The soybean (U.S.) or soya bean (UK) (Glycine max)[1] is a species of legume native to East Asia.

The plant is classed as an oilseedrather than a pulse. It is an annual plant that has been used
in China for 5,000 years to primarily add nitrogen into the soil as part of crop rotation.

Fat-free(defatted) soybean meal is a primary, low-cost, source of protein for animal feeds and
most prepackaged meals; soy vegetable oil is another valuable product of processing the soybean
crop. Soybean products such as TVP (textured vegetable protein), for example, are important
ingredients in many meat and dairy analogues.[2]

Traditional nonfermented food uses of soybeans include soymilk, and from the latter Tofu and tofu
skin or yuba. Fermented foods includeshoyu or soy sauce, miso, natto, and tempeh, among others.
The oil is used in many industrial applications. The main producers of soy are the United States (32%),
Brazil (28%), Argentina (21%), China (7%) and India (4%).[3][4] The beans contain significant amounts
of phytic acid, alpha-Linolenic acid, and the isoflavones genistein and daidzein.

Soybeans can produce at least twice as much protein per acre than any other major vegetable or grain
crop, 5 to 10 times more protein per acre than land set aside for grazing animals to make milk, and up
to 15 times more protein per acre than land set aside for meat production.[5]

Soybean Nutrition
Nutritional and Health Benefits of Soybeans

Soybeans contain all three of the macro-nutrients required for good nutrition:
complete protein, carbohydrate and fat, as well as vitamins and minerals,
including calcium, folic acid and iron.

Soybeans are the only common plant food that contain complete protein.
Soybean protein provides all the essential amino acids in the amounts needed for
human health. The amino acid profile of soy protein is nearly equivalent in
quality to meat, milk and egg protein.

Traditional Asian Soybean Foods

For centuries, soybean have been mainstays of healthy diets throughout Asia and
the East. today, Asian whole soybean foods are slowly gaining acceptance in the
West as a unique source of nutrition that can help reduce saturated fat in the
diet.

Whole soybean foods are high in protein, fiber and unsaturated fat, and rich in
vitamins and minerals. They also show many anticarcinogenic properties related
to the unique benefits of soy isoflavones, phytochemicals which exert biological
effects in humans and other aminals
 • Tofu (soybean curd) is a bland, cheese-like cake formed from soymilk
by adding a coagulant (typically calcium sulfate) to the milk to form
curds that are shaped and pressed into cakes. Depending on the
coagulant used, tofu is rich in minerals and is an excellent source of
high-quality protein, polyunsaturated fats (including linoleic and
linolenic acids) & B vitamins. Versatile and nutritious, tofu can be used
in soups, salads, pastries, sandwiches, and spreads. It can also be used
as an alternative to yogurt or soft cheese.
• Miso is a thick, high-protein paste made from soybeans, salt and a
fermenting agent (usually an Aspergillus oryzae mold culture), that is
similar in taste and color to soy sauce. Sometimes a grain, such as rice
and barley, is fermented with the soybeans for additional flavor. Miso is
popular as a soup and breakfast drink in Japan.
• Natto is made of fermented, cooked whole soybeans, and offers
nutritional values similar to those found in miso. It has a sticky, viscous
coating and is strong-smelling, with a cheesy texture. It is used as a
spread or in soups.
• Tempeh is made of whole, cooked soybeans infused with a culture to
form a dense, chewy cake. It is a good source of fiber protein,
polyunsaturated fats and lecithin, as well as useful amounts of calcium,
iron, magnesium, potassium, and some B vitamins.
• Soybean sprouts are rich in vitamins A, B and C, and are eaten raw in
salads or cooked.
• Soy sauce is the most widely recognized soybean food. Soy sauce is
fermented for about 18 months as a mixture of whole soybeans, wheat
flour, and fermenting agents, such as yeast. The resulting liquid is
extracted and processed. Soy sauce adds sodium and flavor to foods.

Health Benefits of Soybean

Classed under the plant legume, Soybeans (or Soya beans) is mostly found in Southeast
Asia. It is found in varied of sizes as well as seed coat colors, right from black, brown,
blue, and yellow. Soybeans contain all three of the macro-nutrients required for good
nutrition: complete protein, carbohydrate and fat, as well as vitamins andminerals,
including calcium, folic acid and iron.

Soybeans originated in China over 13,000 years ago where they were considered one of
the most important crops in the area. They were introduced into Japan in the 8th century
and many centuries later into other regions of Asia including Thailand, Malaysia, Korea
and Vietnam.

