 Some facts about soy beans
The most nutritious and easily digested of all beans, the soybean is better known for its products than for the bean itself. The Chinese have cultivated soybeans for thousands of years and they are considered one of the five sacred grains along with rice, wheat, barley and millet. Though their nutritive value was not scientifically confirmed until the 20th century, soybeans are one of the few sources of complete protein. The United States became interested in soybeans in the 1920s, and now produces one-third of the world's total supply. There are more than 1,000 varieties of this legume, though only two are chiefly cultivated: One type produces a wide variety of products including tofu (soybean curd), soybean oil, soy flour, soy milk, soy sauce, miso and tamari. The other type can be eaten fresh when young. Soybeans are also dried and can be cooked (after being presoaked) like any other dried bean and used in soups, stews, casseroles, etc. They can also be sprouted and used in salads or as a cooked vegetable. Fresh soybeans are generally available in Asian markets or specialty produce markets in late summer and early fall. Dried soybeans, beans for sprouting and a huge variety of soybean products are available in supermarkets and health food stores. The soybean is also called soya bean, soy pea, soja and soi. | 
02-09-2006
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