Soy

Soy, or soybean, refers to the seeds of Glycine max, a legume in the pea family (Fabaceae). Native to East Asia, soybeans are now grown worldwide for food, oil, and other products. The seeds are eaten fresh as edamame or processed into tofu, tempeh, miso, soy milk, and soy sauce. The oil is pressed from the seeds and the remaining meal is used primarily as animal feed.

Domestication occurred in East Asia several thousand years ago. Soy spread to other regions over the centuries and was introduced to Europe in the 18th century and to the Americas in the 19th. Today major producers include China, the United States, Brazil, and Argentina.

Genetically modified soybeans with herbicide tolerance or insect resistance are widely grown in North and South America and parts of Asia. Conventional varieties remain common in many regions. Soy also contributes to sustainable agriculture through nitrogen fixation, enabling crop rotations.

Nutrition and health: soybeans provide high-quality plant protein with all essential amino acids. They supply fats, fiber, vitamins, minerals, and bioactive compounds called isoflavones, which are phytoestrogens studied for potential hormonal effects. Processing reduces anti-nutritional factors such as trypsin inhibitors and phytates. Soy allergies can occur, particularly in children, and some individuals avoid soy for medical or dietary reasons.

Environmental considerations: large-scale production can affect land use and biodiversity. Soy farming often relies on inputs such as water and pesticides; responsible sourcing, certifications, and sustainable farming practices are increasingly emphasized.