Soja

Soja, commonly known as soybean, is Glycine max, a flowering plant in the legume family Fabaceae. It is cultivated for its edible seeds, which are used for oil and protein-rich meal and in a variety of foods. The plant originates from East Asia and is now grown worldwide across temperate and subtropical regions.

The seeds are processed to produce soybean oil, a widely used cooking oil, and soybean meal, a high-protein animal feed. Whole or processed beans are also used in foods such as tofu, soy milk, tempeh, miso, edamame, and other regional dishes.

Cultivation and production: Soybeans require warm growing seasons and are often grown as a rotation crop in many farming systems. They fix nitrogen through symbiosis with rhizobia, reducing the need for synthetic nitrogen. Major producers include the United States, Brazil, and Argentina, with China and other countries also growing substantial amounts. Genetically modified varieties are common in several markets.

Nutrition and other aspects: Soybeans contain about 40% protein and roughly 20% oil on a dry weight basis, along with fiber and micronutrients. Isoflavones in soy have been studied for potential health effects. Soy products are gluten-free and suitable for vegan diets, but may cause allergies in some individuals. Environmental considerations include land use, deforestation concerns in certain regions, and the prevalence of GM varieties in global markets.