The soybean or soya bean is a species of legume native to East Asia, widely grown

for its edible bean, which has numerous uses.

Fat-free (defatted) soybean meal is a significant and cheap source of protein for
animal feeds and many packaged meals. For example, soybean products, such
as textured vegetable protein (TVP), are ingredients in many meat
and dairy substitutes.
The beans contain significant amounts of phytic acid, dietary minerals and B
vitamins. Soy vegetable oil, used in food and industrial applications, is another
product of processing the soybean crop.
Traditional unfermented food uses of soybeans include soy milk, from
which tofu and tofu skin are made. Fermented soy foods include soy
sauce, fermented bean paste, natto, and tempeh.
The main countries growing soybeans are the United States (32% of world total,
2016 forecast), Brazil (31%) and Argentina (18%).
Like most plants, soybeans grow in distinct morphological stages as they develop
from seeds into fully mature plants.

100 grams of raw soybeans supply 446 calories and are 9% water,
30% carbohydrates, 20% total fat and 36% protein (table).
Soybeans are an exceptional source of essential nutrients, providing in a 100 gram
serving (raw, for reference) high contents of the Daily Value (DV) especially for
protein (36% DV), dietary
fiber (37%), iron (121%), manganese (120%), phosphorus (101%) and several B
vitamins, including folate (94%) (table). High contents also exist for vitamin
K, magnesium, zinc and potassium
Most soy protein is a relatively heat-stable storage protein. This heat stability
enables soy food products requiring high temperature cooking, such as tofu, soy
milk and textured vegetable protein (soy flour) to be made.

The Protein Digestibility Corrected Amino Acid Score (PDCAAS) of soy protein is
the nutritional equivalent of meat, eggs, and casein for human growth and health.
Soybean protein isolate has a biological value of 74, whole soybeans 96, soybean
milk 91, and eggs 97.
Soy protein is essentially identical to the protein of other legume seeds
and pulses. Moreover, soybeans can produce at least twice as much protein per
acre than any other major vegetable or grain crop besides hemp, five 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
Raw soybeans are 20% fat, including saturated fat (3%), monounsaturated
fat (4%) and polyunsaturated fat, mainly as linoleic acid (table).
Within soybean oil or the lipid portion of the seed is contained
four phytosterols: stigma sterol, sitosterol, camp sterol, and brassicasterol
accounting for about 2.5% of the lipid fraction; and which can be converted
into steroid hormones. Additionally soybeans are a rich source of sphingolipids.
Soybeans are a globally important crop, providing oil and protein. In the United
States, the bulk of the harvest is solvent-extracted with hexane, and the "toasted"
defatted soy meal (50% protein) then makes possible the raising of farm animals
(e.g. chicken, hog, turkey) on a large industrial scale. Soybean products are used
in a large variety of processed foods.
During World War II, soybeans became important in both North America and
Europe chiefly as substitutes for other protein foods and as a source of edible oil.
During the war, the soybean was discovered as fertilizer by the United States
Department of Agriculture.
Soybean plants are vulnerable to a wide range of bacterial diseases, fungal
diseases, viral diseases and parasites. One important pest is the corn earworm
moth, which is the most common and destructive pest of soybean growth in
Virginia

