Roasted soybean protein

Roasted soybean protein DEFAULT

Soybeans 101: Nutrition Facts and Health Effects

Soybeans or soya beans (Glycine max) are a type of legume native to eastern Asia.

They are an important component of Asian diets and have been consumed for thousands of years. Today, they are mainly grown in Asia and South and North America.

In Asia, soybeans are often eaten whole, but heavily processed soy products are much more common in Western countries.

Various soy products are available, including soy flour, soy protein, tofu, soy milk, soy sauce, and soybean oil.

Soybeans contain antioxidants and phytonutrients that are linked to various health benefits. However, concerns have been raised about potential adverse effects.

This article tells you everything you need to know about soybeans.

We include products we think are useful for our readers. If you buy through links on this page, we may earn a small commission. Here’s our process.

Nutrition facts

Soybeans are mainly composed of protein but also contain good amounts of carbs and fat.

The nutrition facts for 3.5 ounces (100 grams) of boiled soybeans are ():

  • Calories: 173
  • Water: 63%
  • Protein: 16.6 grams
  • Carbs: 9.9 grams
  • Sugar: 3 grams
  • Fiber: 6 grams
  • Fat: 9 grams
    • Saturated: 1.3 grams
    • Monounsaturated: 1.98 grams
    • Polyunsaturated: 5.06 grams
    • Omega-3: 0.6 grams
    • Omega-6: 4.47 g


Soybeans are among the best sources of plant-based protein.

The protein content of soybeans is 36–56% of the dry weight (, , ).

One cup (172 grams) of boiled soybeans boasts around 29 grams of protein ().

The nutritional value of soy protein is good, although the quality is not quite as high as animal protein ().

The main types of protein in soybeans are glycinin and conglycinin, which make up approximately 80% of the total protein content. These proteins may trigger allergic reactions in some people (, ).

Consumption of soy protein has been linked with a modest decrease in cholesterol levels (, , ).


Soybeans are classified as oilseeds and used to make soybean oil.

The fat content is approximately 18% of the dry weight — mainly polyunsaturated and monounsaturated fatty acids, with small amounts of saturated fat ().

The predominant type of fat in soybeans is linoleic acid, accounting for approximately 50% of the total fat content.


Being low in carbs, whole soybeans are very low on the glycemic index (GI), which is a measure of how foods affect the rise in blood sugar after a meal (12).

This low GI makes soybeans suitable for people with diabetes.


Soybeans contain a fair amount of both soluble and insoluble fiber.

The insoluble fibers are mainly alpha-galactosides, which may cause flatulence and diarrhea in sensitive individuals (, ).

Alpha-galactosides belong to a class of fibers called FODMAPs, which may exacerbate the symptoms of irritable bowel syndrome (IBS) ().

Despite causing unpleasant side effects in some people, soluble fibers in soybeans are generally considered healthy.

They are fermented by bacteria in your colon, leading to the formation of short-chain fatty acids (SCFAs), which may improve gut health and reduce your risk of colon cancer (, ).


Soybeans are a very rich source of plant-based protein and fat. What’s more, their high fiber content is good for your gut health.

Vitamins and minerals

Soybeans are a good source of various vitamins and minerals, including ():

  • Molybdenum. Soybeans are rich in molybdenum, an essential trace element primarily found in seeds, grains, and legumes ().
  • Vitamin K1. The form of vitamin K found in legumes is known as phylloquinone. It plays an important role in blood clotting ().
  • Folate. Also known as vitamin B9, folate has various functions in your body and is considered particularly important during pregnancy ().
  • Copper. Dietary intake of copper is often low in Western populations. Deficiency may have adverse effects on heart health ().
  • Manganese. A trace element found in most foods and drinking water. Manganese is poorly absorbed from soybeans due to their high phytic acid content ().
  • Phosphorus. Soybeans are a good source of phosphorus, an essential mineral abundant in the Western diet.
  • Thiamine. Also known as vitamin B1, thiamine plays an important role in many bodily functions.

Soybeans are a good source of several vitamins and minerals, including vitamin K1, folate, copper, manganese, phosphorus, and thiamine.

