Soybean
Soybean | |
---|---|
Scientific classification | |
Kingdom Information | |
Kingdom | Plantae |
Phylum Information | |
Phylum | Spermatophyta |
Sub-phylum | Magnoliophyta |
Class Information | |
Class | Magnoliopsida |
Order Information | |
Order | Fabales |
Family Information | |
Family | Fabaceae |
Genus Information | |
Genus | Glycine |
Species Information | |
Species | max |
Population statistics |
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 fermented soya beans, is important as a condiment and ingredient in East Asian cooking.
Raw soybeans (known as edamame) are also used as a feed for livestock, especially pigs and poultry. Soy has become a major crop in the United States but is not as commonly cultivated in Africa, Europe or South America.