODS

Vitamin B12 contributes to the reduction of tiredness and fatigue.

✓ 0.38 µg per 100 g = 15 % of the EU NRV (2.5 µg); condition: at least 15 %.

EUR-Lex EU Commission NIH ODS

Calcium is needed for the maintenance of normal bones.

✓ 120 mg per 100 g = 15 % of the EU NRV (800 mg); condition: at least 15 %.

EUR-Lex EU Commission NIH ODS

Calcium is needed for the maintenance of normal teeth.

✓ 120 mg per 100 g = 15 % of the EU NRV (800 mg); condition: at least 15 %.

EUR-Lex EU Commission NIH ODS

Calcium contributes to normal muscle function.

✓ 120 mg per 100 g = 15 % of the EU NRV (800 mg); condition: at least 15 %.

EUR-Lex EU Commission NIH ODS

Calcium contributes to normal blood clotting.

✓ 120 mg per 100 g = 15 % of the EU NRV (800 mg); condition: at least 15 %.

EUR-Lex EU Commission NIH ODS

Also low in sodium and saturated fat — which relates to the authorised claims: “Reducing consumption of sodium contributes to the maintenance of normal blood pressure.” “Reducing consumption of saturated fat contributes to the maintenance of normal blood cholesterol levels.”

Goals this food supports

⚖️ Lose weight 💪 Build & keep muscle 🫀 Improve cholesterol ❤️ Heart health 🧠 Strong brain & focus 🙂 Mood & psychological function ⚡ More energy, less tiredness 🦴 Strong bones & teeth 🛡️ Immune system ✨ Healthy skin 👁️ Eyes & vision 🩸 Healthy blood & iron 🌱 Long life & healthy ageing

Full nutrient profile

Values per 100 g edible portion as published by the Max Rubner-Institut (BLS 4.0, 10.25826/Data20251217-134202-0). "Origin" is the MRI's own data-provenance label; open "reference" for the underlying study or database. %NRV = share of the EU Nutrient Reference Value (Reg. (EU) 1169/2011, Annex XIII).

Energy & macronutrients

Nutrient	per 100 g	per 250 g	%NRV	Origin
Energy	30 kcal	75 kcal		BLS `ENERCC` · Calculated by formula
Protein	3.2 g	8.1 g		BLS `PROT625` · Übernommener Wert
Fat	1.3 g	3.2 g		BLS `FAT` · Übernommener Wert
Carbohydrate (available)	0.4 g	1 g		BLS `CHO` · Calculated by formula
Sugars (total)	0.39 g	0.97 g		BLS `SUGAR` · Calculated by formula
starch	0.01 g	0.03 g		BLS `STARCH` · Übernommener Wert
Dietary fibre	1.8 g	4.4 g		BLS `FIBT` · Übernommener Wert
fibreSoluble	0.07 g	0.17 g		BLS `FIBSOL` · Musterberechnung
Water	93.5 g	234 g		BLS `WATER` · Übernommener Wert
Salt	0.06 g	0.16 g		BLS `NACL` · Calculated by formula

Fats & fatty acids

Nutrient	per 100 g	per 250 g	%NRV	Origin
Saturated fat	0.19 g	0.47 g		BLS `FASAT` · Calculated by formula
Monounsaturated fat	0.3 g	0.74 g		BLS `FAMS` · Calculated by formula
Polyunsaturated fat	0.72 g	1.8 g		BLS `FAPU` · Calculated by formula
Omega-3 fatty acids (total)	0.09 g	0.22 g		BLS `FAPUN3` · Calculated by formula
Alpha-linolenic acid (ALA, omega-3)	0.09 g	0.22 g		BLS `F18:3CN3` · Musterberechnung
EPA	0 mg	0 mg		BLS `F20:5CN3` · Logische Null
DHA	0 mg	0 mg		BLS `F22:6CN3` · Logische Null
EPA + DHA (long-chain omega-3)	0 mg	0 mg		BLS
omega6	0.63 g	1.6 g		BLS `FAPUN6` · Calculated by formula
Linoleic acid (omega-6)	0.63 g	1.6 g		BLS `F18:2CN6` · Musterberechnung
Oleic acid	0.28 g	0.69 g		BLS `F18:1CN9` · Musterberechnung
Cholesterol	0 mg	0 mg		BLS `CHORL` · Übernommener Wert

