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Soy protein isolate (prepared with sodium or potassium): 80.66; Whey protein isolate: 79; Egg white, dried: 81.1; Spirulina alga, dried: 57.45 (more often quoted as ...
Textured soy chunks. Textured or texturized vegetable protein (TVP), also known as textured soy protein (TSP), soy meat, or soya chunks, is a defatted soy flour product, a by-product of extracting soybean oil. It is often used as a meat analogue or meat extender. It is quick to cook, with a protein content comparable to some meats.
The tables below include tabular lists for selected basic foods, compiled from United States Dept. of Agriculture sources.Included for each food is its weight in grams, its calories, and (also in grams,) the amount of protein, carbohydrates, dietary fiber, fat, and saturated fat. [1]
A 100-gram reference quantity of raw soybeans supplies 1,866 kilojoules (446 kilocalories) of food energy and are 9% water, 30% carbohydrates, 20% total fat and 36% protein. Peanuts are the only legumes with a higher fat content (48%) and calorie count (2,385 kJ). They contain less carbohydrates (21%), protein (25%) and dietary fiber (9%).
Soy protein is a protein that is isolated from soybean. It is made from soybean meal that has been dehulled and defatted. Dehulled and defatted soybeans are processed into three kinds of high protein commercial products: soy flour, concentrates, and isolates. Soy protein isolate has been used since 1959 in foods for its functional properties.
Soy lecithin is made from genetically modified soy. Concerns have been raised over the safety of consuming genetically modified organisms (GMOs) in food, however “current evidence suggests GMO ...
A major difference between DIAAS and PDCAAS, is that PDCAAS is truncated at 100%, while DIAAS is not. ... Soy [13] 0.91 Met + Cys Soya Flour [14] 1.00 1.05 Fava Bean ...
Per 100 g, soybean oil has 16 g of saturated fat, 23 g of monounsaturated fat, and 58 g of polyunsaturated fat. [ 6 ] [ 7 ] The major unsaturated fatty acids in soybean oil triglycerides are the polyunsaturates alpha-linolenic acid (C-18:3), 7-10%, and linoleic acid (C-18:2), 51%; and the monounsaturate oleic acid (C-18:1), 23%. [ 8 ]