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Edamame, soy beans, frozen

Food composition table - list of nutrients in chosen food items
Nutrient Quantity Unit Ref. Description
Edible part 100 % 0 Estimated as 100 % edible (net weight).
Water 74 g MI0142 Water by difference (WATER[g] = 100 - PROT[g] - FAT[g] - CHO[g] - FIBT[g] - ALC[g])
Kilojoules 543 kJ MI0114 Energy calculated according to Regulation (EU) 1169/2011 (kJ) (ENERCJ[kJ] = 17*PROT[g] + 17*(CHO[g] - POLYL[g]) + 37*FAT[g] + 29*ALC[g] + 8*FIBT[g] + 13*OA[g] + 10*POLYL[g])
Kilocalories 130 kcal MI0115 Energy calculated according to Regulation (EU) 1169/2011 (kcal) (ENERCC[kcal] = 4*PROT[g] + 4*(CHO[g] - POLYL[g]) + 9*FAT[g] + 7*ALC[g] + 2*FIBT[g] + 3*OA[g] + 2.4*POLYL[g])
Fat 7.2 g 500a Standard Tables of Food Composition in Japan. Version 7 (2015). Online version, www.mext.go.jp/en/policy/science_technology/policy/title01/detail01/1374030.htm
Saturated fatty acids 1 g 500a Standard Tables of Food Composition in Japan. Version 7 (2015). Online version, www.mext.go.jp/en/policy/science_technology/policy/title01/detail01/1374030.htm
C12:0 0 g 500a Standard Tables of Food Composition in Japan. Version 7 (2015). Online version, www.mext.go.jp/en/policy/science_technology/policy/title01/detail01/1374030.htm
C14:0 0.01 g 500a Standard Tables of Food Composition in Japan. Version 7 (2015). Online version, www.mext.go.jp/en/policy/science_technology/policy/title01/detail01/1374030.htm
C16:0 0.71 g 500a Standard Tables of Food Composition in Japan. Version 7 (2015). Online version, www.mext.go.jp/en/policy/science_technology/policy/title01/detail01/1374030.htm
C18:0 0.18 g 500a Standard Tables of Food Composition in Japan. Version 7 (2015). Online version, www.mext.go.jp/en/policy/science_technology/policy/title01/detail01/1374030.htm
Transunsaturated fatty acids 0 g 50 Estimated as a naturally occurring zero value, not analysed.
Cis-mono unsaturated fatty acids 2.6 g 500a Standard Tables of Food Composition in Japan. Version 7 (2015). Online version, www.mext.go.jp/en/policy/science_technology/policy/title01/detail01/1374030.htm
C16:1 sum 0.01 g 500a Standard Tables of Food Composition in Japan. Version 7 (2015). Online version, www.mext.go.jp/en/policy/science_technology/policy/title01/detail01/1374030.htm
C18:1 sum 0.25 g 500a Standard Tables of Food Composition in Japan. Version 7 (2015). Online version, www.mext.go.jp/en/policy/science_technology/policy/title01/detail01/1374030.htm
Cis-poly unsaturated fatty acids 3.3 g 500a Standard Tables of Food Composition in Japan. Version 7 (2015). Online version, www.mext.go.jp/en/policy/science_technology/policy/title01/detail01/1374030.htm
C18:2n-6 2.8 g 500a Standard Tables of Food Composition in Japan. Version 7 (2015). Online version, www.mext.go.jp/en/policy/science_technology/policy/title01/detail01/1374030.htm
C18:3n-3 0.05 g 500a Standard Tables of Food Composition in Japan. Version 7 (2015). Online version, www.mext.go.jp/en/policy/science_technology/policy/title01/detail01/1374030.htm
C20:3n-3 0 g 20 Estimated value.
C20:3n-6 0 g 500a Standard Tables of Food Composition in Japan. Version 7 (2015). Online version, www.mext.go.jp/en/policy/science_technology/policy/title01/detail01/1374030.htm
C20:4n-3 0 g 500a Standard Tables of Food Composition in Japan. Version 7 (2015). Online version, www.mext.go.jp/en/policy/science_technology/policy/title01/detail01/1374030.htm
C20:4n-6 0 g 500a Standard Tables of Food Composition in Japan. Version 7 (2015). Online version, www.mext.go.jp/en/policy/science_technology/policy/title01/detail01/1374030.htm
