Soy flour vs Leavening agents
Nutrition comparison per 100g · USDA SR Legacy & USDA SR Legacy
Soy flour, low-fat is higher in more vitamins & minerals
Calories (kcal)
Soy flour 372
Leavening agents 258
Protein (g)
Soy flour 49.8
Leavening agents 0
Carbs (g)
Soy flour 30.6
Leavening agents 61.5
Fat (g)
Soy flour 8.90
Leavening agents 0
Fiber (g)
Soy flour 16.0
Leavening agents 0.200
Quick answers
Which has more protein?
Soy flour, low-fat — 49.8g vs 0g per 100g.
Which has fewer calories?
Leavening agents, cream of tartar — 258 vs 372 kcal per 100g.
Which is more nutrient-dense?
Soy flour, low-fat scores higher in more vitamins and minerals per 100g, though both foods can be part of a healthy diet.
Full Nutrition Comparison
All values per 100g edible portion. Green = Food A higher · Blue = Food B higher
| Nutrient | Soy flour | Leavening agents | Diff |
|---|---|---|---|
| Energy | |||
| Energy | 372 kcal | 258 kcal | +44% |
| Macronutrients | |||
| Water | 4.61 g | 1.70 g | +171% |
| Protein | 49.8 g | 0 g | |
| Total lipid (fat) | 8.90 g | 0 g | |
| Carbohydrate, by difference | 30.6 g | 61.5 g | -50% |
| Fiber, total dietary | 16.0 g | 0.200 g | +7900% |
| Fats & Fatty Acids | |||
| Fatty acids, total saturated | 1.29 g | 0 g | |
| Fatty acids, total monounsaturated | 1.46 g | 0 g | |
| Fatty acids, total trans | 0 g | — | |
| Cholesterol | 0 mg | 0 mg | = |
| Vitamins | |||
| Vitamin C, total ascorbic acid | 0 mg | 0 mg | = |
| Thiamin (Vitamin B1) | 1.09 mg | 0 mg | |
| Riboflavin (Vitamin B2) | 0.280 mg | 0 mg | |
| Niacin (Vitamin B3) | 2.95 mg | 0 mg | |
| Pantothenic acid (Vitamin B5) | 1.55 mg | 0 mg | |
| Vitamin B-6 — Pyridoxine | 1.05 mg | 0 mg | |
| Biotin (Vitamin B7) | 289 ug | 0 ug | |
| Folate, total (Vitamin B9) | 0 ug | 0 ug | = |
| Choline, total | 192 mg | 0 mg | |
| Vitamin B-12 — Cobalamin | 0 ug | 0 ug | = |
| Vitamin A, RAE | 2.00 ug | 0 ug | |
| Carotene, beta | 24.0 ug | 0 ug | |
| Carotene, alpha | 0 ug | 0 ug | = |
| Vitamin E (alpha-tocopherol) | 0.550 mg | 0 mg | |
| Vitamin D (D2 + D3) | 0 ug | 0 ug | = |
| Minerals | |||
| Calcium, Ca | 285 mg | 8.00 mg | +3463% |
| Iron, Fe | 8.20 mg | 3.72 mg | +120% |
| Magnesium, Mg | 285 mg | 2.00 mg | +14150% |
| Phosphorus, P | 675 mg | 5.00 mg | +13400% |
| Potassium, K | 2090 mg | 16500 mg | -87% |
| Sodium, Na | 9.00 mg | 52.0 mg | -83% |
| Zinc, Zn | 4.10 mg | 0.420 mg | +876% |
| Copper, Cu | 1.60 mg | 0.195 mg | +721% |
| Manganese, Mn | 3.15 mg | 0.205 mg | +1437% |
| Selenium, Se | 58.9 ug | 0.200 ug | +29350% |
| Other Nutrients | |||
| Energy | 1557 kj | 1079 kj | +44% |
| Ash | 6.04 g | 36.8 g | -84% |
| Total Sugars | 9.33 g | 0 g | |
| Starch | 5.25 g | — | |
| Folic acid (Vitamin B9 — synthetic) | 289 ug | 0 ug | |
| Folate, DFE (Vitamin B9 — dietary folate equivalents) | 289 ug | 0 ug | |
| Betaine | 2.80 mg | 0 mg | |
| Vitamin B-12, added | 0 ug | 0 ug | = |
