Soy beans
| Soybean | |
|---|---|
 |
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| 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. |
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| Synonyms | |
| Soybean | |||||||||||||||||||||
| Chinese name | |||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Chinese | 大豆 | ||||||||||||||||||||
| Literal meaning | "large bean" | ||||||||||||||||||||
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| Alternative Chinese name | |||||||||||||||||||||
| Traditional Chinese | 黃豆 | ||||||||||||||||||||
| Simplified Chinese | 黄豆 | ||||||||||||||||||||
| Literal meaning | "yellow bean" | ||||||||||||||||||||
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| Korean name | |||||||||||||||||||||
| Hangul | 대두 | ||||||||||||||||||||
| Hanja | 大豆 | ||||||||||||||||||||
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| Japanese name | |||||||||||||||||||||
| Kanji | 大豆 | ||||||||||||||||||||
| Kana | ダイズ | ||||||||||||||||||||
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| Transcriptions | |
|---|---|
| Standard Mandarin | |
| Hanyu Pinyin | dàdòu |
| IPA | [tâ.tôu̯] |
| Transcriptions | |
|---|---|
| Standard Mandarin | |
| Hanyu Pinyin | huángdòu |
| Hakka | |
| Romanization | vòng-theu |
| Yue: Cantonese | |
| Yale Romanization | wòhng-dauh |
| Jyutping | wong4-dau6 |
| Southern Min | |
| Hokkien POJ | n̂g-tāu |
| Transcriptions | |
|---|---|
| Revised Romanization | daedu |
| Transcriptions | |
|---|---|
| Romanization | daizu |
| 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
|
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36.49 g
|
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| 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 |
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| 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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Wikipedia