Wheat Soy Blend
A natural wholesome blended food - highy nutritious - precooked for ease in use and handling - economical - for people of all ages
Serve as:
| Gruels | Pudding | Dessert |
| Pancakes | Soups | Meat Extender |
| Beverage | Bakery Products | Baby food (milk
substitute, milk supplement, gruel, pudding) |
Contents:
53.0% Bulgur flour
20.0% Wheat Protein Concentrate (WPC)
20.0% Soy flour, defatted
4.0% Soy oil, stabilized
3.0% Vitamin and mineral, added as premix
Nutritive Value
Nutrient: WSB
(100 grams)
Food energy (kilocalories) . . . . . . . 354.5
Protein-grams . . . . . . . . . . . . . . . . . .
21.5
Carbohydrate-grams . . . . . . . . . . . . 46.9
Fat-grams . . . . . . . . . . . . . . . . . . . . . .
. 6
Water-grams . . . . . . . . . . . . . . . . . . . .
8.8
Total lipid-grams . . . . . . . . . . . . . . . .
.5.9
Fiber, total dietary-grams . . . . . . . . 13.18
Vitamins:
Vitamin A-I.U . . . . . . . . . . . . . . . .2323.0
Vitamin D-I.U . . . . . . . . . . . . . . . . .198
Vitamin E-mg-ATE . . . . . . . . . . . . . . 8.3
Thiamin-mg . . . . . . . . . . . . . . . . . . .
.0.54
Riboflavin-mg . . . . . . . . . . . . . . . . .
..0.50
Niacin-mg . . . . . . . . . . . . . . . . . . . . .
8.19
Vitamin B6-mg . . . . . . . . . . . . . . . . ..0.47
Vitamin B12-mcg . . . . . . . . . . . . . . . 1.0
Vitamin C-mg . . . . . . . . . . . . . . . . . 40.0
Pantothenic Acid-mg . . . . . . . . . . . . 3.7
Folate-mcg . . . . . . . . . . . . . . . . . . 275
Minerals:
Calcium-mg . . . . . . . . . . . . . . . .842
Phosphorus-mg . . . . . . . . . . . . 294
Magnesium-mg . . . . . . . . . . . . .227.26
Iron-mg . . . . . . . . . . . . . . . . . . . . .
17.85
Zinc-mg . . . . . . . . . . . . . . . . . . . . . .
5.5
Sodium-mg . . . . . . . . . . . . . . . . . .13.8
Potassium-mg . . . . . . . . . . . . . . 694
Iodine-mcg . . . . . . . . . . . . . . . . . . .56.88
Ash-grams . . . . . . . . . . . . . . . . . . . .2.0
Copper-mg . . . . . . . . . . . . . . . . . . . .1.0
Manganese-mg . . . . . . . . . . . . . . . .2.2
Selenium-mcg . . . . . . . . . . . . . . . . .2.0
Protein
Evaluation
PER ( Protein Efficiency Ratio)
| WSB | Milk (Casein) |
| 2.4 | 2.5 |
Essential Amino Acid Evaluation*
| WSB | FAO/WHO Suggested Level** |
||
| Isoleucine | . . . . . . . . . . | 48 | 40 |
| Leucine | . . . . . . . . . . | 81 | 70 |
| Lysine | . . . . . . . . . . | 53 | 55 |
| Methionine + Cystine | . . . . . . . . . . | 44 | 35 |
| Phenylalanine + Tyrosine | . . . . . . . . . . | 91 | 60 |
| Threonine | . . . . . . . . . . | 38 | 40 |
| Tryptophan | . . . . . . . . . . | 17 | 10 |
| Valine | . . . . . . . . . . | 55 | 50 |
| . . . . . . . . . . |
* Expressed as milligrams of amino acid per gram of protein
** From:
"Energy and Protein Requirements: Report of a
Joint FAO/
WHO Ad Hoc Expert Committee."
Rome, 1973.
Back to Top