Canned Drained Soybeans
Glycine maxClinical Encyclopedia
Canned drained soybeans are a convenient source of plant-based protein and essential nutrients, often used in various dishes for their creamy texture and nutty flavor.
Macronutrient Ratio
Caloric distribution of primary energy metrics per 100g
Micronutrient DV% Score
Top vitamins and minerals ranked by percentage of Daily Recommended Value
Complete Micronutrient Breakdown
Detailed concentration of essential micronutrients per 100g serving.
Vitamins
Minerals
Health Benefits
Possible Risks & Side Effects
How to Prepare & Consume
Rinse canned soybeans under cold water before use to reduce sodium content. They can be added to salads, soups, or blended into dips.
Smart Selection & Storage
Choose cans without dents or bulges, and check the expiration date for freshness.
Store unopened cans in a cool, dry place. After opening, transfer to an airtight container and refrigerate.
Medicinal Profile & Bioactive Compounds
Therapeutic properties, key bioactive compounds, and clinical applications of this food.
Plant compounds that mimic estrogen and may help reduce menopausal symptoms.
"Soybeans are one of the most versatile legumes, used to produce tofu, soy milk, and soy sauce."
Myths vs Realities
Healthy Recipes
Spicy Soybean and Quinoa Salad
A refreshing and protein-packed salad featuring canned drained soybeans and quinoa, tossed with a zesty lime dressing.
- 1 cup canned drained soybeans
- 1 cup cooked quinoa
- 1/2 cup cherry tomatoes, halved
- 1/4 cup red onion, finely chopped
- 1/4 cup cilantro, chopped
- 2 tablespoons olive oil
- 1 tablespoon lime juice
- 1 teaspoon chili powder
- Salt and pepper to taste
- 1. In a large bowl, combine the canned drained soybeans, cooked quinoa, cherry tomatoes, red onion, and cilantro.
- 2. In a small bowl, whisk together olive oil, lime juice, chili powder, salt, and pepper.
- 3. Pour the dressing over the salad and toss gently to combine. Serve chilled.
Soybean and Spinach Stir-Fry
A quick and nutritious stir-fry featuring soybeans and fresh spinach, perfect for a healthy weeknight dinner.
- 1 cup canned drained soybeans
- 2 cups fresh spinach
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- 1 tablespoon soy sauce
- 1 teaspoon ginger, grated
- Sesame seeds for garnish
- 1. Heat sesame oil in a pan over medium heat and sauté garlic and ginger until fragrant.
- 2. Add the canned drained soybeans and spinach, stir-frying until the spinach wilts.
- 3. Stir in soy sauce and cook for another minute. Garnish with sesame seeds before serving.
Creamy Soybean Hummus
A healthy twist on traditional hummus, this creamy dip uses soybeans for a protein boost and pairs perfectly with fresh veggies.
- 1 cup canned drained soybeans
- 1/4 cup tahini
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 clove garlic
- Salt to taste
- Water as needed
- 1. In a food processor, combine soybeans, tahini, olive oil, lemon juice, garlic, and salt.
- 2. Blend until smooth, adding water as needed to reach desired consistency.
- 3. Serve with fresh vegetable sticks or whole-grain pita.
Soybean and Vegetable Curry
A hearty and flavorful curry made with soybeans and assorted vegetables, served over brown rice for a complete meal.
- 1 cup canned drained soybeans
- 1 cup mixed vegetables (carrots, peas, bell peppers)
- 1 can coconut milk
- 2 tablespoons curry powder
- 1 tablespoon olive oil
- Salt to taste
- 2 cups cooked brown rice
- 1. Heat olive oil in a pot and add mixed vegetables, sautéing until tender.
- 2. Stir in curry powder and canned drained soybeans, cooking for another minute.
- 3. Pour in coconut milk, simmer for 10 minutes, and serve over brown rice.
Soybean and Avocado Toast
A nutritious and trendy avocado toast topped with seasoned soybeans, perfect for a quick breakfast or snack.
- 1 cup canned drained soybeans
- 1 ripe avocado
- 2 slices whole-grain bread
- 1 tablespoon lemon juice
- Salt and pepper to taste
- Red pepper flakes for garnish
- 1. Toast the whole-grain bread until golden brown.
