Soybeans can be steamed, roasted or ground into flour. Soy can be fermented and turned into tofu cakes. Soy-based hot dogs, cheese and pepperoni grace vegan menus. The legume is a source of protein, minerals, vitamins and fiber. There is some difference in nutritional value between the whole bean and the flour. In the case of some nutrients, the flour loses nutritional value; in others, it gains.
ANTIOXIDANTS
One hundred grams of soy flour does not have any vitamin C. The same weight of beans contains 1 percent of the recommended daily intake -- RDI -- for the nutrient. The percentages are based on a 2,000-calorie diet. The flour also has 2 percent of the RDI for vitamin A and 10 percent for vitamin E. The whole beans provide a negligible amount of vitamin A and 4 percent of the recommended daily intake for vitamin E. These vitamins are antioxidants that protect your cells from disease-causing molecules called free radicals.
OTHER VITAMINS
Whole soybeans and their flour have six of the B-complex vitamins. One hundred grams of flour provide 23 percent of the recommended daily intake for B-6, 39 percent for thiamine, 68 percent for riboflavin, 22 percent for niacin, 16 percent for pantothenic acid and 86 percent for folate. In the same order, the beans give you 19 percent, 58 percent, 51 percent, 8 percent, 8 percent and 94 percent of the RDI for the same nutrients. As a group, the B vitamins facilitate the breakdown of foods into energy. In addition, the soy flour has 88 percent of the RDI for vitamin K and the beans contain 59 percent. The nutrient makes it possible for your blood to coagulate.
MINERALS
Soy contains all essential minerals, but a comparison between the same weight of flour and beans shows varying concentrations. From 100 grams of flour, you get 1 percent of the recommended daily intake for sodium while the beans have a trivial amount of the nutrient. Soy flour also has 21 percent of the RDI for calcium, 35 percent for iron, 107 percent for magnesium, 49 percent for phosphorous, 54 percent for potassium, 26 percent for zinc, 146 percent for copper, 114 percent for manganese and 11 percent for selenium. Following a similar order of nutrients, 100 grams of raw soybeans provide 28 percent, 87 percent, 70 percent, 70 percent, 38 percent, 33 percent, 83 percent, 126 percent and 25 percent of the RDI. Minerals play different roles to keep you healthy. Copper, for example, collaborates with iron so your body can produce red blood cells.
AMINO ACIDS
Your body needs amino acids to produce proteins. Soy flour and beans are both rich sources of the nutrients. But a comparison shows the ground legume loses some value. The flour has sufficient amino acids to make 69 percent of the recommended daily intake for protein. The beans are enough to manufacture 73 percent of the RDI.
DIETARY FIBER
Dietary fiber is a type of carbohydrate your body cannot digest to generate energy. The roughage serves to add bulk to the stool, keeping your bowels moving regularly. Fiber also helps to maintain cholesterol and glucose at normal levels. One hundred grams of soy flour provide 38 percent of the recommended daily intake for fiber and the beans give you 37 percent.
OTHER NUTRITIONAL VALUES
One hundred grams of soy flour contain 32 percent and the beans 31 percent of the recommended daily intake for fat. The flour provides 436 calories and the whole beans have 446 calories.