Overview
Nutrient-rich yellow soybean commonly used in tofu and natto
- Standard portion: 100 g
- Approx. 372 kcal per serving
Food noteShow details
- Yellow soybeans are the most common variety used for tofu and natto. They are rich in protein
- Minerals
- And oligosaccharides
- Which are not included in available carbohydrate calculations.
Serving guidanceShow details
Best with
- Miso soup (enhances umami)
- Rice (balances flavor)
- Tofu (same origin protein)
- Seaweed (adds minerals)
- Green tea (cleanses)
Use caution with
- High-fat dishes (increase calories)
- Milk tea (hinders absorption)
- Deep-fried pork (adds excess oil)
Pros & consShow details
Pros
- High protein
- Rich in calcium and iron
- Versatile ingredient
Cons
- May cause bloating if uncooked
- Requires soaking
- Long cooking time
Calorie comparisonShow details
| Serving | Calories | Protein (P) | Carbs (C) | Fat (F) |
|---|---|---|---|---|
1 serve100 g | 372 kcal | 32.9 g | 7 g | 18.6 g |
Per 50 g50 g | 186 kcal | 16.45 g | 3.5 g | 9.3 g |
Per 100 g100 g | 372 kcal | 32.9 g | 7 g | 18.6 g |
Per 150 g150 g | 558 kcal | 49.35 g | 10.5 g | 27.9 g |
Per 200 g200 g | 744 kcal | 65.8 g | 14 g | 37.2 g |
Per 250 g250 g | 930 kcal | 82.25 g | 17.5 g | 46.5 g |
