Soya flour
Other names soy flour, soybean meal
Soya flour: high in FODMAPs, oligosaccharides, nickel and oxalates; low in histamine. If you're sensitive to any of these, check it against your profile before eating.
Intolerances
- FODMAPsHigh
Soy flour keeps the whole bean's GOS with nothing washed out, and it is used as a protein booster in bread, protein bars and meat substitutes - foods that do not announce themselves as soy. Fermented soy is the exception: tempeh's mould consumes these same sugars.
- OligosaccharidesFODMAPsHigh
Same reason as the FODMAP level: soy flour is the whole bean ground, so the raffinose family is all still there. Nothing was pressed out and nothing was fermented - the two processes that lower every other soy product.
Sources· 1
- Švejstil R. et al., Sci Agric Bohem 46:2 (2015) 73-77, raffinose-series oligosaccharides in soybean products
- NickelHigh
Soya flour concentrates into a flour a legume named among the very high-nickel foods, and it is used in small quantities across industrial baking, where it does not announce itself.
Sources· 1
- Flyvholm M-A et al., Z Lebensm Unters Forsch 179 (1984) 427-431, nickel content of food and estimates of dietary intake
- OxalatesHigh
Soy flour is the whole bean ground with nothing removed, so it keeps the oxalate the pressing of tofu would have taken out. It is used as a protein booster in bread and bars, which puts a high-oxalate ingredient into foods that do not taste of soy.
Sources· 1
- Noonan S.C. & Savage G.P., Asia Pac J Clin Nutr 8 (1999) 64–74, soaking and cooking reduce oxalate by leaching
- Histamine (+liberators / DAO inhibitors)Low
Soya flour is a dry milled product, and dryness is what keeps it low - amine-producing bacteria need moisture. It is what the flour becomes that matters: a long-fermented dough is a different question from the flour it started as.
- TyramineNone
- SalicylateNone
- SucroseNone
- LactoseFODMAPsNone
- SorbitolFODMAPsNone
- FructoseFODMAPsNone
- GlutenNo
Intolerance levels are based on our documented scientific sources. See sources →
React to FODMAPs? Check these too
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Frequently asked questions
Which intolerances does soya flour affect?
Soya flour is notable for FODMAPs, oligosaccharides, nickel, oxalates and histamine. Clear on tyramine, salicylate, sucrose, lactose, sorbitol, fructose and gluten.
Does soya flour contain FODMAPs?
Yes — soya flour is high in FODMAPs. Soy flour keeps the whole bean's GOS with nothing washed out, and it is used as a protein booster in bread, protein bars and meat substitutes - foods that do not announce themselves as soy. Fermented soy is the exception: tempeh's mould consumes these same sugars.
Does soya flour contain oligosaccharides?
Yes — soya flour is high in oligosaccharides. Same reason as the FODMAP level: soy flour is the whole bean ground, so the raffinose family is all still there. Nothing was pressed out and nothing was fermented - the two processes that lower every other soy product.
Does soya flour contain nickel?
Yes — soya flour is high in nickel. Soya flour concentrates into a flour a legume named among the very high-nickel foods, and it is used in small quantities across industrial baking, where it does not announce itself.
Does soya flour contain oxalates?
Yes — soya flour is high in oxalates. Soy flour is the whole bean ground with nothing removed, so it keeps the oxalate the pressing of tofu would have taken out. It is used as a protein booster in bread and bars, which puts a high-oxalate ingredient into foods that do not taste of soy. Amounts vary by brand and recipe, so always check the label of the exact product.
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