Showing Food Soy bean - FooDB

General Information

Name

Soy bean

Scientific Name

Glycine max

Description

The soybean (Glycine max) is a legume native to East Asia, widely cultivated for its edible bean. It is mostly consumed in East Asian countries, particularly in China, Japan, and Korea. Soybeans are used in various culinary applications, including soy milk, tofu, soy sauce, fermented bean paste, nattō, and tempeh. The beans have a mild nutty flavor, a neutral odor, and a beige color. Soybeans offer several health benefits due to their high protein and oil content, as well as their richness in dietary minerals and B vitamins. The most notable chemical in soybeans is phytic acid (PMID: 38870803). Soybeans have medicinal uses, including as a source of isoflavones, which have been linked to several health benefits (PMID: 32852022). Industrially, soybeans are used to produce soy vegetable oil, which is used in food and industrial applications. A peculiar aspect of soybean preparation is the fermentation process used to produce foods like nattō and tempeh, which involves the action of microorganisms like Aspergillus oryzae and Rhizopus oligosporus.

Primary ID

FOOD00085

Picture

Classification

Group

Soy

Sub-Group

Soy

Taxonomy

Superkingdom

Eukaryota

Kingdom

Viridiplantae

Phylum

Streptophyta

Class

Magnoliopsida

Order

Fabales

Family

Fabaceae

Genus

Glycine

Species

max

Variety

Not Available

External Links

ITIS ID

Wikipedia ID

Composition

Compounds

Compound	Structure	Content Range	Average	Reference
Compound				Reference

Macronutrients

Macronutrient	Content Range	Average	Reference
Nutrient			Reference

Micronutrients

Micronutrient	Content Range	Average	Reference
Nutrient			Reference

References

Content Reference

— Duke, James. 'Dr. Duke's Phytochemical and Ethnobotanical Databases. United States Department of Agriculture.' Agricultural Research Service, Accessed April 27 (2004).
— Saxholt, E., et al. 'Danish food composition databank, revision 7.' Department of Nutrition, National Food Institute, Technical University of Denmark (2008).
— U.S. Department of Agriculture, Agricultural Research Service. 2008. USDA National Nutrient Database for Standard Reference, Release 21. Nutrient Data Laboratory Home Page.
— Rothwell JA, Pérez-Jiménez J, Neveu V, Medina-Ramon A, M'Hiri N, Garcia Lobato P, Manach C, Knox K, Eisner R, Wishart D, Scalbert A. (2013) Phenol-Explorer 3.0: a major update of the Phenol-Explorer database to incorporate data on the effects of food processing on polyphenol content. Database, 10.1093/database/bat070.
— Shinbo, Y., et al. 'KNApSAcK: a comprehensive species-metabolite relationship database.' Plant Metabolomics. Springer Berlin Heidelberg, 2006. 165-181.