The nutritional value of the marama bean is astonishingly high for an unimproved legume. The tubers have a high protein content of 9.0% and also have a high amino acid content. The tubers of cassava, for example, only have a protein content of 1-3%, while yam has one of 7%. Also the grain is relatively high in protein with a share of 30-39%. The concentration of sulphur-containing amino acids is high as well (with a lysine content of 5.0% and a methionine content of 0.7%). This shows that the protein content of the seeds is comparable to the one of commercial soybeans, which have a content of 38-40%. Therefore, the potential of the marama bean is high to replace the soybean as a protein source, once there have been genetical improvements.