Protecting a forgotten treasure trove of biodiversity

The Cerrado is the largest savanna region in South America, but compared to the Amazon Forest to the north, it does not attract much attention. It is home to an incredible diversity of large mammal species, including the ...

Food scientists create healthy probiotic drink from soy pulp

Food scientists at the National University of Singapore (NUS) have given okara – the residue from the production of soy milk and tofu that is usually discarded – a new lease on life by turning it into a refreshing drink ...

Drawing inspiration from plants and animals to restore tissue

Researchers from the Harvard John A. Paulson School of Engineering and Applied Sciences (SEAS) and the Wyss Institute for Biologically Inspired Engineering have developed new wound dressings that dramatically accelerate healing ...

Scientific evaluation of rhino diets improves zoo

A recently published study in the journal Pachyderm highlights the ongoing effort of accredited zoos to address challenges and improve the sustainability of endangered species populations in their care. The study, co-authored ...

Wasted bird feathers turned into food

Every year, millions of tons of bird feathers from slaughterhouses are wasted. In the future, we can instead perhaps make use of the protein in the feathers and eat them. Researchers in biotechnology at Lund University in ...

New hope for endangered eels, Japanese summer delicacy

The Japanese summer delicacy of roasted eel, braised with a tangy sauce and sprinkled with prickly mountain pepper, is in question as the creatures with their mysterious migrations become increasingly endangered.

Soy protein-based seed coating acts as biostimulant

Cornell researchers have found a new green source that shows promise as a seed coating. Soy flour was tested as a component of a seed coating blend with broccoli seedlings, and results showed multiple benefits to plant growth ...

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Soybean

The soybean (U.S.) or soya bean (UK) (Glycine max) is a species of legume native to East Asia. The plant is classed as an oilseed rather than a pulse. It is an annual plant that has been used in China for 5,000 years as a food and a component of drugs. Soy is a good source of protein because it contains a significant amount of essential amino acids. Soybeans are the primary ingredient in many processed foods, including dairy product substitutes. The plant is sometimes referred to as greater bean (China) or edamame (Japan), though the latter is more commonly used in English when referring to a specific dish.

The English word "soy" is derived from the Japanese pronunciation of 醤油 (しょうゆ, shōyu), the Japanese word for Soya sauce; soya comes from the Dutch adaptation of the same word.

Soybeans are an important source of vegetable oil and protein world wide. Soybean products are the main ingredients in many meat and dairy substitutes. They are also used to make soy sauce, and the oil is used in many industrial applications. The main producers of soy are the United States, Brazil, Argentina, China and India. The beans contain significant amounts of alpha-Linolenic acid, an omega-3 fatty acid, and the isoflavones genistein and daidzein.

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