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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]
The soy cotyledon storage proteins, important for human nutrition, can be extracted most efficiently by water, water plus dilute alkali (pH 7–9), or aqueous solutions of sodium chloride (0.5–2 M ≈ 30-120 g/L) from dehulled and defatted soybeans that have undergone only a minimal heat treatment so the protein is close to being native or ...
Typically, it would take eating three times the recommended servings of fruits and vegetables (so, about 4.5-6 cup equivalents of fruits and 6-8 cup equivalents of vegetables) every day for three ...
Nutritional value per 100 g; Energy: 333 kcal (1,390 kJ) Carbohydrates. ... Soy curls are a soy-based meat alternative [4] [5] ...
For example, 1. 5 ounces of Froot Loops in a Cup retails for $6.49 for 4 — or $1.08 per ounce. But a 10.1-ounce box of Froot Loops sells for $4.49, which equals just a little over 44 cents per ...
Fat levels range from 4.5% to 9%. [167] High-fat soy flour can also be produced by adding back soybean oil to defatted flour, usually at 15%. [173] Soy lecithin can be added (up to 15%) to soy flour to make lecithinated soy flour. It increases dispersibility and gives it emulsifying properties. [167] Soy flour has 50% protein and 5% fiber.
Below is a list organised by food group and given in measurements of grams of protein per 100 grams of food portion. The reduction of water content has the greatest effect of increasing protein as a proportion of the overall mass of the food in question. Not all protein is equally digestible.