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Nutritional & Comparative Tables
Table # 2.
FATTY
ACID COMPOSITION OF SOYBEAN OIL
In general, the Oil content of soybeans is about 20 percent on a dry
basis. The actual values may vary within narrow limits due to
cultivar and environment. About 96 percent of the crude oils of
soybeans is composed of triglycerides. The fatty acid composition is
unique to the species and has much bearing on the dietary value of
the oil.
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Saturated Acids ( % )
Range |
Unsaturated Acids ( % )
Range |
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1. |
Lauric 0.0 - 0.2* |
Dodecenoic Tetradecenoic 0.5 -
0.64 |
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2. |
Myristic 0.1 - 0.4 |
Hexandecenoic & Palmitoleic 0.42 -
1.6 |
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3. |
Palmitic 6.5 - 5.5
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Oleic
10.9 - 60.0 |
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4. |
Stearic 2.4 - 5.5 |
Linoleic
25.0 - 64.8 |
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5. |
Arachidic 0.2 - 0.9 |
Linolenic
0.3 - 12.1 |
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6. |
Behenic
- - |
Arachidonic
Traces |
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7. |
Lignoceric 0.0 - 0.1
Total Saturated Acids 15 % |
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( * Includes traces of lower molecular weight acids )
SOURCE : Composition of Soybean, by Dr. Wilmot B. Wijeratne,
University of Illinois, USA
Table # 3.
CARBOHYDRATES IN SOYBEANS
Whole soybeans contain about 34 percent of total carbohydrates on a
dry weight basis. This fraction is devoid of starch, and therefore,
has less nutritional significance than protein and oil. The
carbohydrates mat be divided into the soluble and insoluble
fractions. The soluble fraction, consisting of about 10 percent of
the total carbohydrates, includes primarily the non-reducing sugars
sucrose, raffinose, and stachyose.
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Constituents |
Average Amount
Percentage of Whole Soybeans |
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1. |
Cellulose |
4.0 |
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2. |
Hemicellulose |
15.0 |
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3. |
Stachyose |
3.8 |
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4. |
Raffinose |
1.1 |
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5. |
Sucrose |
5.0 |
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6. |
Other Sugars* |
5.1 |
( * Small
Quantities of Arabinose, Glucose, and Verbascose are reported to be
present )
SOURCE : Composition of Soybean, by Dr. Wilmot B. Wijeratne,
University of Illinois, USA
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