Barley flour vs Full-Fat Soy Flour: Which Is Healthier?

Although barley flour and full-fat soy flour belong to different food groups, while barley flour belong is a grain, and full-fat soy flour belong to legumes food group, and it’s not that common to compare foods from different groups, people are often interested in these comparisons as well.

That’s why we decided to create an in-depth article that compares barley flour and full-fat soy flour, their nutritional values, similarities, differences, macronutrients, and micronutrients – vitamins and minerals.

Generally speaking, foods from grains and legume food groups are both high in carbs and protein and valuable addition to a plant-based diet.

Now, let’s see how barley flour and full-fat soy flour compare specifically.

Barley flour

Barley flour (Hordeum vulgare) is made from ground barley, which is a type of cereal grain that is grown in many parts of the world.

It is a good source of carbohydrates, dietary fibers, and small amounts of vitamins and minerals like magnesium, phosphorus, and B vitamins. It is also rich in antioxidants and protein, making it a valuable food for vegetarians and vegans.

Barley flour is commonly used in baking, particularly in traditional dishes such as bread and porridge. It has a slightly sweet, nutty flavor and can be used as a substitute for wheat flour in most recipes. It is also gluten-free and easy to digest, making it a great option for people with gluten sensitivities or celiac disease.

Barley flour is considered a functional food, as it has been shown to positively impact health when consumed regularly as part of a balanced diet. It is also a sustainable crop, as it can be grown in poor soil conditions and is resistant to pests and diseases.

Barley flour is an excellent source of Vitamin B1 (Thiamine), and Vitamin B3 (Niacin).

It also contains a good amount of Vitamin B6 (Pyroxidine) and some Vitamin B2 (Riboflavin), and Vitamin E.

Full-Fat Soy Flour

Full-fat soy flour is a type of flour made from ground, dehulled soybeans.

It is high in protein and fiber and is a good source of several important nutrients, including potassium, iron, and B vitamins.

Full-fat soy flour has a nutty, slightly sweet flavor and can be used in a variety of vegan and vegetarian dishes, including breads, cookies, and other baked goods.

It can also be used as a protein supplement in smoothies and other plant-based drinks.

In addition to being a nutritious food, full-fat soy flour has been shown to have a number of potential health benefits.

It is a good source of antioxidants, and has been linked to lower levels of cholesterol and improved blood sugar control.

Full-Fat Soy Flour is an excellent source of Vitamin B1 (Thiamine), Vitamin B2 (Riboflavin), Vitamin B3 (Niacin), Vitamin B5 (Pantothenic acid), Vitamin B6 (Pyroxidine), Vitamin B9 (Folate), and Vitamin K.

It also contains a good amount of Vitamin E and some Vitamin A.

Barley flour vs Full-Fat Soy Flour Nutrition

Now that we’ve described the origin, taste, and usage of these foods, we can move to the most interesting part – comparing barley flour vs full-fat soy flour.

This comparison will start by comparing the caloric value of barley flour and full-fat soy flour and their macronutrients and then go more in-depth by analyzing their vitamin and mineral content.

Barley flour vs Full-Fat Soy Flour Calories

Most calories in raw grains and legumes come from carbs. Peanuts are an exception here, but they are often considered a nut instead of a legume because of their nutritional profile.

Comparing barley flour vs full-fat soy flour for weight loss, barley flour is slightly lower in calories, with 345 calories per 100 grams, compared to 434 calories per 100 grams of full-fat soy flour.

However, both barley flour and full-fat soy flour can and should be a part of a healthy diet, and neither one shouldn’t be avoided if you’re looking to lose weight.

Barley flour vs Full-Fat Soy Flour Protein

Legumes and most legume products, including barley flour and full-fat soy flour, are important sources of plant-based protein.

Full-Fat Soy Flour offers around 72% more protein than barley flour.

