VAMA Soya Flour is roasted soybeans ground to a fine powder, with 50 g of protein in every 100 g. It is 98% fat-free, vegan and gluten-free. This pack holds 1 kg (2 x 500 g), which adds up to 500 g of protein.

Nutrition per 100 g

Protein per ₹10: about 11.4 g. The pack costs ₹440 and carries 500 g of protein.

Every 100 g also gives you 17 g of dietary fibre and 8 mg of iron.

3 quick ways to use it

• Soya atta roti: mix one part soya flour into five parts wheat atta. Every 100 g of the mix then carries about 8 g of protein from the soya flour, and the rotis taste much the same.
• Parathas and thepla: use the same mix for the dough. Soya flour adds a mild, nutty taste.
• Chilla or pancakes: stir a few spoons of soya flour into your besan or maida batter. It works in bread, cookies and waffles too.

For more ideas, see our soya recipes.

How much protein is in soya chunks?

Soya chunks are made from the same soy flour, pressed and dried, and have 52 g of protein per 100 g dry. Our soya chunks protein guide and calculator gives raw and cooked numbers for any quantity, plus a section on soya flour.

Pack details

• Total weight: 1000 g (2 x 500 g)
• Shelf life: 6 months
• Contents: soya flour
• 50% protein, 98% fat-free

FAQ

How much soya flour should I add to atta?

One part soya flour to five parts wheat atta. In 1 kg of mixed flour that is about 165 g of soya flour, which adds roughly 80 g of protein to the batch.

Is soya flour gluten-free?

Yes, soya has no gluten. Once you mix it with wheat atta the roti is no longer gluten-free, so use it alone or with other gluten-free flours if you need to avoid gluten.

Can I use soya flour in baking?

Yes. Swap in part of the wheat flour in bread, cookies, pancakes and waffles. It raises the protein, lowers the carbohydrate and keeps the crumb moist.