Soybean versus other food grain legumes: A critical appraisal of the United Nations International Year of Pulses 2016

Crop species	Protein (%)	Oil (%)	Carbohydrates (%)	Fiber (%)
Dry pea (Pisum sativum)a	25.7	1.6	68.6	1.6
Broad bean (Vicia faba)a	26.7	2.3	64.0	7.2
Chickpea (Cicer arietinum)a	22.7	5.0	66.3	3.0
Garden bean (Phaseolus vulgaris)a	24.1	1.8	65.2	4.5
Mungbean (Vigna radiata)a	27.2	1.3	66.6	0.9
Black gram (Vigna mungo)a	26.9	1.6	66.9	1.9
Lentil (Lens culinaris)a	28.6	0.8	67.3	0.8
Cowpea (Vigna unguiculata)b	27	5	62	n.d
Pigeon pea (Cajanus cajan)b	27	5	62	n.d
Peanut (Arachis hypogea)b	30	50	14	n.d
White lupin (Lupinus albus)c	34–45	9–15	n.d	3–10
Blue lupin (Lupinus angustifolius)c	28–38	5–7	n.d	13–17
Andean lupin (Lupinus mutabilis)c	32–46	13–23	n.d	7–11
Soybean (Glycine max)d	35–52	14–24	34–41	n.d

n.d.: no data given.

DOI: https://doi.org/10.1515/boku-2016-0002 | Journal eISSN: 2719-5430 (formerly 0006-5471) | Journal ISSN: 0006-5471

Language: English, German

Page range: 17 - 24

Submitted on: Jan 29, 2016

Accepted on: Feb 5, 2016

Published on: Apr 20, 2016

Published by: Universität für Bodenkultur Wien

In partnership with: Paradigm Publishing Services

Publication frequency: Volume open

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© 2016 Johann Vollmann, published by Universität für Bodenkultur Wien
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.