what is soya bean
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Soybean The soybean in the US, also called the soya bean in Europe (Glycine max) is a species of legume native to East Asia, widely grown for its edible bean which has numerous uses. The plant is classed as an oilseed rather than a pulse by the UN Food and Agriculture Organization (FAO).ommon forms of soy (or soya) include soy meal, soy flour, soy milk, tofu, textured vegetable protein (TVP, which is made into a wide variety of vegetarian foods, some of them intended to imitate meat), tempeh, soy lecithin and soybean oil.
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Jicama (yam bean) nutrition facts Jicama, also known as yam bean, is a round, fleshy taproot vegetable of bean family plants. Its underground starchy root is one of the popular edible tuber-vegetables grown in many parts of Central American, South Asian, Caribbean, and some Andean South American regions.
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10 Best Soya Recipes 10 Best Soya Recipes. Many speculations surround soya beans, but there is no denying the fact that in a vegetarian world, it holds the pride of place. Considered to be the perfect substitute to meat, soya is power packed with proteins and other essential nutrients. You can buy the beans from the markets or get your hands on soya nuggets to make a range of delectable dishes.
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- Introduction. Soybean (Glycine max) is a major crop throughout much of North America, South America and Asia. The United States is the world’s greatest producer, producing approximately 32% of the worlds soybeans followed by Brazil with 28%.
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- Soy sauce (also called soya sauce) is a condiment made from a fermented paste of boiled soybeans, roasted grain, brine, and Aspergillus oryzae or Aspergillus sojae molds.After fermentation, the paste is pressed, producing a liquid, which is the soy sauce, and a solid byproduct, which is often used as animal feed.any kinds of soy sauce are made in Japan, Taiwan, China, Korea, Indonesia, Vietnam, Burma and other countries. Variation is usually achieved as the result of different methods and durations of fermentation, different ratios of water, salt, and fermented soy, or through the addition of other ingredients.
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- Introduction. Soybeans (Glycine max (L.) Merrill) have a long history of being cultivated as a forage crop. Historically soybeans were popular forage for nutritious hay and silage and it was not until the 1940’s that soybean production shifted its focus to the bean. According to Morse et al.
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- (Getty Images) 1  Depending on whom you ask, soy is either toxic sludge or a superfood. 2  Now, a new study in the Journal of Clinical Endocrinology & Metabolism, showing that soy fights some of the harmful effects of BPA exposure, adds to the evidence that superfood may be a more accurate descriptor.
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The Soybean Plant: Botany, Nomenclature, Taxonomy, Domestication, and Dissemination - Page 2 HISTORY OF SOYBEAN TAXONOMY AND SCIENTIFIC NAMES. The soybean is a legume; like all other peas and beans, lentils and peanuts, it belongs to the large botanical family Leguminosae (which includes some 500 genera and more than 12,000 species), in the subfamily Papilionideae.echnically these two plants could be considered to be of the same species. In the genus Glycine, the cultivated soybean, G. max, is the only erect plant; all the others twine or climb and all but G. soja are perennials.
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- Soy sauce (also called soya sauce) is a condiment made from a fermented paste of boiled soybeans, roasted grain, brine, and Aspergillus oryzae or Aspergillus sojae molds.After fermentation, the paste is pressed, producing a liquid, which is the soy sauce, and a solid byproduct, which is often used as animal feed.arieties of soy sauce are salty, earthy, brownish liquids intended to season food while cooking or at the table. Many kinds of soy sauce are made in Japan, Taiwan, China, Korea, Indonesia, Vietnam, Burma and other countries.
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"Soy: This ""Miracle Health Food"" Has Been Linked to Brain Damage and Breast Cancer" Topic Overview. Soy is high in isoflavones. Isoflavones are a type of phytoestrogen. Phytoestrogens are chemicals found in plants that work like estrogens. In some ways, the human body can use them like estrogens.
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- Soy sauce (also called soya sauce) is a condiment made from a fermented paste of boiled soybeans, roasted grain, brine, and Aspergillus oryzae or Aspergillus sojae molds.
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- Soy wax is a vegetable wax made from the oil of soybeans. After harvesting, the beans are cleaned, cracked, de-hulled, and rolled into flakes.The oil is then extracted from the flakes and hydrogenated. The hydrogenation process converts some of the fatty acids in the oil from unsaturated to saturated.n addition to sustainability, a well-made soy candle will burn cleanly and slowly, much to the delight of your customers. While the performance and beauty of soy candles speak for themselves, soy wax is truly a marketer's dream.
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- Staphylococcus aureus, which appears as erythematous,folliculocentric papules and pustules. in the periumbilical region and the adjacent abdomen of a 24-year-old white man (patient 1). Vesicles, Pustules and bulla. A vesicle is a serum-filled blister formed in or beneath the skin.
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- Made from fermented soya beans, salt, water and barley or wheat flour, soy sauce (or soya sauce) forms a basic ingredient in Japanese, Chinese and other Asian cooking.There are many varieties of soy sauce that vary in consistency and strength of flavour.oy sauce is a versatile storecupboard ingredient, either added to dishes during cooking or used as a table condiment. It makes a great marinade or can be splashed into stews or used in sauces for meat and vegetables.
