Soybean

soysoybeanssoyasoy beansoya beansoy beanssoy floursoya beansGlycine maxsoybean flour
The soybean (Glycine max), or soya bean, is a species of legume native to East Asia, widely grown for its edible bean, which has numerous uses.wikipedia
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Soy milk

soymilksoya milksoybean milk
Traditional unfermented food uses of soybeans include soy milk, from which tofu and tofu skin are made. Prior to fermented products such as fermented black soybeans (douchi), jiang (Chinese miso), soy sauce, tempeh, natto, and miso, soy was considered sacred for its beneficial effects in crop rotation, and it was eaten by itself, and as bean curd and soy milk.
Soy milk or soymilk is a plant-based drink produced by soaking and grinding soybeans, boiling the mixture, and filtering out remaining particulates.

Tempeh

tempetempe bongkrèk
Fermented soy foods include soy sauce, fermented bean paste, natto, and tempeh. Prior to fermented products such as fermented black soybeans (douchi), jiang (Chinese miso), soy sauce, tempeh, natto, and miso, soy was considered sacred for its beneficial effects in crop rotation, and it was eaten by itself, and as bean curd and soy milk.
It is made by a natural culturing and controlled fermentation process that binds soybeans into a cake form.

Textured vegetable protein

a soya copytextured soy proteinvegetable protein
For example, soybean products, such as textured vegetable protein (TVP), are ingredients in many meat and dairy substitutes.
Textured or texturized vegetable protein (TVP), also known as textured soy protein (TSP), soy meat, or soya chunks is a defatted soy flour product, a by-product of extracting soybean oil.

Fermented bean paste

bean pastefermented soybean pastesavory bean pastes
Fermented soy foods include soy sauce, fermented bean paste, natto, and tempeh.
Fermented bean paste is a category of fermented foods typically made from ground soybeans, which are indigenous to the cuisines of East and Southeast Asia.

Soybean oil

soybeansoy oilsoya oil
Soy vegetable oil, used in food and industrial applications, is another product of processing the soybean crop. Within soybean oil or the lipid portion of the seed is contained four phytosterols: stigmasterol, sitosterol, campesterol, and brassicasterol accounting for about 2.5% of the lipid fraction; and which can be converted into steroid hormones.
Soybean oil is a vegetable oil extracted from the seeds of the soybean (Glycine max).

Soy protein

soy protein concentratesoyprotein
Some seeds such as soybeans containing very high levels of protein can undergo desiccation, yet survive and revive after water absorption.
Soy protein is a protein that is isolated from soybean.

Glycine (plant)

Glycinesubgenus ''Glycinesoybean
The subgenus Glycine consists of at least 25 wild perennial species: for example, Glycine canescens F.J. Herm.
The best known species is the soybean (Glycine max).

Bean

beansdry beanhabichuelas
The soybean (Glycine max), or soya bean, is a species of legume native to East Asia, widely grown for its edible bean, which has numerous uses.
The term has long been applied generally to many other seeds of similar form, such as Old World soybeans, peas, chickpeas (garbanzo beans), other vetches, and lupins, and even to those with slighter resemblances, such as coffee beans, vanilla beans, castor beans, and cocoa beans.

Rhizobia

rhizobiumrhizobial bacterianitrogen-fixing bacteria in plants
If rhizobia are present, root nodulation begins by the time the third node appears. Like many legumes, soybeans can fix atmospheric nitrogen, thanks to symbiotic bacteria from the Rhizobia group.
Most research has been done on crop and forage legumes such as clover, alfalfa, beans, peas, and soy; more research is being done on North American legumes.

Glycine soja

wild soybean
includes the cultivated soybean, Glycine max (L.) Merr., and the wild soybean, Glycine soja Sieb.
It is the closest living relative of soybean, an important crop.

Legume

pulseslegumesleguminous
The soybean (Glycine max), or soya bean, is a species of legume native to East Asia, widely grown for its edible bean, which has numerous uses.
Well-known legumes include alfalfa, clover, peas, chickpeas, lentils, lupin bean, mesquite, carob, soybeans, peanuts and tamarind.

Stigmasterol

5,25-stigmastadien-3β-yl5,25-stigmasteryl
Within soybean oil or the lipid portion of the seed is contained four phytosterols: stigmasterol, sitosterol, campesterol, and brassicasterol accounting for about 2.5% of the lipid fraction; and which can be converted into steroid hormones.
Stigmasterol is an unsaturated phytosterol occurring in the plant fats or oils of soybean, calabar bean, and rape seed, and in a number of medicinal herbs, including the Chinese herbs Ophiopogon japonicus (Mai men dong), in Mirabilis jalapa and American Ginseng.

Root nodule

root nodulesnodulesroot nodulating
If rhizobia are present, root nodulation begins by the time the third node appears.
Plants that contribute to nitrogen fixation include the legume family – Fabaceae – with taxa such as kudzu, clovers, soybeans, alfalfa, lupines, peanuts, and rooibos.

Miso

miso pastejangsoybean paste
Prior to fermented products such as fermented black soybeans (douchi), jiang (Chinese miso), soy sauce, tempeh, natto, and miso, soy was considered sacred for its beneficial effects in crop rotation, and it was eaten by itself, and as bean curd and soy milk. Japanese foods made from soya include miso, nattō, kinako and edamame, as well as products made with tofu such as atsuage and aburaage.
Miso (みそ or 味噌) is a traditional Japanese seasoning produced by fermenting soybeans with salt and koji (the fungus Aspergillus oryzae) and sometimes rice, barley, seaweed or other ingredients.

