Download the Full Metabolic Intelligence Report (PDF)
Soyabean flour
CARBS
30g
PROTEINS
40g
FATS
20g
Quantity: 100g
Glycemic Index: 25
Glycemic Load: 7.5
Fiber: 10g
Key Nutrients: Protein, fats, iron, calcium
Health Impact: Moderate carb content with a low glycemic index can help manage blood sugar levels when consumed in controlled portions.
💉 Suggested Bolus
Consider pre-bolusing or splitting the insulin dose if used in larger quantities.
🍽️ Best Paired With (Veg)
- Avocado – High in healthy fats that can help slow digestion and prevent blood sugar spikes.
- Spinach – Low in carbs and high in fiber, helping to stabilize blood sugar levels.
🍽️ Best Paired With (Non Veg)
- Grilled chicken – Provides high-quality protein that helps in moderating blood glucose levels.
- Salmon – Rich in omega-3 fatty acids which can improve insulin sensitivity.
🥄 Smart Substitutes
- Almond flour – Lower in carbs and higher in fat, which can help maintain a stable blood sugar level.
- Coconut flour – Very low in carbs and high in fiber, aiding in slower glucose absorption.
- Flaxseed meal – High in omega-3 fatty acids and fiber, supporting blood sugar control.
⏱ Blood Sugar Timeline
- 0–15 min: Minimal impact as soybean flour is low in carbohydrates and high in protein.
- 30–60 min: Slight increase in blood sugar could occur depending on individual insulin sensitivity and portion size.
- 2–3 hr: Blood sugar levels should remain relatively stable due to the high protein and fiber content.
— BCDF community member
🧠 Lowering Impact Tip
Combine with high-fiber, low-carb ingredients to slow digestion and glucose absorption.
🤔 FAQs about Soyabean flour
Is soybean flour suitable for all types of diabetes?
Yes, soybean flour can be a good choice for type 1 and type 2 diabetes due to its low carbohydrate content and high protein level.
Can soybean flour be used in baking?
Absolutely, it's an excellent low-carb alternative for baking, helping to reduce the overall carbohydrate content of recipes.
Download the Full Metabolic Intelligence Report (PDF)
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