Soybeans

Soybeans (Glycine max) are a legume species cultivated for edible beans with high protein and oil content. Native to East Asia, they are among the world's most widely grown crops, adaptable to a variety of climates and soils.

The plant is an annual, typically 0.3 to 1.0 meters tall, with trifoliate leaves. Pods contain 1 to 4 seeds that range in size and color.

Uses are twofold: the seeds yield soybean oil and meal for food and feed, while processed forms provide many soy foods such as tofu, soy milk, tempeh, miso, and edamame. Soy lecithin and biodiesel are other applications.

Nutritionally, soybeans provide about 35–40% protein and 18–20% oil by weight and contain essential amino acids and isoflavones. Processing reduces anti-nutritional factors such as trypsin inhibitors.

Global producers include the United States, Brazil, Argentina, and China. Soybeans are often rotated with corn or other crops; many regions use irrigation, depending on climate. Transgenic herbicide-tolerant varieties are common.

Environmental considerations include nitrogen fixation that supports soil fertility, but expansion raises concerns about land-use change and biodiversity. Breeding focuses on yield, disease resistance, and climate resilience.

Domestication occurred in China between 1100 and 500 BCE. The crop spread worldwide in the modern era, with rapid growth after the mid-20th century due to high-yield varieties. The soybean genome has been sequenced to support breeding and biotechnology.