CHEMICAL COMPOSITION AND NUTRITIONAL ANALYSIS

Nutritional value and chemical composition "Fat-free soy flour".

The table shows the content of nutrients (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of edible part.

Nutrient	amount	Norm**	% of the norm in 100 g	% of the norm in 100 kcal	100% normal
Calorie content	291 kcal	1684 kcal	17.3%	5.9%	579 g
Protein	48.9 g	76 g	64.3%	22.1%	155 g
Fats	1 g	56 g	1.8%	0.6%	5600 g
Carbohydrates	21.7 g	219 g	9.9%	3.4%	1009 g
Alimentary fiber	14.1 g	20 g	70.5%	24.2%	142 g
Water	9 g	2273 g	0.4%	0.1%	25256 g
Ash	5.3 g	~
Vitamins
Vitamin A, RE	3 μg	900 mcg	0.3%	0.1%	30,000 g
beta carotene	0.02 mg	5 mg	0.4%	0.1%	25000 g
Vitamin B1, thiamine	0.85 mg	1.5 mg	56.7%	19.5%	176 g
Vitamin B2, riboflavin	0.3 mg	1.8 mg	16.7%	5.7%	600 g
Vitamin E, alpha tocopherol, TE	1 mg	15 mg	6.7%	2.3%	1500 g
Vitamin PP, NE	12.7 mg	20 mg	63.5%	21.8%	157 g
Niacin	2.3 mg	~
Digestible carbohydrates
Starch and dextrins	15.5 g	~
Mono- and disaccharides (sugars)	6.2 g	max 100 g
Saturated fatty acids
Saturated fatty acids	0.1 g	max 18.7 g

The energy value Fat-free soy flour is 291 kcal.

Glass 250 ml \u003d 160 gr (465.6 kcal)
A glass of 200 ml \u003d 130 gr (378.3 kcal)
Tablespoon ("top" except for liquid products) \u003d 25 g (72.8 kcal)
Teaspoon ("heaped" except liquid products) \u003d 8 g (23.3 kcal)

Main source: Skurikhin I.M. and other Chemical composition of food products. ...

** This table shows the average norms of vitamins and minerals for an adult. If you want to know the norms based on your gender, age and other factors, then use the application "My Healthy Diet".

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The nutritional value

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BALANCE OF NUTRIENTS

Most foods cannot contain the full range of vitamins and minerals. Therefore, it is important to eat a variety of foods in order to meet the body's needs for vitamins and minerals.

Calorie analysis of the product

SHARE OF BZHU IN CALORIES

The ratio of proteins, fats and carbohydrates:

Knowing the contribution of proteins, fats and carbohydrates to calorie content, one can understand how a product or diet corresponds to the norms of a healthy diet or the requirements of a particular diet. For example, the US and Russian Ministry of Health recommends that 10-12% of calories come from protein, 30% from fat and 58-60% from carbohydrates. The Atkins Diet recommends low carb intake, although other diets focus on low fat intake.

If more energy is consumed than it is supplied, then the body begins to spend its reserves of fat, and body weight decreases.

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TIME OF ACHIEVING THE GOAL

USEFUL PROPERTIES DEVELOPED SOY FLOUR

Fat-free soy flourrich in vitamins and minerals such as: vitamin B1 - 56.7%, vitamin B2 - 16.7%, vitamin PP - 63.5%

Why is soy flour fat-free

Vitamin B1 is a part of the most important enzymes of carbohydrate and energy metabolism, which provide the body with energy and plastic substances, as well as the metabolism of branched-chain amino acids. Lack of this vitamin leads to serious disorders of the nervous, digestive and cardiovascular systems.
Vitamin B2 participates in redox reactions, helps to increase the color sensitivity of the visual analyzer and dark adaptation. Insufficient intake of vitamin B2 is accompanied by a violation of the condition of the skin, mucous membranes, impaired light and twilight vision.
Vitamin PP participates in redox reactions of energy metabolism. Insufficient vitamin intake is accompanied by disruption of the normal condition of the skin, gastrointestinal tract and nervous system.

You can see a complete guide to the most useful products in the appendix - a set of properties of a food product, in the presence of which the physiological needs of a person for the necessary substances and energy are satisfied.

