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Soy beans
| Title | Info |
|---|---|
| Common name | Beans, Soy |
| Scientific name | Glycine max |
| Taxonomic group | Fabaceae |
| Source | Dan L. Perlman |
| Economic botany | Food plants |
| Food plants | Legumes; Oils |
| Keywords | Leguminosae |
Soy bean. Cultivated in China over 5,000 years ago, soy is a plant with many different uses. The bean contains 30-50% protein, plus many vitamins and minerals. Oil pressed from the seed is used in margarine and cooking oil. This plant is the source of products such as tofu and soy sauce (which is fermented). The whole plant can be used to feed livestock, as well.
