From:  Enhancement in nutraceutical potential of legumes through lactic acid bacteria-mediated solid-state fermentation

 Nutritional composition of yellow peas and soybeans [15, 3335].

CompositionSoybeansYellow peas
Protein36.5%23.1%
Carbohydrate30.2%61.6%
Fat19.9%3.89%
Dietary fibre9.3%22.2%
Sucrose6.35%1.85%
Raffinose1.15%0.6%
Stachyose2.85%1.71%
Verbascose-2.3%
Starch10.9–11.7%39.44–46.23%
Total sugars7.33%3.14%