Full of protein

The scientific name for a soybean plant is glycine max. It is a type of legume that is classified as an oilseed (meaning it is grown primarily for use as a vegetable oil) rather than a pulse (meaning it is grown primarily for use as a grain). Soybeans produce a significant amount of protein per acre, much more than most other grains and legumes.

A big part of tofu

Because of the high protein content, soybean products are used widely in meat and dairy substitutes. Soy milk — the major ingredient used to make tofu — is made from soaking dried soybeans, then grinding them and mixing with water.

Big in the US

The United States is the largest grower of soybeans, producing 32 percent of the world’s supply. Scientists estimated the US would produce more than 100 million metric tons of soybeans in 2016.

Flowery plant

During maturation, soybean plants first will grown green and will produce small, unassuming flowers, usually pink, purple or white. The appearance of the flowers is triggered by the length of the day, usually starting to appear once the days have shortened to just less than 13 hours long.

Don’t eat raw soybeans

Raw, immature soybeans are not fit for human consumption (and are toxic to many animals), but they can be prepared properly with a “wet” heat to get rid of the trypsin inhibitors (which prohibit a certain enzyme from breaking down the protein in your body). The result is edamame, which is a great addition to salads or other green foods.

Source: cherrycrestfarm.com