SOYBEAN is a legume that contains an important percentage of high quality proteins (in 100 grams of soya, 40 to 50% is protein). It also contains minerals (calcium and phosphorus) and vitamins of the "B" group. The composition of the grain is, on average, 36.5% protein; 20% lipids; 30% carbohydrates; 9% dietary fibre; 8.5% water; and 5% ash. Classification of grains 1. starchy: grains containing many complex carbohydrates, mainly starch, e.g. rice, maize, wheat, oats. 2. Protein: those rich in protein, such as soya, lentils, beans. 3. Oleaginous: they contain a large amount of lipids and are therefore a good source of oils.
