Table 1.
Nutrient composition of boiled soybeans and selected legumes, per 100 g, cooked [4].
| Food Name | Energy, with Dietary Fibre (kJ) | Protein (g) | Total Fat (g) | Total Saturated Fat (g) | Total MUFA (g) | Total PUFA (g) | Linoleic Acid (g) | Alpha-Linolenic Acid (g) | CHO (g) | Dietary Fibre (g) | Calcium (Ca) (mg) | Iron (Fe) (mg) | Zinc (Zn) (mg) |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Bean, soya, cooked | 614 | 13.5 | 7.7 | 1.12 | 1.19 | 4.78 | 4.19 | 0.59 | 1.4 | 7.2 | 76 | 2.2 | 1.6 |
| Bean, cannellini, cooked | 404 | 6.2 | 0.6 | 0.19 | 0.03 | 0.26 | 0.14 | 0.12 | 12.2 | 6.4 | 46 | 1.6 | 0.6 |
| Bean, lima, cooked | 355 | 6.4 | 0.3 | 0.07 | 0.03 | 0.14 | 0.1 | 0.04 | 10.2 | 5.3 | 16 | 1.3 | 0.7 |
| Bean, red kidney, cooked | 382 | 7.9 | 0.5 | 0.07 | 0.04 | 0.28 | 0.11 | 0.17 | 9.1 | 7.2 | 34 | 1.7 | 1 |
| Chickpea, cooked | 466 | 6.3 | 2.1 | 0.21 | 0.49 | 0.97 | 0.93 | 0.04 | 13.3 | 4.7 | 45 | 1.8 | 1 |
| Lentil, green or brown, cooked | 595 | 10 | 0.8 | 0.12 | 0.14 | 0.4 | 0.33 | 0.07 | 20.2 | 5.2 | 21 | 2.37 | 0.98 |
| Lentil, red, cooked | 458 | 7.7 | 0.6 | 0.09 | 0.1 | 0.3 | 0.24 | 0.06 | 16.4 | 2.2 | 6 | 1.44 | 0.71 |
| Pea, split, cooked | 364 | 6.6 | 0.4 | 0.05 | 0.08 | 0.19 | 0.16 | 0.03 | 9.1 | 8.3 | 13 | 1 | 0.6 |
CHO; carbohydrate, MUFA; monounsaturated fatty acids, PUFA; polyunsaturated fatty acids.