text:
Soybean
From Wikipedia, the free encyclopedia
Jump to navigation Jump to search
"Soy" redirects here. For other uses, see Soy (disambiguation).
legume grown for its edible bean with many uses
Soybean
Scientific classification
Kingdom: Plantae
(unranked): Angiosperms
(unranked): Eudicots
(unranked): Rosids
Order: Fabales
Family: Fabaceae
Subfamily: Faboideae
Genus: Glycine
Species: G. max
Binomial name
Glycine max
(L.) Merr.
Synonyms[1]
Dolichos soja L.
Glycine angustifolia Miq.
Glycine gracilis Skvortsov
Glycine hispida (Moench) Maxim.
Glycine soja sensu auct.
Phaseolus max L.
Soja angustifolia Miq.
Soja hispida Moench
Soja japonica Savi
Soja max (L.) Piper
Soja soja H. Karst.
Soja viridis Savi
Soybean
Chinese name
Chinese
大豆
Literal meaning
"large bean"
showTranscriptions
Standard Mandarin
Hanyu Pinyin
dàdòu
IPA
[tâ.tôu]
Alternative Chinese name
Traditional Chinese
黃豆
Simplified Chinese
黄豆
Literal meaning
"yellow bean"
showTranscriptions
Standard Mandarin
Hanyu Pinyin
huángdòu
Hakka
Romanization
vòng-theu
Yue: Cantonese
Yale Romanization
wòhng-dauh
Jyutping
wong4-dau6
Southern Min
Hokkien POJ
n̂g-tāu
Korean name
Hangul
대두
Hanja
大豆
showTranscriptions
Revised Romanization
daedu
Japanese name
Kanji
大豆[2]
Kana
ダイズ
showTranscriptions
Romanization
daizu
The soybean (Glycine max), or soya bean,[3] is a species of legume native to East Asia, widely grown for its edible bean, which has numerous uses.
Fat-free (defatted) soybean meal is a significant and cheap source of protein for animal feeds and many packaged meals. For example, soybean products, such as textured vegetable protein (TVP), are ingredients in many meat and dairy substitutes.[4] The beans contain significant amounts of phytic acid, dietary minerals and B vitamins. Soy vegetable oil, used in food and industrial applications, is another product of processing the soybean crop. 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, natto, and tempeh.
The main countries growing soybeans are the United States (32% of world total, 2016 forecast), Brazil (31%) and Argentina (18%).
Contents
1 Etymology
2 Classification
3 Description
3.1 Germination
3.2 Maturation
3.3 Flowering
3.4 Seed resilience
3.5 Nitrogen-fixing ability
4 Chemical composition
4.1 Nutrition
4.1.1 Protein
4.1.2 Carbohydrates
4.1.3 Fats
4.2 Comparison to other major staple foods
5 Cultivation
5.1 Uses
5.2 Conditions
5.3 Environmental issues
5.4 Soils
5.5 Contamination concerns
5.6 Pests
6 Production
7 History
7.1 East Asia
7.2 Southeast Asia
7.3 South Asia
7.4 Iberia
7.5 North America
7.6 Caribbean and West Indies
7.7 Mediterranean area
7.8 Australia
7.9 Western Europe
7.10 Africa
7.11 Central Europe
7.12 Central Asia
7.13 Central America
7.14 South America
8 Genetic modification
9 Uses
9.1 Soybean oil
9.2 Soybean meal
9.3 Livestock feed
9.4 Food for human consumption
9.4.1 Flour
9.4.2 Soy-based infant formula
9.4.3 Meat and dairy alternatives and extenders
9.4.4 Soy nut butter
9.4.5 Sweetened soybean
9.4.6 Coffee substitute
9.5 Other products
10 Health
10.1 Cancer
10.2 Phytochemicals
10.2.1 Isoflavones
10.3 Cholesterol and heart diseases
10.4 Phytic acid
11 Health risks
11.1 Allergy
11.2 Phytoestrogens
11.3 Breast cancer
11.4 Prostate cancer
11.5 Brain
11.6 Carcinogenicity
11.7 Thyroid function
11.8 Gout
12 Futures
13 See also
14 References
15 External links
Etymology[edit]
"Soy" originated as a corruption of the Chinese or Japanese names for soy sauce (Chinese: 豉油; pinyin: chǐyóu; Jyutping: si6jau4; Cantonese Yale: sihyàuh) (Japanese: 醤油, shōyu).[5]
The etymology of the genus, Glycine, comes from Linnaeus. When naming the genus, Linnaeus observed that one of the species within the species had a sweet root. Based on the sweetness, the Greek word for sweet, glykós, was Latinized.[5] The genus name is not related to the amino acid glycine.
