Legume
Soybean
Soybean is the most industrially important legume, eaten as whole beans, green edamame, sprouts, milk, curd (tofu), fermented products (tempeh, miso, natto, soy sauce), and oilseed. Flavour ranges from green and grassy when fresh to nutty when roasted or fermented. Food-grade yellow soybeans dominate; black soybeans feature in East Asian braises. Edamame is simply the immature green pod and seed stage of the same plant.
Also known as: Soya Bean, Huang dou / Dadou, Daizu / Edamame, Kong
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A sample of named types with their own origin and culinary profiles. Showing 10 of 11.
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Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 0.79 g
- Saturated Fat 0.21 g
- Trans Fat 0 g
- Monounsaturated Fat 0.2 g
- Polyunsaturated Fat 0.31 g
- Cholesterol 0 mg
- Sodium 9.51 mg
- Salt 0.02 g
- Total Carbohydrate 18.7 g
- Dietary Fibre 5.67 g
- Total Sugars 2.07 g
- Complex / starch 12 g
- Protein 8.34 g
- Water 66 g
- Energy 118 kcal
- Water 66 g
- Carbohydrates 18.7 g
- Sugars 2.07 g
- Monosaccharides 1.44 g
- Disaccharides 0.62 g
- Starch 12 g
- Amylose 2.99 g
- Amylopectin 8.98 g
- Digestible Starch 10.2 g
- Resistant Starch 1.2 g
- Fibre 5.67 g
- Soluble Fibre 1.98 g
- Insoluble Fibre 3.69 g
- Protein 8.34 g
- Plant Protein 7.92 g
- Fat 0.79 g
- Saturated Fat 0.21 g
- Monounsaturated Fat 0.2 g
- Polyunsaturated Fat 0.31 g
- Vitamins 180 mg
- Vitamin A 20 µg
- Vitamin B1 — Thiamine 0.22 mg
- Vitamin B2 — Riboflavin 0.09 mg
- Vitamin B3 — Niacin 1.27 mg
- Vitamin B5 — Pantothenic Acid 0.42 mg
- Vitamin B6 0.17 mg
- Vitamin B7 — Biotin 5.9 µg
- Vitamin B9 — Folate 140 µg
- Vitamin C 2 mg
- Vitamin E 0.57 mg
- Vitamin K 9.1 µg
- Minerals 312 mg
- Major Minerals 304 mg
- Trace Minerals 8.1 mg
- Salt 0.02 g
- Sodium Chloride 0.02 g
Vitamins
vitamin-c: 2 · vitamin-a: 20 · vitamin-b1-thiamine: 0.22 · vitamin-b2-riboflavin: 0.09 · vitamin-b3-niacin: 1.27 · vitamin-b5-pantothenic-acid: 0.42 · vitamin-b6: 0.17 · vitamin-b7-biotin: 5.9 · vitamin-b9-folate: 140 · vitamin-e: 0.57 · vitamin-k: 9.1 ·
Minerals
Sodium: 9.51 · Potassium: 237 · Calcium: 57 · Iron: 2.7 · Zinc: 0.4 · Iodine: 5 ·
Cooked legumes deliver plant protein, resistant starch, and fibre with little fat.
In the kitchen
Culinary partners and combinations that usually underperform with Soybean.
Pairs well with
Classic and complementary matches
- Chilli
- Garlic
- GingerEdamame and tofu base
- Rice
- Sesame Seed
- Spring Onion
Grading systems
Grades are placed along a shared scale so systems can be compared side by side.
History
Soybeans were domesticated in East Asia and became foundational to Chinese protein cookery.
Japanese fermentation traditions developed miso, soy sauce, natto, and tofu from soy.
American industrial agriculture scaled soy as oilseed and animal feed, later expanding food uses.
Global tofu, soy milk, and sauce industries made soybean products everyday worldwide ingredients.