SALONI Soya chunks are made using soy flour that has been ‘defatted’ or the oil is removed. They are the byproducts left after extracting soybean oil and have a rough texture when left dry. The texture quickly changes to soft and spongy as soon as submerged in warm water or added to gravy. They are known as ‘vegetarian’s meat’ as their nutritional profile is comparable to several non-vegetarian foods. Soya chunks are also very versatile and can also be cooked to have a similar flavour as non-veg curries.

Neutrition Value Of Soya Chunks

Soya chunks is full of polyunsaturated fats, proteins and omega 3 fatty acids. 100 grams of uncooked soya chunks have 340 calories with 52 grams of protein, 1.0 grams total fat, 34 grams carbohydrates and 13 grams dietary fibre. They are also rich in calcium and iron while providing no extra sugar or sodium to the body.

Neutritional Information

Typical Values Per 100g (Approx.)
Energy (Kcal)
Protein (G)
Fat (G)
Carbohydrates (G)
Cholesterol (Mg)
Crude Fiber (G)
Dietary Fiber (G)
Calcium (Mg)
Iron (Mg)

Available In

Box Size

200 Gm

Bag Size



15 Kg

20 Kg

Benefits Of Soya Chunks

SALONI Soya chunks pack numerous benefits and enable faster muscle building and metabolism. They are great for the health of bone, hair and skin health. According to study published in the journal Molecules, it was found that soy chunks can efficiently lower the levels of bad cholesterol in the body and protect the heart from ailments. The study also discovered that soya chunks stop excess fat from accumulating around the organs, thus promoting weight-loss. The chunks are loaded with fibre, thus allowing the food to pass slowly from the system and keeping you full for longer.

Rich In Protein

For Stronger Muscles and Good Metabolism.

Rich In Fiber

For Smooth Digestion.

99% Fat Free

For Healthy and Active Heart.

Saloni Mustard Oilcake and Cattle Feed

Our Mustard Oil Cake commands a premium in the market because of its enriched nutritional value and is ideal as animal feed and fodder. The total saturated oil content that is residual in the oil-cake is approximately 7%.