full-fat Soy flour

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full-fat Soy flour Food Facts

Soy flour, full-fat, raw food facts

USDA SR27 Database Food #16115 category legumes-beans Food Products
Measurement
measure spectrum
Amount: 1 cup, stirred = 84 grams
of SOY FLOUR,FULL-FAT,RAW
Current Multiple = 1
16115
Measurement Choices:
1 cup, stirred   1 tbsp

Multiply Current Measurement by:
1/2 1 2 3 4
Calories
nutrient-1
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
366 kcal
 
1532 kJ
 
Macronutrients
nutrient-2
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
29.56 g
 
17.35 g
 
29.01 g
 
8.1 g
 
4.33 g
 
3.75 g
 
Macronutrients are elements or substances that are essential in larger amounts to the growth and health of a living organism.
Close Notes
Vitamins
nutrient-3
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
0.387 mg
 
0 mcg
 
0 mg
 
1.64 mg
 
0.488 mg
 
0.974 mg
 
3.629 mg
 
1.336 mg
 
290 mcg
 
160.1 mg
 
58.8 mcg
 
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Vitamins are:
Minerals
nutrient-4
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
173 mg
 
2.453 mg
 
5.35 mg
 
360 mg
 
1.911 mg
 
415 mg
 
6.3 mcg
 
2113 mg
 
11 mg
 
3.29 mg
 
NS
 
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Minerals are:
Sugars
nutrient-5
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
0 g
 
NS
 
0 mg
 
0 mg
 
Fat
nutrient-7
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
17.35 g
 
Fat Calories = 146.4 kcals = 40% of total
1.158 g
nmb/Ω6   0.13:1
8.635 g
Ω6/Ω3   7.46:1
Fats and sterols.
Proteins
nutrient-11
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
29.01 g
 
Protein Calories = 108.8 kcals = 30% of total
Nine Indispensable Amino Acids
0.782 g
 
2.362 g
 
1.407 g
 
1.93 g
 
1.26 g
 
0.422 g
 
1.448 g
 
End of Nine
 
 
0.391 g
 
0.467 g
 
1.097 g
 
1.514 g
 
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Proteins are:
Cartenoids
nutrient-13
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
Vitamin A - RAE
5 mcg
 
0 mcg
 
Vitamin A - IU
101 mcg
 
Cartenoids are:
Footnotes:

This food, briefly described as SOY FLOUR,FULL-FAT,RAW, supplies an extra generous amount of the following vitamins, minerals and nutrients:


Protein is the major structural component of all cells in the body and function as enzymes in membranes as transport carriers and as some hormones. During digestion and absorption, dietary proteins are broken down into amino acids which become building blocks of these fuctional and structural compounds. Histidine is the 1st of 9 essential amino acids Isoleucine is the 2nd of 9 essential amino acids Threonine is the 3rd of 9 essential amino acids Valine is the 4th of 9 essential amino acids Methionine is the 5th of 9 essential amino acids Tyrosine is the 6th of 9 essential amino acids Leucine is the 7th of 9 essential amino acids Lysine is the 8th of 9 essential amino acids Tryptophan is the 9th of 9 essential amino acids Cystine Phenylalanine
Total lipid (fat) This food has a higher than average amount of lipids (fat). Fat is required by the body, but some sources of fat are better than others. The fat types that are present in generous amounts (if any) are as follows: Fatty acids, total monounsaturated Fatty acids, total polyunsaturated 18:3 undifferentiated Ω3 18:2 undifferentiated Ω6 Copper, Cu, is a component of enzymes in iron metabolism. Magnesium, Mg, is a cofactor for enzyme systems. Choline, total is a precursor for acetylcholine, phospholipids and betaine. Arginine Alanine Aspartic acid Glutamic acid Glycine Proline Serine