Soybeans have been cultivated and eaten in China and Japan for centuries. In fact, soy has been credited by some as being at least partially responsible for the Japanese having one of the longest lifespans of any population.
Uses:
Soy is an excellent source of protein, with the additional benefit of lacking the saturated fat and cholesterol found in protein derived from animal sources. Receiving greater
acceptance in the United States in recent years, soy protein is available as a wide variety of foods including soy milk, tofu, and tempeh.
Botanical Name: Glycine max
Family Name: Soybean
Commericial Part: Seeds
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