Soybeans
Soybeans are high-protein legumes native to East Asia, widely cultivated for their oil and protein-rich content. They are a staple in both human and animal nutrition and are used extensively in food products, industrial applications, and as a source of vegetable oil.
Physical Properties
Color: Pale yellow to light brown (depending on variety)
Size: 5–10 mm diameter
Shape: Oval to round, hard outer seed coat
Odor & Taste: Neutral to mild nutty flavor
Moisture Content: ≤ 13%
Foreign Matter: ≤ 1%
Purity: ≥ 98%
Chemical Properties
Protein: 36–42%
Fat: 18–20% (mainly polyunsaturated fats)
Carbohydrates: 30%
Fiber: 8–10%
Ash: ~5%
Oil Content: 18–20%
Isoflavones: Present (natural phytoestrogens)
Nutritional Information (per 100g)
Energy: ~446 kcal
Protein: ~36g
Total Fat: ~20g
Saturated Fat: ~2.9g
Unsaturated Fat: ~12g
Carbohydrates: ~30g
Dietary Fiber: ~9g
Iron: ~15 mg
Calcium: ~277 mg
Magnesium: ~280 mg
Potassium: ~1797 mg
Vitamins: B1, B2, B6, Folate, Vitamin K
Quality Standards
“Compliant with local and European standards according to food safety regulations.”
Free from mold, live insects, and chemical residues
Uniform size and color
No GMO (if specified)
Complies with Codex Alimentarius, ISO, USDA/ASTA standards
Microbiological Standards
Total Plate Count: <10⁴ CFU/g
Yeast & Mold: <10² CFU/g
E. coli: Absent
Salmonella: Absent in 25g
Aflatoxins: Below permitted levels (e.g., <10 ppb total)
Packaging & Storage
As per the customer’s request, polypropylene bags and cartons.”
Storage Conditions: Cool, dry, and ventilated area away from moisture and pests
Shelf Life:
12–24 months under proper storage
Origin :Egypt
APPLICATION
Tofu, soy milk, soy flour, soy protein isolate
Tempeh, miso, and soy sauce
Meat substitutes and dairy alternatives
Extracted for edible soybean oil
Used in margarine, shortening, and salad dressings
Soybean meal is a primary source of protein for poultry and livestock
Used in biodiesel, lubricants, plastics, inks, and adhesives
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