The soybean is an excellent source of good quality protein and compares well with other protein foods. Soybean oil is rich in polyunsaturated fatty acids and contains no cholesterol. Soybeans are also a good source of calcium, iron, zinc, phosphate, magnesium, B vitamins and folate and because of their abundance bioavailability is not a problem.

15% Soluble Carbohydrate
(sucrose, stachyose,
raffinose, others)

15% Insoluble Carbohydrate
(Dietary Fiber)

The dry (solid) portion of the bean provides a host of edible products. Soy flours and grits are used in the commercial baking industry. They aid in dough conditioning and bleaching. Their excellent moisture-holding qualities also help retard stalling.

Lecithin, extracted from soybean oil, is used for everything from pharmaceuticals to protective coatings. It is a natural emulsifier and lubricant. Lecithin is used, for example, to keep the chocolate and cocoa butter in a candy bar from separating.

Soybean oil finds its way into such products as magarine, salad dressings and cooking oils.

The soybean is the highest natural source of dietary fiber. Soy hulls are processed into fiber bran breads, cereal and snacks.

In processing, soybeans are cleaned, cracked, dehulled and rolled into flakes. This ruptures the oil cells for efficient extraction.

After removal of the soybean oil, the remaining flakes can be processed into various edible soy protein products or used to produce protein meal for animal feeds.

Eight essential amino acids are found in soybeans which are necessary for human nutrition and are not produced naturally in the body.