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Soybean Quick Facts

Name:

Soybean

Scientific Name:

Glycine max

Origin

China

Colors

Yellow, green, brown or black or blotched and mottled (Seed)

Shapes

Ovoid to sub-globose, 1- × 5–8 mm (Seed)

Calories

376 Kcal./cup

Major nutrients

Iron A (113.63%)

Vitamin B9 (105.50%)

Vitamin B1 (92.83%)

Tryptophan (91.36%)

Isoleucine (87.26%)

Health benefits

Prevention of Breast and Prostate Cancer, Heart Health, Sleep Disorders, Metabolic Activity, Circulation and Oxygenation, Alleviation of Menopausal Symptoms, Birth Defects, Bone Health, Healthy Weight Gain, Diabetes, Digestive Health,

Soybeans or soya beans scientifically known as Glycine max are a type of legume that belongs to family Leguminosae (pulse family) and is native to eastern Asia. They are an important component of Asian diets and have been consumed for thousands of years. Today, they are mainly grown in Asia, and South and North America. In Asia, soybeans are often eaten whole in Asia, but in Western countries heavily processed soy products are much more common. Various soy products are available, like soy flour, tofu, soy protein, soybean oil; soy milk and soy sauce are easily available around the world. They are loaded with various other essential goodness that makes it critically important for individuals on diets, people who have to enhance their overall health, as well as vegetarians and vegans around the world. It is a globally important crop that provides essential protein and oil. There are over 2,500 varieties in cultivation, producing beans of many sizes, shapes, and colors. As a crop, soybeans are high in yield and easy to harvest; they grow well wherever corn is cultivated. Agate Soybean, Amasoy Soybean, An Dunscaja Soybean, Bei Liang 11 Soybean, Belakaya Soybean, Black Pearl Soybean, Blackeye Soybean, Brun Matif Rouest Soybean, Dieckman Black Soybean, Ezonishiki Soybean, Flambeau Soybean, Geant Vert Soybean and Fledderjohn Soybean are some of the popular varieties of Soybeans.

Plant

Soybean is an erect, coarse, bushy, annual, herb growing up to 0.2–1.8 m tall. It is found growing in warm temperate regions and is intolerant of excessive heat and severe winters. It prefers wide range of soils, with optimum growth in moist, fertile, well drained, alluvial soils with a good organic content. Leaves are usually alternate, pinnately trifoliolate, borne on 2–20 cm long petioles, stipules broadly ovate, 3–7 mm long, acuminate. Leaflets are 1.5–4 mm petiolules, papery, broadly ovate, sub-orbicular, or elliptic-lanceolate, 5–12 × 2.5–8 cm, base broadly cuneate or rounded. Flowers are small, bisexual, papilionaceous; calyx tubular with 2 upper and 3 lower lobes, setose, persistent; corolla, 4.5– 10 mm, purple, pale purple, pink or white.

Fruit

The bushy, green soybean plant is a legume related to clover, peas and alfalfa. Soybeans are typically planted in the late spring and when they flower, in the summer, they can produce up to 80 pods. Pods are normally succulent, pendant, oblong, slightly curved, 3–15 cm by 1–1.5 cm, dehiscent and is covered with silky hairy. Each pod contains 2-4 pea-sized beans, which are high in protein and oil. Seeds are ovoid to sub-globose, 1- × 5–8 mm and seed coat is smooth, yellow, green, brown or black or blotched and mottled, with distinct, elliptic hilum. Soybean features grassy or beany flavor. They are classified as an oil seed, rather than a pulse, like most legumes. High levels of protein make it an ideal protein source for vegetarians, and the wide variety of soy products has created a massive new market. Apart from that soybeans are packed with other essential nutrients, making it extremely significant for people on diets, those who need to improve their general health, and vegetarians and vegans throughout the world.

History

Soybean is native to China and is believed to have been domesticated from Glycine soja Sieb & Zucc. in Northeast China. Wild form of soybean, G. soja, is also found in China, Far East region of Russia, Japan, Korea, and Taiwan. Soybean is known only in cultivation and has been traditionally grown in the Far East, however nowadays it is cultivated in many, tropical, subtropical and warm temperate countries. The main global producers of soybean in descending order are USA, Brazil, Argentina, China, and India. In Southeast Asia, Indonesia is the leading producer followed by Thailand, Vietnam and the Philippines.

