Soy bean

Soy Bean

Soybeans, mature seeds, raw

22.3%
446 kcal

Energy

28.5%
19.9 g

Fat

14.4%
2.9 g

Saturates

8.1%
7.3 g

Sugar

0.1%
0.0 g

Salt

carbs
27%
fat
40%
protein
33%

Caloric Ratio

Nutrition

Calories % Daily Value
Total Calories 446 (1866 kJ)
22%
from Carbohydrate 121 (505 kJ)
from Fat 179 (751 kJ)
from Protein 146 (611 kJ)
from Alcohol 0 (0 kJ)
Carbohydrates % Daily Value
Total Carbohydrates 30.2 g
11%
Dietary Fiber 9.3 g
31%
Starch ~
Sugars 7.3 g
Sucrose ~
Glucose ~
Fructose ~
Lactose ~
Maltose ~
Galactose ~
Fats & Fatty Acids % Daily Value
Total Fat 19.9 g
28%
Saturated Fat 2.9 g
14%
Butyric Acid ~
Caproic Acid ~
Caprylic Acid ~
Capric Acid ~
Lauric Acid ~
Tridecylic Acid ~
Myristic Acid 55.0 mg
Pentadecanoic Acid ~
Palmitic Acid 2,116.0 mg
Margaric Acid ~
Stearic Acid 712.0 mg
Arachidic Acid ~
Behenic Acid ~
Lignoceric Acid ~
Monounsaturated Fat 4.4 g
Myristoleic Acid ~
15:1 ~
Palmitoleic Acid 55.0 mg
16:1 c ~
16:1 t ~
17:1 ~
Oleic Acid 4,348.0 mg
18:1 c ~
18:1 t ~
Gadoleic Acid ~
Erucic Acid ~
22:1 c ~
22:1 t ~
Nervonic Acid ~
Polyunsaturated Fat 11.3 g
Linoleic Acid 9,925.0 mg
18:2 CLAs ~
18:2 n-6 c,c ~
18:2 t,t ~
18:2 i ~
18:2 t ~
Linolenic Acid 1,330.0 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 1,330.0 mg
Omega-6 Fatty Acids 9,925.0 mg
Sterols % Daily Value
Cholesterol 0.0 mg
0%
Phytosterols 161.0 mg
Campesterol ~
Stigmasterol ~
Beta-sitosterol ~
Protein & Amino Acids % Daily Value
Protein 36.5 g
73%
Essential Aminos
Histidine 1,097.0 mg
131%
Isoleucine 1,971.0 mg
173%
Leucine 3,309.0 mg
128%
Lysine 2,706.0 mg
119%
Methionine 547.0 mg
48%
Phenylalanine 2,122.0 mg
107%
Threonine 1,766.0 mg
147%
Tryptophan 591.0 mg
197%
Valine 2,029.0 mg
141%
Non-essential Aminos
Alanine 1,915.0 mg
Arginine 3,153.0 mg
Aspartic Acid 5,112.0 mg
Cystine 655.0 mg
Glutamic Acid 7,874.0 mg
Glycine 1,880.0 mg
Proline 2,379.0 mg
Serine 2,357.0 mg
Tyrosine 1,539.0 mg
Other Nutrients % Daily Value
Alcohol 0.0 g
Water 8.5 g
Ash 4.9 g
Caffiene 0.0 mg
Theobromine 0.0 mg
Vitamins % Daily Value
Betaine 2.1 mg
Choline 115.9 mg
Vitamin A 22 IU
0%
Vitamin B1 (thiamine) 0.9 mg
58%
Vitamin B2 (riboflavin) 0.9 mg
51%
Vitamin B3 (niacin) 1.6 mg
8%
Vitamin B5 (pantothenic acid) 0.8 mg
8%
Vitamin B6 (pyridoxine) 0.4 mg
19%
Vitamin B9 (folate) 375 mcg
94%
Vitamin B12 (cobalamin) 0 mcg
0%
Vitamin C 6.0 mg
10%
Vitamin D 0 IU
0%
Vitamin E 1 IU
4%
Vitamin K 47 mcg
59%
Minerals % Daily Value
Calcium 277.0 mg
28%
Copper 1.7 mg
83%
Fluoride ~
Iron 15.7 mg
87%
Magnesium 280.0 mg
70%
Manganese 2.5 mg
126%
Phosphorus 704.0 mg
70%
Potassium 1,797.0 mg
51%
Sodium 2.0 mg
0%
Zinc 4.9 mg
33%
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.