Soy bean
Glycine max
Beans & pulses · Fabaceae family
- 446kcal
- 36.5 gprotein
- 9.3 gfibre
Per 100 g, raw.
What 100 g is made of
- Protein 36.5 g
- Fat 19.9 g
- Carbohydrate 30.2 g
- Water and other 13.4 g
“Water and other” is what is left of 100 g after protein, fat and carbohydrate (mostly water, plus ash).
Vitamins and minerals in 100 g
Bars show the share of the US adult daily value. The rank compares 260 ingredients.
- Sodium2 mg · <1% · #204 of 258
- Potassium1,797 mg · 38% · #10 of 256
- Calcium277 mg · 21% · #35 of 258
- Iron15.7 mg · 87% · #20 of 259
- Magnesium280 mg · 67% · #11 of 256
- Zinc4.9 mg · 44% · #13 of 256
- Vitamin C6 mg · 7% · #89 of 239
- Folate375 µg · 94% · #9 of 237
- Vitamin A1 µg · <1% · #147 of 237
- Vitamin B120 µg · 0% · #66 of 236
Where it comes from
Native to: Eastern Asia
- 1200sSoybeans were cultivated in Indonesia by the 13th century, and may have arrived earlier.Indonesia
- 1760Soybeans were cultivated in Turin by 1760.Italy
- 1765Soybeans reached North America from China in 1765.Northern America
- 1779Soybeans were cultivated in France by 1779, possibly earlier.France
- 1857Soybeans entered Africa through Egypt in 1857.Egypt
- 1879Domesticated soybeans arrived in Australia from Japan in 1879.Australia
- 1882Soybeans first reached South America in Argentina in 1882.Argentina
Used in GlobeCooks dishes from: Asia (2)
Native range and history are drawn from Wikipedia and Wikidata by GlobeCooks.
More beans & pulses
Nutrients: USDA FoodData Central (food 174270), public domain. Identity: Wikidata Q61503220. Compiled by GlobeCooks.