Soy flour carries 49.8 g protein and 8.9 g fat per 100 g. Full-fat and roasted versions keep the soy-oil fat. Soy protein matches dairy for muscle outcomes in a 43-RCT meta-analysis (Reid-McCann et al., Nutr Rev 2025). Boosts protein in baking without changing texture dramatically. Weigh the flour before mixing.
How should I track Soy flour, low-fat?
Soy flour, low-fat is high in magnesium. When tracking Soy flour, low-fat, 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.