Approximately 85% of the world’s soybean crop is processed into soybean meal and vegetable oil. Soybeans can be broadly classified as vegetable”(garden) or field (oil) types. Vegetable types cook more easily, have a mild, nutty flavor, better texture, are larger in size, higher in protein, and lower in oil than field types.
Among the legumes, the soybean, also classed as an oilseed, is preeminent for its high (38-45%) protein content as well as its high (approximately 20%) oil content.
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