I tried a search on this topic first, but after a while decided to post. I apologize if this topic has been beaten to death.
I have heard contrary opinions and "facts" on soy protein, protein digestion, and I am interested specifically in soy pasta. Here is the nutritional info on a specific brand:
* Effective carb count: 10 grams per serving
* 28g of protein per serving
* 80% more protein than regular pasta
* 70% more fiber than regular pasta
* 70% more iron than regular pasta
* 20% lower calories than regular pasta
Servings per package— 6 • Serving Size—3/4 cups dry (56g)
* Calories 160
* Calories from Fat 10
* Total Fat 1 g
* Saturated Fat 0g
* Cholesterol 0mg
* Sodium 40mg
* Total Carbohydrates 18g*
* Dietary Fiber 8g*
* Sugars 3g
* Protein 28g
Defatted soy flour, pasteurized egg white, rice flour, wheat gluten, isolated soy proteins.
*Total carbs = 18g minus 8g of fiber, equalling Net Impact Carbs of 10g. per serving.
I really want to build, and if I can add this to chicken breast or tuna, it would really help boost my protein intake. But I want it to be effective.