Other plant compounds

Soybeans are rich in various bioactive plant compounds, including (, , , ):

  • Isoflavones. A family of antioxidant polyphenols, isoflavones have a variety of health effects.
  • Phytic acid. Found in all plant seeds, phytic acid (phytate) impairs the absorption of minerals like zinc and iron. Levels of this acid can be reduced by boiling, sprouting, or fermenting the beans.
  • Saponins. One of the main classes of plant compounds in soybeans, saponins have been found to reduce cholesterol in animals.


Soybeans contain higher amounts of isoflavones than other common foods ().

Isoflavones are unique phytonutrients that resemble the female sex hormone estrogen. In fact, they belong to a family of substances called phytoestrogens (plant estrogens).

The main types of isoflavones in soy are genistein (50%), daidzein (40%), and glycitein (10%) ().

Some people possess a special type of gut bacteria that can convert daidzein to equol, a substance considered responsible for many of the beneficial health effects of soybeans.

People whose bodies can produce equol are expected to benefit much more from soy consumption than those whose bodies cannot ().

The percentage of equol producers is higher in Asian populations and among vegetarians than in the general Western population (, ).


Soybeans are a rich source of various bioactive plant compounds, including isoflavones, saponins, and phytic acid. Isoflavones in particular mimic estrogen and are responsible for many of soybeans’ health effects.

Health benefits of soybeans

Like most whole foods, soybeans have a number of beneficial health effects.

May reduce cancer risk

Cancer is one of the leading causes of death in modern society.

Eating soy products is linked to increased breast tissue in women, hypothetically increasing the risk of breast cancer (, , ).

However, most observational studies indicate that consumption of soy products may reduce breast cancer risk (, ).

Studies also indicate a protective effect against prostate cancer in men (, , ).

A number of soybean compounds — including isoflavones and lunasin — may be responsible for the potential cancer-preventive effects (, ).

Exposure to isoflavones early in life may be particularly protective against breast cancer later in life (, ).

Keep in mind that this evidence is limited to observational studies, which indicate an association between soy consumption and cancer prevention — but do not prove causation.

Alleviation of menopause symptoms

Menopause is the period in a woman’s life when menstruation stops.

It is often associated with unpleasant symptoms — such as sweating, hot flashes, and mood swings — which are brought about by a reduction in estrogen levels.

Interestingly, Asian women — especially Japanese women — are less likely to experience menopause symptoms than Western women.

Dietary habits, such as the higher consumption of soy foods in Asia, may explain this difference.

Studies indicate that isoflavones, a family of phytoestrogens found in soybeans, may alleviate these symptoms (, ).

Soy products do not affect all women in this way. Soy only seems to be effective in so-called equol producers — those who possess a type of gut bacteria able to convert isoflavones into equol.

Equol may be responsible for many of soy’s health benefits.

Daily intake of 135 mg of isoflavones for 1 week — equivalent to 2.4 ounces (68 grams) of soybeans per day — reduced menopausal symptoms only in equol producers ().

While hormonal therapies have traditionally been used as a treatment for menopausal symptoms, isoflavone supplements are widely used today ().

Bone health

Osteoporosis is characterized by reduced bone density and an increased risk of fractures, especially in older women.

Consumption of soy products may reduce the risk of osteoporosis in women who have undergone menopause (, ).

These beneficial effects seem to be caused by isoflavones (, , , ).


Soybeans contain plant compounds that may help prevent breast and prostate cancer. What’s more, these legumes may relieve menopause symptoms and cut the risk of osteoporosis in postmenopausal women.

Concerns and adverse effects

Even though soybeans have a number of health benefits, some individuals need to limit their consumption of soy products — or avoid them altogether.

Suppression of thyroid function

High intake of soy products may suppress thyroid function in some people and contribute to hypothyroidism — a condition characterized by low production of thyroid hormones ().

The thyroid is a large gland that regulates growth and controls the rate at which your body expends energy.

Animal and human studies indicate that the isoflavones found in soybeans may suppress the formation of thyroid hormones (, ).

One study in 37 Japanese adults showed that eating 1 ounce (30 grams) of soybeans every day for 3 months caused symptoms related to suppressed thyroid function.

