curd cheese Soybeans

Discussion

curd cheese Soybeans Food Facts

Soybeans, curd cheese food facts

USDA SR27 Database Food #43299 category legumes-beans Food Products
Measurement
measure spectrum
Amount: 1 cup = 225 grams
of SOYBEAN,CURD CHEESE
Current Multiple = 1
43299
Multiply Current Measurement by:
1/2 1 2 3 4
Calories
nutrient-1
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
340 kcal
 
1418 kJ
 
Macronutrients
nutrient-2
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
15.53 g
 
18.23 g
 
28.13 g
 
0 g
 
159.53 g
 
3.6 g
 
Macronutrients are elements or substances that are essential in larger amounts to the growth and health of a living organism.
Close Notes
Vitamins
nutrient-3
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
0.158 mg
 
0 mcg
 
0 mg
 
1.35 mg
 
0 mg
 
0.315 mg
 
1.125 mg
 
0.261 mg
 
50 mcg
 
140.6 mg
 
10.4 mcg
 
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Vitamins are:
Minerals
nutrient-4
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
423 mg
 
0.855 mg
 
12.6 mg
 
513 mg
 
2 mg
 
500 mg
 
37.8 mcg
 
448 mg
 
45 mg
 
3.87 mg
 
NS
 
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Minerals are:
Sugars
nutrient-5
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
0 g
 
NS
 
0 mg
 
0 mg
 
Fat
nutrient-7
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
18.23 g
 
Fat Calories = 164.7 kcals = 48% of total
1.215 g
nmb/Ω6   0.13:1
9.072 g
Ω6/Ω3   7.47:1
Fats and sterols.
Cartenoids
nutrient-13
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
Vitamin A - RAE
5 mcg
 
0 mcg
 
Vitamin A - IU
95 mcg
 
Cartenoids are:
Footnotes:

This food, briefly described as SOYBEAN,CURD CHEESE, supplies an extra generous amount of the following vitamins, minerals and nutrients:
Energy This food has a high source of energy. The amount of energy is measured in joules or Calories (kilocals).


Protein is the major structural component of all cells in the body and function as enzymes in membranes as transport carriers and as some hormones. During digestion and absorption, dietary proteins are broken down into amino acids which become building blocks of these fuctional and structural compounds.
Total lipid (fat) This food has a higher than average amount of lipids (fat). Fat is required by the body, but some sources of fat are better than others. The fat types that are present in generous amounts (if any) are as follows: Fatty acids, total monounsaturated Fatty acids, total polyunsaturated 18:3 undifferentiated Ω3 18:2 undifferentiated Ω6
Calcium, Ca, is the essential role in blood clotting, muscle contraction, nerve transmission, bone and tooth formation Copper, Cu, is a component of enzymes in iron metabolism. Iron, Fe, prevents microcitic hypochromic anemia. Magnesium, Mg, is a cofactor for enzyme systems. Manganese, Mn, is involved in formation of bone, as well as enzymes involved in amino acid, cholsterol and carbohydrate metabolism. Phosphorus, P, helps in the maintenance of PH, storage and transfer of energy and nucleotide synthesis. Selenium, Se, provides defense against oxidative stress and regulation of thyroid hormone action, and reduction and oxidation. Zinc, Zn, is a component of multiple enzymes and proteins; involved in the regulation of gene expression. Vitamin E (alpha-tocopherol) is a chain-breaking antioxidant. Riboflavin aka Vitamin B-2 is a conenzyme in numerous redux reactions. Choline, total is a precursor for acetylcholine, phospholipids and betaine. Fatty acids, total saturated