Nutrition Facts
Serving Size: 100g
Calories3192
Total Fat100.0g
Saturated Fat0.0g
Total Carbs0.0g
Fiber0.0g
Sugars0.0g
Protein0.0g
Macro Breakdown
Glycemic Impact
| Glycemic Index | 16 (Low) |
| Glycemic Load | 1 |
| Insulin Index | 25 |
Health Scores (0-10)
7.0
Metabolic
0.5
Inflammation
5.0
Hormonal
5.0
Gut Health
5.0
Skin Health
2.0
Brain Health
10.0
Bone Health
5.0
Sleep
5.0
Exercise
5.0
Longevity
5.0
Detox
5.0
Immunity
5.0
Pral
0.0
Satiety
0.0
Nutrient Density
5.0
Bioavailability
10.0
Electrolyte
5.0
Methylation
🧬 How Oil, soybean lecithin Affects Your Health
Inflammation
vitamin e. Omega-3 EPA/DHA → resolvins (pro-resolving mediators). Antioxidants neutralize free radicals. Fiber .
Skin Health
vitamin e. Vitamin C is required for collagen cross-linking. Zinc reduces inflammation and sebum. Vitamin A reg.
Heart-Healthy Fats
100g fat, mostly unsaturated. Supports hormone production and vitamin absorption.
Glycemic Index: 16 (Low)
Glycemic load: 1. Insulin index: 25. Slow, steady energy release — good for blood sugar control.
Complete Nutrient Profile
| Nutrient | Amount / 100g | % Daily Value |
|---|---|---|
| Energy Kcal | 3192.0 kJ | — |
| Total Fat | 100.0 g | 128% DV |
| Vitamin E | 8.2 mg | 55% DV |
| Vitamin K | 183.9 µg | 153% DV |
Compare Oil, soybean lecithin With...
Babyfood, green beans, dices, toddler
123 calBabyfood, peas, dices, toddler
268 calBeans, adzuki, mature seed, cooked, boiled
536 calBeans, adzuki, mature seeds
992 calBeans, adzuki, mature seeds, cooked, boiled
536 cal
123 calBabyfood, peas, dices, toddler
268 calBeans, adzuki, mature seed, cooked, boiled
536 calBeans, adzuki, mature seeds
992 calBeans, adzuki, mature seeds, cooked, boiled
536 cal
🔗 Related Guides: 🏥 Chronic Inflammation
Frequently Asked Questions
Does Oil, soybean lecithin contain anti-nutrients?
Phytates (reduce zinc, iron, calcium absorption 20-60%). Lectins (can irritate gut lining — destroyed by proper cooking). Soaking 12-24h reduces phytates 30-50%. Cooking destroys lectins and protease inhibitors. Fermentation (tempeh, miso) reduces all anti-nutrients. Sprouting increases nutrient bioavailability. Benefits (fiber, protein, minerals) far outweigh anti-nutrient concerns for most people.