Description
The bean at the base of Japanese cooking, source of tofu, miso, soy sauce, natto and yuba. It is called 'meat of the fields'.
大豆
だいず
daizu
Soybean
- Autumn
Did you know?
At Setsubun roasted soybeans are thrown to drive out demons, and one is eaten for each year of age.
Famous produce
- Hokkaido, top producer
- Tohoku
In the kitchen
- nimame
- mamemaki
- gomoku-mame
Season
- Spring
- Summer
- Autumn
- Winter
Nutritional composition
per 100 g edible portion
372 kcal
- Protein 39%
- Fat 51%
- Carbohydrate 9%
| Energy | 372 kcal |
|---|---|
| Water | 12.4 g |
| Protein | 33.8 g |
| Fat | 19.7 g |
| Carbohydrate | 29.5 g |
| Dietary fibre | 21.5 g |
| Salt equivalent | 0 g |
| Sodium | 1 mg |
|---|---|
| Potassium | 1,900 mg |
| Calcium | 180 mg |
| Magnesium | 220 mg |
| Iron | 6.8 mg |
| Zinc | 3.1 mg |
| Iodine | 0 µg |
| Vitamin A (RAE) | 1 µg |
|---|---|
| Vitamin D | 0 µg |
| Vitamin E (α-tocopherol) | 2.3 mg |
| Vitamin K | 18 µg |
| Vitamin B1 | 0.71 mg |
| Vitamin B2 | 0.26 mg |
| Vitamin B12 | 0 µg |
| Folate | 260 µg |
| Vitamin C | 3 mg |
Source: Standard Tables of Food Composition in Japan, 8th ed., 2023 supplement (MEXT) · food no. 04023 · Tr = trace · — = no data
