Table 1.
Nutritional composition of traditional unfermented soy-based foods, such as fresh, dried and boiled soybeans (SBs), soy flour, SBs meal, soy protein (SP) concentrate and isolate, soymilk and okara (100 g portion, based on USDA Nutrient Database) [12].
| Compound | SBs | SBs | SBs | Soy | SB | SP | SP | Soy | Okara 9 |
|---|---|---|---|---|---|---|---|---|---|
| (Amount Unit/100 g) | Raw 1 | Dried 2 | Boiled 3 | Flour 4 | Meal 5 | conc. 6 | Isolate 7 | Milk 8 | |
| Water (g) | 8.54 | 0.8 | 62.6 | 5.2 | 6.94 | 5.8 | 4.98 | 93.3 | 81.6 |
| Energy (kcal/KJ) | 446/1866 | 449/1880 | 172/721 | 434/1816 | 337/1409 | 328/1373 | 335/1401 | 33/138 | 76/320 |
| Protein (g) | 36.5 | 43.3 | 18.2 | 37.8 | 49.2 | 63.6 | 88.3 | 2.8 | 3.52 |
| Total lipid (g) | 19.9 | 21.6 | 8.97 | 206 | 2.39 | 0.46 | 3.39 | 2.0 | 1.73 |
| Tot saturated FA (g) | 2.88 | 3.13 | 1.30 | 2.99 | 0.27 | 0.05 | 0.42 | 0.21 | 0.19 |
| Tot monounsaturated FA (g) | 4.40 | 4.78 | 1.98 | 4.56 | 0.41 | 0.08 | 0.64 | 0.33 | 0.30 |
| Tot polyunsaturated FA (g) | 11.3 | 12.2 | 5.06 | 11.7 | 1.04 | 0.20 | 1.65 | 0.83 | 0.76 |
| Ash (g) | 4.87 | 5.28 | 1.91 | 4.46 | 5.58 | 4.7 | 3.58 | 0.27 | 0.88 |
| Carbohydrate (by diff., g) | 30.2 | 29.0 | 8.36 | 31.9 | 35.9 | 25.4 | 0 | 1.8 | 12.2 |
| Fibre (total dietary, g) | 9.3 | 8.1 | 6 | 9.6 | NR | 5.5 | 0 | 1.3 | NR |
| Sugars (total, g) | 7.33 | NR | 3 | 7.5 | NR | 20 | 0 | NR | NR |
| Minerals | |||||||||
| Calcium (mg) | 277 | 140 | 102 | 206 | 244 | 363 | 178 | 4.0 | 80 |
| Iron (mg) | 15.7 | 3.95 | 5.14 | 6.37 | 13.7 | 10.8 | 14.5 | 0.58 | 1.3 |
| Magnesium (mg) | 280 | 228 | 86 | 429 | 306 | 140 | 39 | 19.0 | 26 |
| Phosphorus (mg) | 704 | 649 | 245 | 494 | 701 | 839 | 776 | 49.0 | 60 |
| Potassium (g) | 1.80 | 1.36 | 0.52 | 2.5 | 2.49 | 0.450 | 0.081 | 0.141 | 0.213 |
| Sodium (mg) | 2 | 2 | 1 | 13 | 3 | 900 | 1005 | 12 | 9 |
| Zinc (mg) | 4.89 | 4.77 | 1.15 | 3.92 | 5.06 | 4.4 | 4.03 | 0.23 | 0.56 |
| Copper (mg) | 1.66 | 1.08 | 0.41 | 2.92 | 2 | 0.98 | 1.60 | 0.12 | 0.2 |
| Manganese (mg) | 2.52 | 2.18 | 0.82 | 2.28 | 3.8 | 4.19 | 1.49 | 0.17 | 0.40 |
| Selenium (µg) | 17.8 | 19.3 | 7.3 | 7.5 | 3.3 | 0.8 | 0.8 | 1.3 | 10.6 |
| Vitamins | |||||||||
| Ascorbic acid (C) (mg) | 6 | 4.6 | 1.7 | 0 | 0 | 0 | 0 | 0 | 0 |
| Thiamine (B1) (mg) | 0.87 | 0.43 | 0.16 | 0.58 | 0.69 | 0.32 | 0.18 | 0.161 | 0.02 |
| Riboflavin (B2) (mg) | 0.87 | 0.78 | 0.28 | 1.16 | 0.25 | 0.14 | 0.1 | 0.07 | 0.02 |
| Niacin (B3) (mg) | 1.62 | 1.06 | 0.40 | 4.32 | 2.59 | 0.72 | 1.44 | 0.15 | 0.1 |
| Pantothenic acid (B5) (mg) | 0.79 | 0.47 | 0.18 | 1.59 | 1.98 | 0.06 | 0.06 | 0.05 | 0.09 |
| Pyridoxine (B6) (mg) | 0.38 | 0.22 | 0.23 | 0.46 | 0.57 | 0.13 | 0.1 | 0.04 | 0.12 |
| Folate (B9) (µg) | 375 | 205 | 54 | 345 | 303 | 340 | 176 | 1.5 | 26 |
| Retinol (A) (IU) * | 22 | 0 | 9 | 120 | 40 | 0 | 0 | 10 | 0 |
| α-Tocopherol (E) (mg) | 0.85 | NR | 0.35 | 1.95 | NR | NR | 0 | 0.01 | NR |
| Phylloquinone (K) (µg) | 47 | 37 | 19.2 | 70 | NR | 0 | NR | NR | NR |
* 1 IU = 0.3 mcg retinol. NR = not reported, FA = fatty acids. 1–9 Please see ref. [12], full description, Food Data Central Identifier (FDC ID), National Nutrient Database Identifier (NDB ID) for the Standard Reference Legacy Release (SR Legacy) of all soy-based foods are cited in the corresponding reference [12].