Soybeans Nutrition facts
Soybeans
Soybean is the seed (fruit) of a plant originally from the Nothern-East China. Aside from being employed for oil pressing, the beans are widely used as an important vegetable source of protein worldwide. The beans are popular in the Asian regions, where processed soybean products such as tofu, soy sauce, etc are especially cherished.
Soybean belongs to the family of Fabaceae (Leguminosae), in the genus, Glycine.
Scientific name: Glycine max. (L.) Merr.
| Nutrition Principle | Nutrition Value | Percentage of RDA |
|---|---|---|
| Principle | ||
| Energy | 446 Kcal | 22.3% |
| Carbohydrates | 30.16 g | 23% |
| Protein | 36.49 g | 65% |
| Total Fat | 19.94 g | 99% |
| Cholesterol | 0 mg | 0% |
| Dietary Fiber | 9.3 g | 24% |
| Vitamins | ||
| Folates | 375 µg | 94% |
| Niacin | 1.623 mg | 10% |
| Pantothenic acid | 0.793 mg | 16% |
| Pyridoxine | 0.377 mg | 29% |
| Riboflavin | 0.870 mg | 67% |
| Thiamin | 0.874 mg | 73% |
| Vitamin A | 22 IU | <1% |
| Vitamin C | 6 mg | 10% |
| Vitamin E | 0.85 mg | 6% |
| Vitamin K | 47 µg | 39% |
| Electrolytes | ||
| Sodium | 2 mg | <1% |
| Potassium | 1797 mg | 38% |
| Minerals | ||
| Calcium | 277 mg | 28% |
| Copper | 1.658 µg | 184% |
| Iron | 15.7 mg | 196% |
| Magnesium | 280 mg | 70% |
| Manganese | 2.517 mg | 109% |
| Phosphorus | 704 mg | 100% |
| Zinc | 4.89 mg | 44% |
| Phyto-nutrients | ||
| Carotene-ß | 13 µg | -- |
| Daidzein | 62.90 mg | -- |
| Genistein | 81.35 mg | -- |
| Glycetein | 15.29 mg | -- |