Classification[edit]
Varieties of soybeans are used for many purposes.
The genus Glycine Willd. is divided into two subgenera, Glycine and Soja. The subgenus Soja (Moench) F.J. Herm. includes the cultivated soybean, Glycine max (L.) Merr., and the wild soybean, Glycine soja Sieb. & Zucc. Both species are annuals. Glycine soja is the wild ancestor of Glycine max, and grows wild in China, Japan, Korea and Russia.[6] The subgenus Glycine consists of at least 25 wild perennial species: for example, Glycine canescens F.J. Herm. and G. tomentella Hayata, both found in Australia and Papua New Guinea.[7][8] Perennial soybean (Neonotonia wightii) originated in Africa and is now a widespread pasture crop in the tropics.[9][10][11]
Like some other crops of long domestication, the relationship of the modern soybean to wild-growing species can no longer be traced with any degree of certainty.[12] It is a cultural variety with a very large number of cultivars.[13]
Description[edit]
Like most plants, soybeans grow in distinct morphological stages as they develop from seeds into fully mature plants.
Germination[edit]
The first stage of growth is germination, a method which first becomes apparent as a seed's radicle emerges.[14] This is the first stage of root growth and occurs within the first 48 hours under ideal growing conditions. The first photosynthetic structures, the cotyledons, develop from the hypocotyl, the first plant structure to emerge from the soil. These cotyledons both act as leaves and as a source of nutrients for the immature plant, providing the seedling nutrition for its first 7 to 10 days.[14]
soya bean fruit
Maturation[edit]
The first true leaves develop as a pair of single blades.[14] Subsequent to this first pair, mature nodes form compound leaves with three blades. Mature trifoliolate leaves, having three to four leaflets per leaf, are often between 6–15 cm (2.4–5.9 in) long and 2–7 cm (0.79–2.76 in) broad. Under ideal conditions, stem growth continues, producing new nodes every four days. Before flowering, roots can grow 1.9 cm (0.75 in) per day. If rhizobia are present, root nodulation begins by the time the third node appears. Nodulation typically continues for 8 weeks before the symbiotic infection process stabilizes.[14] 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 51–127 cm (20–50 in) in height[15] and have rooting depths between 76–152 cm (30–60 in).[16]
Flowering[edit]
Soybean flower buds
Flowering is triggered by day length, often beginning once days become shorter than 12.8 hours.[14] This trait is highly variable however, with different varieties reacting differently to changing day length.[17] Soybeans form inconspicuous, self-fertile flowers which are borne in the axil of the leaf and are white, pink or purple. Depending of the soybean variety, node growth may cease once flowering begins. Strains that continue nodal development after flowering are termed "indeterminates" and are best suited to climates with longer growing seasons.[14] Often soybeans drop their leaves before the seeds are fully mature.
Small, purple soybean flowers
The fruit is a hairy pod that grows in clusters of three to five, each pod is 3–8 cm (1.2–3.1 in) long and usually contains two to four (rarely more) seeds 5–11 mm in diameter. Soybean seeds come in a wide variety sizes and hull colors such as black, brown, yellow, and green.[15] Variegated and bicolored seed coats are also common.