The symptoms included discomfort, sleepiness, constipation, and thyroid enlargement — all of which disappeared after the study ended ().

Another study in adults with mild hypothyroidism found that taking 16 mg of isoflavones every day for 2 months suppressed thyroid function in 10% of the participants ().

The amount of isoflavones consumed was rather small — equivalent to eating 0.3 ounces (8 grams) of soybeans per day ().

However, most studies in healthy adults have not found any significant links between soy consumption and changes in thyroid function (, , ).

An analysis of 14 studies noted no significant adverse effects of soybean consumption on thyroid function in healthy adults, whereas infants born with thyroid hormone deficiency were considered at risk ().

In short, regular consumption of soy products or isoflavone supplements may lead to hypothyroidism in sensitive individuals, especially those who have an underactive thyroid gland.

Flatulence and diarrhea

Like most other beans, soybeans contain insoluble fibers, which may cause flatulence and diarrhea in sensitive individuals (, ).

Although not unhealthy, these side effects can be unpleasant.

Belonging to a class of fibers called FODMAPs, the fibers raffinose and stachyose may worsen symptoms of IBS, a common digestive disorder ().

If you have IBS, avoiding or limiting the consumption of soybeans may be a good idea.

Soy allergy

Food allergy is a common condition caused by a harmful immune reaction to certain components in foods.

Soy allergy is triggered by soy proteins — glycinin and conglycinin — found in most soy products ().

Even though soybeans are one of the most common allergenic foods, soy allergy is relatively uncommon in both children and adults (, ).


In some people, soy products may suppress thyroid function, cause flatulence and diarrhea, and lead to allergic reactions.

The bottom line

Soybeans are high in protein and a decent source of both carbs and fat.

They are a rich source of various vitamins, minerals, and beneficial plant compounds, such as isoflavones.

For this reason, regular soybean intake may alleviate the symptoms of menopause and reduce your risk of prostate and breast cancer.

However, they can cause digestive problems and suppress thyroid function in predisposed individuals.


Why roasted soybeans are the perfect healthy snack

Roasted soybeans are the perfect snack. They’re delicious, healthy and can be thrown into a variety of other tasty snack mixes.

The best part is that roasted soybeans, also called soy nuts in some circles, are very easy to prepare. Then, after you are done roasting your soybeans, you can dream up a bunch of other snack combinations and create your very own trail mix.

Here are some of the health benefits of adding dry roasted soybeans to your diet - and how you can easily make your own.

Health benefits of roasted soybeans

Roasted soybeans have several health benefits for people who include them as a snack in their diet - especially if they replace less healthy snack foods.

Great fuel for your body

For example, roasted soybeans are dense in calories, making them a good source of fuel for your body before or after exercise.

Heads up, though. Just one cup of dry roasted soybeans contains 776 calories, so be careful not to over-indulge if you are not going to be active.

Overall, if you are active or are able to control portions, soybeans are great for filling up.

High in protein, fiber, carbohydrates

Soybeans are super rich in dietary fiber and protein - and that doesn’t change when you roast them.

Dietary fiber helps manage the body’s blood sugar and cholesterol levels. It also helps maintain a healthy digestive system and can help your body know when it is full to keep you from overeating.

Protein is an essential component of any healthy diet. It helps your body repair cells and tissue and grow.

Rich in folate and minerals

Eating dry roasted soybeans as a snack adds great levels of folate and minerals to your diet, too.

Folate is a B vitamin perfect that is helpful for pregnant women and nursing mothers. It can also promote proper development of new cells.

As for minerals, roasted soybeans include high levels of calcium - which supports bone health - and potassium - perfect for those watching their heart health. They also are a great source of magnesium, which helps promote a healthy heart, immune system, muscles and nerve function.

Let’s talk about isoflavones

Soybeans and other soy foods contain phytochemicals called isoflavones. These isoflavones are why so many people are big fans of soybeans.

Isoflavones are plant-based compounds that could help you lower your blood pressure and cholesterol. Some studies have shown successful results in lowering blood pressure and cholesterol, specifically in women with high blood pressure, by introducing half a cup of roasted soybeans daily for eight weeks.

These studies have led researchers to conclude that eating more dry roasted soybeans could help protect against cardiovascular disease.

