Full-fat soy flour is ground from whole soybeans without fat removal, providing the highest protein content of any common flour (~36-40g/100g), complete amino acids, isoflavones, calcium, iron, and significant ALA omega-3 from the retained soybean oil. It is used to boost protein in baked goods and as a gluten-free flour base.
Use up to 25% in wheat-flour recipes for a protein boost; above that the strong beany flavour dominates. The retained fat gives a shorter shelf life — store in the fridge once opened.
Where Flour, soy, full-fat Stands Out
Macronutrients per 100g
Glycemic Index & Load
Low GI food — causes a slow, steady rise in blood sugar. Ideal for sustained energy, blood glucose control, and reducing insulin demand.
Glycemic Load (GL = GI × carbs ÷ 100) accounts for portion size. A low GL means this food has minimal real-world blood sugar impact.
Vitamins & Minerals
| Nutrient | Per 100g | % Daily Value* | Level |
|---|---|---|---|
| Potassium | 1,860 mg | 93% | |
| Phosphorus | 607 mg | 87% | |
| Molybdenum | 314 µg | 628% | |
| Calcium | 258 mg | 32% | |
| Magnesium | 254 mg | 68% | |
| Selenium | 14.3 µg | 26% | |
| Iron | 9.51 mg | 68% | |
| Zinc | 3.75 mg | 38% | |
| Manganese | 3.16 mg | 158% | |
| Niacin (B3) | 2.74 mg | 17% | |
| Copper | 1.09 mg | 109% | |
| Riboflavin (B2) | 0.363 mg | 26% | |
| Thiamin (B1) | 0.362 mg | 33% | |
| Vitamin B6 | 0.340 mg | 24% | |
| Glutamic acid | 6.80 g | — | |
| Aspartic acid | 3.76 g | — | |
| Leucine | 3.06 g | — | |
| Arginine | 2.94 g | — | |
| Phenylalanine | 2.15 g | — | |
| Lysine | 2.14 g | — | |
| Alanine | 2.14 g | — | |
| Proline | 2.13 g | — | |
| Serine | 2.07 g | — | |
| Isoleucine | 1.74 g | — | |
| Valine | 1.74 g | — | |
| Threonine | 1.48 g | — | |
| Tyrosine | 1.40 g | — | |
| Glycine | 1.35 g | — | |
| Histidine | 0.950 g | — | |
| Methionine | 0.485 g | — | |
| Tryptophan | 0.450 g | — |
* % Daily Value is the proportion of an adult
EU Nutrient Reference Value (NRV) supplied by 100g of this food.
NRVs are the labelling standard — the same basis as the “%RI” figures printed on
food packaging — so these percentages are directly comparable with a shop label.
They are a single adult figure and do not vary by age or sex, which is why they
sometimes differ from UK dietary reference values: the NRV for vitamin C is 80mg
where the UK RNI is 40mg. When Nutriofia assesses your own intake in the
reports and trackers, it uses the age- and sex-specific UK values instead.
Fibre is shown without a percentage. Our fibre values use the UK
Englyst NSP method, while the published 30g daily goal is an AOAC figure — the two
are measured differently and a single percentage would mislead.
How we source and normalise our data →
Phytochemicals
Bioactive plant compounds — not classified as essential nutrients but associated with a range of health benefits.