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Purpose: The objective of this study was to provide nutritional information (protein and amino-acid contents) of soybeans (Baktae, Seoritae, Huktae, and Seomoktae) with different cooking methods. Methods: Raw, boiled (in 100±15°C of water for 4 hr), and fried (in a pan at 110±15°C for 20±5 min) soybean samples were prepared.

Protein and Amino-acid Contents in Backtae, Seoritae, Huktae, and Seomoktae Soybeans with Different Cooking Methods