Soya chunks, indeed, offer a great source of protein, especially for vegetarians. Typically, dried soya chunks contain about 50 grams of protein per 100 grams, but once prepared—soaked or cooked—they will absorb water and weigh more. In this cooked state, they offer roughly around 15-20 grams of protein per 100 grams, so the protein content isn’t as high as in their dried form.
Feeling heavier or experiencing digestive discomfort after consuming soya chunks may relate to their high fiber content and the effect on your digestive fire, or agni, as we consider it in Ayurveda. This fiber can strain digestive capacity especially if your agni isn’t very strong. You might want to balance out soya chunks with spices like ginger or cumin during cooking, which can enhance digestion. Another useful tip is to soak or cook them well, as undercooked soya can be more difficult to digest.
Combining soya chunks with foods that compliment this high-protein source can also be beneficial. For example, integrating them with grains like quinoa or rice offers a more balanced amino acid profile. You don’t necessarily have to mix them all the time, though. Observing how your body reacts to different combinations might give you a better sense of how to go forward.
As per your protein intake, an average adult might need 0.8 grams of protein per kilogram of body weight per day, so gauge your needs based on your weight and activity level. Incorporating various protein sources throughout the day, such as legumes, nuts, dairy, and soya, is key. Always listen to your body; if discomfort persists, and you’re convinced it relates to the soya chunks, considering other options might be wise. If in doubt, consulting a healthcare professional can provide clarity.