The isoflavones found in soy could also help women overcome adverse symptoms commonly experienced during menopause. That is because isoflavones can act similar to estrogen in the body. This could help reduce hot flashes as well as other menopause symptoms.

How to roast your own soybeans

Here is an incredibly simple recipe that you can follow to make your own roasted soybeans.

The recipe comes from The Soyfoods Council.


  • 1 cup of dried soybeans
  • 1/4 teaspoon salt, less or more if desired


  1. Look over your soybeans and throw away any that are broken. Throw away any other debris, too.
  2. Place the soybeans in a strainer. Rinse.
  3. Place soybeans in a large saucepan or bowl. Cover with about 4 inches of cold water. Soak overnight.
  4. Rinse the beans and drain well.
  5. Preheat your oven to 300 degrees Fahrenheit.
  6. Spray a nonstick baking sheet with a light layer of olive oil.
  7. Place the soybeans on a baking sheet. Be sure to spread them evenly.
  8. Spray again with the olive oil spray.
  9. Place the sheet in the oven and bake for about 1 hour or until the soybeans are crunchy and lightly browned. Stir every 15 minutes.
  10. Remove from the oven.
  11. Sprinkle the soybeans with salt.

Nutritional information

This recipe makes about 1 cup of roasted soybeans. One tablespoon contains 51 calories, 4 grams of protein, 4 grams of carbohydrates, 2 grams of fat, no cholesterol and 33 milligrams of salt (will vary based on how much salt you add).

Go a step further and make banana bread with roasted soybeans

You can do more with roasted soybeans than simply snack on them - though they are great for that. Here is one of our favorite recipes for banana bread with roasted soybeans. You can use your own roasted soybeans or our Tosteds.


  • One 9-inch by 5-inch loaf
  • 2 cups whole wheat pastry flour
  • 1/4 cup soy flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/8 teaspoon nutmeg
  • 1/4 teaspoon sea salt
  • 1/3 cup prune puree
  • 3/4 cup evaporated cane sugar
  • 1 cup mashed ripe bananas (2 medium)
  • 1 tablespoons egg replacer powder
  • 1/4 cup water
  • 3/4 cup enriched vanilla soymilk
  • 1 teaspoon pure vanilla extract
  • 1/2 cup TOSTEDS soynuts (plain)
  • Preheat oven to 350 degrees. Spray a 9-inch by 5-inch loaf pan with olive oil.


In a medium bowl, combine whole wheat flour with soy flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside. In a large bowl, blend prune puree with sugar. Add mashed bananas and blend. In a small bowl, whisk egg replacer powder with water until foamy. Add to banana mixture with vanilla, and soymilk, and mix thoroughly. Fold the dry ingredients into the liquid, mixing just until blended. Pour batter into prepared pan and top with TOSTEDS. Bake for 50 minutes, or until toothpick inserted comes out clean.

Give Laura® Soybeans Tosteds Trails a try

Ready for a salty soybean snack that’s ready for you as soon as it arrives at your front door? Give our Tosteds Trails a try.

Tosteds Trails are a Laura® Soybeans customer favorite. They are a delicious blend of lightly salted Tosteds, bananas, blueberries, cranberries and dark chocolate chips. Plus, they are naturally gluten free.

Roast your own soybeans with Laura®

But if you would like to try your hand at roasting your own soybeans, then give our Laura® Soybeans a try. Our beans are non-GMO, 100 percent natural protein grown straight from the earth. They are vegan-endorsed and very easy to store so you can use just as much as you need.

  1. Hampton bay cushions
  2. Poughkeepsie weather
  3. New amapiano songs
  4. Star trek personalized gifts

6 Impressive Benefits of Soy Nuts

We include products we think are useful for our readers. If you buy through links on this page, we may earn a small commission. Here’s our process.

Soy nuts are a crunchy snack made from mature soybeans that have been soaked in water, drained, and baked or roasted.

They taste similar to other soy products but have a nuttier texture and can even be ground into nut butter.

Since soy nuts are rich in fiber, plant protein, isoflavones, and several other nutrients, they may promote weight loss and boost heart and bone health, among other benefits.