In the past 15 years, soyfoods have attracted the attention of research scientists around
the world for health properties beyond basic nutrition as well. Soybeans are regarded as
equal in protein quality to animal foods. Just one cup of soybeans provides 57.2% of the
Daily Value (DV) for protein for less than 300 calories and only 2.2 grams of saturated
fat. While a complete review of all the benefits soybeans offer could easily fill a large
book, here is a gist of what's in store for you:

• Lowers Blood Pressure and Cholesterol in Men

The researchers concluded that daily intake of at least 20 grams of soy protein
including 80 mg of isoflavones for a minimum of 5 weeks would be effective in
 reducing the risk of cardiovascular disease in high-risk, middle-aged men. Some
studies have even shown that soy protein may be able to raise good (HDL)
cholesterol levels. In addition, soybeans also contain very good amounts of fiber.
When eaten, the fiber in soybeans binds to fats and cholesterol in food, so less is
absorbed.

• Beneficial Effects on Platelets

Yet another way in which soy provides cardiovascular protection is by promoting
the production of prostacyclin, a potent natural inhibitor of platelet aggregation
and a powerful blood vessel wall dilator.

• Special Benefits for Women Bones

Enjoying soy foods daily for just 6 months can be enough to exert beneficial
effects on bone in menopausal women. All the traditional soyfoods (tofu, soy
milk, tempeh and miso) provide 30 to 40 mg isoflavones per serving. Roasted
soybeans are an especially good source; just one-half cup contains 167 mg of
isoflavones. However, neither soy sauce nor soy oil contain isoflavones.

• Decrease Menopausal Symptoms in Postmenopausal Women

If you're postmenopausal or heading towards menopause, including a half-cup of
unsalted soy nuts in your healthy way of eating is an easy, delicious way to lower
your blood pressure and bad (LDL) cholesterol, while greatly reducing hot flashes
and other menopausal symptoms. Divide your soy nuts into 3 or 4 handfuls and
use as a snack or a crunchy topping for soups, salads and steamed vegetables.

• Stabilize Blood Sugar

Read more: http://www.lifemojo.com/lifestyle/health-benefits-of-soybean-

2685183#ixzz0uaO0mYaw

FOOD FOR HUMANS:

Nearly all soybeans are processed for their oil.

Soy processors (such as Cargill & ADM) take the raw soybeans and separate the oil from
the meal. The oil may be refined for cooking and other edible uses, or sold for biodiesel
production or industrial uses. The processors bake the high-protein fiber that is left after the oil is
removed and sell it for animal feed.

Soybean oil is used in cooking and frying foods. Margarine is a product

made from soybean oil. Salad dressings and mayonnaises are made with
soybean oil.
Some foods are packed in soybean oil (tuna, sardines, etc.) Baked breads, crackers, cakes,
cookies and pies usually have soybean oil in them.

The high-protein fiber(that which remains after processing has removed the oil) is toasted and
prepared into animal feed for poultry, pork, cattle, other farm animals and pets. The poultry and
swine industries are major consumers of soybean meal. Over half of the soybeans processed for
livestock feed are fed to poultry, about one-quarter is fed to swine, and the rest is used for beef cattle,
dairy cattle and petfood.

Soy protein is increasingly found in fish food, both for home aquariums and for the fish
grown for eating. Most marine species were feed fish meal at one time, but the scarcity and increasing
cost of fish meal has led producers to switch to high protein soymeal for a variety of marine species.
Around the world, soy protein may be found in feed for most animals.
Biocomposites are building materials made from recycled newspaper and soybeans. They replace other
products traditionally made from wood, such as furniture, flooring, and countertops.

Particleboard, laminated plywood and finger-jointed lumber are made with soy-based wood adhesives.
Soy products are also found in many popular brands of home and commercial carpet, and in auto
upholstery applications.

BIODIESEL -- fuel for diesel engines can be produced from soybean oil with simple processing. Soy
biodiesel is cleaner burning than petroleum-based diesel oil. Its use reduces particulate emissions,
and its non-toxic, renewable and environmentally friendly.

Soy oil produces an environmentally friendly solvent that safely and rapidly removes oil from creeks,
streams and shorelines without harming people, animals and the environment. Soy is an ingredient in
many industrial lubricants, solvents, cleaners and paints.

