DTU DTU Food

Search for food

Search by name, synonym, group or ID (e.g. #10)
Food ID: 154
Sojamel Danish
Name
Soya flour, full fat
Factors etc. Value No. Samples Source
Waste 0
Protein Conversion Factor (NCF) 6.25 1 2098
Fatty acid conversion factor (FCF) 0.950
Macro nutrients etc. Cont. /100g Unit Median Variation No. Samples Source
Energy, kJ 1877 kJ 1003
Energy, kcal 449 kcal 1003
total N 6.515 g 6.35 - 6.65 2 1825
Protein, total 40.7 g 39.7 - 41.5 2 1825
Protein labeling 40.7 g 39.7 - 41.5 2 1825
Carbohydrate by difference 26.9 g 1003
Carbohydrates, available 16.5 g 1003
Carbohydrate, declaration 15.4 g 1003
Added sugar 0.0 g 1655
Dietary fiber 10.4 g 9.8 - 11 2 1825
Fat, total 22.2 g 20.6 - 23.8 2 1825
Alcohol 0.0 g 1655
Ash 5.1 g 5 - 5.2 2 1825
Dry matter 94.9 g 94.8 - 95 2 1825
Water 5.1 g 5 - 5.2 2 1825
Vitamins Cont. /100g Unit Median Variation No. Samples Source
Vitamin A 5.50 RE 1003
Retinol 0 µg 1344
beta-carotene 66.0 µg 1347
Vitamin D 0 µg 1003
D3 cholecalciferol 0 µg 1344
Vitamin E 21.0 α-TE
alpha-tocopherol 21.0 mg 1343
Vitamin K1 200 µg 1343
Vitamin B1 0.750 mg 1344
Vitamin B2, Riboflavin 0.310 mg 1344
Niacin 10.7 NE 1003
niacin 2.00 mg 1344
Vitamin B6 0.570 mg 1344
Pantothenic 1.80 mg 1344
Folate 800 µg 6 1803
B12 0 µg 1344
C Vitamin 0 mg 1003
L-ascorbic acid 0 mg 1344
Minerals and inorganic Cont. /100g Unit Median Variation No. Samples Source
Sodium, Na 2.00 mg 0.8 - 2.9 3 1058
Potassium, K 1940 mg 1870 - 1990 3 1058
Calcium, Ca 150 mg 130 - 180 2 1348
Magnesium, Mg 240 mg 225 - 250 3 1058
Phosphorus, P 560 mg 520 - 600 2 1348
Iron, Fe 4.00 mg 3.2 - 4.6 2 1043
Copper, Cu 1.60 mg 1.6 - 1.7 2 1348
Zinc, Zn 5.00 mg 4.6 - 5.3 2 1348
Iodine In 0.500 µg 0.25 - 0.9 5 1055
Manganese, Mn 2.30 mg 2.3 - 2.4 2 1348
Chromium, Cr 23.0 µg 6.4 - 35 3 1079
Selenium, Se 11.0 µg 6.6 - 18 3 1079
Nickel, Ni 390 µg 85 - 590 3 1079
Mercury Hg 0.500 µg 0.2 - 0.7 3 1079
Arsenic, As 0 µg 3 1079
Cadmium, Cd 5.20 µg 2.8 - 9.7 3 1079
Lead, Pb 7.60 µg 2.6 - 14 3 1079
Biogene amines Cont. /100g Unit Median Variation No. Samples Source
Histamine 0.240 mg 4 1491
Tyramine 0.0400 mg 4 1491
Carbohydrates Cont. /100g Unit Median Variation No. Samples Source
Sucrose 3.10 g 1343
Disaccharides total 3.10 g 1003
Sugars, total 3.10 g 1003
Starch 12.3 g 1344
(a) Hexoses 2.08 g 1337
(b) the pentoses 0.950 g 1337
(c) UronicAcids 3.60 g 1337
Cellulose 2.20 g 1337
Lignin 3.07 g 1337
Saturated fatty acids g/100g % Source
C4: 0 0.000 0 1345
C6: 0 0.000 0 1345
C8: 0 0.000 0 1345
C10: 0 0.000 0 1345
C12: 0 0.020 0.095 1345
C14: 0 0.040 0.19 1345
C15: 0 0.000 0 1345
C16: 0 2.115 10 1345
C17: 0 0.000 0 1345
C18: 0 0.842 3.99 1345
C20: 0 0.060 0.285 1345
C22: 0 0.020 0.095 1345
Monounsaturated fatty acids g/100g % Source
C14: 1 n-5 0.000 0 1345
C15: 1 0.000 0 1345
C16: 1 n-7 0.040 0.19 1345
C17: 1 n-7 0.000 0 1345
C18: 1 n-9 5.323 25.2 1345
C20: 1 n-11 0.040 0.19 1345
C22: 1 n-9 0.000 0 1345
Polyunsaturated fatty acids g/100g % Source
C18: 2 n-6 11.026 52.2 1345
C18: 3 n-3 1.564 7.41 1345
C20: 3 n-3 0.000 0 1345
C20: 4, n-6 0.000 0 1345
C20: 5, n-3 0.000 0 1345
C22: 5, n-3 0.000 0 1345
C22: 6, n-3 0.000 0 1345
Fatty acids sums g/100g % Source
Sum saturated 3.097 14.6 1003
Sum monounsaturated 5.403 25.6 1003
Sum polyunsaturated 12.590 59.6 1003
Fatty acids, total 21.090 100 1003
Sum n-3 fatty acids 1.564 7.41 1003
Sum n-6 fatty acids 11.026 52.2 1003
Sterols Cont. /100g Unit Median Variation No. Samples Source
Cholesterol 0 mg 1655
Amino acids mg/100g mg/g Nitrogen Source
Isoleucine 1820 280 1345
Leucine 3190 490 1345
Lysine 2610 400 1345
Methionine 521 80 1345
Cystine 652 100 1345
Phenylalanine 2020 310 1345
Tyrosine 1300 200 1345
Threonine 1560 240 1345
Tryptophan 521 80 1345
Valin 1960 300 1345
Arginine 2930 450 1345
Histidine 1040 160 1345
Alanine 1760 270 1345
Aspartic acid 4760 730 1345
Glutamic acid 7620 1170 1345
Glycine 1690 260 1345
Proline 2220 340 1345
Serin 2090 320 1345

© 2021 - National Food Institute, Technical University of Denmark, Division for Risk Assessment and Nutrition, Building 201, 2800 Kgs. Lyngby