images 26 Nutritional Facts, Information & Health Benefits of Soybean

Nutritional Facts, Information & Health Benefits of Soybean


The following page describes everything about Soybean. It tells what is Soybean meaning, and what do we call Soybean in Hindi. Some hidden facts also like the health benefits of Soybean and much more. This page describes facts about Soybean. It tells Value of Soybean including Minerals and Vitamins in Soybean and describes what are the natural benefits and curative properties of Soybean with Health Benefits of Soybean.


Botanical Name/Scientific Name: Glycine max more

 Indian Name: Bhat, Soybean

Description of Soybean

Following is the Description of Soybean . It includes Soybean color and some more information about Soybean

 Soybean is one of the most nutritious foods. It belongs to the family of legumes or pulses and is perhaps one of the earliest crops cultivated by man. It is one of the most important sources of oil and protein.  The soybean is an annual plant, up to 150 cms. in height. It has hairy, twining or climbing stems, alternate leaves and hairy, grey, brown or black, pods, borne in clusters on short stalks. Seeds are more or less round, with yellow, green, brown or black colour.

Origin and Distribution of Soybean

The Following paragraph describes the origin and distribution of the Soybean. Go through to know more about the origin and distribution of the Soybean

The name Soya has its origin in the Chinese word shu and sou. The Aryans of Central Asia considered soya along with honey as sacred food to be offered to the departed. The ancient yogis of the Indus Valley Civilisation supplemented their meatless diet with this bean to ward off deficiency of good quality protein.  The soybean is a native of the Far East. It has been an important food crop in China. Manchuria and Korea long before the dawn of human history. It the to in a Chinese book written by Emperor Shennong China as early as 2838 BC. It was given very great importance in China so much so that the Emperor of the count’ y to sow it every year with great pomp. It is now a very popular crop of the world over and is widely cultivated in the United States, Europe, South Africa, Egypt, Russia, Australia and other countries. In recent years several countries like Brazil, Mexico, Rumania, Paraguay and Argentina have substantially increased their soybean production. India too has joined the `soybean race’ in its expansion programme and there is a growing awareness among the consumers in the country of the potential uses of soybean.

Value of Soybean

Soybean nutrition is another matter of knowledge. So here we are providing Soybean nutritional value which actually tell about Soybean nutrients and their benefits.

The soybean is esteemed for its high food value. It is a valuable source of protein, vitamins, minerals and other food ingredients. It also contains vitamin B complex, biotin, folic acid, pantothenic acid, pyridoxine and vitamin E. The soybean is particularly valued for its high protein content of great biological value. Its protein is ‘complete’ as it contains all the essential amino acids or building blocks of protein in the proportions that make them most available and most valuable for human needs. It is the best of all vegetable proteins and ranks in this respect with a protein of milk, eggs and meat. But soybean contains by far more protein than these articles.

                            Soybean Food Value

Moisture in Soybean                           8.1%                                    

Protein in Soybean                              43.2%                                  

 Fat in Soybean                                    19.5%                                 

 Fibre in Soybean                                3.7%                                   

 Minerals in Soybean                          4.6%                                   

 Carbohydrates in Soybean                20.9%                                 


Minerals and Vitamins in Soybean

Find details about Minerals and Vitamins in Soybean. It specially focuses on Soybean Nutrition

Minerals and Vitamins in Soybean

Calcium in Soybean                            240 mg

Phosphorus in Soybean                      690 mg

Iron in Soybean                                   11.5 mg

Small amounts of Vitamin B Complex and Vitamin E

Values per 100 gms edible portion                                                             

Calorific Value – 432

Natural Benefits and Curative Properties of Soybean

Soybean has a lot of curative properties and natural benefits. Read this passage to find benefits of Soybean

The Soybean contains many medicinal virtues. While most of the proteins are acid in their ash, soybean is rich in alkaline-bearing salts and hence regarded as a corrective diet. The Chinese, who consume soybeans liberally, believe that it makes the body plump, improves the complexion, stimulates the growth and removes constipation and many other physical ailments. Modern researches carried out in the laboratories in Europe and America have corroborated much of these claims Soybean, especially in the form of milk, is highly beneficial in the treatment of several ailments This milk is prepared by soaking the beans in water for about 12 hours The skin of the beans is then removed and after a thorough wash, they are turned into a fine paste in a grinding machine. The paste is mixed with water, three times its quantity. The milk should then be boiled on a slow fire, stirring it frequently. After it becomes a’ little cooler, it should be strained through a piece of thin cloth and sugar be added to it.

Soybean milk is at par in importance with cow’s milk in feeding children. Investigations have shown that 90 per cent of the soybean protein is absorbed in the body and 95 to 100 per cent of the milk is digested. Soybean milk is very helpful in maintaining intestinal health. The soybean curd is a health food par excellence It is better than soybean milk in taste and aroma and it very much resembles the dairy curd The curd is prepared by allowing the milk to cool, then seeded with a small quantity of cow’s milk curd or soybean milk curd and allowed to remain for 12 hours to set. Its regular use will help maintain intestinal health, prevent diseases arising from defective digestion and retard the ageing process.

 One of the chief uses of soybeans is as a source of lecithin, which is a great natural emulsifier. Lecithin, as is well known helps disperse deposits of fatty materials and cholesterol in certain vital organs. It is rich in substances which are important for the proper functioning of all living cells in the body. It is also an important component around the brain and nerve cells. Lecithin is so abundant in soybeans that most of the lecithin used commercially comes from them.

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