Brown rice vs Full-Fat Soy Flour: Difference & Similarities

Although brown rice and full-fat soy flour belong to different food groups, while brown rice 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 brown rice 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 brown rice and full-fat soy flour compare specifically.

Brown rice

Brown rice (Oryza sativa) is a whole-grain rice that is minimally processed, retaining its nutrient-rich bran and germ layers.

It is a good source of carbohydrates, dietary fibers, vitamins, minerals, and antioxidants. It is particularly high in vitamins B3, B1, B6, and B9 and minerals like manganese, magnesium, and phosphorus. The high fiber content of brown rice has been linked to improved digestion, weight management, and lower cholesterol levels.

Brown rice is a staple food in many cultures and is often used as a side dish, in soups and stews, and as an ingredient in salads, sushi, and other dishes. It is also considered a functional food, as it has been shown to positively impact health when consumed regularly as part of a balanced diet.

Brown rice is a gluten-free alternative to wheat-based products, making it a good option for people with gluten sensitivities or celiac disease.

Brown rice is an excellent source of Vitamin B1 (Thiamine), Vitamin B3 (Niacin), Vitamin B5 (Pantothenic acid), and Vitamin B6 (Pyroxidine).

It also contains Vitamin B9 (Folate) in a small amount.

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.

Brown rice 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 brown rice vs full-fat soy flour.

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

Brown rice 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 brown rice vs full-fat soy flour for weight loss, brown rice is slightly lower in calories, with 362 calories per 100 grams, compared to 434 calories per 100 grams of full-fat soy flour.

However, both brown rice 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.

Brown rice vs Full-Fat Soy Flour Protein

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

Full-Fat Soy Flour offers around 80% more protein than brown rice.

Full-Fat Soy Flour has 37.8 grams of protein per 100 grams, while brown rice has 7.5 grams of protein per 100 grams.

Brown rice 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 brown rice and full-fat soy flour.

The total amount of carbohydrates is around 58% higher in brown rice than in full-fat soy flour. It have 76.2 grams per 100 grams, compared to 31.9 grams in full-fat soy flour.

There’s less sugar in brown rice than in full-fat soy flour, 100% precisely.

One handful of brown rice (28 grams) contains 0 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 brown rice and full-fat soy flour.

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

With 2.7 grams of fiber per portion, full-fat soy flour is a better source of fiber than brown rice which offers 1 grams per portion.

Brown rice vs Full-Fat Soy Flour Fats

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

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

Total fat in brown rice and full-fat soy flour:

• Brown rice: 2.7 grams per 100 grams
• Full-Fat Soy Flour: 20.6 per 100 grams

Speaking of saturated fats, brown rice is 83% lower in saturated fats.

Brown rice and full-fat soy flour contain 0.5 grams and 3 grams of saturated fat per 100 grams, respectively.

Brown rice vs Full-Fat Soy Flour Vitamins Content

This section will discuss the vitamin content of brown rice 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.

Brown rice has a higher amount of vitamin A, vitamin B1 (Thiamine), vitamin B2 (Riboflavin), vitamin B3 (Niacin), vitamin B5 (Pantothenic acid), vitamin B9 (Folate), vitamin E, and vitamin K.

However, full-fat soy flour has a higher amount of vitamin B6 (Pyroxidine).

Brown rice 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 brown rice and full-fat soy flour contain side by side, so you can easily compare them.

Brown rice 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 brown rice and full-fat soy flour comparison focuses on their mineral content.

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

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

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

The Final Word

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

Both brown rice 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.