Soybean Nutrition Facts and Health Benefits Menu Verywell Fit Nutrition Weight Management Nutrition Facts Nutrition Basics Diets Meal Plans Meal Delivery Services View All News Fitness and Nutrition What to Buy How We Test Products Fitness Gear Nutrition Products Tools Recipe Nutrition Calculator Weight Loss Calorie Goal BMI Calculator Body Fat Percentage Calculator Calories Burned by Activity Daily Calories Burned Pace Calculator About Us Editorial Process Meet Our Review Board Search Nutrition Facts Proteins Soybean Nutrition Facts and Health Benefits By Sarah Garone, NDTR Sarah Garone, NDTR Sarah Garone, NDTR, is a freelance health and wellness writer who runs a food blog. Learn about our editorial process Updated on October 05, 2020 Medically reviewed Verywell Fit articles are reviewed by board-certified physicians and nutrition and exercise healthcare professionals. Medical Reviewers confirm the content is thorough and accurate, reflecting the latest evidence-based research. Content is reviewed before publication and upon substantial updates. Learn more. by Ayana Habtemariam, MSW, RDN, LDN Medically reviewed by Ayana Habtemariam, MSW, RDN, LDN Ayana Habtemariam, MSW, RDN, LDN, is a registered dietitian, nutrition therapist, certified intuitive eating counselor, and macro social worker. Learn about our Medical Review Board Print Verywell / Alexandra Shytsman Table of Contents View All Table of Contents Nutrition Facts Health Benefits Allergies Varieties Storage and Food Safety How to Prepare Native to East Asia and grown in abundance in the American Midwest, soybeans are a staple food all around the world. In addition to serving as the base of innumerable foods, from tofu to tempeh to soy milk, soybeans can also be eaten all by themselves. These small-but-mighty beans are packed with protein and fiber, making them an ideal choice for plant-based meals and snacks. Since one type of soybeans is sold and marketed under the name “edamame,” you may wonder about the difference between the two terms. Edamame is simply a form of whole, immature soybean, typically boiled and served in its pod. When soybeans are left on the plant to ripen, however, they harden and develop a yellow, brown, or black hue. In recent years, there’s been increasing consumer concern about soy products’ effects on estrogen and how this might impact the risk of hormone-related cancers like breast and prostate cancer. However, the American Cancer Society (ACS) states that “the evidence does not point to any dangers from eating soy in people.” In fact, according to the ACS, the health benefits of eating soy foods appear to outweigh any potential risk. Soybean Nutrition Facts The following nutrition information for 3.5 ounces (100 grams) of soybeans has been provided by the USDA. Calories: 172Fat: 9gSodium: 1mgCarbohydrates: 8.3gFiber: 6Sugars: 3gProtein: 18g Carbs About 30% of soybeans’ calories come from carbohydrates, and over two-thirds of these carbs are from fiber. The remaining carbs in soybeans come from naturally occurring sugars, such as sucrose and raffinose. Fats While soybeans are by no means a high-fat food, at 9 grams per 3.5 ounces, they do contain a notable amount of dietary fat. However, these fats are primarily the “good” kind; in a single serving, you’ll take in 2 grams of monounsaturated fat and 5 grams polyunsaturated fat. The American Heart Association recommends that the majority of the fats we eat be mono and polyunsaturated. Just over 1 gram of soybeans’ total fat is the saturated variety which has been linked to heart disease. It’s always a best practice to check labels on soybeans, too. Many packaged varieties add oil for flavor, which will add to total fat. Protein Protein is where soybeans really shine. In a single serving, you’ll get 18 grams of this important macronutrient. If you’re worried that this plant-based protein doesn’t measure up to the animal kind, you can put these concerns to rest. Soy is one of a select group of plant-based foods that are considered a complete protein, meaning it contains all the essential amino acids your body needs to get through food. However, if muscle building is your goal, soy may not be your best bet. Some research has shown that foods containing branch-chain amino acids (BCAAs) are most effective for muscle growth. Compared to animal products like whey and casein, soy protein is low in BCAAs. Vitamins and Minerals Soybeans can add a number of micronutrients to your daily intake. The beans are rich in potassium, folate, magnesium, calcium, and thiamin. Health Benefits Keeps You Full You may not think of beans as a stick-to-your-ribs filling food, but with