Soybean
The soybean or soya bean is a species of legume native to East Asia, widely grown for its edible bean, which has numerous uses. Traditional unfermented food uses of soybeans include soy milk, from which tofu and tofu skin are made. Fermented soy foods include soy sauce, fermented bean paste, nattō, and tempeh
Description
The soybean or soya bean is a species of legume native to East Asia, widely grown for its edible bean, which has numerous uses. Traditional unfermented food uses of soybeans include soy milk, from which tofu and tofu skin are made. Fermented soy foods include soy sauce, fermented bean paste, nattō, and tempeh
Nutrition Facts
| % Daily Value* | |
| Total Fat 20 g | 30% |
| Saturated fat 2.9 g | 14% |
| Polyunsaturated fat 11 g | |
| Monounsaturated fat 4.4 g | |
| Cholesterol 0 mg | 0% |
| Sodium 2 mg | 0% |
| Potassium 1,797 mg | 51% |
| Total Carbohydrate 30 g | 10% |
| Dietary fiber 9 g | 36% |
| Sugar 7 g | |
| Protein 36 g | 72% |
| Vitamin A | 0% | Vitamin C | 10% |
| Calcium | 27% | Iron | 87% |
| Vitamin D | 0% | Vitamin B-6 | 20% |
| Cobalamin | 0% | Magnesium | 70% |
| *Per cent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. |
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