Soybean

The leguminous plant from which the soybean is obtained, Glycine Hyspida Maxim, belongs to the Fabaceae family. It is an annual plant, with green pods (similar to beans) with whitish seeds inside, which we know as soybeans.

At present, there are many varieties of soybeans, which are classified according to their maturity and vegetative cycle. These varieties can be classified into three groups: the common soybean (whitish colour), the green soybean (green colour) and the azuki soybean (maroon colour).

In Spain, the most cultivated varieties are the following: akashi, amsoy, azzurra, calland, canton, gallarda, katai and panter.

Properties and benefits: soybean

Some benefits you didn't know about taking soybean

This legume has a high energy value, as it contains significant amounts of carbohydrates, vegetable proteins, vitamins such as thiamine, niacin, riboflavin, folates, vitamin B6 and group E vitamins. Soy is also a great source of fibre and minerals such as calcium, iron, magnesium, potassium, phosphorus, and zinc. In addition, soy is rich in antioxidant properties thanks to its isoflavone content.

Thanks to its high vegetable protein content, soy can enrich our diet in terms of nutritional quality and is particularly useful for vegans or vegetarians looking to increase their protein intake.

Nutritional composition: Calories: 406 kcal, Fats: 18,6 g, Proteins: 35,9 g, Carbohydrates: 15,8 g, Fibre: 15,7 g, Water: 8,7 g, Calcium: 56 mg, Iron: 9,7 mg, Magnesium: 250 mg, Potassium: 1.730 mg, Phosphorous: 660 mg, Vitamin A: 2 mg, Vitamin B6: 0,38 mg, Thiamine: 0,61 mg, Riboflavin: 0,27 mg, Niacin: 7,7 mg

Nutritional values

406.0

Kcal

406.0

Kj

18.6 gr

Fat

15.8 gr

CHO

35.9 gr

Protein

0.0 gr