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Soy Flour

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A high protein, gluten-free flour ground from roasted soybeans. Among the varieties available are full-fat, low-fat, and defatted soy flour. The more fat (in the form of soybean oil) included in the flour, the greater the likelihood that the flour will develop an off flavor if it is not stored properly. It is best to store full-fat soy flour tightly wrapped in the refrigerator or freezer. Soy flour is high in protein and it can be added to wheat flour when making baked goods to boost the protein level of some products. It contains no gluten, so it cannot replace wheat flour entirely in baked goods. It is best to substitute no more than 25% to 30% of the total volume of wheat flour with soy flour to ensure the best results when baking. Soy flour is available in many large food stores as well as natural food and health food stores.
Soy Flour

USDA Nutrition Facts

Soy flour, low-fat, crude protein basis (N x 6.25) (USDA#16418)

Serving Size 1 cup, stirred
Calories 369
Protein 50g
Total Fat 6g
Total Carbohydrates 33g
Dietary Fiber 10g
Sugars 19g
Potassium 2570mg
Sodium 18mg
Cholesterol 0mg

Soy flour, defatted, crude protein basis (N x 6.25) (USDA#16417)

Serving Size 1 cup, stirred
Calories 372
Protein 49g
Total Fat 8g
Total Carbohydrates 30g
Dietary Fiber 16g
Sugars 14g
Potassium 2090mg
Sodium 9mg
Cholesterol 0mg

Soy flour, full-fat, roasted, crude protein basis (N x 6.25) (USDA#16416)

Serving Size 1 cup, stirred
Calories 439
Protein 38g
Total Fat 21g
Total Carbohydrates 30g
Potassium 2041mg
Sodium 12mg
Cholesterol 0mg

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