Nutritional Value

Apart from their delightful taste soybean is a good source of nutrients, vitamins and minerals. Consuming 256 gram of soybean offers 9.09 mg of Iron, 422 µg of Vitamin B9, 1.114 mg of Vitamin B1, 74.2 mg of Vitamin C, 497 mg of Phosphorus, 1.4 mg of Manganese and 504 mg of Calcium. Moreover many Amino acids 0.402 g of Tryptophan, 1.321 g of Threonine, 1.459 g of Isoleucine2.371 g of Leucine and1.984 g of Lysine are also found in 256 gram of soybean.

Soybean, green, raw

Soybeans, green, cooked without salt

Soybeans, mature cooked without salt

Nutritional value of Soybean, green, raw

Serving Size: 1 Cup, 256 g

Calories 376 Kcal. Calories from Fat 156.69 Kcal.

Proximity

Amount

% DV

Water

172.8 g

N/D

Energy

376 Kcal

N/D

Energy

1572 kJ

N/D

Protein

33.15 g

66.30%

Total Fat (lipid)

17.41 g

49.74%

Ash

4.35 g

N/D

Carbohydrate

28.29 g

21.76%

Total dietary Fiber

10.8 g

28.42%

Minerals

Amount

% DV

Calcium, Ca

504 mg

50.40%

Iron, Fe

9.09 mg

113.63%

Magnesium, Mg

166 mg

39.52%

Phosphorus, P

497 mg

71.00%

Potassium, K

1587 mg

33.77%

Sodium, Na

38 mg

2.53%

Zinc, Zn

2.53 mg

23.00%

Copper, Cu

0.328 mg

36.44%

Manganese, Mn

1.4 mg

60.87%

Selenium, Se

3.8 µg

6.91%

Vitamins

Amount

% DV

Water soluble Vitamins

Vitamin B1 (Thiamin)

1.114 mg

92.83%

Vitamin B2 (Riboflavin)

0.448 mg

34.46%

Vitamin B3 (Niacin)

4.224 mg

26.40%

Vitamin B5 (Pantothenic acid)

0.376 mg

7.52%

Vitamin B6 (Pyridoxine)

0.166 mg

12.77%

Vitamin B9 (Folate)

422 µg

105.50%

Folate, food

422 µg

N/D

Folate, DEF

422 µg

N/D

Vitamin C (Ascorbic acid)

74.2 mg

82.44%

Fat soluble Vitamins

Vitamin A, RAE

23 µg

3.29%

Vitamin A, IU

461 IU

N/D

Lipids

Amount

% DV

Fatty acids, total saturated

2.012 g

N/D

Myristic acid  14:00(Tetradecanoic acid)

0.015 g

N/D

Palmitic acid 16:00 (Hexadecanoic acid)

1.459 g

N/D

Stearic acid 18:00 (Octadecanoic acid)

0.538 g

N/D

Fatty acids, total monounsaturated

3.287 g

N/D

Palmitoleic acid 16:1 (hexadecenoic acid)

0.028 g

N/D

Oleic acid 18:1 (octadecenoic acid)

3.231 g

N/D

Gadoleic acid 20:1 (eicosenoic acid)

0.028 g

N/D

Fatty acids, total polyunsaturated

8.192 g

N/D

Linoleic acid 18:2 (octadecadienoic acid)

7.227 g

N/D

Linolenic acid 18:3 (Octadecatrienoic acid)

