Soy flour
Energy in 100 g
Per 100 g
1,874 kJ (450 kcal)
More soy flour:
1,874 kJ (450 kcal)
Portion Size:
| Carbohydrate | Source | Quantity |
|---|---|---|
| Starch | 331 | 12.3 g |
| Sugar, total | MI_SUGAR_NO | 6.4 g |
| Sugar, added | 331 | 0 g |
| Sugar, free | 50 | 0 g |
| Fat | Source | Quantity |
|---|---|---|
| Saturated fatty acids | 450c | 2.7 g |
| Trans fatty acids | 60a | 0 g |
| Monounsaturated fatty acids | 450c | 3.8 g |
| Polyunsaturated fatty acids | 450c | 11.4 g |
| Omega-3 | 20 | 1.5 g |
| Omega-6 | 20 | 11.3 g |
| Cholesterol | 60a | 0 mg |
| Saturated fatty acids | Source | Quantity |
|---|---|---|
| C12:0 (lauric acid) | 460g | 0 g |
| C14:0 (myristic acid) | 70 | 0.1 g |
| C16:0 (palmitic acid) | 70 | 2 g |
| C18:0 (stearic acid) | 70 | 0.7 g |
| Monounsaturated fatty acids | Source | Quantity |
|---|---|---|
| C16:1 sum (palmitoleic acid) | 70 | 0.1 g |
| C18:1 sum (oleic acid) | 70 | 3.8 g |
Recommended Daily Allowance (RDA)
| Fat-soluble vitamins | Source | Quantity | % of RDA |
|---|---|---|---|
| Vitamin A (RAE) | MI0325 | 0 µg-RE | |
| Vitamin A (RE) | MI0322 | 0 µg-RE | 0 % |
| Beta-carotene | 50 | 0 µg | |
| Retinol | 50 | 0 µg | |
| Vitamin D | 50 | 0 µg | 0 % |
| Vitamin E | 450c | 4.3 mg-ATE | 35 % |
| Water-soluble vitamins | Source | Quantity | % of RDA |
|---|---|---|---|
| Vitamin B1 (thiamin) | 450c | 0.38 mg | 29 % |
| Vitamin B2 (riboflavin) | 450c | 0.26 mg | 16 % |
| Vitamin B3 (niacin) | 450c | 1.9 mg | |
| Niacin equivalents | MI0421 | 7.6 mg | 37 % |
| Vitamin B6 (pyridoxine) | 450c | 0.4 mg | 22 % |
| Vitamin B9 (folate) | 450c | 245 µg | 76 % |
| Vitamin B12 (cobalamin) | 50 | 0 µg | 0 % |
| Vitamin C (askorbic acid) | 50 | 0 mg | 0 % |
Recommended Daily Allowance (RDA)
| Minerals | Source | Quantity | % of RDA |
|---|---|---|---|
| Calcium (Ca) | 450c | 182 mg | 15 % |
| Potassium (K) | 450c | 1,867 mg | 54 % |
| Sodium (Na) | 450c | 1 mg | |
| Salt (NaCl) | MI0120 | 0 g | |
| Phosphorus (P) | 450c | 668 mg | 104 % |
| Magnesium (Mg) | 450c | 245 mg | 81 % |
| Trace elements | Source | Quantity | % of RDA |
|---|---|---|---|
| Iron (Fe) | 450c | 8.4 mg | 76 % |
| Copper (Cu) | 450c | 1.31 mg | 145 % |
| Zinc (Zn) | 450c | 4.1 mg | 29 % |
| Selenium (Se) | 450c | 7 µg | 8 % |
| Iodine (I) | 325 | 2 µg | 1 % |
The foods in Matvaretabellen are described using a classification system called LanguaL. LanguaL stands for "Langua aLimentaria" or "language of food". This language enables standardized descriptions of foods.
| LanguaL | Classification |
|---|---|
| A0149 | Milled grain or starch product (US CFR) |
| A0813 | Cereal or cereal-like milling products and derivatives (EUROFIR) |
| B1452 | Soybean |
| C0132 | Seed, skin removed, germ present |
| E0106 | Finely ground |
| F0003 | Not heat-treated |
| G0003 | Cooking method not applicable |
| H0138 | Water removed |
| J0116 | Dehydrated or dried |
| K0003 | No packing medium used |
| M0001 | Container or wrapping not known |
| N0001 | Food contact surface not known |
| P0024 | Human consumer, no age specification |