Soybeans Nutrition Facts

The soybean is classed as a legume and is native to South East Asia. Soybeans are cultivated both for oil production and because of their rich protein content. The soybean is the main ingredient in tofu, soy flour and soy milk, which are all important protein sources, specifically for vegans and vegetarians.

Other non-dairy imitation products such as soy milk, soy yogurt and soy cream cheese have all been processed from the soybean.

Soybeans are important because, like most beans, they are complete proteins meaning that they contain all of the essential amino acids that are required for biological processes such as muscle repair and creation, as well as for skin, hair and nail growth and repair. Soy protein is also the cheapest form of dietary protein, and many nutritional supplement companies use this type of protein in their protein shakes and meal replacement shakes. If you suffer from an allergic reaction to soy, always ensure you check the label before buying supplements.

Apart from their culinary purposes, soybeans are also used in the manufacturing and production of soaps, plastics, cosmetics, crayons and even bio diesel.

One cup of raw soybeans contains about 774 calories, 56 grams of carbohydrates, 68 grams of protein, 37 grams of fat and around 4 grams of sodium. They also contain 162% of the RDA for iron, 52% for calcium and 19% for vitamin C.

In recent research, soybeans have been found to possibly reduce the risk of colon cancer; this according to the World Health Organization (WHO).

One downfall to soybeans is that up to eight percent of children living in the United States are allergic to soybean proteins, making it difficult for them to consume these soy modified products.