Soy crayons made by the Dixon Ticonderoga Company replace the petroleum used in
regular crayons with soy oil making them non-toxic and safer for children.
Candles made with soybean oil burn longer but with less smoke and soot.

History of Soybeans

Soybeans originate from China. In 2853 BC, Emperor Sheng-Nung of China

named five sacred plants ? soybeans, rice, wheat, barley, and millet.
Soybean plants were domesticated between 17th and 11th century BC in
the eastern half of China where they were cultivated into a food crop. From
about the first century AC to the Age of Discovery (15-16th century),
soybeans were introduced into several countries such as Japan, Indonesia,
the Philippines, Vietnam, Thailand, Malaysia, Burma, Nepal and India. The
spread of the soybean was due to the establishment of sea and land trade
routes. The earliest Japanese reference to the soybean is in the classic
Kojiki (Records of Ancient Matters) which was completed in 712 AC.

The first soybeans arrived in America in the early 1800's as ballast aboard a
ship! It wasn't until 1879 that a few brave farmers began to plant soybeans
as forage for their livestock. The plants flourished in the hot, humid summer
weather characteristic of the northeastern North Carolina. Around 1900 the
US Department of Agriculture was conducting tests on soybeans and
encouraging farmers to plant them as animal feed.
In 1904, the famous American chemist, G. W. Carver discovered that
soybeans are a valuable source of protein and oil. He encouraged farmers
to rotate their crops with soybeans. To the surprise of farmers, this
produced a better crop.

In 1929 Morse spent two years researching soybeans in China, where he

gathered more that 10,000 soybean varieties. It wasn't until the 1940's that
farming of soybeans really took off in America.

Although soybeans are native to southeast Asia, 55 percent of production is

in the United States . The US produced 75 million metric tons of soybeans
in 2000 of which more than one-third was exported. Other leading
producers of soybeans are Argentina, Brazil, China and India. Much of the
US production is either fed to animals or exported, though US consumption
of soy by people has been increasing. Brazil is expected to become the
world's biggest soybean exporter in 2004, displacing the United States from
the top seat.

Uses of Soybean
Early Uses. Soybeans were grown for centuries in Asia mainly for their seeds.
These were used in preparing a large variety of fresh, fer mented and dried food
products that were con sidered indispensable to oriental diets. Soybeans were not
used to any great extent for forage in Asia.
Early use of soybeans in the United States was for forage and to some extent,
green manure. It was not until 1941 that the acreage of' soybeans grown for grain
first exceeded that grown for forage and other purposes in the United States.
Present Uses. Soybeans are the United States' second largest crop in cash sales
and the number one export crop. In 2003, the export value of soybeans was more
than 9.7 billion dollars, or about one-sixth of all agricultural exports. Normally,
more than half of the total value of the U.S. soybean crop comes from exports as
whole soybeans, soybean meal, and soybean oil. About 40 percent of the world's
soybean trade originates from the U.S.
China has become the largest single country customer for U.S. soybeans with
purchases totaling nearly $3 billion. Mexico, the European Union, and Japan are the
second, third, and fourth largest international markets, respectively. Major export
markets for soybean meal are the Philippines and Canada. Mexico and Korea are
large customers of U.S. soybean oil.
The majority of the soybean crop is processed into oil and meal. Oil extracted
from soybeans is made into shortening, margarine, cooking oil, and salad dressings.
Soybeans account for 80 percent or more of the edible fats and oils consumed in
the United States. Soy oil is also used in industrial paint, varnishes, caulking
compounds, linoleum, printing inks, and other products. Development efforts in
recent years have resulted in several soy oil-based lubricant and fuel products that
replace non-renewable petroleum products.
 Lecithin, a product extracted from soybean oil, is a natural emulsifier and
lubricant used in many food, commercial, and industrial applications. As an
emulsifier, it can make fats and water compatible with each other. For example, it
helps keep the chocolate and cocoa butter in a candy bar from separating. It is also
used in pharmaceuticals and protective coatings.
The high protein meal remaining after extraction can be processed into soybean
flour for human food or incorporated into animal feed. Soybean protein helps
balance the nutrient deficiencies of such grains as corn and wheat, which are low
in the important amino acids, lysine and tryptophan.
Use of vegetable proteins for human consumption continues to expand in the
United States. They can be used as meat and dairy substitutes in various items.
Most people are aware of the use of soy proteins in baby formula, weight-loss
drinks, sport drinks, and as a low-fat substitute for hamburger.
Soy flour and grits, made from grinding whole soybeans, are used in the
commercial baking industry to aid in dough conditioning and bleaching. They have
excellent moisture-holding qualities that help retard staling in bakery products.
A 60-pound bushel of soybeans yields about 11 pounds of oil and about 48
pounds of meal.

