: a hairy annual Asian legume (Glycine max) grown for its oil-rich proteinaceous seeds and for forage and soil improvement; also: its seed
Variants of SOYBEAN
Soybeans (Glycine max)—J.C. Allen and Son
Annual legume (Glycine max, or G. soja) of the pea family (seelegume) and its edible seed. The soybean plant has an erect, branching stem, white to purple flowers, and one to four seeds per pod. It was probably derived from a wild plant of East Asia, where it has been cultivated for some 5,000 years. Introduced into the U.S. in 1804, it began to be farmed widely as a livestock feed in the 1930s, and the U.S. is now the world's foremost soybean producer. Economically the world's most important bean, the soybean provides vegetable protein for millions of people and ingredients for hundreds of chemical products, including paints, adhesives, fertilizers, insect sprays, and fire-extinguisher fluids. Because soybeans contain no starch, they are a good source of protein for diabetics. Processed for food, soybean oil is made into margarine, shortening, and vegetarian cheeses and meats. Soybean meal serves as a high-protein meat substitute in many food products, including baby foods. Other food products include soybean milk, tofu, salad sprouts, and soy sauce.