Quaker Protein Original Microwaveable Oats with Added Soy Protein

Quaker
68 Fair
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Summary

This product contains wholegrain rolled oats and soy protein, providing a good source of plant-based protein and fiber. However, the use of soy protein, which has a less optimal amino acid profile compared to animal-based proteins, and the inclusion of soy lecithin as an emulsifier, contribute to its processing level. While these ingredients are not highly harmful, they do reflect a moderate level of processing and the presence of refined additives.

At a glance

Beneficial ingredients 0
Harmful ingredients 2
Owned by PepsiCo
Category Protein Powders

Key ingredients 3

Quaker Wholegrain Rolled Oats
Neutral

Quaker Wholegrain Rolled Oats are a staple whole grain known for their high fiber content and ability to support heart health. They are minimally processed, retaining most of their natural nutrients. However, they do not provide significant protein content compared to other protein sources.

Benefits

Rich in dietary fiber, which can aid in digestion and help maintain healthy cholesterol levels.

See more about Quaker Wholegrain Rolled Oats →
Soy Protein
Bad

Soy Protein is a plant-based protein source that is often used as a supplement due to its affordability and availability. However, it has a poorer amino acid profile compared to animal-based proteins, which can limit its effectiveness for muscle building. Additionally, soy protein may contain phytoestrogens, which can affect hormone balance in some individuals.

Risks

Potential hormonal effects due to phytoestrogens and possible allergenic reactions in sensitive individuals.

Benefits

Provides a plant-based protein option for those avoiding animal products.

Soy Lecithin
Bad

Soy Lecithin is used as an emulsifier to improve texture and mixability in food products. It is a refined product derived from soybeans, which may contain trace amounts of allergens. While it is not as harmful as seed oils, it is still considered a processed additive.

Risks

May cause allergic reactions in individuals sensitive to soy.

Benefits

Improves the texture and consistency of food products, aiding in their palatability.

See more about Soy Lecithin →

Processing

Group 4 · Ultra-processed

Ultra-Processed Foods

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