Nama umum: kedelai, kacang kedelai, soya bean, kacang soya, kacang bulu rimau, kacang Jepun, utau, soybean, balatong, lasi, pengapi, peryatpym, sândaèk sieng, sândaèk an gen sar, thwàx khôn, thwàx tê, thua lueang, thua phra lueang, thua rae, dâu tuong, dâu nành, quantan
Taoge kacang kedelai, segar
Porsi: 100 gram
| Kandungan | Jumlah | | Satuan |
| Nutrisi Makro | | |
| Air | 81 | g |
| Energi | 76 | kcal |
| Protein | 9 | g |
| Serat | 0.7 | g |
| Karbohidrat | 6.4 | g |
| Abu | 1 | g |
| Lipid (lemak) | 2.6 | g |
| Vitamin | | |
| Beta-karoten (provitamin A) | 0 | μg |
| Karoten, total | 110 | μg |
| Vitamin B-1 (Thiamin) | 0.23 | mg |
| Vitamin B-2 (Riboflavin) | 0.19 | mg |
| Vitamin B-3 (Niacin) | 1.2 | mg |
| Vitamin C (Asam askorbat) | 15 | mg |
| Mineral | | |
| Kalsium, Ca | 50 | mg |
| Zat Tembaga, Cu | 0.26 | mg |
| Zat Zat Besi, Fe | 1 | mg |
| Fosfor, P | 65 | mg |
| Potasium, K | 212.4 | mg |
| Sodium, Na | 5 | mg |
| Zinc, Zn | 0.7 | mg |
Kementerian Kesehatan RI. Direktorat Jenderal Kesehatan Masyarakat. Tabel Komposisi Pangan Indonesia Jakarta; 2018
