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food
soybean sprouts
Nutrition

definition

soybean sprout:

Ayurvedic: hot weather food

Chinese:

» qualities: cooling

» actions: diuretic; food retention, Stomach Heat

» uses: arthritis, spasms

naturopathic:

biochemical: high in calcium, phosphorus, iron; vitamins B1, B2, B3 and D

» form: steamed mature soybeans sprouted

» portion: 0.5 cup

» calories (kcal): 38

» weight (g): 47

» water (%): 78.7

» protein (g): 4

» fat (g): 2.1

» carbohydrates (g): 3.1

» unsaturated fatty acid (g) : 1.9

» saturated fatty acid (g): 0.2

» calories from fat (%): 49.7

» cholesterol (mg): 0

» dietary fiber (g):

» vitamin A (RE): 1

» vitamin A (IU): 5

» vitamin B1 (mg): 0.1

» vitamin B2 (mg): 0.03

» vitamin B3 (mg): 0.5

» vitamin B6 (mg):

» vitamin B12 (mcg): 0

» vitamin C (mg): 4

» vitamin E (IU):

» folic acid (mcg):

» pantothenic acid (mg): 0.35

» sodium (mg): 5

» potassium (mg): 167

» calcium (mg): 28

» phosphorus (mg): 64

» magnesium (mg): 0.28

» iron (mg): 0.62

» zinc (mg): 0.49

» copper (mg): 0.155

» manganese (mg): 0.334

footnotes

USDA: Composition of Foods. USDA Handbook # 8. Washington DC, ARS, USDA, 1976-1986

Airola, p. 293

Divi RL, Chang HC, Doerge DR. Anti-thyroid isoflavones from soybean: isolation, characterization, and mechanisms of action. Biochem Pharmacol 1997 Nov 15;54(10):1087-1096. Abstract: The soybean has been implicated in diet-induced goiter by many studies. The extensive consumption of soy products in infant formulas and in vegetarian diets makes it essential to define the goitrogenic potential. In this report, it was observed that an acidic methanolic extract of soybeans contains compounds that inhibit thyroid peroxidase- (TPO) catalyzed reactions essential to thyroid hormone synthesis. Analysis of the soybean extract using HPLC, UV-VIS spectrophotometry, and LC-MS led to identification of the isoflavones genistein and daidzein as major components by direct comparison with authentic standard reference isoflavones. HPLC fractionation and enzymatic assay of the soybean extract showed that the components responsible for inhibition of TPO-catalyzed reactions coeluted with daidzein and genistein. In the presence of iodide ion, genistein and daidzein blocked TPO-catalyzed tyrosine iodination by acting as alternate substrates, yielding mono-, di-, and triiodoisoflavones. Genistein also inhibited thyroxine synthesis using iodinated casein or human goiter thyroglobulin as substrates for the coupling reaction. Incubation of either isoflavone with TPO in the presence of H2O2 caused irreversible inactivation of the enzyme; however, the presence of iodide ion in the incubations completely abolished the inactivation. The IC50 values for inhibition of TPO-catalyzed reactions by genistein and daidzein were ca. 1-10 microM, concentrations that approach the total isoflavone levels (ca. 1 microM) previously measured in plasma from humans consuming soy products. Because inhibition of thyroid hormone synthesis can induce goiter and thyroid neoplasia in rodents, delineation of anti-thyroid mechanisms for soy isoflavones may be important for extrapolating goitrogenic hazards identified in chronic rodent bioassays to humans consuming soy products.

Jabbar MA, Larrea J, Shaw RA. Abnormal thyroid function tests in infants with congenital hypothyroidism: the influence of soy-based formula. J Am Coll Nutr 1997 Jun;16(3):280-282. Abstract: OBJECTIVE: To assess the etiology of hyperthyroxinemia or hyperthyrotropinemia in infants with congenital hypothyroidism who are on replacement therapy with L-thyroxine. METHODS: These infants were treated with recommended doses of L-thyroxine following the diagnosis of congenital hypothyroidism. Because of hyperthyroxinemia (2 patients) and hyperthyrotropinemia (1 patient), medication compliance and dietary practice (formula type, age of introduction, and discontinuation or change of the formula) were assessed. Clinical evaluation was also performed. RESULTS: Elevated thyroxine level in 2 infants was associated with discontinuation of soy formula 4 weeks previously; reduction of L-thyroxine dose normalized serum levels in both of these infants. In the third infant, who received soy formula from 1 week of age, TSH remained elevated despite incremental L-thyroxine doses of 19 micrograms/kg/day; discontinuation of soy formula was followed by normalization of the TSH in 3 weeks and helped attain a subsequent decrement of L-thyroxine dose to 8.6 micrograms/kg/day. Neither the hyperthyroxinemia nor hyperthyrotropinemia in these infants was associated with any adverse behavioral-developmental consequence. CONCLUSION: When initiating soy-formula feeding in infants with congenital hypothyroidism, the L-thyroxine dose should be increased because of significant reduction in intestinal absorption: conversely, when soy feeding is discontinued, the L-thyroxine dose should be decreased.

Johari, p. 119.

Lichtenstein AH. Soy protein, isoflavones and cardiovascular disease risk. J Nutr 1998 Oct;128(10):1589-1592.

Abstract: Since the early 1940s, scientists have examined the effect of soy protein on blood cholesterol concentrations. Although studies in animals have suggested that soy protein lowers blood cholesterol concentrations, similar studies in humans have yielded less consistent results. The presence or absence of the soybean isoflavone fraction may be a confounding factor. This fraction, consisting primarily of genistein, daidzein and glycetein, has been shown to have a hypocholesterolemic effect in animals and humans. Potential mechanisms by which soy protein and/or isoflavones induce lowering of blood cholesterol concentrations include thyroid status, bile acid balance and the estrogenic effects of genistein and daidzein. Some studies have suggested that isoflavones exhibit antioxidant properties and have favorable effects on arterial compliance. In addition to the aforementioned potential beneficial effects, the increased consumption of products containing soy protein may displace foods relatively high in saturated fat and cholesterol from the diet and hence have an indirect blood cholesterol-lowering effect.

Ni, p. 48