Soy bean

Soy Bean

Soybeans, mature seeds, cooked, boiled, with salt

8.7%
173 kcal

Energy

12.8%
9.0 g

Fat

6.5%
1.3 g

Saturates

3.3%
3.0 g

Sugar

9.9%
0.6 g

Salt

carbs
21%
fat
43%
protein
36%

Caloric Ratio

Nutrition

Calories % Daily Value
Total Calories 173 (725 kJ)
9%
from Carbohydrate 40 (166 kJ)
from Fat 81 (338 kJ)
from Protein 67 (279 kJ)
from Alcohol 0 (0 kJ)
Carbohydrates % Daily Value
Total Carbohydrates 9.9 g
4%
Dietary Fiber 6.0 g
20%
Starch ~
Sugars 3.0 g
Sucrose ~
Glucose ~
Fructose ~
Lactose ~
Maltose ~
Galactose ~
Fats & Fatty Acids % Daily Value
Total Fat 9.0 g
13%
Saturated Fat 1.3 g
6%
Butyric Acid ~
Caproic Acid ~
Caprylic Acid ~
Capric Acid ~
Lauric Acid ~
Tridecylic Acid ~
Myristic Acid 25.0 mg
Pentadecanoic Acid ~
Palmitic Acid 952.0 mg
Margaric Acid ~
Stearic Acid 320.0 mg
Arachidic Acid ~
Behenic Acid ~
Lignoceric Acid ~
Monounsaturated Fat 2.0 g
Myristoleic Acid ~
15:1 ~
Palmitoleic Acid 25.0 mg
16:1 c ~
16:1 t ~
17:1 ~
Oleic Acid 1,956.0 mg
18:1 c ~
18:1 t ~
Gadoleic Acid ~
Erucic Acid ~
22:1 c ~
22:1 t ~
Nervonic Acid ~
Polyunsaturated Fat 5.1 g
Linoleic Acid 4,465.0 mg
18:2 CLAs ~
18:2 n-6 c,c ~
18:2 t,t ~
18:2 i ~
18:2 t ~
Linolenic Acid 598.0 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 598.0 mg
Omega-6 Fatty Acids 4,465.0 mg
Sterols % Daily Value
Cholesterol 0.0 mg
0%
Phytosterols ~
Campesterol ~
Stigmasterol ~
Beta-sitosterol ~
Protein & Amino Acids % Daily Value
Protein 16.6 g
33%
Essential Aminos
Histidine 449.0 mg
53%
Isoleucine 807.0 mg
71%
Leucine 1,355.0 mg
53%
Lysine 1,108.0 mg
49%
Methionine 224.0 mg
20%
Phenylalanine 869.0 mg
44%
Threonine 723.0 mg
60%
Tryptophan 242.0 mg
81%
Valine 831.0 mg
58%
Non-essential Aminos
Alanine 784.0 mg
Arginine 1,291.0 mg
Aspartic Acid 2,093.0 mg
Cystine 268.0 mg
Glutamic Acid 3,224.0 mg
Glycine 770.0 mg
Proline 974.0 mg
Serine 965.0 mg
Tyrosine 630.0 mg
Other Nutrients % Daily Value
Alcohol ~
Water 62.6 g
Ash 1.9 g
Caffiene ~
Theobromine ~
Vitamins % Daily Value
Betaine ~
Choline ~
Vitamin A 9 IU
0%
Vitamin B1 (thiamine) 0.2 mg
10%
Vitamin B2 (riboflavin) 0.3 mg
17%
Vitamin B3 (niacin) 0.4 mg
2%
Vitamin B5 (pantothenic acid) 0.2 mg
2%
Vitamin B6 (pyridoxine) 0.2 mg
12%
Vitamin B9 (folate) 54 mcg
14%
Vitamin B12 (cobalamin) 0 mcg
0%
Vitamin C 1.7 mg
3%
Vitamin D 0 IU
0%
Vitamin E 1 IU
2%
Vitamin K 19 mcg
24%
Minerals % Daily Value
Calcium 102.0 mg
10%
Copper 0.4 mg
20%
Fluoride ~
Iron 5.1 mg
29%
Magnesium 86.0 mg
22%
Manganese 0.8 mg
41%
Phosphorus 245.0 mg
25%
Potassium 515.0 mg
15%
Sodium 237.0 mg
10%
Zinc 1.2 mg
8%
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.