Soya chunks are indeed quite high in protein, which is why they’re considered excellent for those looking to increase their intake, especially in vegetarian and vegan diets. Typically, 100 grams of soya chunks contain around 52 to 54 grams of protein, making them denser in protein compared to many other plant-based foods like lentils and beans. This is why they’re often touted as a good meat substitute. Compared to lentils or beans, the protein content is significantly higher in soya chunks, which makes them a convenient choice for boosting that macronutrient in your diet.
However, from an Ayurvedic perspective, incorporating soya chunks should be balanced according to your dosha. For Vata types, which tend to have irregular metabolism and dryness, soya can sometimes exacerbate it if not prepared with warming spices. Cooking soya chunks with spices like cumin, turmeric, and ginger can help pacify Vata and ensure the digestion of protein is more harmonious. For Pitta, due to the potentially heating nature of soya, you might want to balance them with cooling foods like cucumber or cilantro in your meal. Kapha individuals, who often deal with sluggish digestion or weight gain tendencies, should use soya chunks in moderation due to their dense nature, opting instead for lighter proteins more regularly.
To maximize the benefits, soak the soya chunks in warm water before cooking to make them more digestible and eliminate any anti-nutritional factors. After soaking, squeeze out any excess water — this not only removes that bean-y smell but also makes them easier to absorb your desired seasonings and spices. Regular moderation and integrating variety in protein sources is key to maintaining overall balance in your diet.
If you have specific digestive concerns or dietary restrictions, it would be wise to consult a healthcare provider to tailor your intake more precisely to your needs.