0.963 g

N/D

Phytosterols

128 mg

N/D

Amino Acids

Amount

% DV

Tryptophan

0.402 g

91.36%

Threonine

1.321 g

75.06%

Isoleucine

1.459 g

87.26%

Leucine

2.371 g

64.15%

Lysine

1.984 g

59.33%

Methionine

0.402 g

N/D

Cystine

0.302 g

N/D

Phenylalanine

1.5 g

N/D

Tyrosine

1.188 g

N/D

Valine

1.475 g

69.84%

Arginine

2.668 g

N/D

Histidine

0.891 g

72.32%

Alanine

1.49 g

N/D

Aspartic acid

3.86 g

N/D

Glutamic acid

6.228 g

N/D

Glycine

1.38 g

N/D

Proline

1.554 g

N/D

Serine

1.846 g

N/D

Others

Amount

% DV

Flavonols

Kaempferol

3.1 mg

N/D

Quercetin

0.1 mg

N/D

Isoflavones

Daidzein

52.07 mg

N/D

Genistein

57.78 mg

N/D

Glycitein

19.37 mg

N/D

Total isoflavones

125.31 mg

N/D

*Above mentioned Percent Daily Values (%DVs) are based on 2,000 calorie diet intake. Daily values (DVs) may be different depending upon your daily calorie needs. Mentioned values are recommended by a U.S. Department of Agriculture. They are not healthbenefitstimes.com recommendations. Calculations are based on average age of 19 to 50 years and weighs 194 lbs.

Source:

https://ndb.nal.usda.gov/ndb/foods/show/3162

Nutritional value of Soybeans, green, cooked, boiled, drained, without salt

Serving Size: 1 Cup, 180 g

Calories 254 Kcal. Calories from Fat 103.68 Kcal.

Proximity

Amount

% DV

Water

123.48 g

N/D

Energy

254 Kcal

N/D

Energy

1062 kJ

N/D

Protein

22.23 g

44.46%

Total Fat (lipid)

11.52 g

32.91%

Ash

2.88 g

N/D

Carbohydrate

19.89 g

15.30%

Total dietary Fiber

7.6 g

20.00%

Minerals

Amount

% DV

Calcium, Ca

261 mg

26.10%

Iron, Fe

4.5 mg

56.25%

Magnesium, Mg

108 mg

25.71%

Phosphorus, P

284 mg

40.57%

Potassium, K

970 mg

20.64%

Sodium, Na

25 mg

1.67%

Zinc, Zn

1.64 mg

14.91%

Copper, Cu

0.211 mg

23.44%

Manganese, Mn

0.904 mg

39.30%

Selenium, Se

2.5 µg

4.55%

Vitamins

Amount

% DV

Water soluble Vitamins

Vitamin B1 (Thiamin)

0.468 mg

39.00%

Vitamin B2 (Riboflavin)

0.279 mg

21.46%

Vitamin B3 (Niacin)

2.25 mg

14.06%

Vitamin B5 (Pantothenic acid)

0.23 mg

4.60%

Vitamin B6 (Pyridoxine)

0.108 mg

8.31%

Vitamin B9 (Folate)

200 µg

50.00%

Folate, food

200 µg

N/D

Folate, DEF

200 µg

N/D

Vitamin C (Ascorbic acid)

30.6 mg

34.00%

Fat soluble Vitamins

Vitamin A, RAE

14 µg

2.00%

Vitamin A, IU

281 IU

N/D

Lipids

Amount

% DV

Fatty acids, total saturated

1.332 g

N/D

Myristic acid  14:00(Tetradecanoic acid)

0.009 g

N/D

Palmitic acid 16:00 (Hexadecanoic acid)

0.967 g

N/D

Stearic acid 18:00 (Octadecanoic acid)

0.356 g

N/D

Fatty acids, total monounsaturated

2.176 g

N/D

Palmitoleic acid 16:1 (hexadecenoic acid)

0.018 g

N/D

Oleic acid 18:1 (octadecenoic acid)

2.138 g

N/D

Gadoleic acid 20:1 (eicosenoic acid)

0.018 g

N/D

Fatty acids, total polyunsaturated

5.42 g

N/D

Linoleic acid 18:2 (octadecadienoic acid)

4.783 g

N/D

Linolenic acid 18:3 (Octadecatrienoic acid)

