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commonly known as soybean in North America or soya bean is a
species of legume native to East Asia, widely grown for its edible bean which
has numerous uses. The plant, classed as an oilseed rather than a pulse by the UN Food and Agriculture Organization,
produces significantly more protein per acre than most other uses of land 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. The beans 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. Traditional non-fermented food uses of soybeans include soy milk from which tofu and tofu skin are made. Fermented soy foods include soy sauce, fermented bean paste.