Soybean

right|thumb|Varieties of Soybeans (Glycine max). The soybean (US) or soya bean (UK)) 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 Agricultural Organization (FAO). Fat-free (defatted) soybean meal is a significant and cheap source of protein for animal feeds and many prepackaged meals; soy vegetable oil is another product of processing the soybean crop. For example, soybean products such as textured vegetable protein (TVP) are ingredients in many meat and dairy analogues. Soybeans produce significantly more protein per acre than most other uses of land. Quotes Soy protein products can be good substitutes for animal products because, unlike some other beans, soy offers a 'complete' protein profile. … Soy protein products can replace animal-based foods—which also have complete proteins but tend to contain more fat, especially saturated fat—without requiring major adjustments elsewhere in the diet. John Henkel, in Soy:Health Claims for Soy Protein, Question About Other Components FDA Consumer journal (May–June 2000) We should increase our development of alternative fuels, taking advantage of renewable resources, like using corn and sugar to produce ethanol or soybeans to produce biodiesel. Bobby Jindal, in America's 25 Issues to Fix and Make the United States Great, Again! (15 January 2010), p. 40 The herbicide known as 2,4-D has had limited use in corn and soybean farming because it becomes toxic to the plants early in their growth. The new seeds would let farmers use the weed killer throughout the plants’ lives. M.L. Johnson, in U.S. may deregulate some corn, soybean seeds (4 January 2014) Farmers have been eager for a new generation of herbicide-resistant seeds because of the prevalence of weeds that have become immune to Monsanto’s Roundup. But skeptics are concerned that use of the new seeds and 2,4-D will only lead to similar problems as weeds acquire resistance to that chemical too. M.L. Johnson, in "U.S. may deregulate some corn, soybean seeds (4 January 2014)" Inhabitants of underdeveloped nations and victims of natural disasters are the only people who have ever been happy to see soybeans. Fran Lebowitz, in Pandora's Lunchbox: How Processed Food Took Over the American Meal (25 February 2014) The ancient Asian practice of fermenting soybeans and eating soy in the form of curds called tofu makes a healthy diet from a plant that eaten almost any other way would make people ill. The soybean itself is a notably inauspicious staple food; it contains a whole assortment of "antinutrients"—compounds that actually block the body's absorption of vitamins and minerals, interfere with the hormonal system, and prevent the body from breaking down the proteins in the soy itself. It took the food cultures of Asia to figure out how to turn this unpromising plant into a highly nutritious food. Michael Pollan, in Quotes about Healthy from the world's top natural health / natural living authors American farmers produced 600 more calories per person per day in 2000 than they did in 1980. But some calories got cheaper than others: Since 1980, the price of sweeteners and added fats (most of them derived, respectively, from subsidized corn and subsidized soybeans), dropped 20 percent, while the price of fresh fruits and vegetables increased by 40 percent Michael Pollan, in Costs of Eating Well in "Costs of Eating Well" Corn is an efficient way to get energy calories off the land and soybeans are an efficient way of getting protein off the land, so we've designed a food system that produces a lot of cheap corn and soybeans resulting in a lot of cheap fast food. Michael Pollan, in The Cheapest Calories Make You the Fattest: A food-chain journalist looks for stories in our meals (30 September 2004) External links Soybean soybean Soybean Category:Agronomy Category:Vegetables