Puffed soybean flour and added soybean oil are different in terms of properties, nutritional content, solubility, usage methods and health effects.

1. Properties: Puffed soybean flour is a soybean textured product made from whole soybeans, crushed and processed using a puffing machine. Soybean oil is a semi-drying oil extracted from soybean oil.

2. Nutrients: Puffed soybean flour contains 10-12% moisture, 35% crude protein, 16% crude fat, 7% crude fiber, 6% gray meal, and about 70-85% protein. solubility. Soybean oil contains a small amount of saturated fatty acids such as stearic acid and palmitic acid, and a large amount of unsaturated fatty acids such as linoleic acid, oleic acid, and linolenic acid.

3. Solubility: Since puffed soybean flour is a textured product, its protein solubility is low. In contrast, added soybean oil is a product extracted from oily feet and has higher solubility.

4. How to use: Puffed soybean flour can be used as a feed ingredient for feeding poultry, etc. Soybean oil is mainly used as a cooking oil for cooking or direct consumption.

5. Health effects: Extruded soybean meal is beneficial to the growth of poultry as a feed ingredient, while adding soybean oil is beneficial to human health, especially lowering cholesterol and preventing cardiovascular disease.

In short, puffed soybean flour and added soybean oil each have their own unique properties and uses, and they need to be selected according to specific needs when using them.