The global production of soybeans is forecast to be 337 million tons in 2017–

2018; The United States, Brazil and Argentina are the world's largest soybean
producers and represent more than 80% of global soybean production (table).
In 2016, the average worldwide yield for soybean crops was 2.8 tons per hectare.
The three largest yields per hectare were in Turkey, Georgia and Italy, having an
average nationwide soybean yield of 4.0 tons. The most productive soybean
farms in the world in 2016 were in Turkey, with a nationwide average farm yield
of 4.3 tons per hectare.
In the 1960–1 Dillon round of the General Agreement on Tariffs and Trade (GATT),
the United States secured tariff-free access for its soybeans to the European
market. In the 1960s, the United States exported over 90% of the world's
soybeans. By 2005, the top soybean exporters were Argentina (39% of world
soybean exports), United States (37%), and Brazil (16%), while the top importers
were China (41% of world soybean imports), European Union (22%), Japan (6%)
and Mexico (6%)
Among the legumes, the soybean is valued for its high (38–45%) protein content
as well as its high (approximately 20%) oil content. Soybeans are the second-most
valuable agricultural export in the United States, behind corn. Approximately 85%
of the world's soybean crop is processed into soybean meal and soybean oil, the
remainder processed in other ways or eaten whole.
Soybeans can be broadly classified as "vegetable" (garden) or field (oil) types.
Vegetable type’s 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 soy
milk 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 there is a
tendency for the pods to shatter upon reaching maturity.
Soybean oil
Main article: Soybean oil
Soybean seed contains 18–19% oil. To extract soybean oil from seed, the
soybeans are cracked, adjusted for moisture content, rolled into flakes and
solvent-extracted with commercial hexane. The oil is then refined, blended for
different applications, and sometimes hydrogenated. Soybean oils, both liquid
and partially hydrogenated, are exported abroad, sold as "vegetable oil", or end
up in a wide variety of processed foods.
Soybean meal
Main article: Soybean meal
Soybean meal, or soy meal, is the material remaining after solvent extraction of
oil from soybean flakes, with 50% soy protein content. The meal is 'toasted'
(a misnomer because the heat treatment is with moist steam) and ground in
a hammer mill. Ninety-seven percent of soybean meal production globally is used
as livestock feed. Soybean meal is also used in some dog foods
Livestock feed
One of the major uses of soybeans globally is as livestock feed, predominantly in
the form of soybean meal. Spring grasses are rich in omega-3 fatty acids, whereas
soy is predominantly omega-6. The soybean hulls, which mainly consist of the
outer coats of the beans removed before oil extraction, can also be fed to
livestock, as well as whole soybean seeds after processing

Food for human consumption

In addition to their use in livestock feed, soybean products are widely used for
human consumption. Common soybean products include soy sauce, soy
milk, tofu, soy meal, soy flour, textured vegetable protein (TVP), tempeh,
soy lecithin and soybean oil. Soybeans may also be eaten with minimal
processing, for example in the Japanese food edamame , in which immature
soybeans are boiled whole in their pods and served with salt.

In China, Japan, and Korea, soybean and soybean products are a common part of
the diet. Tofu is thought to have originated in China, along with soy sauce and
several varieties of soybean paste used as seasonings. Japanese foods made from
soya include miso , nattō , kinako and edamame, as well as products made with
tofu such as atsuage and aburaage. In Korean cuisine, soybean sprouts are used in
a variety of dishes, and are the base ingredient
in doenjang, cheonggukjang and ganjang. In Vietnam, soybeans are used to make
soybean paste (tương) in the North with the most popular products are tương
Bần, tương Nam Đàn, tương Cự Đà as a garnish, as well as tofu soy sauce soy
milk and (tofu sweet soup).

Tempeh, fermented soybean cake

 One type of soya chunk as meal maker

Japanese soybean meat

Flour
Soy flour refers to soybeans ground finely enough to pass through a 100-mesh or
smaller screen where special care was taken during desolventizing (not toasted)
to minimize denaturation of the protein to retain a high protein dispersibility
index, for uses such as food extrusion of textured vegetable protein. It is the
starting material for production of soy concentrate and soy protein isolate.
Soy flour is made by roasting the soybean, removing the coat, and grinding into a
flour Soy flour is manufactured with different fat levels.[124]Alternatively, raw soy
flour omits the roasting step.