Here are 6 impressive benefits of soy nuts.

1. May boost heart health

Eating soy nuts may help lower cholesterol levels and improve other risk factors for heart disease.

While the exact mechanism is not entirely understood, fiber, protein, and the alpha-linolenic acid (ALA) in soy likely play a role (, ).

Soy also contains isoflavones, which mimic estrogen and act as antioxidants in your body (3).

A review of 35 studies found that eating soy products significantly decreased LDL (bad) cholesterol levels while increasing HDL (good) cholesterol levels, especially in those with high cholesterol ().

Other studies suggest that soy nuts affect cholesterol levels more than other types of soy ().

What’s more, an 8-week study in 60 women noted that eating 25 grams of protein from soy nuts per day lowered systolic and diastolic blood pressure by 9.9% and 6.8%, respectively, in those with high blood pressure, compared with a diet without soy protein ().


Soy nuts may boost heart health by improving blood pressure and cholesterol levels.

2. May aid weight loss

Soy nuts may aid weight loss due to their high protein content.

Eating more protein may boost metabolism and fullness, thus assisting weight loss ().

Soy protein may work with fiber and isoflavones to provide additional benefits for fat metabolism and weight loss, but research is mixed (, ).

In an 8-week study in 30 adults with obesity, those who followed a low-calorie diet with soy protein experienced significantly greater reductions in body fat than those who ate a low-calorie diet with mostly animal protein ().

A 12-week study in 39 adults with obesity or excess weight showed that eating biscuits with soy fiber for breakfast every day significantly decreased body weight, compared with eating biscuits without soy fiber ().

Still, more research is needed on soy’s effects on weight.


The high protein, fiber, and isoflavone content of soy nuts may aid weight loss.

3. May promote bone health

Isoflavones in soy nuts may boost bone strength and help prevent osteoporosis, a disease characterized by fragile bones and an increased risk of fractures.

In particular, genistein and other isoflavones have been shown to increase bone mineral density in postmenopausal women. This is likely because they benefit markers that control bone formation in your body (, ).

A review of 10 studies in menopausal women determined that supplementing with 90 mg of soy isoflavones per day for at least 6 months significantly increased bone mineral density, compared with a placebo ().

While some studies do not associate isoflavone intake with improved bone strength, keep in mind that most studies use isoflavone supplements rather than soy foods. Some research suggests that soy foods increase isoflavone levels more than supplements (, ).


Soy nuts are a rich source of isoflavones, which may improve bone mineral density.

4. May help alleviate menopause symptoms

During menopause, estrogen levels decrease, leading to hot flashes, mood swings, and other symptoms. Since isoflavones in soy mimic estrogen, they may help alleviate symptoms ().

One 8-week study in 60 older women found that those who ate a 1/2 cup (86 grams) of soy nuts per day experienced a 40% decrease in hot flashes, compared with those who ate a similar diet without soy nuts ().

Additionally, a review of 17 studies in menopausal women revealed that eating soy isoflavones for 6 weeks to 12 months reduced the severity of hot flashes by over 20%, compared with a placebo ().

However, other studies offer mixed results. A review of 10 studies noted little evidence that soy improves menopause symptoms (, ).

Research also suggests that soy’s effects on estrogen levels and menopause symptoms depends on how women individually process isoflavones ().


Isoflavones in soy nuts mimic estrogen and may relieve hot flashes and other symptoms of menopause, but research is inconsistent.

5. May protect against certain cancers

Current observational research suggests that soy foods may reduce your risk of breast and prostate cancers (, ).

Still, the effects of soy on cancer risk are highly debated. Animal studies yield mixed results regarding soy isoflavones and tumor growth, especially for breast cancer ().

Even though the estrogen-like effects of isoflavones suggest that soy could increase your risk of breast cancer, human studies don’t support this ().

A review of 35 studies linked soy intake to a reduced risk of breast cancer in women from Asian countries but found no association between soy and breast cancer in women from Western countries ().

What’s more, studies associate soy intake with an approximately 30% lower risk of prostate cancer (, ).

The possible anticancer effects of soy are likely due to isoflavones, which act as antioxidants, as well as lunaisin, which promotes cancer cell death in test-tube and animal studies (, , ).

