Soy bean

Soy Bean

Soybeans, green, cooked, boiled, drained, without salt

7.1%
141 kcal

Energy

9.1%
6.4 g

Fat

3.7%
0.7 g

Saturates

0.6%
0.0 g

Salt

carbs
29%
fat
38%
protein
32%

Caloric Ratio

Nutrition

Calories % Daily Value
Total Calories 141 (590 kJ)
7%
from Carbohydrate 44 (185 kJ)
from Fat 58 (241 kJ)
from Protein 49 (207 kJ)
from Alcohol 0 (0 kJ)
Carbohydrates % Daily Value
Total Carbohydrates 11.1 g
4%
Dietary Fiber 4.2 g
14%
Starch ~
Sugars ~
Sucrose ~
Glucose ~
Fructose ~
Lactose ~
Maltose ~
Galactose ~
Fats & Fatty Acids % Daily Value
Total Fat 6.4 g
9%
Saturated Fat 0.7 g
4%
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 5.0 mg
Pentadecanoic Acid ~
Palmitic Acid 537.0 mg
Margaric Acid ~
Stearic Acid 198.0 mg
Arachidic Acid ~
Behenic Acid ~
Lignoceric Acid ~
Monounsaturated Fat 1.2 g
Myristoleic Acid ~
15:1 ~
Palmitoleic Acid 10.0 mg
16:1 c ~
16:1 t ~
17:1 ~
Oleic Acid 1,188.0 mg
18:1 c ~
18:1 t ~
Gadoleic Acid 10.0 mg
Erucic Acid 0.0 mg
22:1 c ~
22:1 t ~
Nervonic Acid ~
Polyunsaturated Fat 3.0 g
Linoleic Acid 2,657.0 mg
18:2 CLAs ~
18:2 n-6 c,c ~
18:2 t,t ~
18:2 i ~
18:2 t ~
Linolenic Acid 354.0 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 354.0 mg
Omega-6 Fatty Acids 2,657.0 mg
Sterols % Daily Value
Cholesterol 0.0 mg
0%
Phytosterols 50.0 mg
Campesterol ~
Stigmasterol ~
Beta-sitosterol ~
Protein & Amino Acids % Daily Value
Protein 12.4 g
25%
Essential Aminos
Histidine 332.0 mg
40%
Isoleucine 543.0 mg
48%
Leucine 883.0 mg
34%
Lysine 739.0 mg
32%
Methionine 150.0 mg
13%
Phenylalanine 559.0 mg
28%
Threonine 492.0 mg
41%
Tryptophan 150.0 mg
50%
Valine 549.0 mg
38%
Non-essential Aminos
Alanine 555.0 mg
Arginine 994.0 mg
Aspartic Acid 1,439.0 mg
Cystine 113.0 mg
Glutamic Acid 2,320.0 mg
Glycine 514.0 mg
Proline 579.0 mg
Serine 688.0 mg
Tyrosine 443.0 mg
Other Nutrients % Daily Value
Alcohol 0.0 g
Water 68.6 g
Ash 1.6 g
Caffiene ~
Theobromine ~
Vitamins % Daily Value
Betaine ~
Choline ~
Vitamin A 156 IU
3%
Vitamin B1 (thiamine) 0.3 mg
17%
Vitamin B2 (riboflavin) 0.2 mg
9%
Vitamin B3 (niacin) 1.3 mg
6%
Vitamin B5 (pantothenic acid) 0.1 mg
1%
Vitamin B6 (pyridoxine) 0.1 mg
3%
Vitamin B9 (folate) 111 mcg
28%
Vitamin B12 (cobalamin) 0 mcg
0%
Vitamin C 17.0 mg
28%
Vitamin D 0 IU
0%
Vitamin E ~
Vitamin K ~
Minerals % Daily Value
Calcium 145.0 mg
15%
Copper 0.1 mg
6%
Fluoride ~
Iron 2.5 mg
14%
Magnesium 60.0 mg
15%
Manganese 0.5 mg
25%
Phosphorus 158.0 mg
16%
Potassium 539.0 mg
15%
Sodium 14.0 mg
1%
Zinc 0.9 mg
6%
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.