C20:5n-3 (EPA) 0 g 500a Standard Tables of Food Composition in Japan. Version 7 (2015). Online version, www.mext.go.jp/en/policy/science_technology/policy/title01/detail01/1374030.htm
C22:5n-3 (DPA) 0 g 500a Standard Tables of Food Composition in Japan. Version 7 (2015). Online version, www.mext.go.jp/en/policy/science_technology/policy/title01/detail01/1374030.htm
C22:6n-3 (DHA) 0 g 500a Standard Tables of Food Composition in Japan. Version 7 (2015). Online version, www.mext.go.jp/en/policy/science_technology/policy/title01/detail01/1374030.htm
Cis-poly unsaturated fatty acids, n-3 0.5 g 500a Standard Tables of Food Composition in Japan. Version 7 (2015). Online version, www.mext.go.jp/en/policy/science_technology/policy/title01/detail01/1374030.htm
Cis-poly unsaturated fatty acids, n-6 2.85 g 500a Standard Tables of Food Composition in Japan. Version 7 (2015). Online version, www.mext.go.jp/en/policy/science_technology/policy/title01/detail01/1374030.htm
Cholesterol 0 mg 50 Estimated as a naturally occurring zero value, not analysed.
Carbohydrate, glycemic 2.8 g MI0181 Carbohydrate, available calculated from sugar and starch (CHO[g] = SUGAR[g] + STARCH[g])
Starch 0.3 g 331 Frydenberg, H & Carlsen MH. Sugar project 2021-2022. University of Oslo, department of nutrition.
Mono+Di saccharides 2.5 g MI0512 Sugar calculated as the sum of individual mono- and disaccharides (SUGAR[g] = MNSAC[g] + DISAC[g])
Sugar, added 0 g 331 Frydenberg, H & Carlsen MH. Sugar project 2021-2022. University of Oslo, department of nutrition.
Dietary fibre 5 g 460g US Department of Agriculture, Agricultural Research Service. USDA National Nutrient Database for Standard Reference, Release 28 (2015). Nutrient Data Laboratory Home Page, http://www.ars.usda.gov/ba/bhnrc/ndl
Protein 11.2 g 460g US Department of Agriculture, Agricultural Research Service. USDA National Nutrient Database for Standard Reference, Release 28 (2015). Nutrient Data Laboratory Home Page, http://www.ars.usda.gov/ba/bhnrc/ndl
Salt 0 g MI0120 Salt equivalent calculated from sodium (NACL[g]=2.5*NA[mg]/1000.0)
Alcohol 0 g 50 Estimated as a naturally occurring zero value, not analysed.
Vitamin A 14 µg-RE MI0325 Vitamin A activity calculated from retinol and beta-carotene (factor 1/12) (VITA[µg] = RETOL[µg] + (CARTB[µg] / 12))
Retinol 0 µg 50 Estimated as a naturally occurring zero value, not analysed.
Beta-carotene 170 µg 500a Standard Tables of Food Composition in Japan. Version 7 (2015). Online version, www.mext.go.jp/en/policy/science_technology/policy/title01/detail01/1374030.htm
Vitamin D 0 µg 50 Estimated as a naturally occurring zero value, not analysed.
Vitamin E 0.7 mg-ATE 460g US Department of Agriculture, Agricultural Research Service. USDA National Nutrient Database for Standard Reference, Release 28 (2015). Nutrient Data Laboratory Home Page, http://www.ars.usda.gov/ba/bhnrc/ndl
Thiamin 0.15 mg 460g US Department of Agriculture, Agricultural Research Service. USDA National Nutrient Database for Standard Reference, Release 28 (2015). Nutrient Data Laboratory Home Page, http://www.ars.usda.gov/ba/bhnrc/ndl
Riboflavin 0.27 mg 460g US Department of Agriculture, Agricultural Research Service. USDA National Nutrient Database for Standard Reference, Release 28 (2015). Nutrient Data Laboratory Home Page, http://www.ars.usda.gov/ba/bhnrc/ndl
Niacin 0.9 mg 460g US Department of Agriculture, Agricultural Research Service. USDA National Nutrient Database for Standard Reference, Release 28 (2015). Nutrient Data Laboratory Home Page, http://www.ars.usda.gov/ba/bhnrc/ndl