However, more extensive research on soy and cancer risk is needed.


Soy nuts may safeguard against breast and prostate cancers, but more studies are necessary.

6. Very versatile

Soy nuts and nut butter are available online, as well as many grocery stores.

It’s easy to add them to meals and snacks, including salads, trail mix, yogurt, stir-fries, and pasta dishes. Various flavors and varieties exist, such as salted, unsalted, and spiced.

Since they are not technically nuts, soy nuts are a suitable alternative for those with peanut or tree-nut allergies.

Soy-nut butter can be spread on toast, added to smoothies, mixed into oatmeal, or served as a vegetable or fruit dip. You can also mix it with citrus juice or vinegar to make dressings and sauces.

For the healthiest options, look for varieties that have been dry-roasted or baked and don’t contain added vegetable oils, excess salt, or preservatives.


Soy nuts taste great in yogurt, salads, and stir-fries, while soy-nut butter is an excellent addition to sandwiches, sauces, and smoothies.

The bottom line

Soy nuts are a crunchy, delicious snack made from dried soybeans.

They’re rich in protein, fiber, fatty acids, and beneficial plant compounds called isoflavones. They may not only aid weight loss but also boost heart and bone health.

If you’re interested in this delectable food, try adding it to your meals and snacks.

Soy Protein Makes You Weak \u0026 Womanly

Soybeans, dry roasted, mature seeds

Select portion size:
Nutrition Facts
Portion Size93 g
Amount Per Portion418
% Daily Value *
Total Fat 20g26 %
   Saturated Fat 2.9g14 %
Sodium 1.9mg0 %
Total Carbohydrate 27g10 %
   Dietary Fiber 7.5g27 %
Protein 40g80 %
Vitamin D 0.00mcg0 %
Calcium 130.20mg10 %
Iron 3.67mg20 %
Potassium 1269mg27 %
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contribute to a daily diet. 2,000 calories a day is used for general nutrition advice.
 Share by URL

Add to comparisonⓘ

Add to mealⓘ

Download spreadsheet (CSV)

Soybeans, dry roasted, mature seeds, calories by source

Soybeans, dry roasted, mature seeds, percentiles

Soybeans, dry roasted, mature seeds nutrition facts and analysis per serving

Calcium, Ca130.20 mg10 %
Copper, Cu1.003 mg111 %
Iron, Fe3.67 mg20 %
Magnesium, Mg212.04 mg53 %
Manganese, Mn2.031 mg88 %
Phosphorus, P603.57 mg86 %
Potassium, K1268.52 mg27 %
Selenium, Se17.9 mcg33 %
Sodium, Na1.86 mg0 %
Zinc, Zn4.44 mg40 %

Carbohydrate26.95 g10 %
  Fiber7.5 g27 %
  Net carbs19.45 g

Cholesterol0.00 mg0 %

Ash4.91 g
Water0.74 g

Foods related to soybeans, dry roasted, mature seeds

Soybeans, salted, roasted, mature seeds


Soybeans, no salt added, roasted, mature seeds

Soybeans, raw, mature seeds


Soybeans, with salt, boiled, cooked, mature seeds

Beans, raw, mature seeds, navy


Beans, canned, mature seeds, navy

Beans, raw, mature seeds, pink


Beans, raw, mature seeds, yellow

Mung beans, raw, mature seeds


Mungo beans, raw, mature seeds

Soybeans, dry roasted, mature seeds contains 418 calories per 93 g serving. One serving contains 20 g of fat, 40 g of protein and 27 g of carbohydrate. The latter is g sugar and 7.5 g of dietary fiber, the rest is complex carbohydrate. Soybeans, dry roasted, mature seeds contains 2.9 g of saturated fat and 0 mg of cholesterol per serving. 93 g of Soybeans, dry roasted, mature seeds contains IU vitamin A, 4.3 mg of vitamin C and 0.00 mcg of vitamin D as well as 3.67 mg of iron, 130.20 mg of calcium and 1269 mg of potassium. Soybeans, dry roasted, mature seeds belong to 'Legumes and Legume Products' food category.

Soybean protein roasted

What Are the Benefits of Dry Roasted Soybeans?