Vitamins, organic substances required in small quantities in the diet of both humans and most vertebrates. Vitamins are usually synthesized by plants rather than animals. The daily human requirement for vitamins is only a few milligrams or micrograms. Unlike inorganic substances, vitamins are destroyed by strong heating. Many vitamins are unstable and are "lost" during cooking or food processing.

In various professional circles, relatively recently, they began to talk about the dangers of wheat flour. Indeed, this product has many contraindications, which forces people to look for alternative options. It should be noted that there are many such substitutes. On the shelves of modern stores, you can find rice, buckwheat, corn flour. But soy flour is especially popular among the goods of this category among consumers. It is obtained from the legume of the same name, which grows well in a variety of soils.

The beneficial properties of soy are highly valued in cooking, it is necessary as a base in the production of cosmetics, and is widely used in folk medicine. Let's try to understand the unique characteristics of this one of the most widespread agricultural crops on the planet.

Plant characteristic

For the first time they began to grow soybeans in Asia about 6-7 millennia ago. Its resistance to adverse environmental influences and its ability to self-pollinate contributed to its rapid spread to other continents. Soybeans belong to annual grain legumes. The plant is relatively short, under favorable conditions it can reach up to 70 cm in height. During the flowering period, white inflorescences appear on the hairy dense stem, and when the time for fruit ripening comes, small flowers are replaced by pods with yellow beans.

There are soybean varieties that produce green and brown seeds. Soybeans tolerate drought well, but lack of light negatively affects yields. With a lack of light, the yield decreases sharply, because the fruits are reduced in size.

Soy benefits

In many countries, soy is the main crop. And this is no coincidence. Thanks to its unpretentiousness, it is possible to get fairly high yields. And given the leading position of this representative of legumes in the gastronomic segment, producers receive a huge income from the sale of beans. After all, from soy flour they have long learned to make such paramount food products as meat, various nutritious pastes, cheeses, butter. If we talk about the nutritional properties of soybeans, then in this regard, it has practically no competitors. One has only to get acquainted with the composition of the beans to make sure that this conclusion is correct.

The fruits of soybean crops contain such valuable macro and microelements:

a complex of vitamins, among them such important for health as: vitamins B, PP, E;
proteins make up 50%;
polyunsaturated fatty acids;
mineral salts;
alimentary fiber;
carbohydrates;
starch;
beta carotene.

Of course, a product with such a valuable set of nutrients is able to satisfy hunger and have a beneficial effect on health. But this is not the main advantage of soybeans in comparison with other crops of the same family. It has a special structure that allows various gastronomic experiments with its derivatives. Doctors value soy, first of all, for its ability to have a positive effect on the structure of blood vessels and heart function.

Proponents of vegetarianism, for example, have taken soybeans as the basis of their diet, once giving up animal foods. In any form, soy is perfectly absorbed by the body, significantly contributes to the digestive processes.

Useful qualities

To judge the usefulness of soybean culture, you need to study a little the properties of each component of the composition separately.

Protein is abundant in soy. It is known that vegetable protein has a set of essential amino acids.
The calcium present in soy, more than the element found in milk, helps to strengthen bone tissue.
Zinc is essential for strengthening immune strength and muscle growth. Without this macronutrient, not a single important process in the body takes place. Zinc is actively involved in protein synthesis, regulates metabolic processes, and promotes tissue regeneration.
Phospholipids are abundant in soy. In other legumes, there are much fewer of them. These elements are responsible for cleansing the body of toxins, they contribute to the restoration of cell membranes, which is especially important for vascular tissues. Phospholipids can also reduce the body's need for insulin. This ability can help people suffering from diabetes.
Fatty acid. Soy contains unsaturated acids that the body cannot synthesize on its own. These chemical components regulate hormonal functions and lower cholesterol concentration.

Product varieties

The food industry produces three types of soy products:

flour, fat-free or meal;
fat-free product;
flour, skimmed by half.

Each category of flour products has its own characteristics. For example, meal, which is in great demand, is a by-product of soybean oil production. There is a lot of protein in the meal, for which it is appreciated by supporters of a healthy diet.

Experts advise to include coarse soy flour in the diet, because it is it that has an excellent taste and is most beneficial.

