100% Soybean (Soya / सोयाबीन) Flour

Haath Chakki – 100% Soyabean Atta (Soy Flour)

Haath Chakki 100% Soyabean Atta is prepared by slow-grinding whole soybeans using a traditional natural stone chakki. This cold-pressed, low-heat grinding method preserves the complete amino acid profile, natural isoflavones, essential fatty acids, and the full spectrum of B-complex vitamins and minerals that make soybean the highest-protein grain flour available from any plant source.

With 2 to 3 times more protein than wheat flour per 100 g, Soyabean Atta is one of the few plant-based flours to contain all nine essential amino acids the human body cannot produce on its own — making it a true complete protein. Naturally gluten-free, free from additives, and made from a single ingredient — this is a flour built for serious nourishment.

Key Features

• Made from 100% whole soybeans
• Traditionally stone-ground using slow Haath Chakki
• Cold-pressed process retains isoflavones, natural oils, and full protein integrity
• Complete protein source — contains all 9 essential amino acids
• Rich, warm, nutty flavour with a dense, satisfying texture
• Naturally gluten-free
• No additives, no preservatives, no blending

Health Benefits

• • Contains lutein and carotenoids that support eye health and reduce oxidative damage
  • Rich in B-complex vitamins — thiamine, riboflavin, niacin, and B6 — providing more than 50% of daily values in several vitamins, supporting energy metabolism and nerve function
  • Antioxidant-rich with saponins and phenolic compounds that reduce systemic inflammation and protect cells from free radical damage
  • Beneficial for skin and hair health through its high protein, zinc, and manganese content
  • Exceptionally high in plant-based protein — approximately 36–50 g per 100 g — supporting muscle growth, repair, and sustained energy; 2–3 times the protein of wheat flour
  • Complete protein with all nine essential amino acids — rare among plant sources, making it invaluable for vegetarians and vegans
  • Rich in isoflavones (genistein and daidzein) — plant phytoestrogens shown to alleviate menopausal symptoms including hot flashes and night sweats, and to help reduce bone loss in post-menopausal women
  • Supports healthy cholesterol management — soy protein is recognised by leading health authorities for its role in reducing LDL (bad) cholesterol and supporting cardiovascular health
  • Low glycemic index flour that controls blood sugar release gradually — beneficial for diabetics and those with insulin sensitivity
  • High in dietary fibre supporting gut health, regular digestion, and a balanced microbiome
  • Rich in calcium, magnesium, and phosphorus for strong bone density and prevention of osteoporosis
  • Excellent source of iron for healthy haemoglobin levels and prevention of anaemia

     

    Culinary Uses

    • Best used as a high-protein blend — mix 10–20% Soyabean Atta with wheat, multigrain, or millet atta for everyday rotis and chapatis
    • Works well in cheelas and savoury pancakes for a protein-dense breakfast
    • Ideal for high-protein laddoos and energy snack bars — adds a rich, roasted nuttiness
    • Excellent for pakoras, bhajias, and fritters — provides a dense, hearty coating
    • Suitable for baked goods including muffins, bread loaves, and cookies, boosting protein content and moisture retention
    • Use as a natural thickener in soups, gravies, and dals
    • Can be used in smoothie bases and health drink powders for an easy protein boost
    • Works well in sattu-style preparations and dry chutneys

       

      Texture & Taste Dense and richly textured, Soyabean Atta has a warm, roasted nuttiness with a full-bodied character that adds depth to any preparation. A small addition to your everyday atta noticeably elevates both protein content and flavour complexity — making meals more filling, more nourishing, and more satisfying.

       

      Usage Tip Due to its high protein density, Soyabean Atta is best used as a blend rather than a standalone flour. For rotis, mix 10–20% Soyabean Atta with your regular atta for the best texture and taste. For baked preparations, up to 30% can be substituted. Store in an airtight container in a cool, dry place away from direct sunlight. Refrigeration recommended after opening to preserve natural oils and isoflavones.

      Note: Those with thyroid conditions or high uric acid levels should consult their physician before incorporating soybean flour regularly into their diet.

      Packaging Biocompostable bag

      Nutritional Information (Per 100 g approx. — Full Fat) Energy: 430–450 kcal Protein: 34–40 g Total Fat: 18–22 g — of which Omega-3 (ALA): 1.5–2 g — Saturated Fat: 2.5–3 g Carbohydrates: 30–35 g Dietary Fiber: 9–11 g Sugars: 7–9 g Sodium: 13 mg

      Vitamins & Minerals Vitamin B1 (Thiamine): 0.6–0.8 mg (50–65% DV) Vitamin B2 (Riboflavin): 0.3–0.5 mg (25–40% DV) Vitamin B3 (Niacin): 2.5–3.5 mg (15–22% DV) Vitamin B6 (Pyridoxine): 0.4–0.6 mg (25–35% DV) Folate: 200–280 mcg (50–70% DV) Vitamin E: 1.5–2.5 mg (10–17% DV) Calcium: 200–260 mg (20–26% DV) Iron: 6–9 mg (33–50% DV) Magnesium: 220–280 mg (55–70% DV) Phosphorus: 480–580 mg (48–58% DV) Potassium: 1100–1200 mg (31–34% DV) Zinc: 3.5–5 mg (32–45% DV) Selenium: 17–20 mcg (30–36% DV) Manganese: 2.5–3 mg (109–130% DV) Copper: 0.9–1.2 mg (100–133% DV)

      Haath Chakki 100% Soyabean Atta brings the unmatched protein power of whole soybeans to your everyday kitchen — stone-ground the traditional way, rich in isoflavones and complete amino acids, and made without shortcuts for those who take their nutrition seriously.