Soy

Soy or soya is a species of legume native to East Asia, widely grown for its edible bean, which has numerous uses. 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.

History

Soybeans originated in Southeast Asia and were first domesticated by Chinese farmers around 1100 BC. By the first century AD, soybeans were grown in Japan and many other countries. Soybean cultivars are usually classified into three categories: food, feed, and oil types.

Cultivation

Soy is a globally important crop, providing oil and protein. In the United States, for example, the bulk of the crop is solvent-extracted with hexane, and the "toasted" defatted soymeal (50% protein) then makes possible the raising of farm animals (e.g. chicken, hog, turkey) on a large industrial scale.

Nutrition

Soybeans are considered by many agencies to be a source of complete protein. A complete protein is one that contains significant amounts of all the essential amino acids that must be provided to the human body because of the body's inability to synthesize them. For this reason, soy is a good source of protein, amongst many others, for vegetarians and vegans or for people who want to reduce the amount of meat they eat.

Health effects

The health benefits of soy are numerous. It has been shown to help prevent heart disease and can also prevent other diseases such as prostate, colon and breast cancers. Soy is also beneficial for women in post-menopause as it can reduce hot flashes.

See also

• Soy milk
• Tofu
• Soy sauce
• Soy allergy
• Soybean oil
• Soy protein
• Soybean meal
• Soy lecithin
• Soybean diseases

Soy Resources
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