Soy products in cosmetology

Soy protein, purified from fatty impurities, is widely used in the production of cosmetic products. Soy products strengthen the hair structure and have a beneficial effect on the skin. The soy ingredient is added to daily care formulations. And such products do an excellent job with the task set before them: they smooth out wrinkles, moisturize the skin, nourish it and improve its color.

When soy can be dangerous

Research by scientists has shown that with prolonged use of legumes in the body, serious violations of important functions can occur. But hormonal disruption is especially dangerous. Therefore, pregnant women should generally refuse dishes containing soy. This product should be used with caution by women of childbearing age; soy should not be given to children under 3 years of age. Diabetics also should not get too carried away with soy foods, as their ability to reduce the concentration of sugar in the blood can backfire.

Several useful recipes

Naturally, the beneficial properties of soy have not gone unnoticed by traditional healers. It is believed that the plant is even capable of preventing the development of oncological pathologies. After all, phytic acids inhibit the growth of foreign structures. Therefore, soybeans are quite suitable as a preventive measure.

For strong immunity. You need to germinate the beans first. It will take 5 days. This is done this way: first, the grains are soaked in ordinary water, and after a day they are spread on a damp cloth. The mini-plantation should be kept in the sun, wetting the beans regularly. When the sprouts hatched from the beans reach 5 cm, they can be added to a salad or eaten in small portions fresh.
Soy broth helps to cope with fatigue, and also relieves anemia. Healing nectar is prepared in the following way: soy fruits (50 g) are boiled for 15 minutes in ½ liter of water. After the solution has cooled, it is filtered. The resulting amount of broth should be drunk during the day.
Soy milk is used to normalize menopause. The product is recommended to drink three times, 2 tablespoons of tablespoons for a whole month.

There are many more useful formulations using soy products. There are many interesting cosmetic formulations that can provide beauty and health. But it must be remembered that any tool will be beneficial only with its reasonable use.

Video: the benefits and harms of soy products

Soy flour is a valuable food product made from meal or seeds. Compared to other types of milling products, it has a high content of minerals and protein. The production of soy flour has some differences from the production of products from cereals: corn, rice, rye. These seeds are high in fat and require prior preparation for processing.

It is generally accepted that soy flour is a product obtained from a member of the legume family, but this is not the case. In addition to the crushed soybeans themselves, meal and cake are added to the flour. The countries of the East Asian region are distinguished by the highest consumption of soybeans and dishes from it.

What is the benefit?

Previously, this product was considered optimal for the nutrition of people with diabetes and adhere to a proper diet, since it does not have any side effects and can be included in the diet of older people and young children with special needs on the menu.

The compositional characteristics have an impact on the difference in use. Soy seeds contain 40 percent protein, which are similar in amino acid composition to meat products, while being comparable to milk casein in terms of absorption. In the production of soybeans, edible vegetable oil is isolated, and the cake residue is used for the manufacture of an insulator and protein concentrate. In many countries, fermented milk products are also widespread.

Soy flour: composition

Among the advantages, it is worth highlighting, first of all, a rich chemical composition. In addition to the main microelements, iron, sodium, phosphorus, potassium and others are present in soy. Also, many are attracted by a set of vitamins: thiamine, beta-carotene, vitamins E, PP, A.

In the production of soy flour, special attention is paid to preserving the maximum amount of fiber, minerals and vitamins. Essentially, the beans are peeled only of the shell, as it can affect storage, causing a rancid taste. Fiber is an important element that helps to cleanse the human body, ridding the intestines of toxins and harmful substances.

In the diet of vegetarians and people in control of their own, soy becomes an indispensable aid due to its high protein content. These beans are involved in restoring normal fat metabolism, which leads to a decrease in body weight.

This nutritious product contains vitamin B4, which reduces the likelihood of gallstone diseases.

What you should pay attention to

According to scientists, soy flour contains isoflavones that increase the risk of miscarriage in pregnant women and can negatively affect the development of the child's brain.

Women of reproductive age should be careful about eating such flour, as excessive consumption can lead to menstrual irregularities.

For any person, too active a passion for soy products is fraught with malfunctions of the reproductive and nervous systems, impaired immunity, and acceleration of the aging process.

Nutritionists advise to adhere to the measure in everything. Soy flour is no exception, recipes from which are very diverse, but still should not form the basis of nutrition.