Douchi

fermented black beansblack beanblack beans
Prior to fermented products such as fermented black soybeans (douchi), jiang (Chinese miso), soy sauce, tempeh, natto, and miso, soy was considered sacred for its beneficial effects in crop rotation, and it was eaten by itself, and as bean curd and soy milk.
Douchi, or tochi is a type of fermented and salted black soybean.

Deforestation of the Amazon rainforest

deforestation in the Amazondeforestation in the Amazon Rainforestdeforestation of the Amazon
Environmental groups such as Greenpeace and the WWF have reported soybean cultivation—especially soybean cultivation in Brazil—has already destroyed huge areas of Amazon rainforest, and is encouraging further deforestation.
Much of the remaining deforestation within the Amazon has resulted from farmers clearing land for small-scale subsistence agriculture or mechanized cropland producing soy, palm, and other crops.

Phytic acid

phytateinositol hexaphosphatephytates
The beans contain significant amounts of phytic acid, dietary minerals and B vitamins.
In most commercial agriculture, non-ruminant livestock, such as swine, fowl, and fish, are fed mainly grains, such as maize, legumes, and soybeans.

Lupinus

lupinlupinelupins
In northern Europe lupin/lupine is known as the "soybean of the north"
While originally cultivated as a green manure or forage, lupins are increasingly grown for their seeds, which can be used as an alternative to soybeans.

Samuel Bowen

Soybeans were first introduced to North America from China in 1765, by Samuel Bowen, a former East India Company sailor who had visited China in conjunction with James Flint, the first Englishman legally permitted by the Chinese authorities to learn Chinese.
Samuel Bowen (died 30 December 1777) was an English entrepreneur and farmer who established an estate in Savannah, Georgia, where he cultivated the first soya beans.

Nattō

natto
Japanese foods made from soya include miso, nattō, kinako and edamame, as well as products made with tofu such as atsuage and aburaage.
Nattō is a traditional Japanese food made from soybeans fermented with Bacillus subtilis var. natto.

Edamame

Japanese foods made from soya include miso, nattō, kinako and edamame, as well as products made with tofu such as atsuage and aburaage.
Edamame is a preparation of immature soybeans in the pod, found in cuisines with origins in East Asia.

Doenjang

soybean pasteDajiangsoy bean paste
In Korean cuisine, soybean sprouts (콩나물 kongnamul) are used in a variety of dishes, and are the base ingredient in doenjang, cheonggukjang and ganjang. In Vietnam, soybeans are used to make soybean paste (tương) in the North with the most popular products are tương Bần, tương Nam Đàn, tương Cự Đà as a garnish for phở and gỏi cuốn dishes, as well as tofu (đậu hũ or đậu phụ or tàu hũ), soy sauce (nước tương), soy milk (nước đậu in the North or sữa đậu nành in the South), and đậu hũ nước đường (tofu sweet soup).
Doenjang ("thick sauce") or soybean paste is a type of fermented bean paste made entirely of soybean and brine.

Soy sauce

ganjangsoya saucesoy
Fermented soy foods include soy sauce, fermented bean paste, natto, and tempeh. Prior to fermented products such as fermented black soybeans (douchi), jiang (Chinese miso), soy sauce, tempeh, natto, and miso, soy was considered sacred for its beneficial effects in crop rotation, and it was eaten by itself, and as bean curd and soy milk. In Korean cuisine, soybean sprouts (콩나물 kongnamul) are used in a variety of dishes, and are the base ingredient in doenjang, cheonggukjang and ganjang. In Vietnam, soybeans are used to make soybean paste (tương) in the North with the most popular products are tương Bần, tương Nam Đàn, tương Cự Đà as a garnish for phở and gỏi cuốn dishes, as well as tofu (đậu hũ or đậu phụ or tàu hũ), soy sauce (nước tương), soy milk (nước đậu in the North or sữa đậu nành in the South), and đậu hũ nước đường (tofu sweet soup).
Soy sauce (also called soya sauce in British English) is a liquid condiment of Chinese origin, made from a fermented paste of soybeans, roasted grain, brine, and Aspergillus oryzae or Aspergillus sojae molds.

Nitrogen fixation

nitrogen-fixingfix nitrogennitrogen fixing
Like many legumes, soybeans can fix atmospheric nitrogen, thanks to symbiotic bacteria from the Rhizobia group.
Plants that contribute to nitrogen fixation include those of the legume family – Fabaceae – with taxa such as kudzu, clovers, soybeans, alfalfa, lupines, peanuts, and rooibos.

Cheonggukjang

deopuljang
In Korean cuisine, soybean sprouts (콩나물 kongnamul) are used in a variety of dishes, and are the base ingredient in doenjang, cheonggukjang and ganjang. In Vietnam, soybeans are used to make soybean paste (tương) in the North with the most popular products are tương Bần, tương Nam Đàn, tương Cự Đà as a garnish for phở and gỏi cuốn dishes, as well as tofu (đậu hũ or đậu phụ or tàu hũ), soy sauce (nước tương), soy milk (nước đậu in the North or sữa đậu nành in the South), and đậu hũ nước đường (tofu sweet soup).
Cheonggukjang is a fermented soybean paste used in Korean cuisine.