Editing Soybean (section)

===Nutrition===
{{further|Soy protein}}
{{nutritionalvalue
| name=Soybean, mature seeds, raw
| water=8.54 g
| cholesterol=0 mg
| kJ=1866
| protein=36.49 g
| fat=19.94 g
| satfat=2.884 g
| monofat = 4.404 g
| polyfat = 11.255 g
| omega3fat=1.330 g
| omega6fat=9.925 g
| carbs=30.16 g
| fiber=9.3 g
| sugars=7.33 g
| calcium_mg=277
| copper_mg = 1.658
| iron_mg=15.7
| magnesium_mg=280
| phosphorus_mg=704
| potassium_mg=1797
| sodium_mg=2
| manganese_mg=2.517
| zinc_mg=4.89
| vitC_mg=6.0
| thiamin_mg=0.874
| riboflavin_mg=0.87
| niacin_mg=1.623
| pantothenic_mg=0.793
| vitB6_mg=0.377
| folate_ug=375
| choline_mg=115.9
| vitA_ug=1
| vitE_mg=0.85
| vitK_ug=47
<!-- amino acids -->
| tryptophan=0.591 g
| threonine=1.766 g
| isoleucine=1.971 g
| leucine=3.309 g
| lysine=2.706 g
| methionine=0.547 g
| cystine=0.655 g
| phenylalanine=2.122 g
| tyrosine=1.539 g
| valine=2.029 g
| arginine=3.153 g
| histidine=1.097 g
| alanine=1.915 g
| aspartic acid=5.112 g
| glutamic acid=7.874 g
| glycine=1.880 g
| proline=2.379 g
| serine=2.357 g
| note=[https://fdc.nal.usda.gov/fdc-app.html#/food-details/174270/nutrients Link to USDA FoodData Central Entry]
}}

A 100-gram reference quantity of raw soybeans supplies {{convert|1866|kJ|kcal|abbr=off}} of [[food energy]] and are 9% water, 30% [[carbohydrate]]s, 20% total [[fat]] and 36% [[protein]].
[[Peanut]]s are the only [[legume]]s with a higher fat content (48%) and calorie count (2,385 kJ). They contain less carbohydrates (21%), protein (25%) and dietary fiber (9%).

Soybeans are a rich source of [[essential nutrient]]s, providing in a 100-gram serving (raw, for reference) high contents of the [[Daily Value]] (DV) especially for protein (36% DV), [[dietary fiber]] (37%), [[iron]] (121%), [[manganese]] (120%), [[phosphorus]] (101%) and several [[B&nbsp;vitamins]], including [[folate]] (94%) (table). High contents also exist for [[vitamin&nbsp;K]], [[magnesium]], [[zinc]] and [[potassium]].

For human consumption, soybeans must be processed prior to consumption–either by cooking, roasting, or fermenting–to destroy the [[trypsin inhibitor]]s ([[serine protease inhibitor]]s).<ref>{{Cite journal |title=Enzymatic Reduction of Anti-nutritional Factors in Fermenting Soybeans by Lactobacillus plantarum Isolates from Fermenting Cereals |journal=Nigerian Food Journal |last1=Adeyemo |first1=S.M. |issue=2 |volume=31 |pages=84–90 |last2=Onilude |first2=A.A. |publisher=[[Elsevier]] |year=2013|doi=10.1016/S0189-7241(15)30080-1 |doi-access=free }}</ref> Raw soybeans, including the immature green form, are toxic to all [[monogastric]] animals.<ref>{{cite book |author1=Circle, Sidney Joseph |author2=Smith, Allan H. |title=Soybeans: Chemistry and Technology |publisher=Avi Publishing |location=Westport, CT |year=1972 |pages=104, 163 |isbn=978-0-87055-111-6}}</ref>

