If you’re trying to measure soya chunks to get 50 gm, you’re looking at roughly a handful, maybe something around 35-45 chunks, depending on size and density of the chunks themselves. Keep in mind that dry soya chunks expand quite a bit when cooked, absorbing water and almost tripling in size, which might explain them feeling overwhelming in your dish.
Let’s talk nutrition — soya chunks are indeed a great source of protein, making them a popular option for vegetarians and those looking to boost their protein intake. In 50 gm of dry soya chunks, you typically get about 25-28 gm of protein. This makes them quite potent compared to other plant-based proteins like lentils or beans. However, of course it’s essential to balance with other food groups and not rely solely on one type of protein source.
As you incorporate soya chunks into your meals, you might consider soaking them in hot water for 15-20 minutes before cooking to manage their volume and texture. Once soaked, they can absorb spices and sauces better. A simple recipe could include sauteeing them with onions, tomatoes, and your choice of greens, seasoned with turmeric, cumin, and garlic for a well-rounded ayurvedic meal. Avoid overloading your meal with too many chunks; it’s generally a good idea to balance them with fresh vegetables and whole grains to support your digestive fire (agni) and ensure proper nutrient absorption. If you’re concerned about portion sizes or their effect on your balance of doshas, you could moderate their intake initially and observe your body’s response.
