Soya beans, also known as soy beans, are edible legumes native to East Asia that are a key source of protein for humans and animals. They are a complete protein, containing all essential amino acids, and can be processed into a wide variety of products like soy milk, tofu, and tempeh, or used in animal feed. Fresh, young soya beans are sold as edamame.
Key characteristics
Legume: Soya beans are part of the pea and bean family.
Complete protein: They are one of the few plant-based sources of complete protein, which makes them popular in vegetarian and vegan diets.
Versatile: They can be eaten fresh (as edamame) or processed into many different products, including:
Tofu, soy milk, miso, and tempeh
Soybean oil, which can be used for cooking or as biodiesel fuel
Global commodity: The United States and Brazil are major producers, and global trade has increased due to their use in food and animal feed.
Nutrients: They contain protein, fiber, and minerals like copper, magnesium, and zinc, which are important for bone health.
Important for animal feed: The majority of the world's soya bean crop is processed into a meal that is used as animal feed for livestock, poultry, and farmed fish.
Type
Legume
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