0.637 g

N/D

Phytosterols

90 mg

N/D

Amino Acids

Amount

% DV

Tryptophan

0.27 g

61.36%

Threonine

0.886 g

50.34%

Isoleucine

0.977 g

58.43%

Leucine

1.589 g

42.99%

Lysine

1.33 g

39.77%

Methionine

0.27 g

N/D

Cystine

0.203 g

N/D

Phenylalanine

1.006 g

N/D

Tyrosine

0.797 g

N/D

Valine

0.988 g

46.78%

Arginine

1.789 g

N/D

Histidine

0.598 g

48.54%

Alanine

0.999 g

N/D

Aspartic acid

2.59 g

N/D

Glutamic acid

4.176 g

N/D

Glycine

0.925 g

N/D

Proline

1.042 g

N/D

Serine

1.238 g

N/D

Others

Amount

% DV

Isoflavones

Daidzein

13.34 mg

N/D

Genistein

12.71 mg

N/D

Glycitein

8.28 mg

N/D

Total isoflavones

32.26 mg

N/D

*Above mentioned Percent Daily Values (%DVs) are based on 2,000 calorie diet intake. Daily values (DVs) may be different depending upon your daily calorie needs. Mentioned values are recommended by a U.S. Department of Agriculture. They are not healthbenefitstimes.com recommendations. Calculations are based on average age of 19 to 50 years and weighs 194 lbs.

Source:

https://ndb.nal.usda.gov/ndb/foods/show/3163

Nutritional value of Soybeans, mature cooked, boiled, without salt

Serving Size: 1 Cup, 172 g

Calories 296 Kcal. Calories from Fat 138.87 Kcal.

Proximity

Amount

% DV

Water

107.59 g

N/D

Energy

296 Kcal

N/D

Energy

1240 kJ

N/D

Protein

31.32 g

62.64%

Total Fat (lipid)

15.43 g

44.09%

Ash

3.29 g

N/D

Carbohydrate

14.38 g

11.06%

Total dietary Fiber

10.3 g

27.11%

Total Sugars

5.16 g

N/D

Minerals

Amount

% DV

Calcium, Ca

175 mg

17.50%

Iron, Fe

8.84 mg

110.50%

Magnesium, Mg

148 mg

35.24%

Phosphorus, P

421 mg

60.14%

Potassium, K

886 mg

18.85%

Sodium, Na

2 mg

0.13%

Zinc, Zn

1.98 mg

18.00%

Copper, Cu

0.7 mg

77.78%

Manganese, Mn

1.417 mg

61.61%

Selenium, Se

12.6 µg

22.91%

Vitamins

Amount

% DV

Water soluble Vitamins

Vitamin B1 (Thiamin)

0.267 mg

22.25%

Vitamin B2 (Riboflavin)

0.49 mg

37.69%

Vitamin B3 (Niacin)

0.686 mg

4.29%

Vitamin B5 (Pantothenic acid)

0.308 mg

6.16%

Vitamin B6 (Pyridoxine)

0.402 mg

30.92%

Vitamin B9 (Folate)

93 µg

23.25%

Folate, food

93 µg

N/D

Folate, DEF

93 µg

N/D

Choline

81.7 mg

14.85%

Vitamin C (Ascorbic acid)

2.9 mg

3.22%

Fat soluble Vitamins

Vitamin A, IU

15 IU

N/D

Beta Carotene

9 µg

N/D

Vitamin E (alpha-tocopherol)

0.6 mg

4.00%

Vitamin K (phylloquinone)

33 µg

27.50%

Lipids

Amount

% DV

Fatty acids, total saturated

2.231 g

N/D

Myristic acid  14:00(Tetradecanoic acid)

0.043 g

N/D

Palmitic acid 16:00 (Hexadecanoic acid)

1.637 g

N/D

Stearic acid 18:00 (Octadecanoic acid)

0.55 g

N/D

Fatty acids, total monounsaturated

3.407 g

N/D

Palmitoleic acid 16:1 (hexadecenoic acid)

0.043 g

N/D

Oleic acid 18:1 (octadecenoic acid)

3.364 g

N/D

Fatty acids, total polyunsaturated

8.71 g

N/D

Linoleic acid 18:2 (octadecadienoic acid)

7.68 g

N/D

Linolenic acid 18:3 (Octadecatrienoic acid)

