According to widely available nutritional data, 100 grams of soya chunks typically contain around 52 to 54 grams of protein. This makes them one of the richest plant-based protein sources available, so you’re not mistaken in considering them as a valuable part of a plant-based diet. The discrepancy you see could be due to differences in brand formulations, but it’s generally safe to rely on that range.
Regarding whether soya chunks are too processed, it’s true they undergo some processing. They’re derived from defatted soy flour, a byproduct of extracting soya oil. However, this doesn’t negate their protein benefits, and they’re often considered beneficial for those looking for non-animal protein sources. From an Ayurvedic perspective, balance is essential so consuming soya chunks in moderation should not generally disrupt your body’s tridoshas.
If your concerns are about the processing part, you can always balance soya chunk consumption with other whole food protein sources like lentils, chickpeas, and quinoa. Also, consider incorporating herbs like ginger and turmeric in your cooking to aid digestion and balance the potential cooling effect of soy on Vata and Kapha doshas.
For overall health, ensure soya chunks are well-cooked and integrate them into a varied diet. Don’t rely solely on them; variety will play a crucial role in maintaining your body’s agni or digestive fire. If ever your body feels out of balance, Ayurveda encourages listening to its responses and adjusting dietary choices accordingly. If you continue to have concerns or notice digestive changes, consulting with a knowledgeable practitioner would be a good step.
