Soybean - Physical characteristics

Soybean(s) (U.S.) or soya bean (UK): A legume, the botanical name of which is Glycine max (L.) Merrill. It is a summer annual varying in height from less than a foot to more than 6 feet with a growth habit from stiffly erect to prostrate; cultivated varieties(cultivar) may reach a height of 3 feet or more; the seeds (soybeans) are borne in hairy-pods that grow in clusters of three to five with each pod usually containing 2 or 3 or more seeds. Soybean - Overview. The word soy is derived from th ...

Including:

• Soybean - Overview
• Soybean - Origin
• Soybean - Nutrition and Use
• Soybean - Physical characteristics
• Soybean - Applications
• Soybean - Soybean processing
• Soybean - Soybean production
• Soybean - Genetic Modification
• Soybean - Imitations
• Soybean - Nutrition and health effects
• Soybean - Protein
• Soybean - Infants
• Soybean - Vitamins and Minerals
• Soybean - Other nutritive value
• Soybean - Research

Read more here: » Soybean: Encyclopedia - Soybean

Soybeans can be broadly classified as "vegetable" (garden) or field (oil) types. Vegetable types cook more easily, have a mild nutty flavor, better texture, are larger in size, higher in protein, and lower in oil than field types. Tofu and soymilk producers prefer the higher protein cultivars bred from vegetable soybeans originally brought to the United States in the late 1930s. The "garden" cultivars are generally not suitable for mechanical combine harvesting because they have a tendency for the pods ...

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Soybean, Soybean - Physical characteristics, Soybean - Cultivation, Soybean - Uses, Soybean - Oil, Soybean - Meal, Soybean - Flour, Soybean - Infant formula, Soybean - Substitute for existing products, Soybean - Other products, Soybean - Genetic modification, Soybean - Nutrition, Soybean - Protein, Soybean - Vitamins and Minerals, Soybean - Health, Soybean - Isoflavones, Soybean - Reduce cholesterol, Soybean - Cancer

Read more here: » Soybean: Encyclopedia II - Soybean - Uses

Soybeans can be broadly classified as "vegetable" (garden) or field(oil) types. Vegetable types cook more easily, have a mild nutty flavor, better texture, are larger in size, higher in protein, and lower in oil than field types. Tofu and soymilk producers prefer the higher protein cultivars bred from vegetable soybeans originally brought to the United States in the late 1930s. The "garden" varieties are generally not suitable for mechanical combine harvesting because they have a tendency to sh ...

See also:

Soybean, Soybean - Overview, Soybean - Origin, Soybean - Nutrition and Use, Soybean - Physical characteristics, Soybean - Applications, Soybean - Soybean processing, Soybean - Soybean production, Soybean - Genetic Modification, Soybean - Imitations, Soybean - Nutrition and health effects, Soybean - Protein, Soybean - Infants, Soybean - Vitamins and Minerals, Soybean - Other nutritive value, Soybean - Research

Read more here: » Soybean: Encyclopedia II - Soybean - Applications

Soybeans are an important global crop, with political ramifications. It is grown for its oil and protein. The bulk of the crop is solvent extracted for vegetable oil and the defatted soy meal is used for animal feed. A very small proportion of the crop is consumed directly for food by humans. Soybeans were used as food in eastern Asia long before written records, and it is still a major crop in China, Japan and Korea. They were first introduced to Europe in the early 1700s and the United States in 1765, where it was first grown for ha ...

