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Soya floor
CARBS
20g
PROTEINS
36g
FATS
20g
Quantity: 100g
Glycemic Index: 25
Glycemic Load: 5
Fiber: 10g
Key Nutrients: Protein, fats, iron, calcium
Health Impact: Soy flour has a low glycemic index and load, promoting a slower insulin response and extended digestion time, beneficial for blood sugar control.
💉 Suggested Bolus
Consider a smaller insulin bolus due to the low glycemic load, and monitor blood sugar post-consumption to adjust future doses.
🍽️ Best Paired With (Veg)
- Avocado – High in healthy fats that can help slow carbohydrate absorption and stabilize blood sugar levels.
- Spinach – Low in carbs and high in fiber, helping to maintain steady blood glucose levels.
🍽️ Best Paired With (Non Veg)
- Grilled chicken – Provides high-quality protein that helps in moderating blood sugar spikes.
- Salmon – Rich in omega-3 fatty acids which are beneficial for cardiovascular health, often a concern for those with diabetes.
🥄 Smart Substitutes
- Almond flour – Lower in carbs and higher in fiber, which can help manage blood sugar levels.
- Coconut flour – Very low in carbs and high in fiber, suitable for ketogenic diets.
- Flaxseed meal – High in omega-3 fatty acids and fiber, beneficial for blood sugar control.
⏱ Blood Sugar Timeline
- 0–15 min: Minimal impact as soy flour is low in carbohydrates and high in protein.
- 30–60 min: Slight increase in blood sugar may occur depending on portion size and individual metabolic response.
- 2–3 hr: Blood sugar levels should stabilize due to the high protein and fiber content in soy flour.
— BCDF community member
🧠 Lowering Impact Tip
Combine with fiber-rich vegetables or use in recipes with healthy fats to slow glucose absorption.
🤔 FAQs about Soya floor
Is soy flour suitable for all types of diabetes?
Yes, soy flour can be a good choice for both Type 1 and Type 2 diabetes due to its low carbohydrate content and high protein level.
Can soy flour be used in baking?
Absolutely, soy flour can replace up to 25% of wheat flour in most recipes, helping to reduce the overall carbohydrate content of baked goods.
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