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The soybean, soy bean, or soya bean (Glycine max) [3] is a species of legume native to East Asia, widely grown for its edible bean, which has numerous uses. Traditional unfermented food uses of soybeans include soy milk, from which tofu and tofu skin are made. Fermented soy foods include soy sauce, fermented bean paste, nattÅ, and tempeh.
Soybeans are grown all over the world and are a primary source of vegetable oil and protein. [1] Approximately 40% of the world's supply of vegetable oil comes from soybeans. [1] Therefore, it is important to guarantee a successful soybean crop every growing season. Bacterial blight can be found in most soybean fields every year in the Midwest. [2]
This is a list of soy-based foods. The soybean is a species of legume native to East Asia , widely grown for its edible bean which has numerous uses. The plant is classed as an oilseed rather than a pulse by the UN Food and Agriculture Organization (FAO).
The tables below include tabular lists for selected basic foods, compiled from United States Dept. of Agriculture sources.Included for each food is its weight in grams, its calories, and (also in grams,) the amount of protein, carbohydrates, dietary fiber, fat, and saturated fat. [1]
Soybean cyst nematode Heterodera glycines. Spiral nematode Helicotylenchus spp. Sting nematode Belonolainus gracilis Belonolaimus longicaudatus. Stubby root nematode Paratrichodorus minor. Stunt nematode Quinisulcius acutus Tylenchorhynchus spp.
yellow pigments . Canthaxanthin paprika, mushrooms, crustaceans, fish and eggs.; β-Cryptoxanthin to vitamin A mango, tangerine, orange, papaya, peaches, avocado, pea ...
Canned soy milk. Soy allergy is a type of food allergy. [1] It is a hypersensitivity to ingesting compounds in soy (Glycine max), causing an overreaction of the immune system, typically with physical symptoms, such as gastrointestinal discomfort, respiratory distress, or a skin reaction.
Cookies, however, are categorized as sugar. Vegetables, the second largest food group in many nutrition guides, come in a wide variety of shapes, colors and sizes. Food groups categorise foods for educational purposes, usually grouping together foods with similar nutritional properties or biological classifications.