Manufacturing

In the production of flour from soybeans today, there are three main varieties: fat-free, semi-fat-free and non-fat. The latter is made from whole soybean seeds. The middle version is obtained from the residues generated after pressing the oil. From soy sprat, fat-free flour is obtained, its basis is made up of substances remaining after the extracted oil production. In terms of fiber content, it is worth distinguishing two grades - the first and the highest.

Unfatted soy flour obtained without additional heat treatment is also called non-deodorized. Due to this, it acquires a soy flavor and a specific smell.

Deodorized flour is made from seeds that have been pretreated with hot steam. It does not have a soy smell, since aromatic substances are destroyed by the influence of high temperatures, in addition, there are no extraneous aromas and tastes of beans. Semi-fat and fat-free flour is produced only in deodorized form.

Description

Soy flour is a product obtained from processed soybean seeds (soybeans), oilcake and meal. Soy flour dishes are especially popular in the regions of East Asia.

The production of soy flour is carried out as follows: soybean grains are dried and coarsely crushed, removing the shells and seed germs that contribute to the rapid rancidity of flour. After the completion of the preparatory operations, the soybeans are grinded more finely in roller or burr mills.

Soy flour, which is the least refined product of all soy products consumed by humans, serves as a source of fiber that cleanses the human intestine of toxins. It contains up to 54% protein, thanks to which it can replace proteins of fish, meat, poultry and milk, leading to a decrease in the price of the final product.

Depending on the variety and method of production, soy flour can have different shades: from pure white, cream, light yellow to bright orange.

The shells (husks) remaining after the technological process are used as a source of nutritional dietary fiber in bakery industries, as well as as animal feed.

Soy flour composition

The beneficial properties of the product are determined by the chemical composition of soy flour. It includes such trace elements as calcium (212 mg), sodium (5 mg), magnesium (145 mg), phosphorus (198 mg), potassium (1600 mg), as well as vitamin PP (2.3 mg), vitamin A ( 3 μg), beta-carotene (0.02 mg), B vitamins (thiamine and riboflavin), vitamin E (1 mg). Soy flour also contains iron (9.2 mg).

Calorie content of the product: is 291 kcal / 100 grams.

Nutritional value of soy flour: Proteins - 48.9 g; Fat - 1 g; Carbohydrates - 21.7 g

After adding soy flour to the food product, the final product boasts a higher content of minerals, proteins, lecithin and vitamins, positively affecting the concentration of "bad" cholesterol in the blood.

Vitamin B4, which is part of soy flour, prevents the appearance of gallstones, restores normal fat metabolism, thus contributing to natural weight loss.

Soy flour application

Soy flour is widely used in the food industry: it reduces the need for additional raw materials (and, consequently, the cost of production), the loss of product weight during heat treatment, while maintaining its quality at an appropriate level.

Soy flour is used in the production of sausages, breakfast cereals, biscuits, semi-finished products, bread, pasta, cereals, and also as a substitute for skimmed milk powder and some substances in whole milk.

Soy flour harm

Despite the numerous properties useful for the human body, the use of soy flour in food has its own contraindications. Isoflavones, which are part of soy flour, are substitutes for female sex hormones that have a positive effect on the female reproductive system, negatively affect the development of the fetal brain during pregnancy, increasing the risk of miscarriage. In addition, research by scientists has identified a relationship between excessive consumption of soy products and menstrual irregularities in women of reproductive age.

Abuse of foods containing soy flour can cause cerebrovascular accident, provoke the appearance of Alzheimer's disease, and accelerate the aging process of the body. The harm of soy flour spreads to the endocrine system, causing disorders of the immune system, the nervous and reproductive systems of humans.

Excessive consumption of soy flour products is not recommended for children under 3 years old - the product can provoke thyroid diseases and allergic reactions.

Culinary facts about soy flour

Soy flour can be used:

for making sweets, pies, muffins, donuts, cakes and rolls, bread and pasta, pancake flour and frozen desserts;
in a quick homemade soy milk recipe; as a thickener for gravy or sauce;
for baking as a substitute for chicken eggs (1 egg is equal to 1 tablespoon of soy flour, diluted in the same amount of water).

