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Soy flour, defatted, crude protein basis (N x 6.25)

372 calories in 100 g

Soy flour, defatted, crude protein basis (N x 6.25) Suggest a better name
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Total Calories:372 calories in 100 g
Serving Weight:100g ≈ 0.220lb ≈ 3.53oz
Caloric Density:3.72 calories / gram
Weight Watchers Counter:7 Weight Watchers points
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Calorie Sources:46% proteins; 34% carbohydrates; 20% fats
Fats:8.90 g (74 calories, 9% by weight)
Carbohydrates:30.63 g (125 calories, 31% by weight)
Proteins:49.81 g (173 calories, 50% by weight)
Water:4.61 g (5% by weight)
Fat Composition:60% polyunsaturated; 21% monounsaturated; 19% saturated
Trans Fat :~
Dietary Fiber:16 g (16% by weight)
Serving Sizes: 100 g
1 cup, stirred
Food Group:Legumes and Legume Products
USDA #:16417
Related Foods: Calories in Flour
Calories in Flour
Calories in Muscle Milk
Calories in Muscle Milk Light
Calories in Rice Flour
Calories in Soy Sauce
Soymilk, chocolate, unfortified
Soymilk, original and vanilla, unfortified
Vitamin A:40 IU
Retinol Activity Equivalent:2 mcg
β-Carotene:24 mcg
Lutein + Zeaxanthin:~
Vitamin B-1:1.08 mg
Vitamin B-2:280 mcg
Vitamin B-3:2.95 mg
Vitamin B-5:1.55 mg
Vitamin B-6:1.05 mg
Vitamin B-9:305 mcg
Food folate:305 mcg
Dietary Folate Equivalent:305 mcg
Folic acid:~
Vitamin B-12:~
Added Vitamin B-12:~
Choline:0.19 g
Vitamin C:~
Vitamin D:0
Vitamin D2 (ergocalciferol):~
Vitamin D3 (cholecalciferol):~
Vitamin D (D2 + D3):~
Vitamin E:550 mcg
Added α-Tocopherol:~
β-Tocopherol:50 mcg
δ-Tocopherol:2.61 mg
γ-Tocopherol:6.03 mg
Vitamin K:4.10 mcg
Calcium (Ca):0.28 g
Copper (Cu):1.60 mg
Fluoride (F):~
Iron (Fe):8.20 mg
Magnesium (Mg):0.28 g
Manganese (Mn):3.15 mg
Phosphorus (P):0.68 g
Potassium (K):2.09 g
Selenium (Se):58.90 mcg
Sodium (Na):9 mg
Zinc (Zn):4.10 mg
Carbohydrates Total:30.63 g
Dietary Fiber:16 g
Sugars Total:14.58 g
Proteins Total:49.81 g
Essential amino acids
Phenylalanine:2.45 g
Leucine:3.82 g
Methionine:0.63 g
Lysine:3.12 g
Isoleucine:2.28 g
Valine:2.34 g
Threonine:2.04 g
Tryptophan:0.68 g
Histidine:1.26 g
Arginine:3.64 g
Non-essential amino acids
Alanine:2.21 g
Aspartic acid:5.91 g
Betaine:2.80 mg
Cystine:0.75 g
Glutamic acid:9.10 g
Glycine:2.17 g
Proline:2.75 g
Serine:2.72 g
Tyrosine:1.77 g
Fats Total:8.90 g
Saturated fatty acids:1.29 g
Monounsaturated fatty acids:1.46 g
Polyunsaturated fatty acids:4.21 g
Trans fatty acids:~
Saturated fatty acids
Butanoic/Butyric [4:0]:~
Hexanoic/Caproic [6:0]:~
Octanoic/Caprylic [8:0]:~
Decanoic/Capric [10:0]:~
Dodecanoic/Lauric [12:0]:~
Tridecanoic [13:0]:~
Tetradecanoic/Myristic [14:0]:~
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:0.88 g
Heptadecanoic/Margaric [17:0]:~
Octadecanoic/Stearic [18:0]:0.35 g
Eicosanoic/Arachidic [20:0]:20 mg
Docosanoic/Behenic [22:0]:20 mg
Tetracosanoic/Lignoceric [24:0]:5 mg
Monounsaturated fatty acids
Tetradecenoic/Myristoleic [14:1]:~
Pentadecenoic [15:1]:~
Hexadecenoic/Palmitoleic [16:1]:~
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:1.45 g
[18:1 cis]:~
[18:1 trans]:~
Eicosenoic/Gadoleic [20:1]:10 mg
Docosenoic/Erucic [22:1]:~
[22:1 cis]:~
[22:1 trans]:~
Cis-Tetracosenoic/Nervonic [24:1 cis]:~
Polyunsaturated fatty acids
Octadecadienoic/Linoleic [18:2]:3.66 g
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:0.55 g
[18:3 Ω-3 c,c,c]:~
[18:3 Ω-6 c,c,c]:~
[18:3 i]:~
Octadecatetraenoic/Parinaric [18:4]:~
Eicosadienoic [20:2 Ω-6 c,c]:~
Eicosatrienoic [20:3]:~
[20:3 Ω-3]:~
[20:3 Ω-6]:~
Eicosatetraenoic/Arachidonic [20:4]:~
[20:4 Ω-6]:~
Eicosapentaenoic/Timnodonic [20:5 Ω-3]:~
Heneicosapentaenoic (HPA) [21:5]:~
Docosatetraenoic/Adrenic [22:4]:~
Docosapentaenoic/Clupanodonic [22:5 Ω-3]:~
Docosahexaenoic (DHA) [22:6 Ω-3]:~
Ash:6.04 g
Product Type:Soy
Weight Watchers Points:7 point(s)
Atkins Diet (Induction) Rating:4 / 10
Atkins Diet (Maintanence) Rating:5 / 10
Zone Diet Rating:6 / 10
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Did you know?...Despite their frequent appearance in major Renaissance paintings, oranges were not eaten at the Last Supper, simply because they were not available. Returning Crusaders reported seeing oranges in the "holy lands," which must have influenced Titian, Boticelli, and other artists. But that was more than 1,000 years after the Crucifixion. During that time, citrous fruits had been introduced to the Mediterranean countries from China.
Related: Soy flour, full-fat, roasted, crude protein basis (N x 6.25)
Soy flour, low-fat, crude protein basis (N x 6.25)
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