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Glycine Max

The soybean or soya bean (Glycine max) is a species of legume native to East Asia, widely grown for its edible bean, which has numerous uses.

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. Fat-free (defatted) soybean meal is a significant and cheap source of protein. 

Glycine max, commonly called soybean, is an erect, bushy, hairy, annual legume that typically grows from 2-6’ tall. It features white to purple-pink flowers and trifoliate leaves. Flowers are small (to 1/4”) and ornamentally insignificant, somewhat resembling those of peas. Flowers bloom from mid to late summer. Fruit is a hairy pod that grows in clusters of 3-5. Each pod contains 2-4 seeds. Soybeans today are a major global food crop (second in volume in the U.S. only to corn). They are grown mostly for their protein- and oil-rich seeds, but also for forage, cover and green manure. Additional non-food uses such as biodiesel fuel are becoming increasingly significant.