Soy bean

Soy Bean

Soybeans, mature seeds, roasted, no salt added

23.6%
471 kcal

Energy

36.3%
25.4 g

Fat

18.4%
3.7 g

Saturates

0.2%
0.0 g

Salt

carbs
27%
fat
45%
protein
28%

Caloric Ratio

Nutrition

Calories % Daily Value
Total Calories 471 (1972 kJ)
24%
from Carbohydrate 134 (562 kJ)
from Fat 229 (957 kJ)
from Protein 141 (590 kJ)
from Alcohol 0 (0 kJ)
Carbohydrates % Daily Value
Total Carbohydrates 33.6 g
12%
Dietary Fiber 17.7 g
59%
Starch ~
Sugars ~
Sucrose ~
Glucose ~
Fructose ~
Lactose ~
Maltose ~
Galactose ~
Fats & Fatty Acids % Daily Value
Total Fat 25.4 g
36%
Saturated Fat 3.7 g
18%
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 71.0 mg
Pentadecanoic Acid ~
Palmitic Acid 2,696.0 mg
Margaric Acid ~
Stearic Acid 907.0 mg
Arachidic Acid ~
Behenic Acid ~
Lignoceric Acid ~
Monounsaturated Fat 5.6 g
Myristoleic Acid ~
15:1 ~
Palmitoleic Acid 71.0 mg
16:1 c ~
16:1 t ~
17:1 ~
Oleic Acid 5,539.0 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 14.3 g
Linoleic Acid 12,644.0 mg
18:2 CLAs ~
18:2 n-6 c,c ~
18:2 t,t ~
18:2 i ~
18:2 t ~
Linolenic Acid 1,694.0 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 1,694.0 mg
Omega-6 Fatty Acids 12,644.0 mg
Sterols % Daily Value
Cholesterol 0.0 mg
0%
Phytosterols ~
Campesterol ~
Stigmasterol ~
Beta-sitosterol ~
Protein & Amino Acids % Daily Value
Protein 35.2 g
70%
Essential Aminos
Histidine 950.0 mg
113%
Isoleucine 1,709.0 mg
150%
Leucine 2,868.0 mg
111%
Lysine 2,344.0 mg
103%
Methionine 475.0 mg
42%
Phenylalanine 1,838.0 mg
93%
Threonine 1,530.0 mg
128%
Tryptophan 512.0 mg
171%
Valine 1,758.0 mg
122%
Non-essential Aminos
Alanine 1,659.0 mg
Arginine 2,732.0 mg
Aspartic Acid 4,429.0 mg
Cystine 567.0 mg
Glutamic Acid 6,822.0 mg
Glycine 1,628.0 mg
Proline 2,060.0 mg
Serine 2,042.0 mg
Tyrosine 1,332.0 mg
Other Nutrients % Daily Value
Alcohol 0.0 g
Water 2.0 g
Ash 3.9 g
Caffiene ~
Theobromine ~
Vitamins % Daily Value
Betaine ~
Choline ~
Vitamin A 0 IU
0%
Vitamin B1 (thiamine) 0.1 mg
7%
Vitamin B2 (riboflavin) 0.1 mg
9%
Vitamin B3 (niacin) 1.4 mg
7%
Vitamin B5 (pantothenic acid) 0.5 mg
5%
Vitamin B6 (pyridoxine) 0.2 mg
10%
Vitamin B9 (folate) 211 mcg
53%
Vitamin B12 (cobalamin) 0 mcg
0%
Vitamin C 2.2 mg
4%
Vitamin D 0 IU
0%
Vitamin E ~
Vitamin K ~
Minerals % Daily Value
Calcium 138.0 mg
14%
Copper 0.8 mg
41%
Fluoride ~
Iron 3.9 mg
22%
Magnesium 145.0 mg
36%
Manganese 2.2 mg
108%
Phosphorus 363.0 mg
36%
Potassium 1,470.0 mg
42%
Sodium 4.0 mg
0%
Zinc 3.1 mg
21%
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.