The benefits of soya flour:

The richest source of vegetable protein

- up to 40-50 g protein per 100 g (depending on the degree of defattening)!

An excellent alternative to animal protein for vegans and vegetarians.

Contains all essential amino acids

- complete protein (similar to animal protein), which makes it unique among plant products.

High content of isoflavones

- plant phytoestrogens that have a beneficial effect on hormonal balance (especially for women in menopause), improve skin, bone and vascular health.

Gluten-free

- suitable for gluten-free diets and people with celiac disease.

Rich in fibre, iron, potassium, calcium and magnesium

- supports the GI tract, heart, bones and immune system.

Promotes satiety and appetite control

- low glycemic index and high nutritional value.

Ways to use soy flour:

1. Addition to baked goods

Improves texture, increases protein content and makes dough more elastic.

Can replace some of the wheat flour - up to 20-30% of the total.

Especially good in muffins, breads, pancakes, biscuits.

2. Thickener for sauces, soups, creams

Due to its high ability to bind moisture, it is used to obtain a thick and smooth texture.

3. protein enrichment agent

Can be added 1-2 tbsp. to smoothies, porridge, vegetable milk, purees - it will increase the protein and nutritional value of the dish.

Caloric content of the product (100g): 290 kcal. Nutritional value (100g) of the product: Proteins: 51 g; Fats: 1 g; Carbohydrates: 21.7г