1.029 g

N/D

Amino Acids

Amount

% DV

Tryptophan

0.416 g

94.55%

Threonine

1.244 g

70.68%

Isoleucine

1.388 g

83.01%

Leucine

2.331 g

63.07%

Lysine

1.906 g

57.00%

Methionine

0.385 g

N/D

Cystine

0.461 g

N/D

Phenylalanine

1.495 g

N/D

Tyrosine

1.084 g

N/D

Valine

1.429 g

67.66%

Arginine

2.221 g

N/D

Histidine

0.772 g

62.66%

Alanine

1.348 g

N/D

Aspartic acid

3.6 g

N/D

Glutamic acid

5.545 g

N/D

Glycine

1.324 g

N/D

Proline

1.675 g

N/D

Serine

1.66 g

N/D

Others

Amount

% DV

Isoflavones

Daidzein

52.92 mg

N/D

Genistein

53.77 mg

N/D

Glycitein

6.45 mg

N/D

Total isoflavones

111.98 mg

N/D

*Above mentioned Percent Daily Values (%DVs) are based on 2,000 calorie diet intake. Daily values (DVs) may be different depending upon your daily calorie needs. Mentioned values are recommended by a U.S. Department of Agriculture. They are not healthbenefitstimes.com recommendations. Calculations are based on average age of 19 to 50 years and weighs 194 lbs.

Source:

https://ndb.nal.usda.gov/ndb/foods/show/4846

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Health benefits of Soybean

Soybeans are legumes and part of the pea family that is the world’s major food crop today. Soybeans have a wealth of health benefits, including prevention of Breast and Prostate Cancer, heart health, sleep disorders, metabolic activity, circulation and oxygenation, alleviation of menopausal symptoms, birth defects, bone health, healthy weight gain, diabetes and digestive Health.

1. Prevention of Breast and Prostate Cancer

Cancer is one of the prominent causes of death in modern society. Consuming soy products has been associated with increased breast tissue in women, theoretically increasing the risk of breast cancer. However, majority of observational research indicate the consumption of soy products which may reduce the risk of breast cancer.

Studies also indicate a defensive effect against prostate cancer in men. Number of soybean components may be responsible for the potential cancer-preventive effects. These include isoflavones, lectin, and lunasin. Exposure to isoflavones early in life may be mainly defensive against breast cancer later in life.(1), (2), (3), (4), (5), (6), (7),(8),(9), (10)

2. Heart Health

Soybeans supply minimal amount of fat, but it is not supplying you with a saturated fat diet. Soybeans are actually a good source of healthier, unsaturated fat, which help to lower your total cholesterol. This allows you to avoid conditions like atherosclerosis, which can easily result in heart attacks and strokes. Apart from that, there are some specific fatty acids that are essential for a healthy system. Linoleic acid and linolenic acid are two fatty acids, found significantly in soybeans helps to regulate smooth muscle function in the body, and helps to maintain suitable blood pressure levels. Finally, the fiber in soybeans helps to reduce cholesterol levels in the body by scraping that excess off of the walls of blood vessels and arteries.(11)

3. Sleep Disorders

Soybeans help to control a number of aspects of the metabolism that help in decreasing sleep disorders and the occurrence of insomnia. However, soybeans have a high content of magnesium, which is a mineral that is directly associated to increasing the quality, duration, and restfulness of your sleep.(12)

4. Metabolic Activity

As previously mentioned, soybeans are an extremely important source of protein. When the body contains sufficient amount of proteins then the metabolic functioning and overall system will get a major boost. Proteins are actually the building blocks of cells and blood vessels and basically every important part of the human body. Proteins from soybeans ensure the proper health and regrowth of cells if they need to be repaired or replaced. It will be hard to get sufficient protein when you follow a vegetarian or vegan lifestyle; therefore soybeans provide an excellent replacement for the proteins normally acquired in red meat, chicken, eggs, dairy products, and fish.(13)

5. Circulation and Oxygenation

Soybeans consist of abundance amount of copper and iron, both of these is important for the formation of red blood cells. With an appropriate amount of red blood cells in the body, extremities of the body and essential organ systems can get the blood flow and oxygen that they need to function proficiently. This will help to maximized metabolic activity and increases energy levels, while also avoiding dangerous conditions like anemia.(14)

6. Alleviation of Menopausal Symptoms

Menopause is the period in a woman’s life when menstruation stops. It is often related with unpleasant symptoms, like sweating, mood swings and hot flashes that are brought about due to reduction in estrogen levels. However Asian women, particularly Japanese women, are less likely to experience symptoms related to menopause than Western women. Higher consumption of soy foods in Asia, explain this difference.

Studies indicate that isoflavones, found in soybeans, help to alleviate the symptoms of menopause. Soy products do not affect all women in this way. Soy only seems to be effective in so-called equol producers, women who possess a type of gut bacteria able to convert isoflavones into equol.

