Maryam soybean oil has no cholesterol and increases good cholesterol (HDL), and decrease bad cholesterol (LDL). Maryam soybean oil must be used for cooking at low temperature. Soybean oil is the most important vegetable oil that is produced in the world. Its importance is because of abundance, good quality, low price; valuable protein product remains from oil extraction, and high efficiency of the oil. Soya or Sozha is from PAPILICNACEAE GL family that has about 40 species. Oil Soybean seed is from GLYCINE MAX. This oil seed remained in Asia as a principal product until the beginning of this century that United States introduced it as a major commercial product. Now, United States is the largest soybean exporter in the world and along with China and Brazil provides more than 90 % of world production. Soybean oil has unsaturated fatty acids that contain different tocopherol which has antioxidant properties and vitamins. Alpha tocopherol has the highest vitamin E activity, and delta tocopherol acts as an antioxidant.

Nutritional points for one tablespoon

 (14 g)
Amount of energy -------------------------------------------------- 128 kcal
Maximum saturated fatty acids ---------------------------------- 7 / 2 grams
Minimum oleic acid (Omega 9) -------------------------------------- 5 / 2 g
Minimum linoleic acid (Omega 6) --------------------------------------- 7 g
Maximum linolenic acid (Omega 3) ---------------------------------- 1 / 1 g
Cholesterol ------------------------------------------------------------- 0 g
Sodium ----------------------------------------------------------------- 0 g
Carbohydrate ----------------------------------------------------------- 0 g
Protein -----------------------------------------------------------------0 g