- 2. In a bowl, mash the avocado with lemon juice, salt, and pepper.
- 3. Spread the avocado on the toast, top with soybeans, and sprinkle with red pepper flakes.
Soybean and Sweet Potato Tacos
Delicious and filling tacos made with roasted sweet potatoes and seasoned soybeans, served in corn tortillas.
- 1 cup canned drained soybeans
- 1 medium sweet potato, diced
- 1 tablespoon olive oil
- 1 teaspoon cumin
- 1 teaspoon paprika
- Corn tortillas
- Fresh cilantro for garnish
- 1. Preheat the oven to 400°F (200°C). Toss diced sweet potatoes with olive oil, cumin, and paprika, then roast for 25 minutes.
- 2. In a skillet, heat the canned drained soybeans until warm.
- 3. Assemble tacos by layering roasted sweet potatoes and soybeans in corn tortillas, garnishing with cilantro.
Soybean and Tomato Soup
A comforting and nutritious soup made with soybeans and ripe tomatoes, perfect for a light lunch or dinner.
- 1 cup canned drained soybeans
- 2 cups diced tomatoes
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 tablespoon olive oil
- Basil for garnish
- 1. In a pot, heat olive oil and sauté onion and garlic until translucent.
- 2. Add diced tomatoes and vegetable broth, bringing to a boil.
- 3. Stir in canned drained soybeans and simmer for 15 minutes. Garnish with fresh basil before serving.
Soybean and Zucchini Fritters
Crispy and healthy fritters made with soybeans and zucchini, perfect as a snack or appetizer.
- 1 cup canned drained soybeans
- 1 medium zucchini, grated
- 1/4 cup flour
- 1 egg
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Olive oil for frying
- 1. In a bowl, mash the canned drained soybeans and mix in grated zucchini, flour, egg, garlic powder, salt, and pepper.
- 2. Heat olive oil in a skillet and drop spoonfuls of the mixture, flattening them slightly.
- 3. Fry until golden brown on both sides, then drain on paper towels.
Soybean and Cucumber Salad
A light and refreshing salad with crisp cucumbers and protein-rich soybeans, dressed with a tangy vinaigrette.
- 1 cup canned drained soybeans
- 1 large cucumber, diced
- 1/4 cup red onion, sliced
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- Salt and pepper to taste
- 1. In a bowl, combine canned drained soybeans, diced cucumber, and red onion.
- 2. In a small bowl, whisk together rice vinegar, sesame oil, salt, and pepper.
- 3. Pour the dressing over the salad and toss gently to combine.
Baked Soybean and Cheese Stuffed Peppers
Colorful bell peppers stuffed with a savory mixture of soybeans and cheese, baked to perfection for a satisfying meal.
- 4 bell peppers, halved and seeded
- 1 cup canned drained soybeans
- 1 cup shredded cheese (cheddar or mozzarella)
- 1/2 cup cooked rice
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- 1. Preheat the oven to 375°F (190°C). In a bowl, mix canned drained soybeans, cheese, cooked rice, Italian seasoning, salt, and pepper.
- 2. Stuff the halved bell peppers with the mixture and place in a baking dish.
- 3. Bake for 25-30 minutes until the peppers are tender and the cheese is melted.
Frequently Asked Questions (FAQ)
Are canned soybeans healthy?
Yes, they are a good source of protein, fiber, and essential nutrients.
How should I store canned soybeans?
Store unopened cans in a cool, dry place. Once opened, refrigerate and consume within 3-4 days.
Can I eat canned soybeans straight from the can?
Yes, but it's recommended to rinse them to reduce sodium content.
What are the benefits of soy isoflavones?
Isoflavones may help reduce the risk of heart disease and alleviate menopausal symptoms.
Are canned soybeans gluten-free?
Yes, canned soybeans are naturally gluten-free.
How do canned soybeans compare to dried soybeans?
Canned soybeans are more convenient and quicker to prepare, while dried soybeans require soaking and cooking.
Can I use canned soybeans in baking?
Yes, they can be blended into batters for added protein and moisture.
What dishes can I make with canned soybeans?
You can add them to salads, soups, stews, or blend them into dips and spreads.