A close-up of roasted and salted soy beans.

Image Credit: BWFolsom/iStock/Getty Images

Soybeans are a unique type of vegetable because they are one of only a few types that provide a complete protein, meaning they contain all the essential amino acids. You can eat soybeans in a variety of ways including cooked, as part of tofu, or dry roasted. Dry roasted soybeans, also known as soy nuts, are highly calorie-dense, but offer a variety of nutritional benefits.

Calorie Density

If you want to gain weight or muscle, dry roasted soybeans can be highly beneficial as 1 cup provides 776 calories, which comprises about 39 percent of your total daily calories, based on a 2,000-calorie diet. If your extremely active, 1 cup of dry roasted soybeans provides enough calories to fuel 1 hour and 31 minutes of swimming laps or 1 hour and 19 minutes of jogging.

High Protein Content

Dry roasted soybeans are a great source of protein, as each cup of this food contains 68 g of protein. This amount is more than eight times the amount in a cup of milk. Protein is required for building and maintaining your body's cells and tissues.

Rich in Fiber

Dietary fiber is an essential nutrient that helps manage your blood sugar levels, keep your cholesterol levels in check, promotes a healthy digestive system and triggers feelings of fullness after meals. Dry roasted soybeans are a good source of this nutrient, as each cup contains 14 g.


If you're an athlete, consuming high-carbohydrate foods can be beneficial because carbohydrates provide your body with energy. Dry roasted soybeans can be a good choice, as they contain 56 g of carbohydrates per cup.

Rich in Folate

Dry roasted soybeans are high in folate, which is a B vitamin that is important for pregnant women and nursing mothers. Folate protects your DNA against harmful mutations, aids in the development of new cells and can help prevent anemia.

Rich in Minerals

Dry roasted soybeans are very high in calcium, with 24 percent of the daily suggested intake. Calcium helps support bone and dental health and helps release enzymes and hormones. One cup of dry roasted soybeans also contains more than the entire daily suggested intake of potassium, which your body needs to promote proper heart and muscle function. Another important mineral that dry roasted soybeans provide is magnesium. Each cup contains 93 percent of the daily suggested intake of this nutrient, which supports your immune system and proper heart, muscle and nerve function.

Is Soya Recommended For Body Builders? - BeerBiceps Fitness

Incorporating soybeans and their byproducts into dairy cattle rations is a fairly common practice. Soybeans are an excellent source of essential amino acids and complement most forages, but they do have some limitations. Depending on how they are processed, they can provide high-quality protein, energy, fat and fiber.

Soybeans add protein and energy to the ration. If soybeans have been properly heat-treated, they can provide additional rumen-undegradable protein (RUP) and fat. Soybeans that have not been heated provide a source of rumen-degradable protein (RDP). There is no question that soybeans and their byproducts can provide various nutrients to the rations of dairy cattle. However, as with any feed, there are some limitations that need to be recognized so that the dairy cow can reap the full benefits provided by soybeans.

With soybean market prices currently reaching lows that haven’t been seen since 2007, now is a great time to consider feeding homegrown soybeans to help reduce purchased feed costs. If roasting beans is economical in your area, it can be cheaper to feed homegrown soybeans to partially replace the protein needs of the cow instead of purchasing all soybean meal to bring onto the farm, especially in the current market.  

Heat-treated soybeans

On a dry-matter basis, heat-treated soybeans can range from 33–44% crude protein and 15–22% fat, with a moisture content generally around 12%. For properly heated soybeans, an average RUP value as a percent of crude protein is 50%. The two most common methods of heat treatment are roasting and extrusion; both offer advantages, as well as disadvantages.

Roasted beans

Roasted beans are a very popular soybean feeding source, as they supply both RUP and fat. They work well in most forage-type rations, providing the greatest benefits as part of heavy hay crop silage diets. They can be included in the ration as up to 18% of the total dry matter. However, in many situations, and when used with other concentrate ingredients, RUP and/or fat will limit the amount of beans that can be fed. We most commonly see roasted bean inclusions of 3–4 lbs., as fed in lactating cow rations.

