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13 - 16 February 2019 // Nuremberg, Germany

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Exhibitors & Products BIOFACH 2019

Soybean

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Soybean

is the seed (fruit) of a plant originally from the Northern-East China. Aside from being employed for oil pressing, the beans are widely used as an important vegetable source of protein worldwide. The beans are popular in the Asian regions, where processed soybean products such as tofu, soy sauce, etc are especially cherished. Soybean belongs to the family of Fabaceae (Leguminosae), in the genus, Glycine. Scientific name: Glycine max. (L.) Merr

This SoyBean is of NOP standard, certified by IMO-Control.
 
Health Benefits of Soybeans

Soybean fats are 78% unsaturated, with no cholesterol, and contain lecithin. Soybean is beneficial for liver health, the beans provide the highest recommended daily values of protein among legumes. Its protein is of excellent quality. Soybean is an ideal complement to grain foods.
They contain ample amounts of dietary fiber, vitamins, minerals, and plant sterols.
They hold 9.3 g of dietary fiber/100 g. Dietary fiber works as a bulk laxative that helps to protect the colon mucosa by decreasing its exposure time to toxic substances as well as by binding to cancer-causing chemicals in the colon. It has also been shown to reduce blood cholesterol levels by decreasing reabsorption of cholesterol binding bile acids in the colon.
Soybeans are among the highest antioxidant sources in the form of Isoflavones. Total value of isoflavones in them is 159.54 mg per 100 grams; daidzein, genistein and glycetein at levels 629 mg, 81.35 and 15.29 mg respectively. Isoflavones have been found to reduce post-menopausal cancers and osteoporosis.

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Soybean is assigned to following product groups:

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