Legume
Protein
Protein 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. Salt early for large joints, late for delicate leaves and soft fruit.
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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 0.2 g
- Polyunsaturated Fat 0.29 g
- Cholesterol 0 mg
- Sodium 9.52 mg
- Salt 0.02 g
- Total Carbohydrate 20.8 g
- Dietary Fibre 6.24 g
- Total Sugars 1.97 g
- Complex / starch 12.2 g
- Protein 8.62 g
- Water 63.2 g
- Energy 121 kcal
- Water 63.2 g
- Carbohydrates 20.8 g
- Protein 8.62 g
- Fat 0.8 g
- Saturated Fat 0.19 g
- Monounsaturated Fat 0.2 g
- Polyunsaturated Fat 0.29 g
- Omega-3 0.03 g
- Vitamins 145 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.25 mg
- Vitamin B2 — Riboflavin 0.1 mg
- Vitamin B3 — Niacin 1.48 mg
- Vitamin B5 — Pantothenic Acid 0.49 mg
- Vitamin B6 0.19 mg
- Vitamin B7 — Biotin 4.8 µg
- Vitamin B9 — Folate 113 µg
- Vitamin C 2 mg
- Vitamin E 0.46 mg
- Vitamin K 7.3 µg
- Minerals 249 mg
- Major Minerals 248 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.02 g
Vitamins
vitamin-c: 2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.25 · vitamin-b2-riboflavin: 0.1 · vitamin-b3-niacin: 1.48 · vitamin-b5-pantothenic-acid: 0.49 · vitamin-b6: 0.19 · vitamin-b7-biotin: 4.8 · vitamin-b9-folate: 113.4 · vitamin-e: 0.46 · vitamin-k: 7.3 ·
Minerals
Protein of Soybean: composition reflects this culinary part relative to the whole ingredient.
History
Cooks bought prepped forms of soybean for speed while markets still sold whole produce, including named protein portions.
Market gardeners and growers selected soybean for flavour, yield and keeping quality, including named protein portions.
Cooks bought prepped forms of soybean for speed while markets still sold whole produce, including named protein portions.