The following qualities of soy flour can be considered as pleasant culinary additions to its beneficial properties:

makes baked goods more tender and moist; prevents baked goods from becoming stale; products containing soy flour are quickly covered with a beautiful brown crust, which allows you to shorten baking time and slightly lower the cooking temperature;
in fried foods that contain a lot of oil, such as donuts, soy flour prevents the dough from absorbing excess fat.

Storage

Storage: Keep soy flour in the refrigerator for several months or in the freezer for up to one year. And in gratitude to those who have read this article to the end, I suggest that you read the instructions for making soy milk from flour.

Homemade soy milk made from soy flour recipe

Pour 3 cups of water into a saucepan. Set the heat to high and wait until it boils.

Add 1 cup of soy flour to boiling water. This should be done slowly, stirring constantly with a whisk. Whisk until the water and flour are completely combined.

Reduce heat and let the milk simmer for 20 minutes. Stir occasionally. If thickening too fast, add some more water.

Strain the mixture through a colander covered with gauze. Ready soy milk should be refrigerated immediately.

Soy flour is made by finely grinding roasted soy beans. Like other soy foods, it is a rich source of plant protein, iron, B-complex vitamins and calcium. Adding soy flour to your favorite foods will give them a delicious taste and delicate texture.

There are two varieties on sale: whole, containing all natural soybean oils, and fat-free, from which these oils are removed during processing. Skimmed soy flour has a higher percentage of protein and calcium.

One cup of whole flour contains: 17 g of fat (only 3 g of saturated fat), 29 g of protein and 8 g of dietary fiber. Also present are 173 mg calcium, 360 mg magnesium, 415 mg phosphorus, 2.113 mg potassium, 290 mcg folate, 101 IU vitamin A, 60 mcg beta-carotene, and 59 mcg vitamin K.

One cup of fat-free soy flour contains 49 g protein, 1 g fat, 18 g dietary fiber, 253 mg calcium, 304 mg magnesium, 708 mg phosphorus, and 2.503 mg potassium. Also present are 320 mcg of folate, 42 IU of vitamin A, 25 mcg of beta-carotene, and 59 mcg of vitamin K.

Several Key Benefits

Regular consumption of soy flour will help lower blood cholesterol levels, control your own weight, and strengthen your muscles and heart.

Reduces the risk of heart disease

Soy flour reduces the risk of heart disease, including hypertension and atherosclerosis. Incidentally, the link between eating soy products and reducing the risk of ischemia was established and documented by scientists back in 1999.

All of these cardiac benefits are attributed to the isoflavone genistein in soy flour with powerful antioxidant properties. This herbal component helps prevent blood clots, heart attack, stroke and the formation of plaque on the walls of the arteries.

Anti-cancer properties

Soy flour and other soybean products, provided they appear in your diet regularly, contribute to your body's defense against prostate, breast and uterine cancers.

Scientists attribute anticancer properties to the same genistein, which helps block the activity of the protein tyrosine kinase in growing tumor cells.

Soy isoflavones not only block the growth of cancers, but they are also involved in the creation of genes aimed at destroying tumor cells.

Fights Menopause Symptoms

Clinical studies based at the University of Maryland have shown that taking 20 g to 60 g of soy protein per day in menopausal women reduces the intensity of hot flashes and reduces sweating during sleep.

These positive results can be attributed to taking at least 15 mg per day of genistein (soy isoflavone).

Good for bones

Another characteristic of soy flour is its high content of calcium, as well as magnesium and boron (two important trace elements that help the body absorb calcium). It is a great product for maintaining bone strength and health.

Does not contain gluten

People who are hypersensitive to foods containing gluten are severely restricted in their food choices. Symptoms include oral ulcers, nausea, vomiting, upset stomach, bloating, diarrhea, and chronic fatigue.

When it comes to flour, you need to look for a decent wheat alternative. An alternative can be a mixture of different types of gluten-free flours, such as soybeans, quinoa and amaranth grains.

Suitable for diabetic food

In diabetes, elevated blood glucose levels are a key risk factor for cardiovascular disease, stroke, and kidney failure. Therefore, it is extremely important to formulate a diet from foods that do not cause a glucose spike.

Soy dietary fiber also contributes to a decrease in the rate of absorption of carbohydrates into the blood, thereby maintaining insulin homeostasis.

Culinary facts