See also:

Soybean, Soybean - Physical characteristics, Soybean - Cultivation, Soybean - Uses, Soybean - Oil, Soybean - Meal, Soybean - Flour, Soybean - Infant formula, Soybean - Substitute for existing products, Soybean - Other products, Soybean - Genetic modification, Soybean - Nutrition, Soybean - Protein, Soybean - Vitamins and Minerals, Soybean - Health, Soybean - Isoflavones, Soybean - Reduce cholesterol, Soybean - Cancer

Read more here: » Soybean: Encyclopedia II - Soybean - Cultivation

Soybeans are one of the crops that are being genetically modified, and GMO soybeans are being used in an increasing number of products. Monsanto is the world's leader in genetically modified soy for the commercial market. In 1995, Monsanto introduced "Roundup Ready" (RR) soybeans that have had a complete copy of a gene(plasmid) from the bacteria, Agrobacterium sp. strain CP4, inserted, by means of a gene gun, into its genome that allows the transgenic plant to survive being sprayed by this non-selective, glyphosate-based herbicide. Ro ...

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Soybean, Soybean - Physical characteristics, Soybean - Cultivation, Soybean - Uses, Soybean - Oil, Soybean - Meal, Soybean - Flour, Soybean - Infant formula, Soybean - Substitute for existing products, Soybean - Other products, Soybean - Genetic modification, Soybean - Nutrition, Soybean - Protein, Soybean - Vitamins and Minerals, Soybean - Health, Soybean - Isoflavones, Soybean - Reduce cholesterol, Soybean - Cancer

Read more here: » Soybean: Encyclopedia II - Soybean - Genetic modification

Soybean - Protein. Soybeans are a source of complete protein. A complete protein is one that contains significant amounts of all the essential amino acids that must be provided to the human body because of the body's inability to synthesize them. For this reason, soy is important to many vegetarians and vegans. Soy protein is similar to that of other legume seeds, but has the highest yield per square meter of growing area, and it's the least expensive source of dietary protein. The only non-legume to have an almost identical protein profile to soy is the cereal oat (A ...

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Soybean, Soybean - Physical characteristics, Soybean - Cultivation, Soybean - Uses, Soybean - Oil, Soybean - Meal, Soybean - Flour, Soybean - Infant formula, Soybean - Substitute for existing products, Soybean - Other products, Soybean - Genetic modification, Soybean - Nutrition, Soybean - Protein, Soybean - Vitamins and Minerals, Soybean - Health, Soybean - Isoflavones, Soybean - Reduce cholesterol, Soybean - Cancer

Read more here: » Soybean: Encyclopedia II - Soybean - Nutrition

Soybean - Isoflavones. Soybeans also contain isoflavones, forms of phytoestrogen that are considered by some nutritionists and physicians to be useful in the prevention of cancer, though very controversial and also blamed for some thyroid and reproductive health problems. Isoflavones are polyphenol compounds, produced primarily by beans and other legumes, including peanuts and chickpeas. So ...

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Soybean, Soybean - Physical characteristics, Soybean - Cultivation, Soybean - Uses, Soybean - Oil, Soybean - Meal, Soybean - Flour, Soybean - Infant formula, Soybean - Substitute for existing products, Soybean - Other products, Soybean - Genetic modification, Soybean - Nutrition, Soybean - Protein, Soybean - Vitamins and Minerals, Soybean - Health, Soybean - Isoflavones, Soybean - Reduce cholesterol, Soybean - Cancer

Read more here: » Soybean: Encyclopedia II - Soybean - Health

Soybeans are an important global crop, with political ramifications. It is grown for its oil and protein. The bulk of the crop is solvent extracted for vegetable oil and the defatted soy meal is used for animal feed. A very small proportion of the crop is consumed directly for food by humans. Soybeans and were used as food in eastern Asia long before written records, and it is still a major crop in China, Japan and Korea. They were first introduced to Europe in the early 1700s and the United States in 1765, where it was first grown fo ...

