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Soy

Soybean
Soybean.USDA.jpg
Scientific classification
Kingdom: Plantae
(unranked): Angiosperms
(unranked): Eudicots
(unranked): Rosids
Order: Fabales
Family: Fabaceae
Subfamily: Faboideae
Genus: Glycine
Species: G. max
Binomial name
Glycine max
(L.) Merr.
Synonyms
  • Dolichos soja L.
  • Glycine angustifolia Miq.
  • Glycine gracilis Skvortsov
  • Glycine hispida (Moench) Maxim.
  • Glycine soja sensu auct.
  • Phaseolus max L.
  • Soja angustifolia Miq.
  • Soja hispida Moench
  • Soja japonica Savi
  • Soja max (L.) Piper
  • Soja soja H. Karst.
  • Soja viridis Savi
Soybean
Chinese name
Chinese 大豆
Literal meaning "large bean"
Alternative Chinese name
Traditional Chinese 黃豆
Simplified Chinese 黄豆
Literal meaning "yellow bean"
Korean name
Hangul 대두
Hanja 大豆
Japanese name
Kanji 大豆
Kana ダイズ
Soybean, mature seeds, raw
Nutritional value per 100 g (3.5 oz)
Energy 1,866 kJ (446 kcal)
30.16 g
Sugars 7.33 g
Dietary fiber 9.3 g
19.94 g
Saturated 2.884 g
Monounsaturated 4.404 g
Polyunsaturated 11.255 g
1.330 g
9.925 g
36.49 g
Tryptophan 0.591 g
Threonine 1.766 g
Isoleucine 1.971 g
Leucine 3.309 g
Lysine 2.706 g
Methionine 0.547 g
Cystine 0.655 g
Phenylalanine 2.122 g
Tyrosine 1.539 g
Valine 2.029 g
Arginine 3.153 g
Histidine 1.097 g
Alanine 1.915 g
Aspartic acid 5.112 g
Glutamic acid 7.874 g
Glycine 1.880 g
Proline 2.379 g
Serine 2.357 g
Vitamins
Vitamin A equiv.
(0%)
1 μg
Thiamine (B1)
(76%)
0.874 mg
Riboflavin (B2)
(73%)
0.87 mg
Niacin (B3)
(11%)
1.623 mg
Pantothenic acid (B5)
(16%)
0.793 mg
Vitamin B6
(29%)
0.377 mg
Folate (B9)
(94%)
375 μg
Vitamin B12
(0%)
0 μg
Choline
(24%)
115.9 mg
Vitamin C
(7%)
6.0 mg
Vitamin E
(6%)
0.85 mg
Vitamin K
(45%)
47 μg
Minerals
Calcium
(28%)
277 mg
Iron
(121%)
15.7 mg
Magnesium
(79%)
280 mg
Manganese
(120%)
2.517 mg
Phosphorus
(101%)
704 mg
Potassium
(38%)
1797 mg
Sodium
(0%)
2 mg
Zinc
(51%)
4.89 mg
Other constituents
Water 8.54 g
Cholesterol 0 mg

Percentages are roughly approximated using US recommendations for adults.

Glycine max, commonly known as soybean in North America or soya bean, is a species of legume native to East Asia, widely grown for its edible bean which has numerous uses. The plant, classed as an oilseed rather than a pulse by the UN Food and Agriculture Organization, produces significantly more protein per acre than most other uses of land.

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. The beans 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. Traditional non-fermented food uses of soybeans include soy milk from which tofu and tofu skin are made. Fermented soy foods include soy sauce, fermented bean paste, natto and tempeh.

The main countries growing soybeans are the United States (32% of world total, 2016 forecast), Brazil (31%) and Argentina (18%).

The English words "soy" and "soya" are ultimately derived from the Japanese pronunciation of shōyu (醤油?), the Sino-Japanese word for soy sauce, by way of the Dutch adaptation of the same word, soja.


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