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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Yes, low-fat soy flour is very healthy. It's an excellent source of high-quality, complete plant-based protein, essential for muscle building and repair. It's also rich in isoflavones, which may support bone and heart health, and is a good source of dietary fiber.
100g of low-fat soy flour contains approximately 49.81g of protein. This makes it an exceptionally high-protein flour, significantly contributing to daily protein intake, especially for plant-based diets.
Yes, low-fat soy flour can be beneficial for weight loss. Its high protein and fiber content promote satiety, helping you feel full longer and potentially reducing overall calorie intake. It's also relatively low in fat compared to other flours.
Yes, low-fat soy flour is naturally gluten-free. It is made solely from soybeans, making it a suitable flour alternative for individuals with celiac disease or gluten sensitivity.
Yes, low-fat soy flour is 100% vegan. It is derived entirely from soybeans, a plant-based source, and contains no animal products or by-products.
Yes, low-fat soy flour can be a good option for diabetics. Its high protein and fiber content can help regulate blood sugar levels and improve satiety. However, like all flours, it contains carbohydrates (30.63g per 100g), so portion control is important.
Low-fat soy flour can be used to boost protein in various recipes. It can partially replace wheat flour in baked goods like breads, muffins, and pancakes, or be used as a thickener for soups and sauces. It's also great for breading or in protein shakes.
low-fat soy flour is a versatile ingredient found in cuisines around the world. With 372 calories per 100g and 49.81 grams of protein, it's a nutritious addition to many dishes.
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View all other →Discover 0 recipes featuring low-fat soy flour with step-by-step instructions.
Browse recipes →Low-fat soy flour has a mild, slightly nutty flavor that is less pronounced than full-fat soy flour. When used in baking, it can impart a subtle beany taste, which is generally well-received, especially when combined with other flours.
Store low-fat soy flour in an airtight container in a cool, dark, and dry place, such as a pantry. For extended freshness, especially in warmer climates, refrigeration or freezing can help prevent rancidity and prolong its shelf life.
The primary difference is the fat content. Low-fat soy flour has most of its oil removed, resulting in a higher protein and carbohydrate concentration per serving compared to full-fat soy flour. This also gives it a longer shelf life and a milder flavor.