Soya

Soya or Soy (Glycine max) is a species of legume native to East Asia, widely grown for its edible bean, which has numerous uses.

History

The plant is classed as an oilseed rather than a pulse by the UN Food and Agricultural Organization (FAO). 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.

Cultivation

Soy is a globally important crop: it's a major source of oil and protein, and the world's largest source of animal feed. The United States, Brazil, and Argentina are the world's largest soybean producers and represent more than 80% of global soybean production (read more).

Uses

Soybeans can be broadly classified as "vegetable" (garden) or field (oil) types. Vegetable types cook more easily, have a mild nutty flavor, better texture, are larger in size, higher in protein, and lower in oil than field types. Tofu, soy milk, and meat and dairy substitutes are made from soybeans. The beans can be processed into soy protein, which is a powder; soya milk, which is a beverage that may or may not be fortified with extra calcium from the soybeans; or soy fiber, which contains some of the fibrous parts of the bean.

Health effects

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. 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, nattō, and tempeh.

See also

• Soy allergy
• Soybean oil
• Soy milk
• Tofu
• Soy protein
• Soy sauce
• Soybean production

Soya Resources
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