Soy flour

Soy flour is a fine powder obtained from grinding defatted soybeans. It is a widely used ingredient in cooking due to its high protein content and versatility in preparing various dishes, from breads and cakes to savory products like veggie burgers and soups.

Originating in Asia, soy is primarily cultivated in countries such as the United States, Brazil, Argentina, and China. Soy flour is obtained after extracting the oil from the bean, making it an excellent source of plant-based protein, fiber, B-complex vitamins, and minerals like iron, calcium, and magnesium.

Among its properties, its ability to improve the texture and nutritional value of recipes stands out. Furthermore, being rich in complete proteins, it is ideal for vegetarian and vegan diets. It also helps increase the fiber content and may contribute to reducing LDL cholesterol due to its isoflavone content.

In different Latin American countries, soy flour may be known as "harina de soja," "harina de soya desgrasada" or simply "soya molida". It is important to note that its use in cooking is extensive and it can be used both to provide structure in baked goods and to enrich broths, sauces, and fillings.