## 4 Discussion  
The nutritional evaluation of some assortments of vegetable products plays an essential role in their correct use in the diet of patients with various ailments. The development of hybrid species with different compositions in terms of the proportion of different macro- and micronutrients plays an important role in the selection of plant products more adapted to individual nutritional needs. For example, in renal failure, protein intake is restricted, and, in this sense, the varieties of vegetable products with a lower protein content are more indicated for consumption. In patients with dyslipidemia, the intake of dietary fats is restricted, and, consequently, the varieties with a reduced content of lipids are more indicated in the diet. In the case of sportspeople, the quality of amino acids is very important in protein sources, especially those amino acids involved in the regeneration of muscle mass (leucine, isoleucine, valine, lysine and, in particular, glutamine). Essential amino acids are found in smaller amounts in proteins of vegetable origin compared to those of animal origin, and consequently the development of plant species with a higher content of essential amino acids is particularly important for vegetarian diets. Essential amino acids are important for supporting the regeneration processes of the body and for strengthening the immune function. If the food valorization of vegetable lipids is pursued (as is the case with the soy vegetable product, which is an important source of proteins as well as lipids), hybrid species with a higher lipid content are more indicated for the purpose of valorizing the lipid fractions. Soybean oil is not only used in food but also in the pharmaceutical industry to obtain nutritional supplements (for example, hepatoprotective supplements indicated in fatty liver, a condition known as hepatic steatosis). Lipids are an extremely important factor in determining the quality of soybeans but also in their use in food. Soybean oil is an oil used and appreciated in various areas of gastonomy due to its versatility [45]. Although there are no significant differences in the lipid content of the analyzed soybeans from the five used varieties, it is noted from Table 5 that the semi-early Anduta F variety has the highest content of total lipid extract (23.28%), and the semi-early Florina F variety has the lowest content of lipid extract (20.67%). Although soy lipids are rich in unsaturated fatty acids and therefore do not present an increased atherogenic risk, they still increase caloric intake [46]. As a result, in the diet of overweight people, it is recommended to consume soybeans that come from varieties with a lower lipid content. Varieties with high lipid content are recommended for obtaining edible oil but also for the pharmaceutical industry as a source of phospholipids [47; 48]. The US FDA estimates 25 g/day of soy protein intake for cholesterol reduction, but there are no other formal recommendations. Some clinical and population studies which involved adults proposed approximately two to four servings per day [49]. According to the data obtained using the Kjeldahl method, soybeans from the early Ovidiu F variety have the highest protein content (34.41% in whole grains according to Figure 3), and the lowest content is the semi-early Crina F variety (24.88% in whole grains according to Figure 3), while in peas the highest protein content is found in the beans from the afila-type Evelina F variety (22.21% according to Figure 3), and the lowest content is found in the beans from the afila-type Aurora variety (20.33% according to Figure 3). The analysis of the distribution of fatty acids in the composition of the total lipid extract isolated from soybeans highlights the predominance of unsaturated fatty acids and especially polyunsaturated ones (Figures 1 and 2).