Full-Fat Soy Flour has 37.8 grams of protein per 100 grams, while barley flour has 10.5 grams of protein per 100 grams.

Barley flour vs Full-Fat Soy Flour Carbs

Counting carbs can be important for some people for different reasons, including blood sugar control, weight management, or athletic performance.

It’s also important for people on a keto diet, so let’s compare the carbs content in barley flour and full-fat soy flour.

The total amount of carbohydrates is around 57% higher in barley flour than in full-fat soy flour. It have 74.5 grams per 100 grams, compared to 31.9 grams in full-fat soy flour.

There’s less sugar in barley flour than in full-fat soy flour, 90% precisely.

One handful of barley flour (28 grams) contains 0.2 grams of sugar, while the same amount of full-fat soy flour contains 2.1 grams.

Lastly, let’s take a look at the dietary fiber in barley flour and full-fat soy flour.

Dietary fiber keeps the digestive system healthy and helps with weight management by promoting a sense of fullness.

With 2.8 grams of fiber per portion, barley flour is a better source of fiber than full-fat soy flour which barley flour offers 2.7 grams per portion.

Barley flour vs Full-Fat Soy Flour Fats

Like most other grains and legumes, with the exception of lupins and peanuts, barley flour and full-fat soy flour are low in fat.

Fats in barley flour and full-fat soy flour are mostly healthy unsaturated fats. They are naturally cholesterol-free and trans-fat-free.

Total fat in barley flour and full-fat soy flour:

• Barley flour: 1.6 grams per 100 grams
• Full-Fat Soy Flour: 20.6 per 100 grams

Speaking of saturated fats, barley flour is 90% lower in saturated fats.

Barley flour and full-fat soy flour contain 0.3 grams and 3 grams of saturated fat per 100 grams, respectively.

Barley flour vs Full-Fat Soy Flour Vitamins Content

This section will discuss the vitamin content of barley flour and full-fat soy flour.

Vitamins are micronutrients, meaning we need only a small amount. However, they are very important for many processes in our bodies.

Barley flour has a higher amount of vitamin A, vitamin B1 (Thiamine), vitamin B2 (Riboflavin), vitamin B5 (Pantothenic acid), vitamin B6 (Pyroxidine), vitamin B9 (Folate), vitamin E, and vitamin K.

However, full-fat soy flour has a higher amount of vitamin B3 (Niacin).

Barley flour and full-fat soy flour contain the same amount of vitamin C, vitamin D, and vitamin B12 (Cobalamin).

The following table shows the exact amount of vitamins barley flour and full-fat soy flour contain side by side, so you can easily compare them.

Barley flour vs Full-Fat Soy Flour Minerals Content

Minerals are important for our body to function properly. We need only a small amount of minerals, so they are called micronutrients.

Some minerals, like iron, calcium, zinc or, iodine, are relatively hard to get on a plant-based diet, so it’s important to choose your foods thoughtfully. This part of the barley flour and full-fat soy flour comparison focuses on their mineral content.

Barley flour is a better source of calcium, copper, fluoride, iron, magnesium, manganese, phosphorus, potassium, sodium, and zinc than full-fat soy flour.

On the other hand, full-fat soy flour is a higher amount of selenium.

Check out the table below to learn how barley flour and full-fat soy flour compare when it comes to mineral content.

The Final Word

Barley flour and full-fat soy flour are highly nutritious and a great addition to a plant-based diet.

Both barley flour and full-fat soy flour are high in specific vitamins and minerals, and including them in your diet will give you the most benefits they offer.

Antioxidants found in grains and legumes can help to protect cells from damage and may reduce the risk of certain diseases and the effects of aging.

Additionally, the fiber and other nutrients in these foods can support the health of the digestive system and may even help to prevent certain digestive cancers.

Legumes and grains are a versatile food that can be incorporated into any meal of the day, including breakfast, lunch, or dinner. They can be served hot or cold, making them a convenient and tasty addition to a variety of dishes.