Soybean

Soybean   - the most common culture among   grain legumes and oilseeds ­. It serves as a raw material for a wide range of food products, and its high content of protein and valuable food components allows it to be used as an inexpensive and useful substitute for meat and dairy products.

The main biochemical component of soybean seeds is protein. Among all the crops cultivated in the world, soybean is one of the highest protein crops. According to various sources, the protein content in the seeds of this crop averages 38–42   % and can go up to 50   %

Soy proteins are heterogeneous in structure and function. Soy is rich   essential amino acids especially   lysine   (2-2.7%) who are poor in protein   cereals [9] . Most of the soy protein (about 70   %) make up   spare proteins   7S-globulins (β- conglycinins ) and 11S-globulins ( glycinins ), which are quite normally absorbed by mammals. Due to the fact that a significant portion of soy proteins are water-soluble proteins, the production of vegetable protein from soy is most effective [11] .   Soy flour   is the most widely used source of protein in creating balanced feed, however, in the process of production, it needs heat treatment to inactivate the anti-nutritional components. Among the residue there are substances that are considered to be anti-nutritional components of food, such as   inhibitors   proteolytic enzymes   lectins,   urease ,   lipoxygenase   other.

 

Fresh Green Soya Beans 
Nutritional value per 100   g product

The energy value   147   kcal 614   kJ

Water

67.5 g

 Proteins

13 g

Fat

6.8 g

- saturated

0.8 g  

- monounsaturated

1.3 g  

- polyunsaturated

3.2 g  

Carbohydrates

11.1 g

 

Retinol   (Vit.   A )

9   mcg

Pyridoxine   ( B 6 )

0.065   mg

Folacin   ( B 9 )

165   mcg

Vitamin C   (Vit.   C )

29   mg

 

Calcium

197   mg

Iron

3.6   mg

Magnesium

65   mg

Phosphorus

194   mg

Potassium

620   mg

Sodium

15   mg

Zinc

one   mg

 

source:   USDA Nutrient database

 

Soybean Ripe Seeds 
Nutritional value per 100   g product

The energy value   446   kcal 1866   kJ

Water

8.5 ± 0.1 g

 Proteins

36.5 ± 0.2 g

Fat

20.0 ± 0.2 g

- saturated

2.9 g  

- monounsaturated

4.4 g  

- polyunsaturated

11.3 g  

Carbohydrates

30.2 g

-   Sugar

7.3 g  

 

Retinol   (Vit.   A )

one   mcg

Pyridoxine   ( B 6 )

0.377 ± 0.065   mg

Folacin   ( B 9 )

375   mcg

Vitamin C   (Vit.   C )

6   mg

 

Calcium

277 ± 5   mg

Iron

15.7 ± 0.7   mg

Magnesium

280 ± 9   mg

Phosphorus

704 ± 11   mg

Potassium

1797 ± 29   mg

Sodium

2 ± 1   mg

Zinc

4.9 ± 0.1   mg

 

source:   USDA Nutrient database

 

Production

Soy is grown in more than 60 countries in   Asia ,   Southern Europe   North   and   South America   Central   and   South Africa   Australia , on the islands   Pacific and   Indian Oceans . It is cultivated in the temperate, subtropical and tropical zones, at latitudes from the equator to 56-60 °. In 2014, the cultivated area of soybeans in the world was more than 117 million hectares..

The leaders in soybean cultivation are the United States, Brazil and Argentina. More than two thirds of exports go to China .

In Russia in 2016, a record harvest of soybean was harvested   - 3.2   million tons

Soybean production by year (thousand tons)

A country

1985

1995

2005

2014

2016

USA

57,128

59 174

82 820

106 888

117 208

Brazil

18,279

25,683

50 195

86,760

96,297

Argentina

6500

12,133

38 300

53 398

58,799

China

10 512

13,511

16 900

12,154

11,963

India

1024

5096

6000

10,528

14 008

Paraguay

1172

2212

3513

9975

9163

Canada

1012

2293

2999

6049

5827

О нас

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