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| mature soybean ready to meet diet needs |
The soybean (US) or soya bean (UK) (Glycine max) is a species of legume native to East Asia, widely grown for its edible bean which has numerous uses. The plant is classed as an oilseed rather than a pulse by the UN Food and Agricultural Organization (FAO).
Nutritionnal informations
Quantity for 100 grammes
|
| Calories 446 |
| Lipid 20 g | |
| Fats 2,9 g | |
| Cholesterol 0 mg | |
| Sodium 2 mg | |
| Potassium 1 797 mg | |
| Glucid 30 g | |
| Fibre 9 g | |
| Sugar 7 g | |
| Protein 36 g |
| Vitamin A | 22 IU | Vitamin C | 6 mg |
| Calcium | 277 mg | Fer | 15,7 mg |
| Vitamin D | 0 IU | Vitamin B6 | 0,4 mg |
| Vitamin B12 | 0 µg | Magnesium | 280 mg |
How to grow soybean?
To achieve the best density of soya bean plants in our field, we must
take four precautions: 1. Use seeds that grow well; 2. Narrow the space
between seedling rows and between holes; 3. Do not step on the planting
holes of the field; and 4. Control the rodents that eat seeds and
seedlings after sowing.
learn more by watching this video available in english and french on acess agriculture website: http://www.accessagriculture.org
Uses
Approximately 85% of the world's soybean crop is processed into soybean meal and vegetable oil. Soybeans can be broadly classified as "vegetable" (garden) or field
(oil) types. Vegetable types cook more easily, have a mild, nutty
flavor, better texture, are larger in size, higher in protein, and lower
in oil than field types. Among the legumes, the soybean, also classed as an oilseed, is preeminent for its high (38–45%) protein content as well as its high (approximately 20%) oil content.
Photo: http://encre-imprimante.encrexpert.fr/encre-soja
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