See also:

Soybean, Soybean - Physical characteristics, Soybean - Cultivation, Soybean - Uses, Soybean - Oil, Soybean - Meal, Soybean - Flour, Soybean - Infant formula, Soybean - Substitute for existing products, Soybean - Other products, Soybean - Genetic modification, Soybean - Nutrition, Soybean - Protein, Soybean - Vitamins and Minerals, Soybean - Health, Soybean - Isoflavones, Soybean - Reduce cholesterol, Soybean - Cancer

Read more here: » Soybean: Encyclopedia II - Soybean - Cultivation

The word soy is derived from the Japanese word shoyu (soy sauce/soya sauce. "It is never correct to say "bean" when you mean to say, soybean", just as it is never correct to say "dirt" when you mean to say soil:* Smith,A.K. and Circle,S.J.1972. Soybeans: Chemistry and Technology. AVI publishing* Soybean - Origin. Soybeans originated in Eastern Asia and were used there as food long before written records; and first introduced to the United States early in the 19th century where it was first grown for hay. The progenitor of the modern soybean was a vine-like p ...

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Soybean, Soybean - Overview, Soybean - Origin, Soybean - Nutrition and Use, Soybean - Physical characteristics, Soybean - Applications, Soybean - Soybean processing, Soybean - Soybean production, Soybean - Genetic Modification, Soybean - Imitations, Soybean - Nutrition and health effects, Soybean - Protein, Soybean - Infants, Soybean - Vitamins and Minerals, Soybean - Other nutritive value, Soybean - Research

Read more here: » Soybean: Encyclopedia II - Soybean - Overview

Soybeans are native to southeast Asia, but 45 percent of the world's soybean area, and 55 percent of production, is in the United States. The U.S. produced 75 million metric tons of soybeans in 2000, of which more than one-third was exported. Other leading producers are Brazil, Argentina, China, and India. Much of the U.S. production is either fed to animals or exported, though U.S. consumption of soybeans and other soy foods by people has been increasing. Environmental groups, such as Greenpeace have reported that soybean cultivation and th ...

See also:

Soybean, Soybean - Overview, Soybean - Origin, Soybean - Nutrition and Use, Soybean - Physical characteristics, Soybean - Applications, Soybean - Soybean processing, Soybean - Soybean production, Soybean - Genetic Modification, Soybean - Imitations, Soybean - Nutrition and health effects, Soybean - Protein, Soybean - Infants, Soybean - Vitamins and Minerals, Soybean - Other nutritive value, Soybean - Research

Read more here: » Soybean: Encyclopedia II - Soybean - Soybean production

Soybean - Protein. Soybeans are considered a source of complete protein, i.e., protein that contains significant amounts of all the essential amino acids that must be provided to the human body because of the body's inability to synthesize them. For this reason, soy is important to many vegetarians and vegans. Soy protein is essentially identical to that of other legume seeds. The only non-legume to have an almost identical protein profile to soy is the cereal oat (Avena sativa), and perhaps quinoa. Soybeans also have the highest protein yield per acre of al ...

See also:

Soybean, Soybean - Overview, Soybean - Origin, Soybean - Nutrition and Use, Soybean - Physical characteristics, Soybean - Applications, Soybean - Soybean processing, Soybean - Soybean production, Soybean - Genetic Modification, Soybean - Imitations, Soybean - Nutrition and health effects, Soybean - Protein, Soybean - Infants, Soybean - Vitamins and Minerals, Soybean - Other nutritive value, Soybean - Research

Read more here: » Soybean: Encyclopedia II - Soybean - Nutrition and health effects

The first research on soybeans in the United States was conducted by George Washington Carver at Tuskeegee, Alabama but he decided it was too exotic a crop for the poor black farmers of the South so he turned his attention to peanuts. He also encouraged farmers to use crop rotation. Peanuts, soybeans, sweet potatoes or other plants that would replenish the soil with nitrogen and minerals were planted for two year ...

See also:

Soybean, Soybean - Overview, Soybean - Origin, Soybean - Nutrition and Use, Soybean - Physical characteristics, Soybean - Applications, Soybean - Soybean processing, Soybean - Soybean production, Soybean - Genetic Modification, Soybean - Imitations, Soybean - Nutrition and health effects, Soybean - Protein, Soybean - Infants, Soybean - Vitamins and Minerals, Soybean - Other nutritive value, Soybean - Research

Read more here: » Soybean: Encyclopedia II - Soybean - Research