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Together, protein and soybean oil content account for 56% of dry soybeans by weight (36% protein and 20% fat. The remainder consists of 30% carbohydrates , 9% water and 5% ash . [ 14 ] Soybeans comprise approximately 8% seed coat or hull, 90% cotyledons and 2% hypocotyl axis or germ.
Natural protein concentrates (often used in bodybuilding or as sports dietary supplements): Soy protein isolate (prepared with sodium or potassium): 80.66; Whey protein isolate: 79; Egg white, dried: 81.1; Spirulina alga, dried: 57.45 (more often quoted as 55 to 77) Baker's yeast: 38.33; Hemp husks 30
Soy protein is generally regarded as stored protein held in discrete particles called "protein bodies" estimated to contain at least 60% to 70% of the total protein within the soybean seed. This protein is important to the growth of new soybean plants, and when the soybean seed germinates, the protein will be digested, and the released amino ...
This soy-based plant protein is a versatile way to get 20g of the stuff per 100g, and it's also a good source of calcium and potassium. ... Magnesium-packed soybeans may help with mood regulation ...
Nutrient content of 10 major staple foods per 100 g dry weight [1] Staple Maize (corn) Rice, white Wheat Potatoes Cassava Soybeans, green Sweet potatoes Yams Sorghum Plantain RDA; Water content (%) 10 12 13 79: 60 68 77 70 9 65 Raw grams per 100 g dry weight 111: 114: 115: 476: 250: 313: 435: 333: 110: 286: Nutrient; Energy (kJ) 1698: 1736 ...
The average adult in the United States consumes around 17 teaspoons (about 68 grams) of added sugar per day, ... 1,802 calories, 102g fat, 100g protein, 127g carbohydrate, 28g fiber, ...
Textured or texturized vegetable protein (TVP), also known as textured soy protein (TSP), soy meat, or soya chunks, is a defatted soy flour product, a by-product of extracting soybean oil. It is often used as a meat analogue or meat extender. It is quick to cook, with a protein content comparable to some meats.
Like tofu, tempeh is made from soybeans, but it is a whole-soybean product with different nutritional characteristics and textural qualities. Tempeh's fermentation process and its retention of the whole bean give it a higher content of protein , dietary fiber , and vitamins .
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