Milled Soybean (Raw) Nutrition Facts
Description: Soybean,milled,raw
Local Names:
Scientific Name:
Category: Grain Legumes and Products
Calories in Milled Soybean (Raw)
The calories in 100 grams of Milled Soybean (Raw) is 442.7 calories (kcal).
Quick Milled Soybean (Raw) Nutritional Value
Here is a quick overview of Milled Soybean (Raw) nutrition information:
Quantity | 100g |
Calories | 442.7 kcl |
Fat | 22.1g |
Protein | 30.5g |
Carb | 29g |
Detailed Milled Soybean (Raw) Nutrition Data
Here is the detailed data on Milled Soybean (Raw) nutrition info:
Milled Soybean (Raw) Macronutrients data
Weight | 100g |
Energy | 1852.4 Kj |
Calories | 442.7 kcl |
Fat | 22.1g |
Protein | 30.5g |
Carb | 29g |
Fiber | 2.9g |
Water | 11.2g |
Milled Soybean (Raw) Minerals Data
Weight | 100g |
Calcium | mg |
Iron (Fe) | 5.5mg |
Magnesium | mg |
Phosphorus (P) | mg |
Potassium (k) | mg |
Sodium (Na) | mg |
Zinc (Zn) | mg |
Copper (Cu) | mg |
Manganese | mg |
Milled Soybean (Raw) Vitamins Data
Weight | 100g |
Vitamin A, RAE | μg |
Retinol | mg |
Carotene, beta | μg |
Vitamin D | μg |
Thiamin, B1 | 1mg |
Riboflavin, B2 | 0.5mg |
Niacin, B3 | mg |
mg | |
Folate, B9 (μg) | μg |
Vitamin B12 (μg) | μg |
Vitamin C (mg) | 18.3mg |
other Milled Soybean (Raw) Micronutrients
Weight | 100g |
Ash | 4.3g |
Alcohol | - |
Caffeine | - |
Theobromine | - |
Summary of Milled Soybean (Raw) , Nutrition Info
Serving size of 100 grams of Milled Soybean (Raw) , contains 442.7 calories, 30.5g of Protein, 22.1g of Fat, and 29g of Carbs.
Milled Soybean (Raw) Nutrition facts Summary | ||
Description: | Soybean,milled,raw | |
Local Names: | ||
Scientific Name: | ||
Category: | Grain Legumes and Products | |
Serving Size: | 100 grams | |
Calories: | 442.7 Kcal/100g | |
Nutrients | - Energy:
1852.4Kj |
Data sources include: Adeyemo S.M. and Onilude A.A.(Onyenweaku, E. O., Ene-Obong, H. N., Williams, I. O. (2016).Nutrient quality of Nigerian egg species, raw and boiled. Unpublished data, Human Nutrition Unit, Department of Biochemistry, University of Calabar, Nigeria.3) Enzymatic Reduction of Anti-nutritional Factors in Fermenting Soybeans by Lactobacillus plantarum Isolates from Fermenting Cereals. Nigerian Food Journal Volume 31, Issue 2, Onyenweaku, E. O., Ene-Obong, H. N., Williams, I. O. (2016).Nutrient quality of Nigerian egg species, raw and boiled. Unpublished data, Human Nutrition Unit, Department of Biochemistry, University of Calabar, Nigeria.3, Pages 84–90, https://fdc.nal.usda.gov/