There are two main types of roasters used in the field: drum roasters and high-temperature air dryers. With drum roasters, soybeans are dropped into a rotating drum whose air temperatures can range from 400–600°F. The soybeans remain in this hot-air environment for approximately one minute before exiting. If beans remain in the roaster for longer than one minute, they can get scorched; however, the amount of damage incurred when beans are scorched is typically minimal.

In high-temperature air dryers, soybeans are conveyed over a perforated floor through which hot air is blown. Scorching is less common with this process, and it also may be more energy efficient, but the equipment associated with high-temperature air dryers is usually more expensive. 

The main objective in the roasting process is to provide heating evenly among the beans and allow them to be steeped or held without cooling for an additional amount of time. Soybeans passed through a drum roaster can produce a consistent product. The most commonly used method is open-flame roasting. Open-flame roasting is where more variation occurs with respect to RUP levels. 

Some of the factors that can affect RUP levels with the use of open-flame roasters include the bean moisture content, cleanliness and the environmental temperature. It is not unusual to see RUP range from 40–65% of the crude protein. This might explain some of the variable results observed in the milk production response in both controlled and field research.

Research results have demonstrated how RUP and lysine availability can vary among different types of heat treatment. It appears that the optimal heat treatment for soybeans that will be fed to lactating dairy cattle involves heating the soybeans to 295° F and then steeping them without cooling for an additional 30 minutes. The steeping temperature will always be lower than the temperature of the soybeans exiting the roaster, since the soybeans will be losing moisture through evaporation. This means that the temperature of the steeped beans will be 10–20 degrees cooler, depending on the moisture of the beans. 

Measuring for proper heat treatment

Improper roasting procedures could lead to variations in the production response of animals fed roasted soybeans. If soybeans are roasted with too little heat, then the amount of RUP supplied in the ration could be greatly reduced. On the other hand, using too much heat could result in a Maillard reaction, which makes protein unavailable in the small intestine. Improper roasting procedures can also diminish the amount of lysine available post-ruminally. For these reasons, it is necessary to implement some quality-control measures to ensure that dairy producers can purchase a high-quality product.

Common forage labs offer tests that can determine whether heat treatments have been adequate or excessive. A common procedure is the urease activity test; the results are expressed as an increased unit of pH. Values of 0.05–0.30 are reasonable evidence that the beans have been properly cooked. If the beans are used in a TMR or a high-moisture grain mix containing urea, a range of 0.05–0.10 is preferred.

Another popular assessment is the protein dispersibility index (PDI) test. The solubility of a feed ingredient decreases as the heat exposure time and temperature increase. This procedure can determine how much heat soybeans were exposed to during roasting. The ideal PDI value for optimally heated soybeans ranges from 9–11. Soybeans with a PDI value greater than 14 are considered underheated. A major disadvantage of the PDI system is that its sensitivity decreases as the optimum heat treatment is approached. For example, as the PDI moves from 14 to 9, there may be an increase in RUP and post-ruminal available lysine. Even a small change could affect the PDI value of the heated soybeans. This lack of sensitivity is a weakness in the PDI procedure.

Another great way to analyze heat treatment is the Ross RUP analysis, which can be performed at various forage laboratories. This test can help determine accurate percentages of digestible RUP and total RUP. This assay can also further identify whether any under- or overheating occurred during roasting. 

Particle size of roasted soybeans

The majority of the research indicates that particle size influences the protein degradability characteristics of roasted soybeans. The particle size of the roasted soybeans can affect how a high-producing dairy cow utilizes protein. The primary concern is that small-particle protein is more likely to degrade rapidly in the rumen than large-particle protein.

The results of several reputable studies indicate that, in order to retain the RUP value of the feed, the optimal particle sizes of roasted soybeans are whole/half and half/quarter. In TMRs, the whole/half particle size should result in little to no separation. However, in grain mixtures or supplements, a half/quarter particle size may work better. If the goal of feeding roasted soybeans is to supply RUP, then grinding and pelleting are not recommended.

For further information on this topic, or for any additional inquiries on feeding dairy cattle, contact your local Hubbard Feeds dealer.

Source: Ishler, V. and G. Varga. 2016. Soybeans and soybean byproducts for dairy cattle.


You will also like:


563 564 565 566 567