What are soybeans?

Soybeans belong to the legume family and are native to East Asia. They
have been an important protein source in the Orient for over five thousand years. Soybeans have only
been introduced to the Western world since the 20th century. Soybeans grow on a variety of soils and
a wide range of climates, ranging form tropical Brazil to the snowy island Hokkaido in the north of
Japan. As soybeans mature in the pod, they ripen into hard, dry beans. Although most soybeans are
yellow, there are also rare varieties which are black, brown or green coloured. A given area of land
planted with soybeans can produce much more protein than land planted with other crops, or if the
land were used to raise cattle.

Storing soybeans - Fresh soybeans, or edamame, should be refrigerated and used within two days.
Frozen edamame can be stored in the freezer for several months. Dried soybeans can be kept in an
airtight container for a very long period.

Cooking soybeans - Soybeans are most often transformed in other foods such as tempeh, tofu, miso,
shoyu, soy milk or other food ingredients. However, cooked soybeans can also be used as an
ingredient in soups, sauces and stews. To prepare two cups of soybeans for cooking, soak them in
about six cups of water for about eight hours. This soaking shortens the cooking time, improves the
texture and appearance of the beans and removes some of the indigestible sugars. Drain, rinse and
cook the soaked soybeans in about six cups of fresh water. Do not add salt at this point or it will delay
the softening of the soybeans. Pressure-cook the soaked soybeans for about 40 min. When you cook
soybeans, make it worth your while by cooking two or three times what you need and freezing the rest
for later use.

Protein source - Whole soybeans are an excellent source of protein and dietary fibre. Soy protein is
the only vegetable with a complete protein. Soy protein has recently attracted a lot of attention
because of its ability to lower LDL (bad cholesterol) levels. Results from research have prompted
health professionals to request the government to officially give a stamp of approval for soy's
cholesterol-lowering effects. The Food and Drug Administration approved the cholesterol-lowering
health claim for soy, indicating that daily consumption of 25 grams of soy protein (6.5 grams of soy
protein per serving) may lower LDL cholesterol.
 Soya Bean:
Health Benefits and Nutrition Information
Health Benefits and Nutrition Information provided by nutritionist Lucy Kelly Nutritional Therapist,
Southampton, England.
There is a great deal of interest in the health benefits of soya. Recent research has
indicated that populations where soya is consumed regularly as part of the diet (in
particular the Chinese and Japanese) have lower rates of cardiovascular disease, breast,
prostate and colon cancers. Asian women consuming a traditional diet have fewer
menopausal hot flashes and night sweats compared to Western women.

The isoflavones genistein and diadzein present in soya beans are phytoestrogens. These
naturally occurring plant compounds have been shown to have a balancing effect on
hormones; increasing oestrogen levels when they are low and reducing them when they are
high. Note that these isoflavones must be converted to active compounds by the gut
bacteria before the body can use them. Soya also contains other substances, which have
cancer-fighting properties studies have shown that soya can lower cholesterol levels
(especially the 'bad' cholesterol).

The recommendation is to eat soya in its natural form, made from the whole soya bean and
fermented. (See KnowingFood's recipes) N.B. some individuals are allergic to soya.

Nutrition Information
Soya is an excellent source of high quality protein as it contains all the essential
amino acids. It is low in saturated fat; cholesterol free and whole soybeans are an
excellent source of dietary fibre. It also provides a significant amount of
magnesium, zinc, iron, thiamine, riboflavin, and vitamin B6 and is a good source of
the natural antioxidants lecithin and vitamin E.

Soya is a good food for vegetarians as it compensates for the proteins and some of
the nutrients that come with meat consumption. It is advisable to combine soya
with a wide variety of other nutrient rich foods to ensure a balanced diet.

Tofu, 1/2 cup (126g)

(firm, prepared with calcium sulphate and magnesium chloride)

 Calories: 97

 Protein: 10g

 Carbohydrate: 3.7g

 Total Fat: 5.6g

 Fibre: 0.50g

 Iron 1.8mg, Calcium 204mg, Magnesium 58mg, Selenium 11.8mcg,

Folic acid 41.5mcg.

The information here is intended for interest only and must not be used as a treatment for health
problems. Please consult a qualified nutritional therapist for more information and
recommendations.