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Soy vegetable oil, used in food and industrial applications, is another product of processing the soybean crop. The first stage of growth is germination, a method which first becomes apparent as a seed's radicle emerges.Traditional non-fermented food uses of soybeans include soy milk from which tofu and tofu skin are made. This is the first stage of root growth and occurs within the first 48 hours under ideal growing conditions.If rhizobia are present, root nodulation begins by the time the third node appears.Nodulation typically continues for 8 weeks before the symbiotic infection process stabilizes.This heat stability enables soy food products requiring high temperature cooking, such as tofu, soy milk and textured vegetable protein (soy flour) to be made.Soy is a good source of protein, amongst many others, for vegetarians and vegans or for people who want to reduce the amount of meat they eat, according to the US Food and Drug Administration: Soy protein products can be good substitutes for animal products because, unlike some other beans, soy offers a 'complete' protein profile. Soy protein products can replace animal-based foods—which also have complete proteins but tend to contain more fat, especially saturated fat—without requiring major adjustments elsewhere in the diet.
Soybean protein isolate has a biological value of 74, whole soybeans 96, soybean milk 91, and eggs 97.
100 grams of raw soybeans supply 446 calories and are 9% water, 30% carbohydrates, 20% total fat and 36% protein (table).
Soybeans are an exceptional source of essential nutrients, providing in a 100 gram serving (raw, for reference) high contents of the Daily Value (DV) especially for protein (36% DV), dietary fiber (37%), iron (121%), manganese (120%), phosphorus (101%) and several B vitamins, including folate (94%) (table).
Remarkably, seeds such as soybeans containing very high levels of protein can undergo desiccation, yet survive and revive after water absorption. Carl Leopold, son of Aldo Leopold, began studying this capability at the Boyce Thompson Institute for Plant Research at Cornell University in the mid-1980s.
He found soybeans and corn to have a range of soluble carbohydrates protecting the seed's cell viability.