Equol has been recommended to be liable for several of the beneficial health effects of soy consumption. Daily intake of 135 mg of isoflavones for one week, equivalent to 68 g of soybeans per day, reduced menopausal symptoms only in equol producers. Traditionally, hormonal therapies have been used as a treatment for menopausal symptoms. Today, isoflavone supplements are widely used as an alternative treatment.(15), (16), (17), (18)

7. Birth Defects

Soybeans consist of impressive amount of Vitamin B complex levels and the high levels of folic acid are very important for pregnant women. Folic acid guarantees the prevention of neural tube defects in infants, which confirms a happy and healthy baby.

8. Bone Health

Osteoporosis is a disorder described by reduced bone density and increased risk of fractures, particularly in senior women. Frequent consumption of soy products help to reduce the risk of osteoporosis in women that have undergone menopause. These beneficial effects seem to be caused by isoflavones.(19), (20), (21), (22), (23), (24)

9. Healthy Weight Gain

Soybeans work in both ways, actually. First of all, soybeans as well as soy-based products have been related with appetite suppression, which can help people eliminate overeating, which may result in obesity and all of the related risks. Apart from that, soybeans provide a decent amount of fiber and protein, which lead to weight gain, if consumed in large quantities. Therefore, soybeans are helpful for people that want to both lose and gain weight.(25)

10. Diabetes

Diabetes is one of the dreaded diseases spreading in the global population for more than a decade. Soybeans are definitely effective method of prevention and management of this disease, mainly because soybeans have shown an ability to increase insulin receptors within the body, thus helping to manage the disease efficiently or prevent it from occurring in the first place. Earlier research focusing on this particular relationship of soy products to a decrease in Type 2 diabetes are very promising, primarily in Asian populations.(26)

11. Digestive Health

Fiber is one of the essential parts of a healthy body, in terms of the digestive system. Fiber helps to bulks up stool, making it move through digestive system effortlessly. Similarly fiber helps to stimulates peristaltic motion, which is the contraction of the smooth muscles that pushes food through your system. Fiber is vital to our bodies because constipation can be a very serious condition that may lead to additional serious conditions like colorectal cancer.(27)

Types of Soy Beans

Soybeans are indigenous to East Asia. These types of beans have been the main source of protein for people of Asia for longer than 5,000 years. The United States generates 50 percent of the worlds soybeans. Soybeans are a fantastic source of fiber, protein, magnesium, riboflavin, folic acid, iron and calcium. They safeguard the heart from oxidation, avoid blood clots as well as act as anti-oxidants. The soybean grows in pods. Every pod holds edible seeds.

1. Agate Soybean

The plants are small, erect, reach about twelve inches in height, and need no support.  Pods include two to three, small to medium sized soybeans which are yellowish-tan with a dark red-brown hilum (eye) and saddle. They include about 47% protein and 18% oil.  Good eating quality.

2. Amasoy Soybean

Amasoy SoybeanThe plants grow thirty to thirty four inches tall and set pods that contains two to three beans each.  The beans are medium to large in size and cream colored.  They could be harvested at approximately 85 days for edamame (pronounced “ed-uh-mah-may”) and dry at approximately 100 days.

3. An Dunscaja Soybean

The plants which grow thirty-four to thirty nine inches tall, along with white flowers, and pods holding 2 to 3 seeds each.  The seeds usually are medium-sized, flattened as well as elongated in shape.  They are tan colored having a black “saddle” that typically nearly encircles the whole seed.  The result is that a few beans turn to be almost all black in color.  They include about 46% protein and 18% oil.

4. Bei Liang 11 Soybean

The thirty four inch tall, indeterminate plants are gently branched, have got purple flowers, and create pods which contain two to three yellow beans each.  High yielding. Initially from China and introduced to the USDA’s Gene Bank in 1989.  Each packet consists of 25 to 30 seeds.

5. Belakaya Soybean

‘Belakaya’ is an extremely sturdy as well as prolific variety.  Dry at 105 days, it may be picked earlier in the green stage for edamame.  The plants grow twenty four to thirty inches tall producing pods which contain 2 to 3 seeds each.  The beans are small to medium in size and not uniform.  They have got a greenish tint yet mostly yellow colored having a black hilum (eye).  A few are wrinkly.  Each packet consists of 25 to 30 seeds.

