In 100g of soya chunks, you typically find about 52g of protein. This makes soya chunks an excellent source of protein, especially for those leaning towards a plant-based diet. However, as you observed, information can vary slightly depending on the brand or the processing method. Generally, they are considered one of the richest sources of plant protein.
In the Sidha-Ayurvedic framework, proteins are vital for building and maintaining tissues, resonating closely with the sapta dhatus, especially “Mamsa Dhatu” or the muscle tissue. Including such a rich source of protein aids in nourishing the muscles, strengthening the body’s constitution. When incorporating soya chunks into your meals, balance is key. It’s wise to diversify your protein sources to avoid imbalance in doshas. Other plant-based proteins like lentils, chickpeas, and quinoa can offer complementary nutrients and balance the six tastes essential in Ayurveda.
Regarding your concern about whether you’re eating too much, it’s wise to listen to your body’s signals in terms of digestion and energy levels. If excessive consumption leads to any digestive issues, consider the quality of your agni (digestive fire); too much can burden it. You might introduce digestive spices like cumin, turmeric, or ginger in your meals to aid digestion and harmonize with your dosha.
Comparing soya chunks to other sources, they’re typically more protein-dense than legumes like beans or lentils. However, these alternatives bring other benefits. Legumes and whole grains are also rich in fiber and other valuable nutrients. This approach not only supports varied nutrition but also fosters “Sattva,” a balanced, peaceful quality emphasized in Sidha methodologies.
In sum, soya chunks are a strong contender in plant proteins, and rotating them with lentils or grains will enhance nutritional variety. Remember to prioritize how your body reacts to different foods, keeping moderation and diversified intake at the forefront of your diet.
