Soy bean

Soy Bean

Soy meal, defatted, raw

17%
339 kcal

Energy

3.4%
2.4 g

Fat

1.3%
0.3 g

Saturates

0.1%
0.0 g

Salt

carbs
44%
fat
6%
protein
50%

Caloric Ratio

Nutrition

Calories % Daily Value
Total Calories 339 (1418 kJ)
17%
from Carbohydrate 161 (672 kJ)
from Fat 22 (90 kJ)
from Protein 180 (753 kJ)
from Alcohol 0 (0 kJ)
Carbohydrates % Daily Value
Total Carbohydrates 40.1 g
14%
Dietary Fiber ~
Starch ~
Sugars ~
Sucrose ~
Glucose ~
Fructose ~
Lactose ~
Maltose ~
Galactose ~
Fats & Fatty Acids % Daily Value
Total Fat 2.4 g
3%
Saturated Fat 0.3 g
1%
Butyric Acid ~
Caproic Acid ~
Caprylic Acid ~
Capric Acid ~
Lauric Acid ~
Tridecylic Acid ~
Myristic Acid 5.0 mg
Pentadecanoic Acid ~
Palmitic Acid 196.0 mg
Margaric Acid ~
Stearic Acid 66.0 mg
Arachidic Acid ~
Behenic Acid ~
Lignoceric Acid ~
Monounsaturated Fat 0.4 g
Myristoleic Acid ~
15:1 ~
Palmitoleic Acid 5.0 mg
16:1 c ~
16:1 t ~
17:1 ~
Oleic Acid 404.0 mg
18:1 c ~
18:1 t ~
Gadoleic Acid ~
Erucic Acid ~
22:1 c ~
22:1 t ~
Nervonic Acid ~
Polyunsaturated Fat 1.0 g
Linoleic Acid 921.0 mg
18:2 CLAs ~
18:2 n-6 c,c ~
18:2 t,t ~
18:2 i ~
18:2 t ~
Linolenic Acid 123.0 mg
alpha-Linolenic Acid ~
gamma-Linolenic acid ~
Parinaric Acid ~
Eicosadienoic Acid ~
Eicosatrienoic Acid ~
20:3 n-3 ~
Dihomo-gamma-linolenic acid ~
Arachidonic Acid ~
20:4 n-6 ~
Timnodonic Acid ~
Clupanodonic Acid ~
Docosahexaenoic Acid ~
Trans Fat 0.0 g
Omega-3 Fatty Acids 123.0 mg
Omega-6 Fatty Acids 921.0 mg
Sterols % Daily Value
Cholesterol 0.0 mg
0%
Phytosterols ~
Campesterol ~
Stigmasterol ~
Beta-sitosterol ~
Protein & Amino Acids % Daily Value
Protein 45.0 g
90%
Essential Aminos
Histidine 1,212.0 mg
144%
Isoleucine 2,180.0 mg
191%
Leucine 3,660.0 mg
142%
Lysine 2,991.0 mg
131%
Methionine 606.0 mg
53%
Phenylalanine 2,346.0 mg
118%
Threonine 1,952.0 mg
163%
Tryptophan 653.0 mg
218%
Valine 2,243.0 mg
156%
Non-essential Aminos
Alanine 2,117.0 mg
Arginine 3,487.0 mg
Aspartic Acid 5,651.0 mg
Cystine 724.0 mg
Glutamic Acid 8,705.0 mg
Glycine 2,078.0 mg
Proline 2,629.0 mg
Serine 2,605.0 mg
Tyrosine 1,700.0 mg
Other Nutrients % Daily Value
Alcohol ~
Water 6.9 g
Ash 5.6 g
Caffiene ~
Theobromine ~
Vitamins % Daily Value
Betaine ~
Choline ~
Vitamin A 40 IU
1%
Vitamin B1 (thiamine) 0.7 mg
46%
Vitamin B2 (riboflavin) 0.3 mg
15%
Vitamin B3 (niacin) 2.6 mg
13%
Vitamin B5 (pantothenic acid) 2.0 mg
20%
Vitamin B6 (pyridoxine) 0.6 mg
28%
Vitamin B9 (folate) 303 mcg
76%
Vitamin B12 (cobalamin) 0 mcg
0%
Vitamin C 0.0 mg
0%
Vitamin D 0 IU
0%
Vitamin E ~
Vitamin K ~
Minerals % Daily Value
Calcium 244.0 mg
24%
Copper 2.0 mg
100%
Fluoride ~
Iron 13.7 mg
76%
Magnesium 306.0 mg
77%
Manganese 3.8 mg
190%
Phosphorus 701.0 mg
70%
Potassium 2,490.0 mg
71%
Sodium 3.0 mg
0%
Zinc 5.1 mg
34%
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.