6. Black Pearl Soybean

The plants grow from thirty to thirty six inches tall.  The seeds are medium to large in dimensions, round and somewhat dimpled on the sides, green in the edamame (pronounced “ed-uh-mah-may”) stage (90 days) and dull-black at maturity (110-115 days).  Each packet consists of 25 to 30 seeds.

7. Blackeye Soybean

The plants may range from twelve to up to thirty six inches in height, along with purple flowers, and pods that contains three to four seeds each.  Seeds are uniform, large, and green.  Can be harvested at approximately 85 days for edamame (pronounced “ed-uh-mah-may”).  According to the USDA GRIN, seeds are 20.5% oil and 42.6% protein.

8. Brun Matif Rouest Soybean

The plants vary from fifteen to twenty five inches tall, have got purple flowers and pods that contains two to three beans each.  Seeds are uniform, medium-sized, and dark brown.  According to the USDA GRIN, seeds are 18.1% oil and 34.5% protein.

9. Dieckman Black Soybean

The plants grow to thirty seven inches and also have white flowers.  The seeds are spherical, medium-sized and glossy black in color.  The USDA accession number is PI 238921 and it was donated in 1957 by T. Gichner, of the Genetic Station, Prague, Central Bohemia, Czech Republic.  Each packet consists of 25 to 30 seeds.

10. Ezonishiki Soybean

The plants grow twelve to twenty inches tall and also have purple flowers. The medium-sized beans are pale yellow having a light brown saddle and contain about 19% oil and 43% protein.

The beans could be enjoyed either for edamame at about 75 days or dried after about 90 days.  Edamame is a well-liked snack in Japan, served with beer. Since it has health advantages that other snacks don’t provide, it is becoming popular in the usa.

11. Flambeau Soybean

The seeds are small to medium-sized, greenish-yellow colored with black eyes and include 44% protein and 19% oil (USDA).  Originally from the USSR, it was introduced in 1934 and named in 1944.[1]

12. Geant Vert Soybean

Its name literally signifies “Green Giant” in French. The plants reach nineteen to twenty-two inches high, have purple flowers, and two to three beans per pod.  The seeds are large, pale green with black eyes, oval shaped, and medium in size.

13. Fledderjohn Soybean

The plants grow twenty four to thirty six inches tall with average branching and therefore are reasonably productive. The pods are big, as are the two to three, good tasting, light-brown seeds which they contain.

The beans could be enjoyed possibly fresh-shelled or dried (after about 100 days). Additionally it is an excellent variety to enjoy as edamame (pronounced ‘ed-uh-mah-may’). Harvest for edamame at approximately 80 days, after the pods are fully filled and simply since they start to turn yellow.

How to Eat

Pods and germinated sprouts are consumed.

Unripe seeds are consumed as vegetable and dried seeds eaten whole, split or sprouted.

Young green pods are boiled briefly with salt and eaten as edamame, qing dou, mao dou, put kong.

Green beans of immature pods are consumed, usually soften by boiling, on its own or season with sugar or soy sauce.

Soybean is also consumed boiled and pickled with salt or vinegar called hitashi mame.

Roasted soybeans or soy nuts called iri-mame or chao da dou, are eaten like peanuts.

Soy nut butter or soy butter is made from roasted soy nuts and used as a peanut butter substitute.

Soy bean sprouts are packed with nutrients and are commonly used in salads, stir fries with other vegetables, stews, soups and noodles.

Soybeans are used as fermenting stock to make a brand of vodka.

Soybean is also used in other edible forms that include soybean oil, soy lecithin, soy flour, textured soya protein (TSP) and processed products and by-products that include non-fermented and fermented food.

Soybean oil is also used by the food industry in a variety of food products including salad dressings, mayonnaise, margarine, sandwich spreads, bread, non-dairy coffee creamers and snack foods.

Soy flour or soybean flour is one of the most widely used products of soybean.

Soy flour is used in array of food products like fudges, doughnuts, candies, frozen desserts, pies, cakes, rolls, pasta and pancake mixes.

Soy flour is used at home to thicken gravies and cream sauces, and added to a variety of baked foods.

Soybean flour is commonly used in Japanese cuisine, e.g. in warabimochi, a famous kinak o-covered sweet.

