Eggs vs Soya Chunks: Which one has a higher protein content?
Eggs vs Soya Chunks: Which one has a higher protein content?
Protein is an extremely important part of your diet. It helps in different functions of the body, including muscle health, immunity and more. There are different foods that are high in protein but people are confused about which is better. Read on to know which higher protein, eggs or soya chunks.
Eggs vs Soya Chunks: Which one has a higher protein content?
2/7Image Source : Canva
Protein Content per Serving: One large egg (50g) contains about 6–7 grams of high-quality protein. Two eggs provide roughly 12–14g. 100g of dry soya chunks (before cooking) offers approximately 52g of protein, making them a protein-dense plant food.
3/7Image Source : Canva
Protein Quality (Complete vs Incomplete): Eggs contain all 9 essential amino acids, making them a complete protein source. They're also highly bioavailable, meaning your body can absorb and use the protein efficiently. Soya protein is also considered complete, which is rare for plant-based proteins. However, its bioavailability is slightly lower than eggs.
Advertisement
4/7Image Source : Canva
Digestibility and Absorption: Eggs rank high on the Digestible Indispensable Amino Acid Score (DIAAS), which is a modern protein quality metric. Soya has anti-nutritional factors like phytates and trypsin inhibitors, which can affect absorption.
5/7Image Source : Canva
Muscle Building Potential: Eggs are excellent for building and maintaining muscle mass due to the presence of leucine, which is a key amino acid for muscle synthesis. Soya chunks are also rich in leucine and glutamine, which makes it a good plant-based option for muscle repair and growth.
6/7Image Source : Canva
Calories: 2 large eggs provide about 140 calories with 12g protein. 100g of dry soya chunks has about 336 calories with 52g protein, higher in both protein and calories.
Advertisement
7/7Image Source : AI-generated via Sora
Conclusion: In terms of protein content per 100g (dry weight), soya chunks win with around 52g protein, compared to 13g in two eggs. However, eggs offer superior bioavailability and quality, making them more efficient for those who consume animal products.