====Protein====
{{further|Complete protein|Protein quality|Soy protein}}
Most soy protein is a relatively heat-stable storage protein. This heat stability enables soy food products requiring high temperature cooking, such as [[tofu]], [[soy milk]] and [[textured vegetable protein]] (soy flour) to be made.  [[Soy protein]] is essentially identical to the protein of other [[legume]] seeds and [[pulse (legume)|pulse]]s.<ref>{{cite journal |last1=Derbyshire |first1=E. |last2=Wright |first2=D.J. |last3=Boulter |first3=D. |title=Legumin and Vicilin, Storage Proteins of Legume Seeds |journal=[[Phytochemistry (journal)|Phytochemistry]] |volume=15 |issue=1 |pages=3–24 |year=1976 |doi=10.1016/S0031-9422(00)89046-9|bibcode=1976PChem..15....3D }}</ref><ref>{{cite journal |pmid=16748534 |pmc=1274878 |year=1949 |last1=Danielsson |first1=C.E. |title=Seed Globulins of the Gramineae and Leguminosae |volume=44 |issue=4 |pages=387–400 |journal=The Biochemical Journal |doi=10.1042/bj0440387 }}</ref>

Soy is a good source of protein for vegetarians and [[Veganism|vegans]] or for people who want to reduce the amount of meat they eat, according to the [[Food and Drug Administration (United States)|US Food and Drug Administration]]:<ref name="fda-chd">{{Cite web |url=https://www.gpo.gov/fdsys/pkg/FR-1999-10-26/pdf/99-27693.pdf |title=Food Labeling: Health Claims; Soy Protein and Coronary Heart Disease; Docket No. 98P–0683 |publisher=US Food and Drug Administration; Federal Register, Vol. 64, No. 206 |location=Washington, DC |date=26 October 1999}}</ref>

{{Blockquote|Soy protein products can be good substitutes for animal products because, unlike some other beans, soy offers a 'complete' protein profile. ... Soy protein products can replace animal-based foods—which also have complete proteins but tend to contain more fat, especially saturated fat—without requiring major adjustments elsewhere in the diet.}}

Although soybeans have high protein content, soybeans also contain high levels of [[Protease inhibitor (biology)|protease inhibitors]], which can prevent digestion.<ref name="pmid16001874">{{cite journal |vauthors=Gilani GS, Cockell KA, Sepehr E |title=Effects of antinutritional factors on protein digestibility and amino acid availability in foods |journal=[[Journal of AOAC International]] |volume=88 |issue=3 |pages=967–987 |year=2005 |doi=10.1093/jaoac/88.3.967 |url=https://www.researchgate.net/publication/7742226 |pmid=16001874 |doi-access=free }}</ref> Protease inhibitors are reduced by cooking soybeans, and are present in low levels in soy products such as [[tofu]] and [[soy milk]].<ref name="pmid16001874" />

The [[PDCAAS|Protein Digestibility Corrected Amino Acid Score]] (PDCAAS) of soy protein is the nutritional equivalent of meat, eggs, and [[casein]] for human growth and health. Soybean protein isolate has a [[biological value]] of 74, whole soybeans 96, soybean milk 91, and eggs 97.<ref name="1991Report">{{cite book|title=Protein Quality Evaluation: Report of the Joint FAO/WHO Expert Consultation|publisher=Food and Agriculture Organization of the United Nations (Food and Nutrition Paper No. 51)|location=Bethesda, MD |year=1989|isbn=978-92-5-103097-4}}</ref>

