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Umesh Rudrappa
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Soybean oil is the edible oil extracted from soybean seeds. It is the most popular and largely used cooking
oils in the world according to the US agricultural services data information. Soybean is one of the ancient
crops cultivated in Chinese inlands and only a few hundred years ago, was introduced to rest of the world.
Today, it is one of the widely cultivated commercial field crops grown in the U.S, Brazil, Argentina, China
and India.
Soybean is an annual dicotyledonous plant belonging to the family of Fabaceae (Leguminosae) in the
genus; Glycine. Scientific name: Glycine max. (L.) Merr.
Soybean flourishes well under moisture, nutrient-rich, and well-drained soils. It is a short term crop, the
whole crop requires about 120 days from plantation to harvest. Yellow soybean seeds are specially chosen
for oil pressing.
Refined oil is clear light yellow liquid, and features neutral odor and taste. Fresh oil has very low free fatty
acids (FFA) less than 0.1%. Its specific gravity @ 25 C is 0.91500.9280, Iodine value-75 94, and
saponification value-184 195.
Nutrient Value
Percentage of RDA
Energy
884 Kcal
44%
Carbohydrates
0g
0%
Protein
0g
0%
Total Fat
100 g
500%
Cholesterol
0 mg
0%
Dietary Fiber
0g
0%
Folates
0 g
0%
Niacin
0 mg
0%
Pantothenic acid
0 mg
0%
Pyridoxine
0 mg
0%
Riboflavin
0 mg
0%
Thiamin
0 mg
0%
Vitamin A
0 IU
0%
Vitamin C
0%
Vitamins
54%
Vitamin K
183.9 g
153%
Sodium
0 mg
0%
Potassium
0 mg
0%
Calcium
0 mg
0%
Copper
0 mg
0%
Iron
0.05 mg
<0.5%
Magnesium
0 mg
0%
Manganese
0 mg
0%
Phosphorus
0 mg
0%
Electrolytes
Minerals
Selenium
0 g
0%
Zinc
0.01 mg
<1%
Carotene-
0 g
--
Crypto-xanthin-
0 g
--
Lutein-zeaxanthin
0 g
--
Phytosterols
172 mg
--
Phyto-nutrients
Culinary use
Soya bean oil is amongst the widely used cooking oils in the world. It is one of the affordable and readily
available oils that is greatly supported by the American Agriculture department.
Commercially available soybean oil is clear yellow, and has neutral taste and having high smoke point, it
can be used in wide range of cooking styles from light cooking to high-temperature frying.
Soybean oil
Fat profile per 100 g.
(Source: USDA National Nutrient data
base)
Principle
Nutrient Value
Fats (Lipids)
Total
100 g
Saturated
15.65 g
Mono Unsaturated
22.78 g
Poly unsaturated
57.74 g
18:2, n-6
50.418 g
6.789 g
Safety profile
Soy seeds and its products are one of the common allergogenic food substances around. Symptoms of
Soybean oil allergy are a type of hypersensitivity response in some people to food substances prepared
with using this oil. Common reactions may include allergic skin problems like urticaria, hives, eczematous
dermatitis. In severe cases symptoms may include vomiting, gastritis, pain abdomen, swelling of lips and
throat leading to breathing difficulty, wheezing, chest congestion, and in rare cases may lead to death. It is,
therefore, people with known soy product allergy may be advised to avoid any food preparations that
contain soy food stuffs.
Research studies, however, suggests that highly refined soybean oil, which has had all the allergicproteins and impurities removed, does not cause a hypersensitive-response even in severely allergic
individuals. (Medical Disclaimer).
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