Soybean or soya bean is a species of legume (Glycine max) native to eastern Asia, is one of the best sources of plant-based protein. Although is mainly composed of protein, soybean also contains good amounts of carbs and fat.
Soybean is one of the most versatile crops grown around the world. It has a raft of applications including a source of vegetable oil for human food and industrial uses, as a valued, highly important protein source in livestock production, for use in preparing a range of human foods such as traditional foods like tofu and soy milk as well as novel uses as a protein isolate and for textured protein. Fermented soy foods include soy sauce, fermented bean paste, and tempeh. Fat-free (defatted) soybean meal is a significant and cheap source of protein for animal feeds and many packaged meals.
Soybean also has an almost endless application in industrial products such lubricants, plastics, waxes and a range of intermediate chemicals including fatty acids.. And in more recent times, soybean has been recognized for its health and well being properties and is now used in a range of nutrition bars, cereals, pasta and baked goods.