[[File:Graded Seed.jpg|upright=0.9|thumb|Graded seed]]
All [[spermatophytes]], except for the family of grasses and cereals ([[Poaceae]]), contain 7S (vicilin) and 11S (legumin) soy protein-like globulin storage proteins; or only one of these [[globulin]] proteins. S denotes [[Svedberg]], sedimentation coefficients. Oats and rice are anomalous in that they also contain a majority of soybean-like protein.<ref name="Seed Proteins 1999">Seed Proteins; Peter R. Shewery and Rod Casey (Eds) 1999. Kluwer Academic Publishers, Dordrecht, The Netherlands</ref> Cocoa, for example, contains the 7S globulin, which contributes to cocoa/chocolate taste and aroma,<ref>{{cite web |url=http://openagricola.nal.usda.gov/Record/IND44131228 |title=Subunit structure of the vicilin-like globular storage... |work=usda.gov  |archive-url=https://web.archive.org/web/20150707233616/http://openagricola.nal.usda.gov/Record/IND44131228 |archive-date=July 7, 2015 }}</ref><ref>{{cite web |url=http://openagricola.nal.usda.gov/Record/IND20412524 |title=Cocoa-specific aroma precursors are generated by proteolytic... |work=usda.gov  |archive-url=https://web.archive.org/web/20150707234934/http://openagricola.nal.usda.gov/Record/IND20412524 |archive-date=July 7, 2015 }}</ref><ref>{{Cite web |last=Barringer |first=Sheryl |date=February 3, 2010 |url=http://library.osu.edu/assets/Uploads/ScienceCafe/Barringer020310.pdf |title=The Chemistry of Chocolate Flavor |website=[[Ohio State University]] |access-date=August 24, 2013 |archive-date=March 24, 2012 |archive-url=https://web.archive.org/web/20120324131437/http://library.osu.edu/assets/Uploads/ScienceCafe/Barringer020310.pdf |quote=Two proteases: aspartic endopeptidase and serine carboxy-(exo)peptidase on vicilin (7S)-class globulin storage proteins.}}</ref> whereas coffee beans (coffee grounds) contain the 11S globulin responsible for coffee's aroma and flavor.<ref>{{cite journal |title=Comparative Proteomical Analysis of Zygotic Embryo and Endosperm from ''Coffea arabica'' Seeds |first1=Lívia L. |last1=Koshino |first2=Clarissa P. |last2=Gomes |first3=Luciano P. |last3=Silva |first4=Mirian T.S. |last4=Eira |first5=Carlos |last5=Bloch Jr. |first6=Octávio L. |last6=Franco |first7=Ângela |last7=Mehta |date=November 26, 2008 |journal=[[J. Agric. Food Chem.]] |volume=56 |issue=22 |pages=10922–26 |doi=10.1021/jf801734m |pmid=18959416 |bibcode=2008JAFC...5610922K |url=http://www.alice.cnptia.embrapa.br/alice/handle/doc/190361}}</ref><ref>{{cite journal |first1=Lívia L. |last1=Koshino |first2=Clarissa P. |last2=Gomes |first3=Luciano P. |last3=Silva |first4=Mirian T. S. |last4=Eira |first5=Carlos Jr. |last5=Bloch |first6=Octávio L. |last6=Franco |first7=Ângela |last7=Mehta |date=November 26, 2008 |title=Comparative Proteomical Analysis of Zygotic Embryo and Endosperm from Coffea arabica Seeds |journal=[[Journal of Agricultural and Food Chemistry]] |volume=56 |issue=22 |pages=10922–10926 |url=http://www.alice.cnptia.embrapa.br/bitstream/doc/880533/1/Comparativeproteomical.pdf |access-date=August 24, 2013 |archive-url=https://web.archive.org/web/20131203144038/http://www.alice.cnptia.embrapa.br/bitstream/doc/880533/1/Comparativeproteomical.pdf |archive-date=December 3, 2013  |doi=10.1021/jf801734m |pmid=18959416 |bibcode=2008JAFC...5610922K }}</ref>

Vicilin and legumin proteins belong to the [[cupin superfamily]], a large family of functionally diverse proteins that have a common origin and whose evolution can be followed from bacteria to eukaryotes including animals and higher plants.<ref>{{cite journal |title=Evolution of seed storage globulins and cupin superfamily |doi=10.1134/S0026893311030162 |volume=45 |issue=4 |journal=[[Molecular Biology (journal)|Molecular Biology]] |pages=529–35 |year=2011 |last1=Shutov |first1=A.D. |pmid=21954589 |s2cid=26111362 }}</ref>

