Soy Flour Full-Fat: Nutritional Powerhouse for Healthy Baking & Cooking

Soy Flour Full-Fat (Raw) – Nutritional Information & Overview

Soy flour full-fat (raw) is a highly nutritious and versatile ingredient made from whole soybeans. It is an excellent source of plant-based protein and provides a range of essential vitamins and minerals. Often used in baking, cooking, and as a thickening agent, soy flour is valued for its rich, nutty flavor and dense texture. Packed with dietary fiber, healthy fats, and a range of micronutrients, it offers a healthy alternative to traditional flours in various recipes.

Nutritional Breakdown (per 100g serving):

• Energy: 434 kcal

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• Protein: 37.81 g

• Fat: 20.65 g

  • Saturated Fat: 2.987 g

• Carbohydrates: 31.92 g

  • Sugars: 7.5 g
  • Dietary Fiber: 9.6 g

• Minerals:

  • Calcium: 206 mg
  • Iron: 6.37 mg
  • Magnesium: 429 mg
  • Phosphorus: 494 mg
  • Potassium: 2515 mg
  • Sodium: 13 mg
  • Zinc: 3.92 mg
  • Copper: 2.92 mcg
  • Manganese: 2.275 mg
  • Selenium: 7.5 mcg

• Vitamins:

  • Vitamin A: 6 mcg
  • Vitamin C: 0 mg
  • Vitamin D2: 0 mcg
  • Vitamin E: 1.95 mg
  • Thiamin (Vitamin B1): 0.581 mg
  • Riboflavin (Vitamin B2): 1.16 mg
  • Niacin (Vitamin B3): 4.32 mg
  • Vitamin B6: 0.461 mg
  • Folate (Vitamin B9): 345 mcg
  • Vitamin B12: 0 mcg

Allergen Information:

Soy flour full-fat is derived from soybeans, making it unsuitable for individuals with soy allergies. It is important to ensure that this ingredient is stored and handled properly to avoid cross-contamination with other allergens.

Dietary Preferences:

Soy flour full-fat is an excellent choice for a variety of dietary preferences and restrictions:

• Vegan: It is a plant-based protein source suitable for vegan diets.
• Gluten-Free: Naturally gluten-free, making it an ideal substitute for those with gluten sensitivities or celiac disease.
• High-Protein: A great option for high-protein, muscle-building diets.
• Low-Sugar: It contains minimal sugar, making it a suitable choice for low-sugar and low-carb diets.

Tips for Use:

• Baking: Soy flour can be used to replace part of the flour in baked goods, adding moisture, protein, and a nutty flavor to cakes, muffins, and breads.
• Thickening Agent: Use soy flour as a thickening agent in soups, sauces, and gravies.
• Smoothies: Add a spoonful to smoothies for a protein boost.
• Breading and Coating: Use soy flour as a healthier alternative to traditional breading or coatings for frying or baking foods like chicken or vegetables.

Conclusion:

Soy flour full-fat (raw) is an incredibly versatile ingredient that offers numerous nutritional benefits, including high protein content, healthy fats, and a wealth of essential minerals and vitamins. Its use in various culinary applications not only enhances flavor and texture but also provides a rich source of nutrients, making it an excellent addition to a balanced diet. Whether you’re baking, cooking, or looking for a nutrient-dense ingredient for your next recipe, soy flour full-fat serves as a wonderful and nutritious choice.