Soy flour, full-fat, raw & Diabetes
Low glycemic impact for the stated serving. Glycemic load of 8.7 per 100g.
✅ Nutrition data verified · GL 8.7/100g · GI 38.8 · TIER 3 ⚠️ GI: Subcategory Estimate
GI estimated from food subcategory average — not directly tested on this food. [1] [3]
Glycemic Impact
Nutrition Overview
How This Version Compares
This version sits at the low end for protein: 37.8 per 100g, about 19% below the family average (family spread 37.8-51.5 per 100g). Glycemic load runs highest in this version — 8.7 per 100g, about 30% above the family average against a 5.7-8.7 per 100g range.
The Soy flour family's GL range is 5.7-8.7 per 100g across 4 versions, enough spread to make the specific choice count. The rest of the family: Low-fat, Roasted, Defatted.
Related Legumes and Legume Products Options
Worth Comparing
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Chicken, meatless & diabetes →🫘 HOUSE FOODS Premium Firm Tofu
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HOUSE FOODS Premium Firm Tofu & diabetes →🫘 Vitasoy USA Organic Nasoya, Soft Tofu
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Vitasoy USA Organic Nasoya, Soft Tofu & diabetes →🫘 Vitasoy USA Azumaya, Silken Tofu
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Vitasoy USA Azumaya, Silken Tofu & diabetes →Practical Guidance
💡 Check Your Own Response
Individual blood sugar responses vary. Use a glucose meter to understand how this food affects you personally.
💡 Glycemic Load Over Glycemic Index
GL accounts for both the speed AND amount of carbohydrate, making it more practical for real-world eating than GI alone.
💡 Pair Carbs With Protein
Adding protein to a carbohydrate-containing meal slows digestion and helps prevent blood sugar spikes.
💡 Fiber Is Your Friend
Dietary fiber slows carbohydrate absorption. Aim for at least 3g of fiber per serving of carbohydrate foods.
FAQ
Can Soy flour full-fat fit into a diabetes meal plan?
With a GL of 8.7, Soy flour full-fat is in the lowest category for blood sugar impact. It may be a suitable choice within a balanced diabetes eating pattern.
What GL value does Soy flour full-fat carry?
The glycemic load of Soy flour full-fat is 8.7 per 100g. GL is calculated by multiplying the GI (38.8) by the available carbohydrates (22.3g) and dividing by 100.
What happens to blood sugar after eating Soy flour full-fat?
After eating Soy flour full-fat, you can expect a low blood sugar response. The GL of 8.7 means a gentle rise. This can vary based on what else you eat with it.
Is the GI value accurate?
The GI of 38.8 for Soy flour full-fat is estimated (Tier 3), not directly ISO-tested on this specific food. It is based on the weighted average GI of foods in the Legumes and Legume Products category from the International GI Tables (Atkinson et al., 2021). Actual GI may vary by variety, ripeness, cooking method, and individual response. We display estimated values with full transparency so you can make informed decisions.
Data Sources
Data Tier: TIER 3 — estimated from category average
Glycemic Index (GI): 38.8 — subcategory_avg:Legumes and Legume Products. Source: International GI Tables (Atkinson, Brand-Miller et al., Diabetes Care, 2021). University of Sydney GI Research Service.
GL (per serving, 84.0g) = 8.7 × 84.0 ÷ 100 = 7.3
Nutrition Data: USDA FoodData Central, SR Legacy Release (April 2018). FDC ID: 174273. Data are in the public domain (CC0 1.0).
GL Classification: ≤10 = Low (Low GL), 11–19 = Moderate (Eat in Moderation), ≥20 = High (Limit). Based on University of Sydney Glycemic Index Foundation classification.
⚠️ GI value is estimated, not directly ISO-tested on this specific food. Actual GI may vary by variety, cooking method, and individual glycemic response.
Cite this page: GlycemicWise. “Soy flour, full-fat, raw — Glycemic Load & Diabetes Reference.” GlycemicWise, July 2026. https://glycemicwise.com/foods/soy-flour-full-fat-raw/
Dietary reference — not medical advice. This page provides evidence-based dietary reference information for general educational purposes. It is not a substitute for professional medical advice, diagnosis, or treatment. Individual blood sugar responses vary significantly. Always check your blood glucose to understand your personal response to foods, and talk to your doctor or a registered dietitian before changing your diet. Data sources are cited above and publicly available from the USDA and the University of Sydney Glycemic Index Research Service.