2S [[albumins]] form a major group of homologous storage proteins in many [[dicot]] species and in some [[monocots]] but not in grasses (cereals).<ref name="ReferenceA">{{cite journal |last1=Youle |first1=RJ |last2=Huang |first2=AHC |year=1981 |title=Occurrence of low molecular weight and high cysteine containing albumin storage proteins in oilseed of diverse species |journal=[[American Journal of Botany]] |volume=68 |issue=1 |pages=44–48 |doi=10.2307/2442990 |jstor=2442990 }}</ref> Soybeans contain a small but significant 2S storage protein.<ref>{{cite journal |pmc=2570561 |pmid=18949071 |doi= 10.2174/1874091X00802010016  |doi-access=free|volume=2 |title=2S Albumin Storage Proteins: What Makes them Food Allergens? |year=2008 |journal=[[Open Biochemistry Journal]] |pages=16–28 |last1=Moreno |first1=FJ |last2=Clemente |first2=A}}</ref><ref name="Seber-et-al-2012">{{cite journal |pmc=3326064 |pmid=22514740 |doi=10.1371/journal.pone.0035409 |volume=7 |issue=4 |title=Scalable purification and characterization of the anticancer lunasin peptide from soybean |year=2012 |journal=[[PLOS ONE]] |pages=e35409 |last1=Seber |first1=LE |last2=Barnett |first2=BW |last3=McConnell |first3=EJ |bibcode=2012PLoSO...735409S |doi-access=free }}</ref><ref>{{Cite web |url=https://www.sciencedaily.com/releases/2009/12/091202153946.htm |title=Soy peptide lunasin has anti-cancer, anti-inflammatory properties |website=ScienceDaily}}</ref> 2S albumin are grouped in the [[prolamin]] superfamily.<ref>{{cite web |url=http://www.meduniwien.ac.at/allergens/allfam/factsheet.php?allfam_id=AF050 |title=AllFam – AllFam Allergen Family Factsheet |work=meduniwien.ac.at  |archive-url=https://web.archive.org/web/20160304045912/http://www.meduniwien.ac.at/allergens/allfam/factsheet.php?allfam_id=AF050 |archive-date=March 4, 2016 }}</ref> Other allergenic proteins included in this 'superfamily' are the non-specific [[plant lipid transfer proteins]], [[alpha amylase inhibitor]], [[trypsin inhibitors]], and prolamin storage proteins of cereals and grasses.<ref name="Seed Proteins 1999" />

[[Peanut]]s, for instance, contain 20% 2S albumin but only 6% 7S globulin and 74% 11S.<ref name="ReferenceA" /> It is the high 2S albumin and low 7S globulin that is responsible for the relatively low lysine content of peanut protein compared to soy protein.

====Carbohydrates====
The principal soluble [[carbohydrate]]s of mature soybeans are the disaccharide [[sucrose]] (range 2.5–8.2%), the trisaccharide [[raffinose]] (0.1–1.0%) composed of one sucrose molecule connected to one molecule of [[galactose]], and the tetrasaccharide [[stachyose]] (1.4 to 4.1%) composed of one sucrose connected to two molecules of galactose.{{Citation needed|date=December 2019|reason=removed citation associated with a predatory publisher}}  While the [[oligosaccharide]]s raffinose and stachyose protect the viability of the soybean seed from desiccation (see above section on physical characteristics) they are not digestible sugars, so contribute to [[flatulence]] and abdominal discomfort in humans and other [[monogastric]] animals, comparable to the disaccharide [[trehalose]]. Undigested oligosaccharides are broken down in the intestine by native microbes, producing gases such as [[carbon dioxide]], [[hydrogen]], and [[methane]].

Since soluble soy carbohydrates are found in the [[soy whey|whey]] and are broken down during fermentation, soy concentrate, soy protein isolates, tofu, soy sauce, and sprouted soybeans are without flatus activity. On the other hand, there may be some beneficial effects to ingesting oligosaccharides such as raffinose and stachyose, namely, encouraging indigenous [[Bifidobacterium|bifidobacteria]] in the colon against putrefactive bacteria.

The insoluble carbohydrates in soybeans consist of the complex polysaccharides [[cellulose]], [[hemicellulose]], and [[pectin]]. The majority of soybean carbohydrates can be classed as belonging to [[dietary fiber]].

====Fats====
Raw soybeans are 20% fat, including [[saturated fat]] (3%), [[monounsaturated fat]] (4%) and polyunsaturated fat, mainly as [[linoleic acid]] (table).

