TypeBase Blood Type Diet Values: soy bean/ soy nut butter
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TYPEBASE4 INDEX >> BEAN/LEGUME >>




SOY BEAN/ SOY NUT BUTTER



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SCIENTIFIC NAME: GLYCINE MAX

FRANCAIS: HARICOT DE SOJA/BEURRE …CROU DE SOJA







General Description:

It's thought that the first written record of soybeans is dated 2838 b.c., and the Chinese have been cultivating them for thousands of years. So important are soybeans to the Chinese that they're considered one of the five sacred grains along with rice, wheat, barley and millet. Soybeans didn't find their way to Japan until the 6th century and to Europe until the 17th century. Their extraordinary nutritive value was not scientifically confirmed until the 20th century. Although the United States didn't really become interested in soybeans until the 1920s, it now supplies one-third of the world's total production. There are over 1,000 varieties of this nutritious LEGUME, ranging in size from as small as a pea to as large as a cherry. Soybean pods, which are covered with a fine tawny to gray fuzz, range in color from tan to black. The beans themselves come in various combinations of red, yellow, green, brown and black. Their flavor is generally quite bland, which may explain why they weren't embraced by Western cultures until their nutritive value was discovered. Unlike other legumes, the soybean is low in carbohydrates and high in protein and desirable oil. Because they're inexpensive and nutrition-packed, soybeans are used to produce a wide variety of products including TOFU (soybean curd), SOYBEAN OIL, SOY FLOUR, SOY MILK, SOY SAUCE, MISO and TAMARI. Soybeans can be cooked (after being presoaked) like any other dried bean to be used in soups, stews, casseroles, etc. They can also be sprouted (see SPROUTS) and used in salads or as a cooked vegetable. Additionally, soybean by-products are used in making margarines, as emulsifiers in many processed foods and in nonfood items such as soaps and plastics. Fresh soybeans are not generally available except in Asian markets or specialty produce markets in late summer and early fall. Dried soybeans, beans for sprouting and a huge variety of soybean products are available in supermarkets and health-food stores.


NUTRIENT NOTES:

Serving Size Analyzed: 1 tablespoon



< (76)



GRAPH 1 (ABOVE). Total Calories (76) as part of a 2200 calorie daily dietary intake.

Protein (6.7286 grams per 1 tablespoon )
Fat (3.6754 grams per 1 tablespoon )
Carbohydrate (5.5624 grams per 1 tablespoon )


CHART 1 (ABOVE). Macronutrient Breakdown By Percentage.


Polyunsatured (2.074 grams per 1 tablespoon )
Monounsatured (0.8109 grams per 1 tablespoon )
Saturated (0.5304 grams per 1 tablespoon )




CHART 2 (ABOVE).Fat Breakdown By Percentage.




GRAPH 2 (ABOVE). Micronutrient breakdown as percentage of Recommended Daily Allowance (RDA). Serving size: 1 tablespoon .


BLOOD TYPE DIET VALUES

Follow Secretor value if you do not know your secretor status.

TYPE A:
Secretor:
BENEFICIAL: Contains an agglutinin which modifies disease susceptibility.

Non Secretor:
NEUTRAL
  • This food is Cancer SUPERBENEFICIAL for Type A
  • This food is Diabetes SUPERBENEFICIAL for Type A


TYPE B:
Secretor:
NEUTRAL

Non Secretor:
AVOID


    TYPE AB:
    Secretor:
    BENEFICIAL

    Non Secretor:
    NEUTRAL


      TYPE O:
      Secretor:
      NEUTRAL

      Non Secretor:
      AVOID



        LECTIN CHARACTERIZATION:
        • This food contains a reported lectin.


        RECIPES FEATURING THIS FOOD:
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        SPECIAL NOTE:

          GENETIC MODIFICATION This food is commonly genetically modified [Herbicide resistance]. Search out Non-GMO alternatives. (Source: foodnews.org)
          PESTICIDESNo data on this food.
          CONTAMINATIONNo data on this food.
          IRRADIATIONNo data on this food.
          ANTIOXIDANTSNo data on this food.
          ALLERGENSNo data on this food.
          GLYCEMIC INDEX This food has a low Glycemic Index.


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