Vitamins

Nutrient	per 100 g	per 250 g	%NRV	Origin
Vitamin A	0.06 µg	0.15 µg	0 %	BLS `VITAA` · Calculated by formula
Vitamin D	0.75 µg	1.9 µg	15 %	BLS `VITD` · Calculated by formula
Vitamin E	0.15 mg	0.37 mg	1 %	BLS `VITE` · Übernommener Wert
Vitamin K	1 µg	2.5 µg	1 %	BLS `VITK` · Calculated by formula
Vitamin C	0 mg	0 mg	0 %	BLS `VITC` · Übernommener Wert
Thiamin (vitamin B1)	0.04 mg	0.11 mg	4 %	BLS `THIA` · Übernommener Wert
Riboflavin (vitamin B2)	0.21 mg	0.53 mg	15 %	BLS `RIBF` · Labelangabe
Niacin (vitamin B3)	0.97 mg	2.4 mg	6 %	BLS `NIAEQ` · Calculated by formula
Pantothenic acid (vitamin B5)	0.09 mg	0.21 mg	1 %	BLS `PANTAC` · Übernommener Wert
Vitamin B6	0.03 mg	0.06 mg	2 %	BLS `VITB6` · Übernommener Wert
Biotin	0.43 µg	1.1 µg	1 %	BLS `BIOT` · Übernommener Wert
Folate	10.1 µg	25.3 µg	5 %	BLS `FOL` · Calculated by formula
Vitamin B12	0.38 µg	0.95 µg	15 %	BLS `VITB12` · Labelangabe

Minerals & trace elements

Nutrient	per 100 g	per 250 g	%NRV	Origin
Sodium	25.5 mg	63.7 mg		BLS `NA` · Übernommener Wert
Potassium	132 mg	330 mg	7 %	BLS `K` · Übernommener Wert
Calcium	120 mg	300 mg	15 %	BLS `CA` · Labelangabe
Magnesium	16.4 mg	40.9 mg	4 %	BLS `MG` · Übernommener Wert
Phosphorus	42.5 mg	106 mg	6 %	BLS `P` · Übernommener Wert
Iron	0.41 mg	1 mg	3 %	BLS `FE` · Übernommener Wert
Zinc	0.28 mg	0.71 mg	3 %	BLS `ZN` · Übernommener Wert
Iodine	0.74 µg	1.9 µg	0 %	BLS `ID` · Übernommener Wert
Copper	0.12 mg	0.29 mg	12 %	BLS `CU` · Übernommener Wert
Manganese	0.19 mg	0.47 mg	9 %	BLS `MN` · Übernommener Wert
fluoride	0.06 mg	0.16 mg		BLS `FD` · Übernommener Wert

Essential amino acids

Nutrient	per 100 g	per 250 g	%NRV	Origin
Histidine	0.08 g	0.2 g		BLS `HIS` · Musterberechnung
Isoleucine	0.15 g	0.38 g		BLS `ILE` · Musterberechnung
Leucine	0.22 g	0.55 g		BLS `LEU` · Musterberechnung
Lysine	0.19 g	0.47 g		BLS `LYS` · Musterberechnung
Methionine	0.03 g	0.07 g		BLS `MET` · Musterberechnung
Phenylalanine	0.16 g	0.4 g		BLS `PHE` · Musterberechnung
Threonine	0.11 g	0.28 g		BLS `THR` · Musterberechnung
Tryptophan	0.05 g	0.13 g		BLS `TRP` · Musterberechnung
Valine	0.14 g	0.35 g		BLS `VAL` · Musterberechnung

Sources

Bundeslebensmittelschlüssel (BLS) 4.0 — German Nutrient Database — Max Rubner-Institut
FoodData Central — USDA Agricultural Research Service
Commission Regulation (EU) No 432/2012 — list of permitted health claims (consolidated) — European Union (EUR-Lex)
Regulation (EC) No 1924/2006 on nutrition and health claims (incl. Annex: conditions for "source of" claims) — European Union (EUR-Lex)
Regulation (EU) No 1169/2011 on food information (Annex XIII: Nutrient Reference Values; Art. 7(3)) — European Union (EUR-Lex)
EU Register of nutrition and health claims made on foods — European Commission
Vitamin D — fact sheet for health professionals — NIH Office of Dietary Supplements
Riboflavin — fact sheet for health professionals — NIH Office of Dietary Supplements
Vitamin B12 — fact sheet for health professionals — NIH Office of Dietary Supplements
Calcium — fact sheet for health professionals — NIH Office of Dietary Supplements

Max Rubner-Institut (2025): Bundeslebensmittelschlüssel (BLS), Version 4.0 — Deutsche Nährstoffdatenbank. Karlsruhe. DOI: 10.25826/Data20251217-134202-0. Licence CC BY 4.0. Selenium and choline: U.S. Department of Agriculture, Agricultural Research Service. FoodData Central: SR Legacy, 2018. fdc.nal.usda.gov.

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