Seed resilience[edit]
Mature soybeans
The hull of the mature bean is hard, water-resistant, and protects the cotyledon and hypocotyl (or "germ") from damage. If the seed coat is cracked, the seed will not germinate. The scar, visible on the seed coat, is called the hilum (colors include black, brown, buff, gray and yellow) and at one end of the hilum is the micropyle, or small opening in the seed coat which can allow the absorption of water for sprouting.
Some seeds such as soybeans containing very high levels of protein can undergo desiccation, yet survive and revive after water absorption. A. Carl Leopold began studying this capability at the Boyce Thompson Institute for Plant Research at Cornell University in the mid-1980s. He found soybeans and corn to have a range of soluble carbohydrates protecting the seed's cell viability.[18] Patents were awarded to him in the early 1990s on techniques for protecting biological membranes and proteins in the dry state.
Nitrogen-fixing ability[edit]
Like many legumes, soybeans can fix atmospheric nitrogen, thanks to symbiotic bacteria from the Rhizobia group.[19]
Chemical composition[edit]
Together, protein and soybean oil content account for 56% of dry soybeans by weight (36% protein and 20% fat, table). The remainder consists of 30% carbohydrates, 9% water and 5% ash (table). Soybeans comprise approximately 8% seed coat or hull, 90% cotyledons and 2% hypocotyl axis or germ.[20][citation needed]
Nutrition[edit]
Further information: Soy protein
Soybean, mature seeds, raw
Nutritional value per 100 g (3.5 oz)
Energy
1,866 kJ (446 kcal)
Carbohydrates
30.16 g
Sugars
7.33 g
Dietary fiber
9.3 g
Fat
19.94 g
Saturated
2.884 g
Monounsaturated
4.404 g
Polyunsaturated
omega‑3
omega‑6
11.255 g
1.330 g
9.925 g
Protein
36.49 g
Tryptophan
0.591 g
Threonine
1.766 g
Isoleucine
1.971 g
Leucine
3.309 g
Lysine
2.706 g
Methionine
0.547 g
Cystine
0.655 g
Phenylalanine
2.122 g
Tyrosine
1.539 g
Valine
2.029 g
Arginine
3.153 g
Histidine
1.097 g
Alanine
1.915 g
Aspartic acid
5.112 g
Glutamic acid
7.874 g
Glycine
1.880 g
Proline
2.379 g
Serine
2.357 g
Vitamins
Quantity %DV†
Vitamin A equiv.
0%
1 μg
Thiamine (B1)
76%
0.874 mg
Riboflavin (B2)
73%
0.87 mg
Niacin (B3)
11%
1.623 mg
Pantothenic acid (B5)
16%
0.793 mg
Vitamin B6
29%
0.377 mg
Folate (B9)
94%
375 μg
Vitamin B12
0%
0 μg
Choline
24%
115.9 mg
Vitamin C
7%
6.0 mg
Vitamin E
6%
0.85 mg
Vitamin K
45%
47 μg
Minerals
Quantity %DV†
Calcium
28%
277 mg
Copper
83%
1.658 mg
Iron
121%
15.7 mg
Magnesium
79%
280 mg
Manganese
120%
2.517 mg
Phosphorus
101%
704 mg
Potassium
38%
1797 mg
Sodium
0%
2 mg
Zinc
51%
4.89 mg
Other constituents
Quantity
Water
8.54 g
Cholesterol
0 mg
Link to Complete USDA Nutrient Database Entry
Units
μg = micrograms • mg = milligrams
IU = International units
†Percentages are roughly approximated using US recommendations for adults.
100 grams of raw soybeans supply 446 calories and are 9% water, 30% carbohydrates, 20% total fat and 36% protein (table).
