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| Soya flour | |
|---|---|
460 kcal23% | |
35.8 g72% | |
22.9 g9% | |
7.5 g8% | |
21.4 g31% | |
3.04 g15% | |
10 g40% | |
0.019 g<1% | |
5.19 mg37% | |
178 mg22% | |
335 mg89% | |
2230 mg112% | |
4.46 mg45% | |
0 mg0% | |
0 µg0% | |
11.5 mg96% | |
573 µg287% |
Values per 100 g. Percentages are shares of the adult daily reference intakes (EU Regulation 1169/2011, fiber from EFSA). Highlighted cells hold the most of a beneficial nutrient, or the least of sugar, saturated fats and salt. Energy, carbohydrates and total fats are never highlighted, since neither more nor less is better on its own. Comparing by weight favors dry foods over watery ones.