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The final characteristics of a soybean plant are variable, with factors such as genetics, soil quality, and climate affecting its form; however, fully mature soybean plants are generally between 50 and 125 cm (20 and 50 in) in height [9] and have rooting depths between 75 and 150 cm (30 and 60 in). [10]
As a plant that uses C 4 carbon fixation, maize is a considerably more water-efficient crop than plants that use C 3 carbon fixation such as alfalfa and soybeans. Maize is most sensitive to drought at the time of silk emergence, when the flowers are ready for pollination.
The word 'bean', for the Old World vegetable, existed in Old English, [3] long before the New World genus Phaseolus was known in Europe. With the Columbian exchange of domestic plants between Europe and the Americas, use of the word was extended to pod-borne seeds of Phaseolus, such as the common bean and the runner bean, and the related genus Vigna.
Food historian Lois Ellen Frank calls potatoes, tomatoes, corn, beans, squash, chili, cacao, and vanilla the "magic eight" ingredients that were found and used only in the Americas before 1492 and were taken via the Columbian Exchange back to the Old World, dramatically transforming the cuisine there. [17] [18] [19] According to Frank, [20]
The Three Sisters planting method is featured on the reverse of the 2009 US Sacagawea dollar. [1]Agricultural history in the Americas differed from the Old World in that the Americas lacked large-seeded, easily domesticated grains (such as wheat and barley) and large domesticated animals that could be used for agricultural labor.
The nation’s first cooperative for processing soybeans opened in Henderson in 1941.
Pulses or grain legumes, members of the pea family, have a higher protein content than most other plant foods, at around 20%, while soybeans have as much as 35%. As is the case with all other whole plant foods, pulses also contain carbohydrates and fat. Common pulses include: chickpeas; common beans; common peas (garden peas) fava beans ...
The Classic of Rites lists soybeans (菽), wheat (麥), proso millet (黍), foxtail millet (稷) and hemp (麻). [4] Zheng Xuan in his commentary on The Rites of Zhou has rice (稻) instead of hemp. [4] Millet, beans, and wheat were widely recognized as part of the five grains and the debate was mainly about the inclusion of hemp or rice.