| Retinol | 0 ug | 0 ug | = |
| Beta-carotene (Provitamin A) | 0 ug | 0 ug | = |
| Vitamin A, IU | 40.0 IU | 0 IU | |
| Beta-cryptoxanthin (Provitamin A) | 0 ug | 0 ug | = |
| Lycopene | 0 ug | 0 ug | = |
| Vitamin E, added | 0 mg | 0 mg | = |
| Vitamin E — Beta-Tocopherol (β-Tocopherol) | 0.050 mg | — | |
| Vitamin E — Gamma-Tocopherol (γ-Tocopherol) | 6.03 mg | — | |
| Vitamin E — Delta-Tocopherol (δ-Tocopherol) | 2.61 mg | — | |
| Vitamin E — Alpha-Tocotrienol (α-Tocotrienol) | 0 mg | — | |
| Vitamin E — Beta-Tocotrienol (β-Tocotrienol) | 0 mg | — | |
| Vitamin E — Gamma-Tocotrienol (γ-Tocotrienol) | 0 mg | — | |
| Vitamin E — Delta-Tocotrienol (δ-Tocotrienol) | 0 mg | — | |
| Vitamin D (D2 + D3 — total) | 0 IU | 0 IU | = |
| Vitamin K1 — Phylloquinone | 3.90 ug | 0 ug | |
| SFA 4:0 (Butyric acid) | 0 g | 0 g | = |
| SFA 6:0 (Caproic acid) | 0 g | 0 g | = |
| SFA 8:0 (Caprylic acid) | 0 g | 0 g | = |
| SFA 10:0 (Capric acid) | 0 g | 0 g | = |
| SFA 12:0 (Lauric acid) | 0 g | 0 g | = |
| SFA 14:0 (Myristic acid) | 0 g | 0 g | = |
| SFA 15:0 (Pentadecanoic acid) | 0 g | — | |
| SFA 16:0 (Palmitic acid) | 0.885 g | 0 g | |
| SFA 17:0 (Margaric acid) | 0 g | — | |
| SFA 18:0 (Stearic acid) | 0.355 g | 0 g | |
| SFA 20:0 (Arachidic acid) | 0.025 g | — | |
| SFA 22:0 (Behenic acid) | 0.020 g | — | |
| SFA 24:0 (Lignoceric acid) | 0.005 g | — | |
| MUFA 14:1 (Myristoleic acid) | 0 g | — | |
| MUFA 15:1 (Pentadecenoic acid) | 0 g | — | |
| MUFA 16:1 (Omega-7, Palmitoleic acid) | 0 g | 0 g | = |
| MUFA 17:1 (Heptadecenoic acid) | 0 g | — | |
| MUFA 18:1 (Omega-9, Oleic acid family) | 1.45 g | 0 g | |
| MUFA 20:1 (Omega-9, Gondoic / Gadoleic acid) | 0.010 g | 0 g | |
| MUFA 22:1 (Omega-9, Erucic acid family) | 0 g | 0 g | = |
| MUFA 24:1 c (Omega-9, Nervonic acid — cis) | 0 g | — | |
| Fatty acids, total polyunsaturated | 4.22 g | 0 g | |
| PUFA 18:2 (Omega-6, Linoleic acid) | 3.66 g | 0 g | |
| PUFA 18:3 (Omega-3, Alpha-linolenic family) | 0.555 g | 0 g | |
| PUFA 18:4 n-3 (Omega-3, SDA — Stearidonic acid) | 0 g | 0 g | = |
| PUFA 20:2 n-6 (Omega-6, Eicosadienoic acid) | 0 g | — | |
| PUFA 20:3 (DGLA family — Dihomo-gamma-linolenic acid) | 0 g | — | |
| PUFA 20:4 (Omega-6, Arachidonic acid family) | 0 g | 0 g | = |
| PUFA 20:5 n-3 (Omega-3, EPA — Eicosapentaenoic acid) | 0 g | 0 g | = |
| PUFA 21:5 (Omega-3, Heneicosapentaenoic acid) | 0 g | — | |
| PUFA 22:4 (Omega-6, Adrenic acid) | 0 g | — | |
| PUFA 22:5 n-3 (Omega-3, DPA — Docosapentaenoic acid) | 0 g | 0 g | = |
| PUFA 22:6 n-3 (Omega-3, DHA — Docosahexaenoic acid) | 0 g | 0 g | = |
| Alcohol, ethyl | 0 g | 0 g | = |
| Caffeine | 0 mg | 0 mg | = |
| Theobromine | 0 mg | 0 mg | = |
* All values per 100g edible portion. Source: USDA SR Legacy and USDA SR Legacy. Diff column shows percentage difference relative to Food B.
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