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List of fermented soy products A traditional Japanese food made from soybeans fermented with Bacillus subtilis. It is especially popular as a breakfast food. As a rich source of protein, nattō and the soybean paste miso formed a vital source of nutrition in feudal Japan.
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- Soy sauce is made from fermented soybeans and roasted wheat or barley. It is an important flavoring ingredient in Asian recipes as well as American and other international dishes.These recipes all use soy sauce as an ingredient.oy sauce is made from fermented soybeans and roasted wheat or barley. It is an important flavoring ingredient in Asian recipes as well as American and other international dishes.
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List of fermented soy products Soy sauce is a condiment made from a fermented paste of boiled soybeans, roasted grain, brine, and Aspergillus oryzae or Aspergillus sojae. . After fermentation, the paste is pressed, producing a liquid, which is the soy sauce, and a solid byproduct, which is often used as animal feed.oy sauce is a condiment made from a fermented paste of boiled soybeans, roasted grain, brine, and Aspergillus oryzae or Aspergillus sojae. . After fermentation, the paste is pressed, producing a liquid, which is the soy sauce, and a solid byproduct, which is often used as animal feed.
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Mung bean The mung bean (Vigna radiata), alternatively known as the moong bean, green gram, but not mungo or mingo, is a plant species in the legume family.he beans are cooked with sugar, coconut milk, and a little ginger. In Hong Kong, dehulled mung beans and mung bean paste are made into ice cream or frozen ice pops. Mung bean paste is used as a common filling for Chinese mooncakes in East China and Taiwan.
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- From Wikipedia, the free encyclopedia. Soy milk, also referred to as soymilk or soya milk, is a plant milk produced by soaking dried soybeans and grinding them in water. A traditional staple of East Asian cuisine, soy milk is a stable emulsion of oil, water and protein.Soy milk can be produced at home using a soy milk machine.oy milk, also referred to as soymilk or soya milk, is a plant milk produced by soaking dried soybeans and grinding them in water.
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Soybean Soy vegetable oil, used in food and industrial applications, is another product of processing the soybean crop. Traditional non-fermented food uses of soybeans include soy milk from which tofu and tofu skin are made. Fermented soy foods include soy sauce, fermented bean paste, natto and tempeh.
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Soybean Soy vegetable oil, used in food and industrial applications, is another product of processing the soybean crop. Traditional non-fermented food uses of soybeans include soy milk from which tofu and tofu skin are made. Fermented soy foods include soy sauce, fermented bean paste, natto and tempeh. The main countries growing soybeans are the United States (32% of world total, 2016 forecast), Brazil (31%) and Argentina (18%).
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Genetically modified soybeans Genetically modified soybeans. Source: http://www.treehugger.com/gm-soybeans.jpg. The soybean is a species of edible legume which is native to East Asia. The soybeans are mainly used as food to feed livestock but also used to produce many food additives.cientists also believed that if a soybean were to be genetically modified, then it would produce a high yield with less work required from the grower. Of course at the sound of less work, many farmers wanted to introduce GM soybeans into their farms.
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- 1 Miso – a fermented soya bean paste that is used as a flavouring, popular in Asian cuisine. 2  It is a good source of many minerals. 3  Tempeh – is an Indonesian specialty typically made by cooking and dehulling soya beans and forming a textured, solid ‘cake’. 4  It is a very good source of protein, B vitamins and minerals.he texture is so adaptable that soya beans are frequently processed into a variety of foods. Soya beans – also known as edamame beans when eaten fresh from the pod-are consumed as an alternative to meat. They are the basis of soya milk, tofu, miso, tempeh and soya protein.
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Soybean The soybean (U.S.) or soya bean (UK) (Glycine max) is a species of legume native to East Asia. It is an annual plant that may vary in growth, habit, and height. It may grow prostrate, not growing higher than 20 cm (7.8 inches), or even up to 2 meters (6.5 feet) in height.ommon forms of soy (or soya) include soy meal, soy flour, soy milk, tofu, textured vegetable protein (TVP, which is made into a wide variety of vegetarian foods, some of them intended to imitate meat), tempeh, soy lecithin and soybean oil.
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Soybean Traditional nonfermented food uses of soybeans include soy milk, and from the latter tofu and tofu skin. Fermented foods include soy sauce, fermented bean paste, natto, and tempeh, among others. The oil is used in many industrial applications.ommon forms of soy (or soya) include soy meal, soy flour, soy milk, tofu, textured vegetable protein (TVP, which is made into a wide variety of vegetarian foods, some of them intended to imitate meat), tempeh, soy lecithin and soybean oil.
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- Why do people drink Bud Light!? It BLOWS MY MIND. I have a friend that ONLY DRINKS Bud Light. I go to a bar during Halfy Hour (Clever, right?) so they can get something like a Boston Lager for only a dollar more than a Bud Light. Why are people so scared to try something different? Something GOOD.