so much fiber and protein per serving, soybeans can easily keep hunger at bay for a long stretch. This satiation boost may even be beneficial for weight loss. May Lower Cholesterol Some research suggests that soy products can lower LDL cholesterol (aka the “bad” kind) by a small percentage. However, it’s important to note that you’d probably need to eat quite a large amount of soy to make an impact. Boosts Digestive Health So much of gut health comes down to the amount of fiber we consume. Soybeans’ 6 grams of fiber per serving adds bulk to stool and creates a healthy environment for good bacteria to flourish in the digestive tract. Compatible With Many Special Diets Soybeans find their way comfortably into many specialized eating plans. People on low-sodium, Mediterranean, gluten-free, dairy-free, vegetarian, or vegan diets can all dish up these beans. Protein Source for Vegan and Vegetarians Vegans and vegetarians—especially those new to these diets—may find getting enough protein a challenge. Soybeans can add to your daily dose with its high plant-based protein content. May Reduce the Risk of Breast and Prostate Cancer Though soy has had a controversial history when it comes to its connection with “the Big C,” a body of research indicates beneficial effects of soy in cancer prevention. A 2009 review found that consuming soy-based foods was associated with reduced risk of prostate cancer. And a meta-analysis of epidemiological studies concluded that eating more soy products might be associated with a small reduction in breast cancer risk. However, more research is needed to determine the exact relationship between soy and cancer. Allergies Soy is among the most common food allergies. According to Food Allergy Research and Education, it’s especially prevalent in babies and kids, with 0.4% of children being allergic to soy. While some children will outgrow a soy allergy, for others, it’s a lifelong issue. If you have a soy allergy, you’ll need to avoid all varieties of soybeans. Adverse Effects Despite soybeans’ excellent nutrition profile, they might not be right for some people. As a high-fiber food, they can cause gas and abdominal discomfort. Those on a low-FODMAP diet may also need to steer clear of soybeans since they contain oligosaccharides called galactans that can aggravate IBS symptoms. Varieties Though there are around 2,500 varieties of soybeans, you probably won’t see this many options at your local grocery store. Instead, you’ll likely see soybeans sold with simple descriptors such as “yellow” or “black” (or, of course, as edamame). Cooking instructions for different varieties of beans may vary, so follow package directions for best results. Storage and Food Safety Soybeans can be purchased frozen, canned, or dry. Keep frozen soybeans in the freezer until ready to use, and store canned and dry beans in a cool, dry place. Once cooked, be sure to refrigerate any leftover soybeans in an airtight container and use within three days. How to Prepare Name a cooking method and you can probably apply it to soybeans! The only way you can’t eat soybeans is raw, as they are not digestible in their raw form. Boiling, roasting, and steaming are all popular ways to prepare these beans. It’s important to note, however, that dried soybeans need to be soaked prior to cooking, which can take several hours or up to overnight. Once soaked, boil them using three to four parts water per one part beans. Boiling takes about three hours to fully cook the beans. For faster prep, try roasting. At 350 degrees, soybeans will take about 45 minutes to cook. 3 Sources Verywell Fit uses only high-quality sources, including peer-reviewed studies, to support the facts within our articles. Read our editorial process to learn more about how we fact-check and keep our content accurate, reliable, and trustworthy. Phillips SM, Tang JE, Moore DR. The role of milk- and soy-based protein in support of muscle protein synthesis and muscle protein accretion in young and elderly persons. J Am Coll Nutr. 2009;28(4):343-54. Yan L, Spitznagel EL. Soy consumption and prostate cancer risk in men: a revisit of a meta-analysis. Am J Clin Nutr. 2009;89(4):1155-63. doi:10.3945/ajcn.2008.27029 Trock BJ, Hilakivi-clarke L, Clarke R. Meta-analysis of soy intake and breast cancer risk. J Natl Cancer Inst. 2006;98(7):459-71. doi:10.1093/jnci/djj102 By Sarah Garone, NDTR Sarah Garone, NDTR, is a freelance health and wellness writer who runs a food blog. See Our Editorial Process Meet Our Review Board Share Feedback Was this page helpful? Thanks for your feedback! What is your feedback? 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