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{{Taxonomy|kingdom = Plantae|phylum = Spermatophyta|subphylum = Magnoliophyta|class = Magnoliopsida|subclass Rosidae|order = Fabales|suborder = |family = Fabaceae|genus = Glycine|species = max}}

{{Taxonomy|image=Soybeans.jpg|200px|kingdom = Plantae|phylum = Spermatophyta|subphylum = Magnoliophyta|class = Magnoliopsida|subclass Rosidae|order = Fabales|suborder = |family = Fabaceae|genus = Glycine|species = max}}

The '''soybean''', also known as the '''soya bean''' is a plant native to Eastern [[Asia]]. It is often used in the production of [[vegetarian]]-safe foods, such as soy milk or infant [[formula]]. It is also a source of [[vitamin E]].  Soy milk is used as a mild alternative for people suffering from [[lactose intolerance]] or chronic [[heartburn]], and soybeans are the primary ingredient in a foodstuff called [[tofu]], frequently used in East Asian cuisine. Soy sauce, made from [[fermentation|fermented]] soya beans, is important as a condiment and ingredient in East Asian cooking.

The '''soybean''', also known as the '''soya bean''' is a plant native to Eastern [[Asia]]. It is often used in the production of [[vegetarian]]-safe foods, such as soy milk or infant [[formula]]. It is also a source of [[vitamin E]].  Soy milk is used as a mild alternative for people suffering from [[lactose intolerance]] or chronic [[heartburn]], and soybeans are the primary ingredient in a foodstuff called [[tofu]], frequently used in East Asian cuisine. Soy sauce, made from [[fermentation|fermented]] soya beans, is important as a condiment and ingredient in East Asian cooking.