Soybean

 

US NO1 Grade Non GMO
  • Moisture: 12.5% max
  • Damaged kernels: Heat 0.2 max
  • Foreign material 1.0 max
  • Soybeans of other colors 1.0 max
  • Size: Min 4.5mm ~ Max over 8.5mm
  • Packaging: Bulk
  • Inspection: SGS at loading port
  • CFR destination port pricing available
  • US NO2 Grade Non GMO
  • Moisture: 14% max
  • Damaged kernels: Heat 0.5 max
  • Foreign material 2.0 max
  • Soybeans of other colors 2.0 max
  • Size: Min 4.5mm ~ Max over 8.5mm
  • Packaging: Bulk
  • Inspection: SGS at loading port
  • CFR destination port pricing available
  • Nutrition Facts

    It is necessity to cook the soybean with “wet” heat in order to destroy the trypsin inhibitor serine prior to human consumption.

    Soybeans are considered by many agencies, including the US Food and Drug Administration, to be a source of complete protein.
    A complete protein is one that contains significant amounts of all the essential amino acids that must be provided to the human body because of the body’s inability to synthesize them. For this reason, soy is a good source of protein, amongst many others, for many vegetarians and vegans or for people who cannot afford meat.

    According to the FDA, “Soy protein products can be good substitutes for animal products because, unlike some other beans, soy offers a “complete” protein profile.
    Soybeans contain all the amino acids essential to human nutrition, which must be supplied in the diet because they cannot be synthesized by the human body.”

    Because soybeans contain no starch, they are a good source of protein for diabetics.