From Wikipedia: The soybean, soy bean, or soya bean (Glycine max)[3] is a species of legume native to East Asia, widely grown for its edible bean, which has numerous uses.

Traditional unfermented food uses of soybeans include soy milk, from which tofu and tofu skin are made. Fermented soy foods include soy sauce, fermented bean paste, natt, and tempeh. Fat-free (defatted) soybean meal is a significant and cheap source of protein for animal feeds and many packaged meals. For example, soybean products, such as textured vegetable protein (TVP), are ingredients in many meat and dairy substitutes.[4]

Soy beans contain significant amounts of phytic acid, dietary minerals and B vitamins. Soy vegetable oil, used in food and industrial applications, is another product of processing the soybean crop. Soybean is the most important protein source for feed farm animals (that in turn yields animal protein for human consumption).[5]

From Healthline Website:

Soybeans are mainly composed of protein but also contain good amounts of carbs and fat.

The nutrition facts for 3.5 ounces (100 grams) of boiled soybeans are (1Trusted Source):

Calories: 173
Water: 63%
Protein: 16.6 grams
Carbs: 9.9 grams
Sugar: 3 grams
Fibre: 6 grams
Fat: 9 grams
Saturated: 1.3 grams
Monounsaturated: 1.98 grams
Polyunsaturated: 5.06 grams
Omega-3: 0.6 grams
Omega-6: 4.47 g
Soybeans are among the best sources of plant-based protein.

The protein content of soybeans is 36–56% of the dry weight (2Trusted Source, 3Trusted Source, 4Trusted Source).

One cup (172 grams) of boiled soybeans boasts around 29 grams of protein (5Trusted Source).

The nutritional value of soy protein is good, although the quality is not quite as high as animal protein (6Trusted Source).

The main types of protein in soybeans are glycinin and conglycinin, which make up approximately 80% of the total protein content. These proteins may trigger allergic reactions in some people (4Trusted Source, 7Trusted Source).

Consumption of soy protein has been linked with a modest decrease in cholesterol levels (8Trusted Source, 9Trusted Source, 10Trusted Source).

Soybeans are classified as oilseeds and used to make soybean oil.

The fat content is approximately 18% of the dry weight — mainly polyunsaturated and monounsaturated fatty acids, with small amounts of saturated fat (11Trusted Source).

The predominant type of fat in soybeans is linoleic acid, accounting for approximately 50% of the total fat content.

Being low in carbs, whole soybeans are very low on the glycaemic index (GI), which is a measure of how foods affect the rise in blood sugar after a meal (12).

This low GI makes soybeans suitable for people with diabetes.

Soybeans contain a fair amount of both soluble and insoluble fibre.

The insoluble fibres are mainly alpha-galactosides, which may cause flatulence and diarrhoea in sensitive individuals (13Trusted Source, 14Trusted Source).

Alpha-galactosides belong to a class of fibres called FODMAPs, which may exacerbate the symptoms of irritable bowel syndrome (IBS) (15Trusted Source).

Despite causing unpleasant side effects in some people, soluble fibres in soybeans are generally considered healthy.

They are fermented by bacteria in your colon, leading to the formation of short-chain fatty acids (SCFAs), which may improve gut health and reduce your risk of colon cancer (16Trusted Source, 17Trusted Source).

Soybeans are a very rich source of plant-based protein and fat. What’s more, their high fibre content is good for your gut health.

Grow Notes
Plant in late Spring/Summer. Soybeans need a long, hot growing season to thrive, and they don’t like frost.

Sow directly into a rich soil and keep mulched to improve water retention. When sowing do not allow soil to get too wet as beans can rot.

Sow direct at 20mm depth spaced 15cm apart in Spring after chances of frost have passed. Rows should be spaced 50cm apart and be in full sun, with well-drained soil.

Keep soil moist but never wet or dry.

7-14 days at 25-30°C

85 days to maturity, Frost tender Annual plant.

“Soya Beans isolated above the white background” by wuestenigel on Creative commons.

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Seed Count: 25

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