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Is soy protein powder a complete protein?

Soy protein powder is a popular plant-based protein supplement derived from soybeans. One of the key questions often asked is whether soy protein powder is a complete protein. A complete protein contains all nine essential amino acids that the human body cannot produce on its own and must be obtained through diet.

Soy protein powder is indeed a complete protein. It contains all nine essential amino acids in sufficient quantities, making it comparable to animal-based proteins in terms of its amino acid profile1. This makes soy protein an excellent choice for vegetarians, vegans, and those looking to reduce their intake of animal products while still ensuring they get all the essential amino acids their bodies need.

In addition to being a complete protein, soy protein is also known for its potential health benefits. It has been shown to help reduce cholesterol levels, support heart health, and may have antioxidant properties2. Soy protein is also rich in vitamins and minerals, including iron, calcium, and magnesium, which contribute to overall health3.

Another advantage of soy protein is its digestibility. Soy protein isolate, in particular, is processed to remove most of the carbohydrates and fats, resulting in a highly digestible protein source with a high protein content4. This makes it suitable for individuals with lactose intolerance or other dietary restrictions.

Overall, soy protein powder is a versatile and nutritious protein source that provides all essential amino acids, making it a complete protein. Its additional health benefits and digestibility make it an excellent option for those looking to incorporate more plant-based proteins into their diet.


  1. Messina, M., & Messina, V. (2010). The role of soy in vegetarian diets. Nutrition, 26(10), 954-955.
  2. Zhang, X., Gao, Y., & Zhang, Y. (2019). The cholesterol-lowering effect of soy protein: A meta-analysis of randomized controlled trials. Nutrients, 11(10), 2755.
  3. Rizzo, G., & Baroni, L. (2018). Soy, soy foods and their role in vegetarian diets. Foods, 7(3), 37.
  4. Schaafsma, G. (2000). The protein digestibility-corrected amino acid score. Journal of Nutrition, 130(7), 1865S-1867S.
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