 Defatted soy flour is obtained from solvent extracted flakes, and contains less
than 1% oil.
 "Natural or full-fat soy flour is made from unextracted, dehulled beans, and
contains about 18% to 20% oil." Its high oil content requires the use of a
specialized Alpine Fine Impact Mill to grind rather than the usual hammer mill.
 Full-fat soy flour has a lower protein concentration than defatted flour.
Extruded Full-Fat soy flour, ground in an Alpine mill, can replace/extend EGGS
in baking and cooking Full-fat soy flour is a component of the famous Cornell
Bread recipe (think pizza)
 Low-fat soy flour is made by adding some oil back into defatted soy flour. Fat
levels range from 4.5% to 9%.
 High-fat soy flour can also be produced by adding back soybean oil to defatted
flour, usually at the level of 15%.
Soy lecithin can be added (up to 15%) to soy flour to make lecithinated soy flour.
It increases dispensability and gives it emulsifying properties.[124]
Soy flour has 50% protein and 5% fiber. It has higher levels of protein, thiamine,
riboflavin, phosphorus, calcium, and iron than wheat flour. It does not
contain gluten. As a result, yeast-raised breads made with soy flour are dense in
texture. Among many uses, soy flour thickens sauces, prevents staling in baked
food, and reduces oil absorption during frying. Baking food with soy flour gives it
tenderness, moistness, a rich color, and a fine texture.
Soy grits are similar to soy flour except the soybeans have been toasted and
cracked into coarse pieces.
Kinako is soy flour used in Japanese cuisine.
Meat and dairy alternatives and extenders
Soybeans can be processed to produce a texture and appearance similar to many
other foods. For example, soybeans are the primary ingredient in many dairy
product substitutes (e.g., soy milk, margarine, soy ice cream, soy yogurt, soy
cheese, and soy cream cheese) and meat alternatives (e.g. veggie burgers). These
substitutes are readily available in most supermarkets. Soy milk does not naturally
contain significant amounts of digestible calcium. Many manufacturers of soy milk
sell calcium-enriched products, as well. Soy is also used in tempeh: the beans
(sometimes mixed with grain) are fermented into a solid cake.

Soy products also are used as a low-cost substitute in meat and poultry
products. Food service, retail and institutional (primarily school lunch and
correctional) facilities regularly use such "extended" products. Extension may
result in diminished flavor, but fat and cholesterol are reduced. Vitamin and
mineral fortification can be used to make soy products nutritionally equivalent to
animal protein; the protein quality is already roughly equivalent. The soy-based
meat substitute textured vegetable protein has been used for more than 50 years
as a way of inexpensively extending ground beef without reducing its nutritional
value

Soy nut butter

The soybean is used to make a product called soy nut butter which is similar in
texture to peanut butte
Sweetened soybean
Sweet boiled beans are popular in Japan and Korea and the sweet boiled
soybeans are called as "Daizu no Nimame (ja)" in Japan and Kongjorim
(Korean: 콩조림) in Korea. Sweet boiled beans are even used in sweetened buns,
especially in Mame Pan (ja).
The boiled and pasted edamame, called Zunda (ja, is used as one of the Sweet
bean pastes in Japanese confections
Coffee substitute
Roasted and ground soybeans can be used as a caffeine-free substitute for coffee.
After the soybeans are roasted and ground, they look similar to regular coffee
beans or can be used as a powder similar to instant coffee, with aroma and flavor
of roasted soybeans

Other products
Soybeans with black hulls are used in Chinese fermented black beans, douchi, not
to be confused with black turtle beans.
Soybeans are also used in industrial products, including oils, soap,
cosmetics, resins, plastics, inks, crayons, solvents, and clothing. Soybean oil is the
primary source of biodiesel in the United States, accounting for 80% of domestic
biodiesel production. Soybeans have also been used since 2001 as fermenting
stock in the manufacture of a brand of vodka. In 1936, Ford Motor Company
developed a method where soybeans and fibers were rolled together producing a
soup which was then pressed into various parts for their cars, from the distributor
cap to knobs on the dash board. Ford also informed in public relation releases
that in 1935 over five million acres (20,000 km2) was dedicated to growing
soybeans in the United States
The dramatic increase in soy food sales is largely credited to the Food and Drug
Administration (FDA) approval of soy as a cholesterol-lowering food, along with
other heart and health benefits
When the farmer sells soybeans to a grain dealer, the beans may then
go to a number of ultimate destinations. When processed, a 60-pound
bushel will yield about 11 pounds of crude soybean oil and 47 pounds
of soybean meal. Soybeans are about 18% oil and 38% protein. Because
soybeans are high in protein, they are a major ingredient in livestock
feed. Most soybeans are processed for their oil and protein for the
animal feed industry. A smaller percentage is processed for human
consumption and made into products including soy milk, soy flour, soy
protein, tofu and many retail food products. Soybeans are also used in
many non-food (industrial) products.
Some soybeans are needed to produce another crop each year. High
quality soybeans are grown, harvested and purchased by the seed
industry to be used as seed for the next year’s crop. Researchers in the
seed industry focus on developing new soybean varieties with
outstanding characteristics including high yield, lodging resistance,
nematode resistance, herbicide tolerance, and many other desirable
characteristics.

