The main types of protein in soybeans are glycinin and conglycinin, which make up approximately 80% of the total protein content.
Soybeans (Glycine max), important crop that provide a range of benefits for human health are a type of legume native to eastern Asia. They are an important component of Asian diets and have been consumed for thousands of years . Today, they are mainly grown in Asia and South America.
NUTRITIONAL FACTORS:
In Asia, soybeans are often eaten whole, but heavily processed soy products are much more common in Western countries. Various soy products are available, including soy flour, soy protein, tofu, soy milk, soy sauce, and soybean oil. Soybeans are mainly composed of protein but also contain good amounts of carbs and fat.
Calories: 172
Water: 63%
Protein: 18.2 grams
Carbs: 8.4 grams
Sugar: 3 grams
Fiber:6 grams
Fat: 9 grams
PROTEIN:
Soybeans are among the best sources of plant-based protein. The protein content of soybeans is 36–56% of the dry weight. One cup (172 grams) of boiled soybeans boasts around 31 grams of protein. The nutritional value of soy protein is very good, although the quality is not quite as high as some animal proteins.
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. Consumption of soy protein has been linked with a modest decrease in cholesterol levels.
FATS:
Soybeans, plant-based protein, 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 . The predominant type of fat in soybeans is linoleic acid, which accounts for approximately 50% of the total fat content.
CARBS:
Being low in carbs, whole soybeans are very low on the glycemic index (GI), which is a measure of how foods affect the rise in blood sugar after a meal. This low GI makes soybeans suitable for people with diabetes.
FIBER:
Soybeans contain a fair amount of both soluble and insoluble fiber. The insoluble fibers are mainly alpha-galactosides, which may cause flatulence and diarrhoea in sensitive individuals.
Alpha-galactosides belong to a class of fibers called FODMAPs, which may exacerbate the symptoms of irritable bowel syndrome (IBS). Despite causing unpleasant side effects in some people, soluble fibers in soybeans are generally considered healthy.
Vitamins and minerals
Soybeans, important crop that provide a range of benefits for human health, are a good source of various vitamins and minerals, including:
MOLYBDENUM:
Soybeans are rich in molybdenum, an essential trace element primarily found in seeds, grains, and legumes.
Vitamin K1:
The form of vitamin K found in legumes is known as phylloquinone. It plays an important role in blood clotting.
Folate:
Also known as vitamin B9, folate has various functions in your body and is considered particularly important during pregnancy.
Manganese:
A trace element found in most foods and drinking water. Manganese is poorly absorbed from soybeans due to their high phytic acid content.
Phosphorus:
Soybeans are a good source of phosphorus, an essential mineral abundant in the Western diet.
Thiamine:
Also known as vitamin B1, thiamine plays an important role in many bodily functions.
ECOMOMIC IMPORTANCE:-
Currently, soybean cultivation in Pakistan has a small acreage. Its cultivation is being promoted in Pakistan to meet the demands of the rapidly flourishing poultry industry.
The total economic impact on the U.S. economy from the soybean sector averaged $115.8 billion per year, including $7.96 billion from crushing , the equivalent of more than 0.65 percent of the U.S. gross domestic product (GDP) and up to nine percent of the GDP for certain states. Soybean (SB) production occupies close to 6% of the world’s arable land.
Soybean expansion is occurring much faster than with other major grains or oilseeds. Soybeans are increasingly being employed as the modern input of choice for buyers. They are mainly used as intermediate food, feed, and industrial inputs, not final consumer products, therefore remaining somewhat invisible in the economy.
Only 2% of soybean protein is consumed directly by humans in the form of soy food products such as tofu, soy hamburger, or soy milk analogs. All but a very small percentage of the other 98% is processed into soy meal (SBM) and fed to livestock, such as poultry and pigs. In this way, soybean demand is essentially a derived demand for meat. Soybean has risen to become a leading crop because the income elasticity of meat is high.
This chapter provides an overview of soybean production, marketing, and utilization. The future of soybean production and utilization is bright because of the growing demand for protein. The United States continues to be the world’s largest soybean producer with some of the world’s lowest operating and logistics costs.
New opportunities have emerged with biodiesel that portend a significant new market for soybean oil (SBO). The soybean is economically the most important bean in the world, providing vegetable protein for millions of people and ingredients for hundreds of chemical products. The contribution of soybean farming was relatively high, at 37.77% of agricultural business income and 18.87% of household income.
CONCLUSION:-
Soybeans, a plant based protein, are a versatile and important crop that provide a range of benefits for human health, the environment , and the economy. Soybeans will play an important role in our agriculture system and world for years to come.
Soybeans (Glycine max), important crop that provide a range of benefits for human health are a type of legume native to eastern Asia. They are an important component of Asian diets and have been consumed for thousands of years . Today, they are mainly grown in Asia and South America.
NUTRITIONAL FACTORS:
In Asia, soybeans are often eaten whole, but heavily processed soy products are much more common in Western countries. Various soy products are available, including soy flour, soy protein, tofu, soy milk, soy sauce, and soybean oil. Soybeans are mainly composed of protein but also contain good amounts of carbs and fat.