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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. [15] [page needed]
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 ...
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.
In December 2019, the State Administration for Market Regulation issued a notice on the classification of latiao and its allowed food additive content. All latiao is to be classified as "instant food (flavored flour product)" by January 31, 2020. The new National Standard on Food Additives GB 2760 is to be followed, effective immediately. [8]
Below is a list organised by food group and given in measurements of grams of protein per 100 grams of food portion. The reduction of water content has the greatest effect of increasing protein as a proportion of the overall mass of the food in question. Not all protein is equally digestible.
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 ...
Baby Food. Homemade baby food is far cheaper than commercial baby food — and you know exactly what's in it. You don't need a gadget designed specifically for making baby food.Just boil or steam ...
Various types of potatoes Unprocessed seeds of spelt, a historically important staple food Harvesting Sago pith to produce the starch in Papua New Guinea. A staple food, food staple, or simply staple, is a food that is eaten often and in such quantities that it constitutes a dominant portion of a standard diet for an individual or a population group, supplying a large fraction of energy needs ...
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