Soya flour, full fat - Nutrition data & facts, nutritional informationHome » Vegetables and vegetable products » Vegetable products

Soya flour, full fat

Energy DistributionEnergy Distribution
% of total food energy
   Protein, total31.7 %
   Fat, total42.3 %
   Carbohydrate, total26 %
   Alcohol0 %
Refuse: 0%

Content per 100 grams
Energy1879kJ
Protein, total37.2g
   total-N6.5g
Fat, total22.2g
   saturated fatty acids3.1g
   monounsaturated fatty acids5.4g
   polyunsaturated fatty acids12.6g
Carbohydrate, total30.5g
   carbohydrate, available20.1g
   added sugar0g
   dietary fibre10.4g
Alcohol0g
Ash5.1g
Moisture5.1g

Vitamins
Vitamin A5.5RE
   retinol0μg
   ß-carotene66μg
Vitamin D0μg
Vitamin E21aTE
   alpha-tocopherol21mg
Vitamin K200μg
Vitamin B1, thiamin0.75mg
Vitamin B2, riboflavin0.31mg
Niacin equivalents10.7NE
   niacin2mg
   tryptophan8.67mg
Vitamin B60.57mg
Pantothenic Acid1.8mg
Folates800μg
Vitamin B120μg
Vitamin C0mg

Minerals
Sodium, Na2mg
Potassium, K1936mg
Calcium, Ca150mg
Magnesium, Mg240mg
Phosphorus, P560mg
Iron, Fe4mg
Copper, Cu1.6mg
Zinc, Zn5mg
Iodine, I0.5μg
Manganese, Mn2.3mg
Chromium, Cr23μg
Selenium, Se11μg
Nickel, Ni390μg

Carbohydrates
Saccharose3.1g
All sugars, total3.1g
Starch12.3g

Lipids
C 4:00g
C 6:00g
C 8:00g
C 10:00g
C 12:00.019g
C 14:00.038g
C 15:00g
C 16:02.11g
C 17:00g
C 18:00.845g
C 20:00.063g
C 22:00.019g
C 14:10g
C 16:10.038g
C 18:1, n-95.32g
C 20:1, n-110.038g
C 22:1, n-90g
C 18:2, n-611g
C 18:3, n-31.56g
C 20:4, n-60g
C 20:5, n-30g
C 22:5, n-30g
C 22:6, n-30g

Sums lipids
Sum saturated3.09g
Sum monounsaturated5.4g
Sum polyunsaturated12.6g
Sum n-3 fatty acids1.56g
Sum n-6 fatty acids11g
Trans fatty acids0g

Cholesterol
Cholesterol0mg

Amino acids
Isoleucin1800mg
Leucine3200mg
Lysine2600mg
Methionine520mg
Cystine650mg
Phenylalanine2000mg
Tyrosine1300mg
Threonine1600mg
Tryptophan520mg
Valine2000mg
Arginine2900mg
Histidine1000mg
Alanine1800mg
Aspartic acid4800mg
Glutamic acid7600mg
Glycine1700mg
Proline2200mg
Serine2100mg

© The Food Composition Databank v7.01. Department of Nutrition, The National Food Institute, Technical University of Denmark,
ID: 0155