Soybean

Legume grown for its edible bean / From Wikipedia, the free encyclopedia

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The soybean, soy bean, or soya bean (Glycine max)[3] is a species of legume native to East Asia, widely grown for its edible bean, which has numerous uses.

Quick facts: Soybean, Scientific classification , Binomial...
Soybean
Scientific classification
Kingdom: Plantae
Clade: Tracheophytes
Clade: Angiosperms
Clade: Eudicots
Clade: Rosids
Order: Fabales
Family: Fabaceae
Subfamily: Faboideae
Genus: Glycine
Species:
G. max
Binomial name
Glycine max
Synonyms[1]
  • Dolichos soja L.
  • Glycine angustifolia Miq.
  • Glycine gracilis Skvortsov
  • Glycine hispida (Moench) Maxim.
  • Glycine soja sensu auct.
  • Phaseolus max L.
  • Soja angustifolia Miq.
  • Soja hispida Moench
  • Soja japonica Savi
  • Soja max (L.) Piper
  • Soja soja H. Karst.
  • Soja viridis Savi
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Quick facts: Soybean, Chinese name, Chinese, Literal meani...
Soybean
Chinese name
Chinese大豆
Literal meaning"large bean"
Southern Chinese name
Traditional Chinese黃豆
Simplified Chinese黄豆
Literal meaning"yellow bean"
Korean name
Hangul대두(or 메주콩)
Hanja大豆
Japanese name
Kanji大豆[2]
Kanaダイズ
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Supermarket, China

Traditional unfermented food uses of soybeans include soy milk, from which tofu and tofu skin are made. Fermented soy foods include soy sauce, fermented bean paste, nattō, and tempeh. Fat-free (defatted) soybean meal is a significant and cheap source of protein for animal feeds and many packaged meals. For example, soybean products, such as textured vegetable protein (TVP), are ingredients in many meat and dairy substitutes.[4]

Soybeans contain significant amounts of phytic acid, dietary minerals and B vitamins. Soy vegetable oil, used in food and industrial applications, is another product of processing the soybean crop. Soybean is the most important protein source for feed farm animals (that in turn yields animal protein for human consumption).[5]