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FCDB ID 0093

Beans, soy, dried

Sója

Glycine max (L.) Merr.

Beans, soy, dried

Content per 100 g edible portion

Edible conversion factor 0.89
Component name Value Unit
Energy 1701 kJ
Energy 408 kcal
Fat, total (total lipid) 20.4 g
  Fatty acids, saturated g
Carbohydrate, available 12.3 g
  Sugars, total g
Protein, total 34.2 g
Salt 0 g

Description of this food by LanguaL codes

A0152 A0455 A0629 A0680 A0704 A0730 A0831 A1013 A1236 A1286 B1452 C0133 E0150 F0001 G0003 H0138 J0145 K0003 M0001 N0001 P0024 R0499

Description of this food by FoodEX2

A0DCH

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Content per 100 g edible portion

Edible conversion factor 0.89
Component name EuroFIR ID Unit Value Reference
Proximates        
Energy ENERC kJ 1701 00012
Energy ENERC kcal 408 00012
Protein, total [NCF:5.71] PROT g 34.2 00012
   Nitrogen, total NT g 6.0 00065
Fat, total (total lipid) [FACF:0.940] FAT g 20.4 00065
Carbohydrate, total CHOT g 31.7 00012
   Carbohydrate, available CHO g 12.3 00012
   Fibre, total dietary FIBT g 19.4 00006
Water WATER g 8.9 00065
Ethanol ALC g 0 00000
Ash (minerals) ASH g 4.8 00065
Vitamins        
Vitamin B1, thiamin THIA mg 0.86 00065
Vitamin B2, riboflavin RIBF mg 0.26 00065
Niacin equivalents NIAEQ NE
   Niacin NIA mg 1.6 00065
Folate, total FOL μg
Pantothenic acid (vitamin B5) PANTAC mg
Vitamin B6 PYRXN mg 0.46 00065
Vitamin B12 VITB12 μg
Vitamin C VITC mg 0 00002
Vitamin A VITA RE 1 00012
   Retinol RETOL μg 0 00000
   beta-carotene CARTB μg 12 00002
Vitamin D VITD μg
Vitamin E VITE ATE 2.47 00012
   alpha - tocopherol TOCPHA mg 2.47 00065
Minerals        
Sodium NA mg 18 00020
Magnesium MG mg 109 00065
Phosphorus P mg 607 00065
Potassium K mg 1607 00065
Calcium CA mg 260 00065
Iron FE mg 8.7 00065
Copper CU mg 1.04 00065
Zinc ZN mg 3.60 00065
Selenium SE μg
Iodine ID μg
Salt NACL g 0 00012
Sugars, starch, polyoles, organic acids        
Sugars, total SUGAR g
   Fructose FRUS g
   Glucose GLUS g
   Lactose LACS g
   Maltose MALS g
   Saccharose SUCS g
Starch STARCH g
Organic acids OA g
Polyols POLY g
Fatty acids and cholesterol        
Fatty acids, saturated FASAT g
   C 4:0 F4:0 g
   C 6:0 F6:0 g
   C 8:0 F8:0 g
   C 10:0 F10:0 g
   C 12:0 F12:0 g
   C 13:0 F13:0 g
   C 14:0 F14:0 g
   C 15:0 F15:0 g
   C 16:0 F16:0 g
   C 17:0 F17:0 g
   C 18:0 F18:0 g
   C 20:0 F20:0 g
   C 22:0 F22:0 g
Fatty acids, monounsaturated FAMS g
   C 14:1 F14:1CN5 g
   C 16:1 F16:1CN7 g
   C 17:1 F17:1 g
   C 18:1, n-9 F18:1CN9 g
   C 20:1, n-11 F20:1CN11 g
   C 22:1, n-9 F22:1CN9 g
Fatty acids, polyunsaturated FAPU g
n-6 fatty acids FACN6 g 9.43 00012
   C 18:2, n-6 F18:2CN6 g 9.43 00001, 00002
   C 18:3, n-6 F18:3CN6 g
   C 20:4, n-6 F20:4CN6 g
n-3 fatty acids FACN3 g
   C 18:3, n-3 F18:3CN3 g
   C 20:5, n-3 (EPA) F20:5CN3 g
   C 22:5, n-3 (DPA) F22:5CN3 g
   C 22:6, n-3 (DHA) F22:6CN3 g
Fatty acids, trans- FATRN g
   C 18:1, n-9 trans F18:1TN9 g
   C 18:2, n-6 trans F18:2 TTN6 g
Cholesterol CHORL mg 0 00000
Amino acids        
Glycine GLY mg
Alanine ALA mg
Valine VAL mg
Leucine LEU mg
Isoleucine ILE mg
Serine SER mg
Threonine THR mg
Lysine LYS mg
Aspartic acid ASP mg
Glutamic acid GLU mg
Arginine ARG mg
Cystine CYS mg
Methionine MET mg
Phenylalanine PHE mg
Tyrosine TYR mg
Tryptophan TRP mg
Histidine HIS mg
Proline PRO mg


A list of attached LanguaL ™ descriptors for the food item:

0093 Beans, soy, dried
Classification facets Descriptors
A. PRODUCT TYPE [A0361] VEGETABLE OR VEGETABLE PRODUCT (US CFR) [A0152]
FRUITS AND VEGETABLES (CIAA) [A0455]
FRUITS AND VEGETABLES (CCFAC) [A0629]
015 PULSES (VD) (CCPR) [A0680]
14 PULSES (EFG) [A0704]
07 PULSES, SEEDS, KERNELS, NUTS AND PRODUCTS (EUROCODE2) [A0730]
PULSE OR PULSE PRODUCT (EUROFIR) [A0831]
10000006 - VEGETABLES - UNPREPARED/UNPROCESSED (SHELF STABLE) (GS1 GPC) [A1013]
0300000 - 3. PULSES, DRY (EC) [A1236]
1600 LEGUMES AND LEGUME PRODUCTS (USDA SR) [A1286]
B. FOOD SOURCE [B1564] SOYBEAN [B1452]
C. PART OF PLANT OR ANIMAL [C0116] SEED, SKIN PRESENT, GERM PRESENT [C0133]
E. PHYSICAL STATE, SHAPE OR FORM [E0113] WHOLE, NATURAL SHAPE [E0150]
F. EXTENT OF HEAT TREATMENT [F0011] EXTENT OF HEAT TREATMENT NOT KNOWN [F0001]
G. COOKING METHOD [G0002] COOKING METHOD NOT APPLICABLE [G0003]
H. TREATMENT APPLIED [H0111] WATER REMOVED [H0138]
J. PRESERVATION METHOD [J0107] PRESERVED BY REDUCING WATER ACTIVITY [J0145]
K. PACKING MEDIUM [K0020] NO PACKING MEDIUM USED [K0003]
M. CONTAINER OR WRAPPING [M0100] CONTAINER OR WRAPPING NOT KNOWN [M0001]
N. FOOD CONTACT SURFACE [N0010] FOOD CONTACT SURFACE NOT KNOWN [N0001]
P. CONSUMER GROUP/DIETARY USE/LABEL CLAIM [P0032] HUMAN FOOD, NO AGE SPECIFICATION [P0024]
R. GEOGRAPHIC PLACES AND REGIONS [R0010] CONTINENTAL CLIMATIC ZONE [R0499]
Z. ADJUNCT CHARACTERISTICS OF FOOD [Z0005]
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