The soybean (U.S.) or soya bean (UK) (Glycine max)[2] is a species of legume native to East Asia, widely grown for its edible bean which has numerous uses. The plant is classed as an oilseed rather than a pulse by the Food and Agricultural Organization (FAO).

Fat-free (defatted) soybean meal is a significant and cheap source of protein for animal feeds and many prepackaged meals;soy vegetable oil is another product of processing the soybean crop. For example, soybean products such as textured vegetable protein are ingredients in many meat and dairy analogues. Soybeans produce significantly more protein per acre than most other uses of land.

Traditional nonfermented food uses of soybeans include soy milk, and from the latter tofu and tofu skin. Fermented foods include soy sauce, fermented bean paste, natto, and tempeh, among others. The oil is used in many industrial applications.

The term also refers to its seeds, which are one of the richest natural food. It contains a large amount of protein, carbohydrates, lipids, vitamins A and B, potassium, calcium, magnesium, zinc and iron.

Soybeans in food is used, especially in China and Japan, in several forms:

– Soybean meal is rich in protein and low in carbohydrates. It is often mixed with other flours.
– The tonyu or soy milk is a drink, non-dairy, high protein, low in fat and cholesterol and calcium.
– Soybean oil is an excellent edible oil, containing a fairly balanced ratio of omega-6 and omega-3 or 6.7 – the ideal ratio is 5, according to AFSSA12. Unsaturated fatty acids are relatively sensitive to temperature, and carcinogenic polycyclic string builders to cooking temperature (benzopyrenes), this oil should not be used for frying.
– Tofu is made from soy milk, which, once curd, gives a puree, transformed itself into a kind of cheese that can be used soft, firm or fried.
– Tempeh is made from fermented seeds and has a firmer texture than tofu.
– Natto is made from fermented seeds and has a rather sticky consistency.
– Miso is made from a fermented soybean paste and can be used in soups, sauces and as a flavoring.
– The shoyu, commonly known as “soy sauce” is a sauce made from fermented soybeans and a grain roasted, fermented and aged, with a milder taste than the tamari.
– Tamari is a fermented soy sauce without wheat, stronger taste than the Shoyu.
– The Edamame are immature green soybeans, boiled or steamed.

His interest is to be a dietary source of protein non-meat.