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.

FEED FOR ANIMALS

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 pet food.
Soy protein is increasingly found in fish food, both for home aquariums
and for the fish grown for eating. Most marine species were fed fish
meal at one time, but the scarcity and increasing cost of fish meal has
led producers to switch to high protein soy meal for a variety of marine
species. Around the world, soy protein may be found in feed for most
animals

OTHER USES

Biodiesel — biodiesel fuel for diesel engines can be produced from

soybean oil by a simple process called transesterification. This process
removes the glycerine from the oil, leaving soy biodiesel. Soy biodiesel
is cleaner burning than petroleum-based diesel oil. Its use reduces
particulate emissions, and it is non-toxic, renewable and
environmentally friendly.
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
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.
Candles made with soybean oil burn longer but with less smoke and
soot.
Soy Ink is superior to petroleum-based inks because soy ink is not toxic,
renewable and environmentally friendly, and it cleans up easily.
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.
Soy-based lubricants are as good as petroleum-based lubricants, but
can withstand higher heat. More importantly, they are non-toxic,
renewable and environmentally friendly.
Soy-based hydraulic fluid and rail flange lubricants are among the more
recent products developed with check-off funds.
Soy based foams are currently being developed for use in coolers,
refrigerators, automotive interiors and even footwear. Beginning in
2007, Ford Mustangs and other vehicles rolled off the production line
with soy foam in the seats. New uses in the automotive and equipment
industry followed, including lubricants, body parts, interiors and
seating.
Soybean Nutrition

Raw soybeans are toxic to humans due to naturally occurring trypsin inhibitors.
These chemicals are destroyed by heat, so soybeans must be cooked with moist
heat (steaming, boiling, poaching, etc.) prior to consumption.

One cup of cooked mature soybeans contains approximately 298 calories, 15

grams of fat, 17 grams of carbohydrates, 10 grams of fiber, and 29 grams of
protein. Soybeans provide all nine essential amino acids and are therefore
considered to be a complete protein. Soybeans are one of the few plant-based
sources of complete protein and are very low in saturated fat and cholesterol,
making them an ideal substitute for animal-based protein sources.

Soybeans are also an excellent source of iron, with one cup of cooked mature
soybeans providing 49% of the recommended daily value. Soybeans are also an
excellent source of other nutrients, like potassium, manganese, phosphorus, and
selenium.

Soybean Products

Soybeans have been a staple food in many parts of the world for thousands of
years. During that time, several different products have been made using
soybeans, allowing humans to enjoy them in many different dishes. Below are
some of the most common products produced with soybeans.

Soy Sauce

Soy Sauce is a highly flavored extract of fermented soybean curd. Soybean curd is
fermented along with roasted grains and a special brine and then pressed to
extract the dark brown, salty sauce. This sauce is a common condiment and
ingredient in Asian cuisines.

Tofu

Also known as soybean curd, tofu is made by coagulating soy milk and then
pressing to remove the liquid. Tofu is a common ingredient in Asian cuisine and
has a neutral flavor that can be used in both sweet and savory dishes. Tofu is high
in protein and is often used as a meat substitute.
Vegetable Oils

Soybeans have a relatively high oil content at around 20% oil. Approximately 85%
of soybeans grown around the world are used to make vegetable oils that are
either sold to consumers or used commercially.

