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Soybeans
Soybean is a plant of the legume famil, which homeland is East Asia. Soy seeds, sometimes called soybeans (from English soya beans), are a widespread food known as early as the third millennium B.C. Soy is often referred to as a miracle plant due in part to the high content of plant protein averaging about 40% of the weight of the seed, and in individual varieties reaching 48-50%, much like the animal protein. Therefore, soy is included in some animal feeds.
Soya is the most important protein-oil culture of world farming. Soy is used as raw materials for industrial receiving not only protein, cellulose, but also vitamins A, B1, B2, B3, B6, PP, P, K, D, C.
Composition |
Fresh green soybeans |
Mature soybean seeds |
Nutritional value per 100 g of product |
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Energy value 147 kcal -614 kJ |
Energy value 446 kcal - 1866 kJ
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Water |
67.5 g |
11 ± 2 g
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Proteins |
13 g |
34 ± 4 g
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Fats
- Saturated - Mono-saturated - Polyunsaturated |
6.8 g
0.8 g 1.3 g 3.2 g |
18 ± 3 g
2.9 g 4.4 g 11.3 g
|
Carbohydrates |
11.1 g |
30.2 g
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Disaccharides |
|
7.3 g |
Vitamins
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Retinol (vit. A) |
9 μg |
1 μg
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Pyridoxine (B6) |
0,065 mg |
0, 377 ± 0.065 mg
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Folacin (B9) |
165 μg |
375 μg |
Ascorbic acid (vit. C) |
29 mg |
6 mg
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Micro- and macroelements
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Calcium |
197 mg |
277 ± 5 mg
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Ferrum |
3.6 mg |
15.7 ± 0.7 mg |
Magnesium |
65 mg |
280 ± 9 mg
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Phosphorus |
194 mg |
704 ± 11 mg
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Potassium |
620 mg |
1797 ± 29 mg
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Sodium |
15 mg |
2 ± 1 mg
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Zinc |
1 mg |
4.9 ± 0.1 mg
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