Soy bean

Soy Bean

Soybeans, mature seeds, sprouted, cooked, stir-fried, with salt

6.3%
125 kcal

Energy

10.1%
7.1 g

Fat

10.4%
0.6 g

Salt

carbs
25%
fat
42%
protein
34%

Caloric Ratio

Nutrition

Calories % Daily Value
Total Calories 125 (523 kJ)
6%
from Carbohydrate 38 (157 kJ)
from Fat 64 (268 kJ)
from Protein 52 (219 kJ)
from Alcohol 0 (0 kJ)
Carbohydrates % Daily Value
Total Carbohydrates 9.4 g
3%
Dietary Fiber 0.8 g
3%
Starch ~
Sugars ~
Sucrose ~
Glucose ~
Fructose ~
Lactose ~
Maltose ~
Galactose ~
Fats & Fatty Acids % Daily Value
Total Fat 7.1 g
10%
Saturated Fat ~
Butyric Acid ~
Caproic Acid ~
Caprylic Acid ~
Capric Acid ~
Lauric Acid ~
Tridecylic Acid ~
Myristic Acid ~
Pentadecanoic Acid ~
Palmitic Acid ~
Margaric Acid ~
Stearic Acid ~
Arachidic Acid ~
Behenic Acid ~
Lignoceric Acid ~
Monounsaturated Fat ~
Myristoleic Acid ~
15:1 ~
Palmitoleic Acid ~
16:1 c ~
16:1 t ~
17:1 ~
Oleic Acid ~
18:1 c ~
18:1 t ~
Gadoleic Acid ~
Erucic Acid ~
22:1 c ~
22:1 t ~
Nervonic Acid ~
Polyunsaturated Fat ~
Linoleic Acid ~
18:2 CLAs ~
18:2 n-6 c,c ~
18:2 t,t ~
18:2 i ~
18:2 t ~
Linolenic Acid ~
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 ~
Omega-3 Fatty Acids ~
Omega-6 Fatty Acids ~
Sterols % Daily Value
Cholesterol 0.0 mg
0%
Phytosterols ~
Campesterol ~
Stigmasterol ~
Beta-sitosterol ~
Protein & Amino Acids % Daily Value
Protein 13.1 g
26%
Essential Aminos
Histidine 352.0 mg
42%
Isoleucine 654.0 mg
57%
Leucine 1,100.0 mg
43%
Lysine 916.0 mg
40%
Methionine 147.0 mg
13%
Phenylalanine 524.0 mg
26%
Threonine 759.0 mg
63%
Tryptophan 300.0 mg
100%
Valine 734.0 mg
51%
Non-essential Aminos
Alanine 614.0 mg
Arginine 629.0 mg
Aspartic Acid 1,899.0 mg
Cystine 69.0 mg
Glutamic Acid 1,859.0 mg
Glycine 509.0 mg
Proline ~
Serine 981.0 mg
Tyrosine 432.0 mg
Other Nutrients % Daily Value
Alcohol ~
Water 67.2 g
Ash 3.2 g
Caffiene ~
Theobromine ~
Vitamins % Daily Value
Betaine ~
Choline ~
Vitamin A 17 IU
0%
Vitamin B1 (thiamine) 0.4 mg
28%
Vitamin B2 (riboflavin) 0.2 mg
11%
Vitamin B3 (niacin) 1.1 mg
6%
Vitamin B5 (pantothenic acid) 1.2 mg
12%
Vitamin B6 (pyridoxine) 0.2 mg
8%
Vitamin B9 (folate) 127 mcg
32%
Vitamin B12 (cobalamin) 0 mcg
0%
Vitamin C 12.0 mg
20%
Vitamin D 0 IU
0%
Vitamin E ~
Vitamin K ~
Minerals % Daily Value
Calcium 82.0 mg
8%
Copper 0.5 mg
26%
Fluoride ~
Iron 0.4 mg
2%
Magnesium 96.0 mg
24%
Manganese 1.1 mg
57%
Phosphorus 216.0 mg
22%
Potassium 567.0 mg
16%
Sodium 250.0 mg
10%
Zinc 2.1 mg
14%
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.