Soy Milk

Soy milk is a high protein drink made from soaking soybeans and then grinding
them with water to create an emulsion of oil, protein, and water. With a protein and
fat content similar to that of dairy milk, soy milk is a common substitute for those
who avoid eating animal products or are lactose intolerant.

Tempeh

Tempeh is a fermented soybean product made by culturing compressed soybean

cakes. Unlike tofu, tempeh cakes are made with the whole soybean, rather than
the extracted curd. Tempeh is strongly flavored and contains many vitamins and
nutrients.

Fermented Bean Curd

Sometimes referred to as tofu cheese, fermented bean curd is made by allowing

extracted bean curd (or tofu) to ferment. Fermented bean curd commonly has
other ingredients added to it, such as a brine, oil, vinegar, or other flavorings.

Textured Vegetable Protein (TVP)

This is a byproduct of extracting the oils from soybeans, which leaves a high
protein content product behind. TVP is often used as a meat substitute or meat
extender as it has a similar protein level and texture. When TVP is in its dried form,
it has an extended shelf live of over a year.

Soy Flour

Soy flour is made by milling or grinding dried and toasted soybeans. This flour is
gluten-free and can be made with varying levels of fat. Soy flour is often used as a
substitute for wheat flour for gluten intolerant individuals, although it produces a
much more dense product due its lack of gluten. This dense, moist effect is
sometimes desirable, especially with some desserts and cakes, like brownies.
 Soybean, mature seeds, raw

Nutritional value per 100 g (3.5 oz)

Energy 1,866 kJ
(446 kcal)

Carbohydrates 30.16 g

Sugars 7.33 g

Dietary fiber 9.3 g

Fat 19.94 g

Saturated 2.884 g

Monounsaturated 4.404 g

Polyunsaturated 11.255 g
omega-3 1.330 g
omega-6 9.925 g

Protein 36.49 g

Tryptophan 0.591 g

Threonine 1.766 g

Isoleucine 1.971 g

Leucine 3.309 g
Lysine 2.706 g

Methionine 0.547 g

Cystine 0.655 g

Phenylalanine 2.122 g

Tyrosine 1.539 g

Valine 2.029 g

Arginine 3.153 g

Histidine 1.097 g

Alanine 1.915 g

Aspartic acid 5.112 g

Glutamic acid 7.874 g

Glycine 1.880 g

Proline 2.379 g

Serine 2.357 g

Vitamins Quantity
%DV†

Vitamin A equiv. 0%
1 μg
Thiamine (B1) 76%
0.874 mg

Riboflavin (B2) 73%

0.87 mg

Niacin (B3) 11%

1.623 mg

Pantothenic acid (B5) 16%

0.793 mg

Vitamin B6 29%
0.377 mg

Folate (B9) 94%

375 μg

Vitamin B12 0%
0 μg

Choline 24%
115.9 mg

Vitamin C 7%
6.0 mg

Vitamin E 6%
0.85 mg

Vitamin K 45%
47 μg
Minerals Quantity
%DV†

Calcium 28%
277 mg

Copper 83%
1.658 mg

Iron 121%
15.7 mg

Magnesium 79%
280 mg

Manganese 120%
2.517 mg

Phosphorus 101%
704 mg

Potassium 38%
1797 mg

Sodium 0%
2 mg

Zinc 51%
4.89 mg

Other constituents Quantity

Water 8.54 g

Cholesterol 0 mg

Link to Complete USDA Nutrient Database

Entry
 Units
 μg = micrograms • mg = milligrams
 IU = International units

†
Percentages are roughly approximated
using US recommendations for adults.

Soybean production – 2016

Forecast

Production
Country (millions
of tonnes)

United States 103.4

Brazil 103.0

Argentina 57.0

China 12.2
 India 11.7

Paraguay 9.0

Canada 6.0

World 324.2

Source:
GlobalSoyBeanProduction.com,
republished from USDA[55]