Flours compare table for Soya (defatted)

Defatted soy flour, also known as soy protein flour or soy protein isolate, is a product obtained from soybeans after the removal of most of the fat content. It is processed to isolate the protein component, resulting in a concentrated source of soy protein. This defatted soy flour is versatile and commonly used in various food applications.

Compare Soya (defatted):

Flour Calories Fat SaturatedFat Carbs Sugar Fibre Protein Iron
Soya (defatted) (100g)330 kcal1.2 g0.8 g38.4 g18.9 g17.5 g47 g9.2 mg
Almond (100g) 571 kcal 50 g 3.6 g 21 g 7.1 g 14 g 21 g 3.57 mg
Brown rice (100g) 363 kcal 2.8 g 0.6 g 76 g 0.7 g 4.6 g 7.2 g 1.98 mg
Buckwheat (100g) 335 kcal 3.1 g 0.7 g 71 g 2.6 g 10 g 13 g 4.06 mg
Chia Seeds (100g) 486 kcal 30.7 g 3.3 g 42.1 g 0.01 g 34.4 g 16.5 g 7.7 mg
Chickpea (100g) 387 kcal 7 g 0.6 g 57 g 0.5 g 11 g 22 g 5 mg
Coconut (100g) 400 kcal 13 g 13 g 60 g 20 g 33 g 20 g 6.67 mg
Corn (100g) 361 kcal 3.9 g 0.5 g 76.8 g 0.6 g 7.3 g 6.9 g 2.4 mg
Flaxseed (100g) 534 kcal 42 g 4 g 29 g 2 g 28 g 18 g 5 mg
Millet (100g) 375 kcal 3.5 g 0.7 g 74 g 1 g 7 g 11 g 2.5 mg
Oats (100g) 389 kcal 0.6 g 1.2 g 66.3 g 0.9 g 10.6 g 16.9 g 4.7 mg
Psyllium husk (100g) 354 kcal 0.6 g 0.1 g 88 g 0.5 g 80 g 1.5 g 16 mg
Quinoa (100g) 368 kcal 7.5 g 1.6 g 69 g 3.6 g 7 g 10 g 4.8 mg
Red lentils (100g) 116 kcal 0.4 g 0.1 g 20 g 1.8 g 7.9 g 9 g 3.3 mg
Semolina (100g) 357 kcal 1.2 g 0.7 g 74 g 2.4 g 4.8 g 12 g 3.43 mg
Tapioca (100g) 349 kcal 0.2 g 0.1 g 85 g 3.5 g 1.2 g 0.6 g 1 mg
White rice (100g) 359 kcal 1.3 g 0.1 g 80 g 0.1 g 0.5 g 6.9 g 0.22 mg
White wheat (100g) 364 kcal 1 g 0.2 g 76 g 0.3 g 2.7 g 10 g 1.17 mg
Whole grain wheat (100g) 340 kcal 2.5 g 0.4 g 72 g 0.4 g 11 g 13 g 3.6 mg

Here are some key characteristics and features::

  • Protein-Rich:

    One of the primary features of defatted soy flour is its high protein content. It is an excellent source of plant-based protein, making it suitable for vegetarian and vegan diets.

  • Low in Fat:

    The fat content in defatted soy flour is significantly reduced through the extraction process. This makes it a leaner option compared to regular soy flour, which contains a higher amount of natural fats.

  • Neutral Flavor:

    Defatted soy flour generally has a neutral flavor, allowing it to blend well with other ingredients in recipes. Its mild taste makes it versatile for both sweet and savory dishes.

  • Versatility in Cooking:

    Defatted soy flour can be used in a variety of food applications, including baking, cooking, and food fortification. It is often incorporated into products such as bread, cakes, cookies, pasta, and meat substitutes.

  • Texture Enhancement:

    In baking, defatted soy flour can improve the texture and structure of baked goods, contributing to a softer crumb or providing binding properties.

  • Nutritional Benefits:

    In addition to being a rich source of protein, defatted soy flour contains essential amino acids, fiber, vitamins (such as B vitamins), and minerals (including iron, calcium, and magnesium).

  • Gluten-Free and Allergen-Friendly:

    Defatted soy flour is naturally gluten-free, making it suitable for those with gluten sensitivities or celiac disease. It is also free from common allergens like dairy and eggs, making it an allergen-friendly protein source.

  • Meat Extender:

    Due to its high protein content and neutral flavor, defatted soy flour is often used as a meat extender or meat substitute in vegetarian and vegan dishes. It can enhance the protein content and improve the texture of plant-based products.

  • Functional Properties:

    Defatted soy flour possesses functional properties such as water absorption, emulsification, and foaming, making it useful in various food formulations and industrial applications.

  • Storage:

    Like other flours, defatted soy flour should be stored in a cool, dry place to prevent spoilage. It is advisable to seal it in an airtight container to maintain freshness.

Defatted soy flour is a valuable ingredient in the food industry, offering a plant-based protein source with nutritional benefits and functional properties. Its versatility makes it a popular choice for a wide range of food products, contributing to the formulation of healthier and more sustainable food options.