* The soybean or soya bean (Glycine max) is a species of legume native to East Asia, widely grown for its edible bean, which has numerous uses.
* Traditional unfermented food uses of soybeans include soymilk, from which tofu and tofu skin are made. Fermented soy foods include soy sauce,
fermented bean paste, natt, and tempeh. Fat-free (defatted) soybean meal is a significant and cheap source of protein for animal feeds and many packaged meals. For example, soybean products, such as textured vegetable protein (TVP), are ingredients in many meat and dairy substitutes.
Soybeans contain significant amounts of phytic acid, dietary minerals and B vitamins. Soy vegetable oil, used in food and industrial applications, is another product of processing the soybean crop.
Soybean is the most important protein source for feed farm animals (that in turn yields animal protein for human consumption)
Nutritional ValueFor human consumption, soybeans must be cooked with "wet" heat to destroy the trypsin inhibitors (serine protease inhibitors). Raw soybeans, including the immature green form, are toxic to all monogastric animals Soybeans are among the best sources of plant-based protein.
The protein content of soybeans is 36â??56% of the dry weights.
Soybeans contain a fair amount of both soluble and insoluble fibre
Soybeans contain higher amounts of isoflavones than other common foods
27Trusted Source
Trusted
Serving Size: 1cup
Calories: 173
Water: 63%
Protein: 16.6 grams
Carbs: 9.9 grams
Sugar: 3 grams
Fibre: 6 grams
Fat: 9 grams
Saturated: 1.3 grams
Monounsaturated: 1.98 grams
lyunsaturated: 5.06 grams
Omega-3: 0.6 grams
Omega-6: 4.47
