Soija

Soija is the Finnish term for the soybean, Glycine max, a legume cultivated for its edible seeds and oil. Native to East Asia, soybeans have become a globally important crop, grown in diverse climates. The plant is an annual that can fix atmospheric nitrogen through symbiosis with rhizobia, contributing to soil fertility and making soy rotations common in many farming systems. Major producers include the United States, Brazil, Argentina, China, and India.

Soybeans provide edible seeds and a high-protein meal for animal feed and human consumption. Depending on processing, they yield soy milk, tofu, tempeh, miso, and other foods, as well as textured vegetable protein and soy flour used in products ranging from baked goods to meat substitutes. Oil extracted from soybeans is widely used in cooking and industrial applications.

Nutrition and safety: soy contains substantial protein and polyunsaturated fats and isoflavones, with research on health effects showing mixed results. Soy is generally gluten-free but an allergen for some individuals. From an environmental perspective, soybean farming varies in sustainability: some regions face deforestation concerns, and GM soybean varieties are common in many markets. Agricultural practices influence both yields and ecological impact.