Serving Size: 1/4 cup dry (28 g)
Servings Per Container: 16
|Amount Per Serving||% Daily Value*|
|Calories 120 Calories from Fat 50|
|Total Fat 6 g||9%|
|Saturated Fat 1 g||4%|
|Trans Fat 0 g|
|Cholesterol 0 mg||0%|
|Sodium 0 mg||0%|
|Total Carbohydrate 8 g||3%|
|Dietary Fiber 3 g||10%|
|Sugars 2 g|
|Protein 10 g|
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
|Total Fat||Less than||65 grams||80 grams|
|Saturated Fat||Less than||20 grams||25 grams|
|Cholesterol||Less than||300 mg||300 mg|
|Sodium||Less than||2,400 mg||2,400 mg|
|Total Carbohydrate||300 grams||375 grams|
|Dietary Fiber||25 grams||30 grams|
Calories per gram:
- Fat 9
- Carbohydrate 4
- Protein 4
INGREDIENT: Whole Ground Soy Beans.
Manufactured in a facility that also uses tree nuts, soy, wheat, and milk.
Tips For Using Soy Flour:
- In any recipe calling for all-purpose flour, replace up to 30% of the usual flour with soy flour. Since soy flour is free of gluten, which gives structure to yeast-raised breads, soy flour cannot replace all the wheat or rye flour in a bread recipe.
- Baked products containing soy flour may brown more quickly. Try reducing baking time or lower oven temperature slightly.
- Stir soy flour before measuring since it can become packed down in its container.
- Use soy flour to thicken gravies and sauces.
- Try soy flour in frying batters or dough to reduce the amount of fat absorbed.
- Use soy flour as a cholesterol-free egg substitute in baked goods. Replace one egg with one tablespoon soy flour and one tablespoon water.
- Lightly "toasting" soy flour before using it in a recipe will enhance its nutty flavor. Briefly cook soy flour in a dry skillet over moderate heat, stirring occasionally.
Additional recipes listed on package.
Keeps best refrigerated or frozen.
Made in the U.S.A.
- FREE of Preservatives and Chemical Additives.