Soya Bean

Soy bean, or soya bean is a species of legume. There is evidence for soybean domestication between 7000 and 6600 BC in East Asia. During World War II the soybean was discovered as fertilizer due to Nitrogen fixation. The hull of the mature bean is hard, water-resistant, and protects the cotyledon and hypocotyl (or "germ") from damage. United States is the largest producer of siy bean in the world.More than three-quarters (77%) of global soy is fed to livestock for meat and dairy production. Most of the rest is used for biofuels, industry or vegetable oils. Just 7% of soy is used directly for human consumption.

In East Asia 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, nattō, and tempeh. Fat-free (defatted) soybean meal is a significant and cheap source of protein for animal feeds and many packaged meals. Soybean products, such as textured vegetable protein (TVP), are ingredients in many meat and dairy substitutes. Soybeans are a very rich source of plant-based protein, fat and fiber. Soybeans are a good source of several vitamins and minerals, including vitamin K1, folate, copper, manganese, phosphorus and thiamine.