Pink or Red Lentils vs Soy Protein Isolate: How To Choose?

Pink or Red Lentils and soy protein isolate belong to the legumes and legume products food group, one of the staple food groups for people on a plant-based diet.

Legumes and most legume products are an affordable source of plant protein, dietary fiber, B vitamins, and minerals such as iron, calcium, potassium, and zinc, minerals that are usually harder to get on a plant-based diet.

This article will thoroughly compare pink or red lentils and soy protein isolate and help you learn more about their similarities and differences.

Pink or Red Lentils

Pink or red lentils (Lens culinaris) are a type of legume native to Southwest Asia.

They are a popular ingredient in many vegan and vegetarian dishes due to their high protein and fiber content, as well as their mild, slightly nutty flavor.

Pink and red lentils are also a good source of several important nutrients, including potassium, iron, and B vitamins.

They can be enjoyed in a variety of dishes, such as lentil soup, curry, and all types of salads.

In addition to being a nutritious food, pink and red lentils have been shown to have a number of potential health benefits.

They have been linked to lower cholesterol levels and improved blood sugar control, and may also help to reduce the risk of certain types of cancer.

Pink or Red Lentils are an excellent source of Vitamin B1 (Thiamine), Vitamin B9 (Folate), and Vitamin K.

They also contain a good amount of Vitamin B6 (Pyroxidine), and Vitamin E and some Vitamin B2 (Riboflavin), Vitamin B3 (Niacin), and Vitamin B5 (Pantothenic acid).

Soy Protein Isolate

Soy protein isolate is a highly purified form of protein derived from soybeans.

It is made by removing most of the fats and carbohydrates from soybeans, leaving mostly protein behind. It is a popular ingredient in many processed foods, such as protein bars and powders, as well as in meat and dairy alternatives.

Soy protein is also used as a binder and emulsifier in various foods.

Soy protein isolate is a good source of essential amino acids, which are the building blocks of protein. It is also low in fat and cholesterol-free, making it a heart-healthy option.

Additionally, it may help to lower cholesterol levels, improve bone health and support weight management. It can also be a good source of protein for vegetarians and vegans.

Soy Protein Isolate is an excellent source of Vitamin B9 (Folate).

It also contains a good amount of Vitamin B1 (Thiamine) and some Vitamin B2 (Riboflavin), Vitamin B3 (Niacin), and Vitamin B6 (Pyroxidine).

Pink or Red Lentils vs Soy Protein Isolate Nutrition

Now that we’ve described the origin, taste, and usage of these foods, we can move to the most interesting part – comparing pink or red lentils vs soy protein isolate.

This comparison will start by comparing the caloric value of pink or red lentils and soy protein isolate and their macronutrients and then go more in-depth by analyzing their vitamin and mineral content.

Pink or Red Lentils vs Soy Protein Isolate Calories

Most calories in raw 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 soy protein isolate vs pink or red lentils for weight loss, soy protein isolate is slightly lower in calories, with 335 calories per 100 grams, compared to 358 calories per 100 grams of pink or red lentils.

However, both pink or red lentils and soy protein isolate can and should be a part of a healthy diet, and neither one shouldn’t be avoided if you’re looking to lose weight.

Pink or Red Lentils vs Soy Protein Isolate Protein

Legumes and most legume products, including pink or red lentils and soy protein isolate, are important sources of plant-based protein.

Soy Protein Isolate offers around 73% more protein than pink or red lentils.

Soy Protein Isolate has 88.3 grams of protein per 100 grams, while pink or red lentils have 23.9 grams of protein per 100 grams.

Pink or Red Lentils vs Soy Protein Isolate 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 pink or red lentils and soy protein isolate.

The total amount of carbohydrates is around 100% higher in pink or red lentils than in soy protein isolate. They have 63.1 grams per 100 grams, compared to 0 grams in soy protein isolate.

There’s less sugar in soy protein isolate than in pink or red lentils, 100% precisely.

One handful of soy protein isolate (28 grams) contains 0 grams of sugar, while the same amount of pink or red lentils contains 2.1 grams.

Lastly, let’s take a look at the dietary fiber in pink or red lentils and soy protein isolate.

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

With 3 grams of fiber per portion, pink or red lentils are a better source of fiber than soy protein isolate which pink or red lentils offer 0 grams per portion.

Pink or Red Lentils vs Soy Protein Isolate Fats

Like most other legumes, with the exception of lupins and peanuts, pink or red lentils and soy protein isolate are low in fat.

Fats in pink or red lentils and soy protein isolate are mostly healthy unsaturated fats. They are naturally cholesterol-free and trans-fat-free.

Total fat in pink or red lentils and soy protein isolate:

• Pink or Red Lentils: 2.2 grams per 100 grams
• Soy Protein Isolate: 3.4 per 100 grams

Speaking of saturated fats, pink or red lentils and soy protein isolate contain the same amount of saturated fats, 0.4 grams per 100 grams.

Pink or Red Lentils vs Soy Protein Isolate Vitamins Content

This section will discuss the vitamin content of pink or red lentils and soy protein isolate.

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

However, soy protein isolate has a higher amount of vitamin A, vitamin C, vitamin B1 (Thiamine), vitamin B2 (Riboflavin), vitamin B3 (Niacin), vitamin B5 (Pantothenic acid), vitamin B6 (Pyroxidine), vitamin B9 (Folate), vitamin E, and vitamin K.

Pink or Red Lentils and soy protein isolate contain the same amount of vitamin D, and vitamin B12 (Cobalamin).

The following table shows the exact amount of vitamins pink or red lentils and soy protein isolate contain side by side, so you can easily compare them.

Pink or Red Lentils vs Soy Protein Isolate 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 pink or red lentils and soy protein isolate comparison focuses on their mineral content.

Pink or Red Lentils are a better source of calcium, copper, iron, phosphorus, selenium, sodium, and zinc than soy protein isolate.

On the other hand, soy protein isolate is a higher amount of fluoride, magnesium, manganese, and potassium.

Check out the table below to learn how pink or red lentils and soy protein isolate compare when it comes to mineral content.

The Final Word

Pink or Red Lentils and soy protein isolate are highly nutritious and a great addition to a plant-based diet.

Both pink or red lentils and soy protein isolate are high in specific vitamins and minerals, and including them in your diet will give you the most benefits they offer.

Antioxidants found in beans 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 are 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.