A team of animal scientists from the University of Illinois and Ohio State University pushed an unusual paper in 2004 in the Journal of Agricultural and Food Chemistry (Karr-Lilienthall et al., “Chemical Composition and Quality of Soybeans and Soybean Meals from Five Leading Soybean-Producing Countries.”
The beans were grown circa 2002. The soybeans and meal from the U.S. and Argentina were predominantly/Roundup Ready, and the beans from India and China were not.
The paper reports enormous differences in crudelevels, as well as the levels of individual and . In general, levels were lower in the U.S. and Argentina soybeans and higher in the soybeans from China and to a lesser extent, India.
Crudein U.S. grown soybeans was 37.1%, while the Argentina beans contained 32.6%.
Soybeans from China contained 44.9%, 21% higher than the U.S. soybeans.
Two samples of “high” and “low” quality soybeans from India were tested, with crudelevels of 39.6% and 37.5%. So, the low-quality soybeans from India had a comparable level of to U.S.-grown soybeans.
Comparable differences were reported in a number ofand levels, when comparing U.S. and Chinese soybeans.
Micromineral levels were more variable, with levels in Chinese soybeans exceeding those in U.S. soybeans by 50% or more in the case of iron, nickel, and aluminum, while U.S. soybeans had much higher levels of barium, molybdenum, and.
Karr-Lilienthall et al., “Chemical Composition and J. Agricultural and Food Chemistry, Vol 52: 6193-6199. Quality of Soybeans and Soybean Meals from Five Leading Soybean-Producing Countries,”