Ingredient Information

Function

Soybeans (Glycine max), also known as soya beans or greater beans, are widely used all over the world. In Asia, soybeans are used in various forms like soy sauce, tofu and soybean paste, which is used as a seasoning agent. In most other parts of the world, soybeans are processed into oil, meals, flour and other dairy and meat product substitutes.

100g of raw soybean contains 30g of carbohydrates, 36.5g of proteins and 20g of fat.

Other Use and Industries

Soybeans are in used industrial products like cosmetics, soaps, plastics, crayons, inks and vodka.

Soybean oil is used for biodiesel production.

Soy is also cultivated as cattle feed.

It is also useful in crop rotation due to its nitrogen-replenishing abilities.

Health Effects

Soybean is rich in omega-3 fatty acids, phytic acids, protein and natural phenols that reduce cholesterol, supply antioxidants and fight cancer and diabetes. Soy is also a good source of protein, contains no fat and is helpful in controlling weight.

Soy allergies are very common and may induce reactions like vomiting, diarrea and, in serious cases, an antiphylactic reaction.

A research study also suggested that women with a history of cancer could increase the risk of its reappearance if they start regularly consuming soy.

Soy should never be consumed raw; it can be carcinogenic and must be thoroughly cooked before consumption.

Origins

Soybeans originated in China 13,000 years ago and still remains a major crop in Japan, Korea and China.

Soy was first introduced to Europe in the early 1700s and spread to the Americas in the late 1700s. By the early 1900s, soybeans were an important crop that was grown all over the world for various purposes.