Within [[soybean oil]] or the [[lipid]] portion of the seed is contained four [[phytosterol]]s: [[stigmasterol]], [[sitosterol]], [[campesterol]], and [[brassicasterol]] accounting for about 2.5% of the lipid fraction; and which can be converted into [[steroid hormone]]s.{{Citation needed|date=December 2019|reason=removed citation associated with a predatory publisher}}  Additionally soybeans are a rich source of [[sphingolipid]]s.<ref>{{cite journal |title=Sphingolipids in Food and the Emerging Importance of Sphingolipids to Nutrition |first1=Hubert |last1=Vesper |first2=Eva-Maria |last2=Schmelz |first3=Mariana N. |last3=Nikolova-Karakashian |first4=Dirck L. |last4=Dillehay |first5=Daniel V. |last5=Lynch |first6=Alfred H. |last6=Merrill |date=July 1, 1999 |journal=[[Journal of Nutrition]] |volume=129 |issue=7 |pages=1239–50 |pmid=10395583 |doi=10.1093/jn/129.7.1239 |doi-access=free}}</ref>

====Other constituents====
Soy contains [[isoflavone]]s—[[polyphenol]]ic compounds, produced by legumes including peanuts and [[chickpea]]s. Isoflavones are closely related to [[flavonoid]]s found in other plants, vegetables and flowers.<ref name=lpi/>

Soy contains the [[phytoestrogen]] [[coumestans]], also are found in beans and split-peas, with the best sources being alfalfa, clover, and soybean sprouts. [[Coumestrol]], an isoflavone [[coumarin]] derivative, is the only coumestan in foods.<ref>{{cite journal |pmid=11823590 |date=February 2002 |last1=De Kleijn |first1=M.J. |last2=Van Der Schouw |first2=Y.T. |last3=Wilson |first3=P.W. |last4=Grobbee |first4=D.E. |last5=Jacques |first5=P.F. |title=Dietary Intake of Phytoestrogens is Associated With a Favorable Metabolic Cardiovascular Risk Profile in Postmenopausal U.S. Women: The Framingham Study |volume=132 |issue=2 |pages=276–82 | journal=The Journal of Nutrition |doi=10.1093/jn/132.2.276 |doi-access=free }}</ref><ref>{{cite journal |pages=S31–S38 |doi=10.1079/BJN2002794 |pmid=12725654 |title=Phyto-oestrogen Database of Foods and Average Intake in Finland |date=June 2003 |last1=Valsta |first1=L.M. |last2=Kilkkinen |first2=A. |last3=Mazur |first3=W. |last4=Nurmi |first4=T. |last5=Lampi |first5=A-M. |last6=Ovaskainen |first6=M-L. |last7=Korhonen |first7=T. |last8=Adlercreutz |first8=H. |last9=Pietinen |first9=P. |journal=[[British Journal of Nutrition]] |volume=89 |issue=5 |s2cid=14175754 |doi-access=free }}</ref>

[[Saponins]], a class of natural [[surfactants]] (soaps), are sterols that are present in small amounts in various [[whole food|plant foods]], including soybeans, other [[legume]]s, and cereals, such as oats.<ref name="Hu">{{cite journal |last1=Hu |first1=Chengshen |last2=Wong |first2=Wing-Tak |last3=Wu |first3=Runyu |last4=Lai |first4=Wing-Fu |title=Biochemistry and use of soybean isoflavones in functional food development |journal=[[Critical Reviews in Food Science and Nutrition]] |date=5 July 2019 |volume=60 |issue=12 |doi=10.1080/10408398.2019.1630598 |pages=2098–2112 |pmid=31272191 |s2cid=195806006 |hdl=10397/101521 |hdl-access=free }}</ref><ref>{{cite journal |pmid=25286183 |pmc=4266039 |year=2014 |last1=Moses |first1=T |title=Metabolic and functional diversity of saponins, biosynthetic intermediates and semi-synthetic derivatives |journal=[[Critical Reviews in Biochemistry and Molecular Biology]] |volume=49 |issue=6 |pages=439–62 |last2=Papadopoulou |first2=K.K. |last3=Osbourn |first3=A |author-link3=Anne Osbourn |doi=10.3109/10409238.2014.953628}}</ref>