Soy flour can also be used to prepare a quick, homemade soymilk.

Fermented byproducts such as soy yoghurt, soy cream, soy sauce, soy nuggets, kefir (fermented milk) and cheese analogues are also made from soymilk.

Soy milk, soya milk, soy juice is a drink or beverage that are made at home by soaking dry soy beans (seeds) in water overnight or at least 3 h and crushing them with water; the resultant slurry is then boiled and the insoluble material is removed by filtration.

Sweet and salty soy milk are both traditional Chinese breakfast foods.

In curries, coconut milk can be substituted with soya milk.

Soy milk is used in numerous kinds of Japanese cuisine, such as in a base soup for nabemono.

Soy milk is used as a soup for making kongguksu , cold noodle soup eaten mostly in summer in Korean cuisine.

Tofu is supposed to have originated in China, along with soy sauce and several varieties of soybean paste used as seasonings.

Other Traditional uses and benefits of Soybean

Traditional Chinese herbals recommend soybean as a beneficial remedy for the proper functioning of the bowels, heart, kidney, liver, and stomach.

Soybean is used to treat edema, beriberi, common cold, diarrhoea, leg ulcers, skin disease and toxaemia of pregnancy, habitual constipation and iron deficiency anaemia.

Tofu is recommended to be good cure for cold, fever, inflammations and urination problems.

Soy milk is considered good for lowering cholesterol and for its supply of calcium and iron.

Soybean sprouts are used traditionally to cleanse toxins in lungs and suppress sputum production and also for treating, sore throat, dry lips, and cracked mouth ulcers.

Sprouts are considered an excellent diuretic for treating urination problems.

A decoction of the soybean root is supposed to be astringent.

Soy meal and flour are used to prepare diabetic foods due to the small amount of starch contained therein.

Soybean diets are valued for acidosis.

Soybean oil has a high proportion of unsaturated fatty acid; it is suggested to treat hypercholesteremia.

Other Facts

Soya bean is cultivated for the extraction of oil, for the edible seeds (pulses) and for animal fodder.

Soybean oil is used industrially for manufacturing paints, soap, linoleum, oilcloth, printing inks, insecticides, and disinfectants.

Lecithin phospholipids obtained as a by-product of the soy oil industry, are used as a wetting and stabilizing agent in food, cosmetic, pharmaceutical, leather, paint, plastic, soap, and detergent industries.

Soybased plastics used in cars were based on the addition of soybean flour and wood flour to phenolformaldehyde plastics.

Sitosterol, also a soy by-product, is used to replace diosgenin in some antihypertensive drugs.

Soy meal is rich protein feed for livestock for which there is an increasing demand.

Soy meal and soy bean protein are used in manufacture of synthetic fiber, adhesives, textile sizing, waterproofing, fire-fighting foam and many other uses.

Very high quality textile fibers are manufactured commercially from “okara” (soy pulp), a by-product of tofu production.

The vegetative aerial portions of soy plant are used for silage, hay, pasture or fodder, or may be ploughed under as a green manure.

Soybean straw can be used to make paper, stiffer than that made from wheat straw.

Ash of soybean stem mixed with Canarium resin is used to make joss-stick in Indo-China.

Biodiesel made from soy beans, can be used in place of petroleum diesel fuel for vehicles or generators heating oil for buildings.

Common Soy Foods

There are numerous types of soy foods made out of soybeans.  Select less refined traditional soy foods, like tofu, soybeans and soy beverage:

1. Tofu

Make use of firm or even extra-firm tofu in veggie stir-fries, soups as well as pasta sauces. Silken tofu is wonderful for preparing smooth sauces, dips, creamy desserts, shakes or soups.

2. Soybeans

Whole soybeans are available fresh, dried, canned or even roasted. Dried, canned or even green soybeans could be included with salads, soups or even pasta dishes. Green soybeans (edamame) can be found frozen; they may be steamed or even boiled and eaten like a vegetable.

Soybeans may also be soaked in water after that roasted in oil or even utilizing dry heat. Roasted soybeans, or even soy nuts, taste much like peanuts and therefore are sold plain, salted or even seasoned. They’re a pleasant option to peanuts as well as consist of less fat.

3. Soy beverages

Soy beverages usually are ground-up soybeans made into a liquid that seems just