Soybeans are a source of vegetable protein and oil.
Soybeans are small legumes that closely resemble peas. They are native to Asia. Soybeans have been used by humans for thousands of years; they are treasured for their protein content and ability to enrich the soil with nitrogen. Add this to my Recipe Box.
History
According to Great Dreams online, the soybean was designated as one of the five sacred grains during the Chou Dynasty in China, along with barley, wheat, millet and rice. Soybeans were used to help introduce nitrogen into the soil for growing crops, and became a food source when fermentation was discovered.
Geography
According to Soya, soybeans made their way out of China and were introduced to Japan, Indonesia, the Philippines, Vietnam, Malaysia, Nepal, Burma and India. Soybeans were a popular source of livestock feed in the United States in the 1800s. In 1904, George Washington Carver uncovered the soybean's protein potential for human diets, according to the North Carolina Soybean Producers Association.
Benefits
Fermented soybean products contain protein, vitamins, anti-carcinogenic properties and fatty acids that are beneficial to humans. Soybeans are also used to make oil.
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