Soybeans are Chinese in origin, where they have been cultivated for over 4,000 years, existing in thousands of varieties. Soybeans were introduced along the trade routes and became a standard cattle food. They arrived in North America, early in the 19th century and 100 years later they were introduced as a crop. It was another 40 years before soy bean production became a serious project. Over half of the soy beans produced, are grown in The United States.
Soy beans are rich in protein and make an important contribution to the western diet as flour, soy milk as a nondairy and nonlactose milk, and as sprouts they can’t be beat.
(R.D.)
Soybeans, mature seeds, cooked, boiled, with salt, 1/2 cup
| Nutrient | Units | .50 X 1 cup ——- 86g |
|---|---|---|
| Proximates | ||
| Water |
g
|
53.79
|
| Energy |
kcal
|
149
|
| Energy |
kj
|
624
|
| Protein |
g
|
14.31
|
| Total lipid (fat) |
g
|
7.71
|
| Ash |
g
|
1.64
|
| Carbohydrate, by difference |
g
|
8.54
|
| Fiber, total dietary |
g
|
5.2
|
| Sugars, total |
g
|
2.58
|
| Minerals | ||
| Calcium, Ca |
mg
|
88
|
| Iron, Fe |
mg
|
4.42
|
| Magnesium, Mg |
mg
|
74
|
| Phosphorus, P |
mg
|
211
|
| Potassium, K |
mg
|
443
|
| Sodium, Na |
mg
|
204
|
| Zinc, Zn |
mg
|
0.99
|
| Copper, Cu |
mg
|
0.350
|
| Manganese, Mn |
mg
|
0.709
|
| Selenium, Se |
mcg
|
6.3
|
| Vitamins | ||
| Vitamin C, total ascorbic acid |
mg
|
1.5
|
| Thiamin |
mg
|
0.133
|
| Riboflavin |
mg
|
0.245
|
| Niacin |
mg
|
0.343
|
| Pantothenic acid |
mg
|
0.154
|
| Vitamin B-6 |
mg
|
0.201
|
| Folate, total |
mcg
|
46
|
| Folic acid |
mcg
|
0
|
| Folate, food |
mcg
|
46
|
| Folate, DFE |
mcg_DFE
|
46
|
| Vitamin B-12 |
mcg
|
0.00
|
| Vitamin B-12, added |
mcg
|
0.00
|
| Vitamin A, IU |
IU
|
8
|
| Vitamin A, RAE |
mcg_RAE
|
0
|
| Retinol |
mcg
|
0
|
| Vitamin E (alpha-tocopherol) |
mg
|
0.30
|
| Vitamin E, added |
mg
|
0.00
|
| Vitamin K (phylloquinone) |
mcg
|
16.5
|
| Lipids | ||
| Fatty acids, total saturated |
g
|
1.115
|
| 14:0 |
g
|
0.021
|
| 16:0 |
g
|
0.819
|
| 18:0 |
g
|
0.275
|
| Fatty acids, total monounsaturated |
g
|
1.704
|
| 16:1 undifferentiated |
g
|
0.021
|
| 18:1 undifferentiated |
g
|
1.682
|
| Fatty acids, total polyunsaturated |
g
|
4.355
|
| 18:2 undifferentiated |
g
|
3.840
|
| 18:3 undifferentiated |
g
|
0.514
|
| Cholesterol |
mg
|
0
|
| Amino acids | ||
| Tryptophan |
g
|
0.208
|
| Threonine |
g
|
0.622
|
| Isoleucine |
g
|
0.694
|
| Leucine |
g
|
1.165
|
| Lysine |
g
|
0.953
|
| Methionine |
g
|
0.193
|
| Cystine |
g
|
0.230
|
| Phenylalanine |
g
|
0.747
|
| Tyrosine |
g
|
0.542
|
| Valine |
g
|
0.715
|
| Arginine |
g
|
1.110
|
| Histidine |
g
|
0.386
|
| Alanine |
g
|
0.674
|
| Aspartic acid |
g
|
1.800
|
| Glutamic acid |
g
|
2.773
|
| Glycine |
g
|
0.662
|
| Proline |
g
|
0.838
|
| Serine |
g
|
0.830
|
| Other | ||
| Carotene, beta |
mcg
|
4
|
| Carotene, alpha |
mcg
|
0
|
| Cryptoxanthin, beta |
mcg
|
0
|
| Lycopene |
mcg
|
0
|
| Lutein + zeaxanthin |
mcg
|
0
|
USDA National Nutrient Database for Standard Reference, Release 18 (2005)
