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Soybeans

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

Energy value 147 kcal -614 kJ

Energy value 446 kcal - 1866 kJ

 

Water

67.5 g

11 ± 2 g

 

Proteins

13 g 

34 ± 4 g

 

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

 

Disaccharides

 

7.3 g

Vitamins

 

Retinol (vit. A)

9 μg 

1 μg

 

Pyridoxine (B6)

0,065 mg 

0, 377 ± 0.065 mg

 

Folacin (B9)

165 μg

375 μg

Ascorbic acid (vit. C)

29 mg

6 mg

 

Micro- and macroelements

 

Calcium

197 mg

277 ± 5 mg

 

Ferrum

3.6 mg

15.7 ± 0.7 mg

Magnesium

65 mg

280 ± 9 mg

 

Phosphorus

194 mg

704 ± 11 mg

 

Potassium

620 mg

1797 ± 29 mg

 

Sodium

15 mg

2 ± 1 mg

 

Zinc

1 mg

4.9 ± 0.1 mg

 

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