Soy bean

Soy Bean

Soy flour, full-fat, roasted

22%
440 kcal

Energy

31.2%
21.9 g

Fat

15.8%
3.2 g

Saturates

8.5%
7.6 g

Sugar

0.5%
0.0 g

Salt

carbs
29%
fat
42%
protein
30%

Caloric Ratio

Nutrition

Calories % Daily Value
Total Calories 440 (1844 kJ)
22%
from Carbohydrate 135 (564 kJ)
from Fat 197 (824 kJ)
from Protein 139 (583 kJ)
from Alcohol 0 (0 kJ)
Carbohydrates % Daily Value
Total Carbohydrates 33.7 g
12%
Dietary Fiber 9.7 g
32%
Starch ~
Sugars 7.6 g
Sucrose ~
Glucose ~
Fructose ~
Lactose ~
Maltose ~
Galactose ~
Fats & Fatty Acids % Daily Value
Total Fat 21.9 g
31%
Saturated Fat 3.2 g
16%
Butyric Acid 0.0 mg
Caproic Acid 0.0 mg
Caprylic Acid 0.0 mg
Capric Acid 0.0 mg
Lauric Acid 0.0 mg
Tridecylic Acid ~
Myristic Acid 61.0 mg
Pentadecanoic Acid ~
Palmitic Acid 2,320.0 mg
Margaric Acid ~
Stearic Acid 780.0 mg
Arachidic Acid ~
Behenic Acid ~
Lignoceric Acid ~
Monounsaturated Fat 4.8 g
Myristoleic Acid ~
15:1 ~
Palmitoleic Acid 61.0 mg
16:1 c ~
16:1 t ~
17:1 ~
Oleic Acid 4,768.0 mg
18:1 c ~
18:1 t ~
Gadoleic Acid 0.0 mg
Erucic Acid 0.0 mg
22:1 c ~
22:1 t ~
Nervonic Acid ~
Polyunsaturated Fat 12.3 g
Linoleic Acid 10,883.0 mg
18:2 CLAs ~
18:2 n-6 c,c ~
18:2 t,t ~
18:2 i ~
18:2 t ~
Linolenic Acid 1,458.0 mg
alpha-Linolenic Acid ~
gamma-Linolenic acid ~
Parinaric Acid 0.0 mg
Eicosadienoic Acid ~
Eicosatrienoic Acid ~
20:3 n-3 ~
Dihomo-gamma-linolenic acid ~
Arachidonic Acid 0.0 mg
20:4 n-6 ~
Timnodonic Acid 0.0 mg
Clupanodonic Acid 0.0 mg
Docosahexaenoic Acid 0.0 mg
Trans Fat 0.0 g
Omega-3 Fatty Acids 1,458.0 mg
Omega-6 Fatty Acids 10,883.0 mg
Sterols % Daily Value
Cholesterol 0.0 mg
0%
Phytosterols ~
Campesterol ~
Stigmasterol ~
Beta-sitosterol ~
Protein & Amino Acids % Daily Value
Protein 34.8 g
70%
Essential Aminos
Histidine 938.0 mg
112%
Isoleucine 1,688.0 mg
148%
Leucine 2,834.0 mg
110%
Lysine 2,316.0 mg
102%
Methionine 469.0 mg
41%
Phenylalanine 1,816.0 mg
92%
Threonine 1,511.0 mg
126%
Tryptophan 506.0 mg
169%
Valine 1,737.0 mg
121%
Non-essential Aminos
Alanine 1,639.0 mg
Arginine 2,700.0 mg
Aspartic Acid 4,375.0 mg
Cystine 561.0 mg
Glutamic Acid 6,740.0 mg
Glycine 1,609.0 mg
Proline 2,035.0 mg
Serine 2,017.0 mg
Tyrosine 1,316.0 mg
Other Nutrients % Daily Value
Alcohol 0.0 g
Water 3.8 g
Ash 5.9 g
Caffiene 0.0 mg
Theobromine 0.0 mg
Vitamins % Daily Value
Betaine ~
Choline ~
Vitamin A 122 IU
2%
Vitamin B1 (thiamine) 0.4 mg
27%
Vitamin B2 (riboflavin) 0.9 mg
55%
Vitamin B3 (niacin) 3.3 mg
16%
Vitamin B5 (pantothenic acid) 1.2 mg
12%
Vitamin B6 (pyridoxine) 0.4 mg
18%
Vitamin B9 (folate) 227 mcg
57%
Vitamin B12 (cobalamin) 0 mcg
0%
Vitamin C 0.0 mg
0%
Vitamin D 0 IU
0%
Vitamin E 3 IU
10%
Vitamin K 71 mcg
89%
Minerals % Daily Value
Calcium 188.0 mg
19%
Copper 2.2 mg
111%
Fluoride ~
Iron 5.8 mg
32%
Magnesium 369.0 mg
92%
Manganese 2.1 mg
104%
Phosphorus 476.0 mg
48%
Potassium 2,041.0 mg
58%
Sodium 12.0 mg
1%
Zinc 3.6 mg
24%
Soy Bean

About Soy Bean

The soybean (US) or soya bean (UK) (Glycine max) is a species of legume native to East Asia, widely grown for its edible bean which has numerous uses. The plant is classed as an oilseed rather than a pulse by the UN Food and Agricultural Organization (FAO). Fat-free (defatted) soybean meal is a significant and cheap source of protein for animal feeds and many prepackaged meals; soy vegetable oil is another product of processing the soybean crop. For example, soybean products such as textured vegetable protein (TVP) are ingredients in many meat and dairy analogues. Soybeans produce significantly more protein per acre than most other uses of land. Read More

The soybean (US) or soya bean (UK) (Glycine max) is a species of legume native to East Asia, widely grown for its edible bean which has numerous uses. The plant is classed as an oilseed rather than a pulse by the UN Food and Agricultural Organization (FAO). Fat-free (defatted) soybean meal is a significant and cheap source of protein for animal feeds and many prepackaged meals; soy vegetable oil is another product of processing the soybean crop. For example, soybean products such as textured vegetable protein (TVP) are ingredients in many meat and dairy analogues. Soybeans produce significantly more protein per acre than most other uses of land. Traditional nonfermented food uses of soybeans include soy milk, and from the latter tofu and tofu skin. Fermented foods include soy sauce, fermented bean paste, natto, and tempeh, among others. The oil is used in many industrial applications. The main producers of soy are the United States (35%), Brazil (27%), Argentina (19%), China (6%) and India (4%). The beans contain significant amounts of phytic acid, alpha-linolenic acid, and isoflavones.