Legume
Fermentation Base
Fermentation Base of Soybean is a distinct kitchen form used when recipes want this specific yield or texture rather than the whole ingredient. plant ingredient with cultivar-driven sweetness, acid or starch. Handle by the moisture and perishability of soybean: keep cold if fresh, dry if shelf-stable. Cook with methods that suit its size and texture. ripeness and cut size drive timing more than complex technique. Pairs with salt, fat, acid, herbs matched to the plant. Even thickness matters more than elaborate marinades for consistent doneness.
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Characteristics
Preparations
Traits
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 0.8 g
- Saturated Fat 0.19 g
- Trans Fat 0 g
- Monounsaturated Fat 0.19 g
- Polyunsaturated Fat 0.3 g
- Cholesterol 0 mg
- Sodium 10.6 mg
- Salt 0.02 g
- Total Carbohydrate 21 g
- Dietary Fibre 6.18 g
- Total Sugars 1.93 g
- Complex / starch 12 g
- Protein 9.42 g
- Water 63.6 g
- Energy 126 kcal
- Water 63.6 g
- Carbohydrates 21 g
- Protein 9.42 g
- Fat 0.8 g
- Saturated Fat 0.19 g
- Monounsaturated Fat 0.19 g
- Polyunsaturated Fat 0.3 g
- Omega-3 0.03 g
- Vitamins 175 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.22 mg
- Vitamin B2 — Riboflavin 0.09 mg
- Vitamin B3 — Niacin 1.29 mg
- Vitamin B5 — Pantothenic Acid 0.42 mg
- Vitamin B6 0.17 mg
- Vitamin B7 — Biotin 4.1 µg
- Vitamin B9 — Folate 142 µg
- Vitamin C 2 mg
- Vitamin E 0.58 mg
- Vitamin K 9.2 µg
- Minerals 366 mg
- Major Minerals 365 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.02 g
Vitamins
vitamin-c: 2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.22 · vitamin-b2-riboflavin: 0.09 · vitamin-b3-niacin: 1.29 · vitamin-b5-pantothenic-acid: 0.42 · vitamin-b6: 0.17 · vitamin-b7-biotin: 4.1 · vitamin-b9-folate: 141.6 · vitamin-e: 0.58 · vitamin-k: 9.2 ·
Minerals
Fermentation Base of Soybean: composition reflects this culinary part relative to the whole ingredient.
History
Cold storage and transport made soybean a year-round kitchen staple in many regions, including named fermentation base portions.
Cold storage and transport made soybean a year-round kitchen staple in many regions, including named fermentation base portions.
Cold storage and transport made soybean a year-round kitchen staple in many regions, including named fermentation base portions.