6 Nutrition Facts About Soybeans

Soybeans have been a favorite food in Asian countries for thousands of years. Only in the last
few decades have they become popular in the West. Thus, only a few people have learned
about soybeans and their benefits. So we decided to look at some of the soybeans' most
important nutrition facts. Keep reading!

What are Soybeans?

Soybeans are a type of legume native to East Asia. They are vital in many Asian cuisines, such
as Chinese, Japanese, and Korean. In recent decades, soybeans have become one of the most
important crops.

Soybeans are used for human consumption, livestock feed, and industrial purposes. For
example, we get soy oil from soybeans to produce cooking oils, margarine, and salad dressings.
In addition to consuming soybeans, we can derive versatile soy products These products
include soy milk, tofu, and tempeh.

6 Nutrition Facts About Soybeans

1. Carbs

Soybeans are a type of legume that is naturally low in carbohydrates. One cup of cooked
soybeans contains less than 10 grams of carbs. Thus, they are a good option for people
following a low-carb diet.
The low carb in soybeans is a great way to get your daily dose of protein without all the added
carbohydrates. Soybeans are a complete protein. They contain all the essential amino acids
your body needs to build and maintain muscle tissue.

2. Protein

The protein content of soybeans ranges from 36% to 56%. This makes it one of the richest
sources of plant-based proteins. Glycinin and conglycine account for about 80% of the total
soybean protein. Conglycinin contains trypsin inhibitors, while glycinin does not.
Glycinin is heat stable and resistant to proteolytic enzymes. On the other hand, conglycinin is
susceptible to hydrolysis by pepsin and trypsin.

Glycinin consists of several subunits, including A1a, A1b, B1, and B2. Each subunit contains
one molecule of glycine and one molecule of glutamic acid.
Conglycinin consists of a few subunits, including A1, B1, and A2. Each subunit consists of one
molecule of glycine, one molecule of glutamic acids, and one molecule of arginine.
In summary, soybeans have a high protein level, making them beneficial for humans and

3. Water

The water content of soybeans can vary depending on the variety of soybean plants, with some
types containing up to 40% water by weight. However, on average, soybeans contain around
20% water.
This water content can significantly impact the nutritional value of soybeans. It can also impact
their cooking and processing properties. For example, the water content can affect the protein
and fat content of soybeans and the texture and flavor of cooked soybeans.
A regular soybean eater will take a whopping 78% of the recommended daily intake in a single
cup. That's over half a gallon of water per day! The high water content of soybeans helps to
keep you hydrated and is essential for many bodily functions.
So, soybeans are a great option if you're looking for a delicious and nutritious way to stay

4. Fat

Soybeans also contain a high amount of fat. The fat content in soybeans is mainly in the form of
healthy unsaturated fats.
The fat content is approximately 18%. Most are polyunsaturated and monounsaturated fatty
acids, with smaller amounts of saturated fat.
There are many benefits to consuming unsaturated fats. These fats can help to improve
cholesterol levels, heart health, and cognitive function. They can also help to reduce
inflammation throughout the body and provide essential nutrients for cell growth and
Also, most of the fat in soybeans is in the seed coat, which serves as a protective coating
against insects and fungi.

5. Isoflavones

Soybeans contain isoflavones, a group of compounds like the female sex hormones. These
plant estrogens protect against breast cancer, heart disease, and menopausal symptoms. You'll
find enough of them in soy products like tofu, tempeh, miso soup, and soy milk.
The most well-known member of the isoflavone family is genistein. Genistein accounts for about
50% of the number of isoflavones in soybeans. It protects against certain cancers because it
mimics the action of estrogen, which helps regulate cell growth.

However, studies suggest that consuming large quantities of genistein might increase the risk of
prostate cancer. Other research suggests that genistein could help prevent cardiovascular
disease by reducing cholesterol levels.

Another important isoflavone is daidzein, which makes up 40% of the total isoflavones in beans.
Daidzein appears to have a protective effect against bone loss and osteoporosis.
Studies show that women who consume diets rich in soy protein have lower rates of bone
fracture than women who do not eat soy.

6. Fiber

Soluble and insoluble fibers are present in the soybean plant. The insoluble fibers mainly cause
flatus and diarrhea in sensitive individuals.
Soluble fibers are generally considered healthy because bacteria ferment them in the colon,
which may improve gut health and reduce the risk of colon cancer.


Soybeans are an excellent source of fiber, protein, minerals, vitamins, and phytochemicals.
Thus, they are one of the best foods for your overall health. So, enjoy this tasty legume today!


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