Vitamin B6 0.14 mg 460g US Department of Agriculture, Agricultural Research Service. USDA National Nutrient Database for Standard Reference, Release 28 (2015). Nutrient Data Laboratory Home Page, http://www.ars.usda.gov/ba/bhnrc/ndl
Folate 303 µg 460g US Department of Agriculture, Agricultural Research Service. USDA National Nutrient Database for Standard Reference, Release 28 (2015). Nutrient Data Laboratory Home Page, http://www.ars.usda.gov/ba/bhnrc/ndl
Vitamin B12 0 µg 50 Estimated as a naturally occurring zero value, not analysed.
Vitamin C 10 mg 460g US Department of Agriculture, Agricultural Research Service. USDA National Nutrient Database for Standard Reference, Release 28 (2015). Nutrient Data Laboratory Home Page, http://www.ars.usda.gov/ba/bhnrc/ndl
Calcium 60 mg 460g US Department of Agriculture, Agricultural Research Service. USDA National Nutrient Database for Standard Reference, Release 28 (2015). Nutrient Data Laboratory Home Page, http://www.ars.usda.gov/ba/bhnrc/ndl
Iron 2.1 mg 460g US Department of Agriculture, Agricultural Research Service. USDA National Nutrient Database for Standard Reference, Release 28 (2015). Nutrient Data Laboratory Home Page, http://www.ars.usda.gov/ba/bhnrc/ndl
Sodium 6 mg 460g US Department of Agriculture, Agricultural Research Service. USDA National Nutrient Database for Standard Reference, Release 28 (2015). Nutrient Data Laboratory Home Page, http://www.ars.usda.gov/ba/bhnrc/ndl
Potassium 482 mg 460g US Department of Agriculture, Agricultural Research Service. USDA National Nutrient Database for Standard Reference, Release 28 (2015). Nutrient Data Laboratory Home Page, http://www.ars.usda.gov/ba/bhnrc/ndl
Magnesium 61 mg 460g US Department of Agriculture, Agricultural Research Service. USDA National Nutrient Database for Standard Reference, Release 28 (2015). Nutrient Data Laboratory Home Page, http://www.ars.usda.gov/ba/bhnrc/ndl
Zinc 1.3 mg 460g US Department of Agriculture, Agricultural Research Service. USDA National Nutrient Database for Standard Reference, Release 28 (2015). Nutrient Data Laboratory Home Page, http://www.ars.usda.gov/ba/bhnrc/ndl
Selenium 2 µg 500a Standard Tables of Food Composition in Japan. Version 7 (2015). Online version, www.mext.go.jp/en/policy/science_technology/policy/title01/detail01/1374030.htm
Copper 0.32 mg 460g US Department of Agriculture, Agricultural Research Service. USDA National Nutrient Database for Standard Reference, Release 28 (2015). Nutrient Data Laboratory Home Page, http://www.ars.usda.gov/ba/bhnrc/ndl
Phosphorus 161 mg 460g US Department of Agriculture, Agricultural Research Service. USDA National Nutrient Database for Standard Reference, Release 28 (2015). Nutrient Data Laboratory Home Page, http://www.ars.usda.gov/ba/bhnrc/ndl
Iodine 2 µg 500a Standard Tables of Food Composition in Japan. Version 7 (2015). Online version, www.mext.go.jp/en/policy/science_technology/policy/title01/detail01/1374030.htm

Classifications

LanguaL coding of the food
LanguaL Classification
A0152 VEGETABLE OR VEGETABLE PRODUCT (US CFR)
A0831 PULSE OR PULSE PRODUCT (EUROFIR)
B1452 SOYBEAN
C0133 SEED, SKIN PRESENT, GERM PRESENT
E0150 WHOLE, NATURAL SHAPE
F0003 NOT HEAT-TREATED
G0003 COOKING METHOD NOT APPLICABLE
H0001 TREATMENT APPLIED NOT KNOWN
J0001 PRESERVATION METHOD NOT KNOWN
K0003 NO PACKING MEDIUM USED
M0001 CONTAINER OR WRAPPING NOT KNOWN
N0001 FOOD CONTACT SURFACE NOT KNOWN
P0024 HUMAN CONSUMER, NO AGE SPECIFICATION

Foods in Legumes

Food Groups