Defatted soy flour strips the fat and concentrates the protein. 51.5 g per 100 g. A 43-RCT meta-analysis (Reid-McCann et al., Nutr Rev 2025) confirmed soy protein matches dairy for muscle. Used as a protein booster in baking and shakes. Weigh before mixing — one tablespoon is only about 8 g.
How should I track Soy flour, defatted?
Soy flour, defatted is high in magnesium. When tracking Soy flour, defatted, the dry-vs-cooked distinction is critical. Legumes absorb roughly 2–3 times their weight in water during soaking and cooking, so 100 g dry becomes 250–300 g cooked. Always check which form the nutrition values refer to. A meta-analysis of 43 RCTs (Reid-McCann et al., Nutr Rev 2025) found plant protein matches dairy for muscle outcomes — so tracking precision matters just as much here. If you use canned legumes, drain and rinse to reduce sodium by about 40%. Weigh on a kitchen scale for the most reliable count.