Soybeans are an exceptional source of essential nutrients, providing in a 100 gram serving (raw, for reference) high contents of the Daily Value (DV) especially for protein (36% DV), dietary fiber (37%), iron (121%), manganese (120%), phosphorus (101%) and several B vitamins, including folate (94%) (table). High contents also exist for vitamin K, magnesium, zinc and potassium (table).
For human consumption, soybeans must be cooked with "wet" heat to destroy the trypsin inhibitors (serine protease inhibitors). Raw soybeans, including the immature green form, are toxic to all monogastric animals.[21]
Protein[edit]
Further information: Complete protein, Protein quality, and Soy protein
Most soy protein is a relatively heat-stable storage protein. This heat stability enables soy food products requiring high temperature cooking, such as tofu, soy milk and textured vegetable protein (soy flour) to be made.
Soy is a good source of protein for vegetarians and vegans or for people who want to reduce the amount of meat they eat, according to the US Food and Drug Administration:[22]
Soy protein products can be good substitutes for animal products because, unlike some other beans, soy offers a 'complete' protein profile. ... Soy protein products can replace animal-based foods—which also have complete proteins but tend to contain more fat, especially saturated fat—without requiring major adjustments elsewhere in the diet.
The Protein Digestibility Corrected Amino Acid Score (PDCAAS) of soy protein is the nutritional equivalent of meat, eggs, and casein for human growth and health. Soybean protein isolate has a biological value of 74, whole soybeans 96, soybean milk 91, and eggs 97.[23]
Soy protein is essentially identical to the protein of other legume seeds and pulses.[24][25] Moreover, soybeans can produce at least twice as much protein per acre than any other major vegetable or grain crop besides hemp, five to 10 times more protein per acre than land set aside for grazing animals to make milk, and up to 15 times more protein per acre than land set aside for meat production.[26]
Graded seed
All spermatophytes, except for the grass-cereal family, contain soybean-like 7S (vicilin) or 11S (legumin), (S denotes Svedberg, sedimentation coefficients) seed storage globulin proteins. Oats and rice are anomalous in that they also contain a majority of soybean-like protein.[27] Cocoa, for example, contains the 7S globulin, which contributes to cocoa/chocolate taste and aroma;,[28][29][30] whereas coffee beans (coffee grounds) contain the 11S globulin responsible for coffee's aroma and flavor.[31][32]
Vicilin and legumin proteins belong to the cupin superfamily, a large family of functionally diverse proteins that have a common origin and whose evolution can be followed from bacteria to eukaryotes including animals and higher plants.[33]
2S albumins form a major group of homologous storage proteins in many dicot species and in some monocots but not in grasses (cereals).[34] Soybeans contain a small but significant 2S storage protein.[35][36][37] 2S albumin are grouped in the prolamin superfamily.[38] Other allergenic proteins included in this 'superfamily' are the non-specific plant lipid transfer proteins, alpha amylase inhibitor, trypsin inhibitors, and prolamin storage proteins of cereals and grasses.[27]
Peanuts, for instance, contain 20% 2S albumin but only 6% 7S globulin and 74% 11S.[34] It is the high 2S albumin and low 7S globulin that is responsible for the relatively low lysine content of peanut protein compared to soy protein.
Carbohydrates[edit]
The principal soluble carbohydrates of mature soybeans are the disaccharide sucrose (range 2.5–8.2%), the trisaccharide raffinose (0.1–1.0%) composed of one sucrose molecule connected to one molecule of galactose, and the tetrasaccharide stachyose (1.4 to 4.1%) composed of one sucrose connected to two molecules of galactose.[39] While the oligosaccharides raffinose and stachyose protect the viability of the soybean seed from desiccation (see above section on physical characteristics) they are not digestible sugars, so contribute to flatulence and abdominal discomfort in humans and other monogastric animals, comparable to the disaccharide trehalose. Undigested oligosaccharides are broken down in the intestine by native microbes, producing gases such as carbon dioxide, hydrogen, and methane.
Since soluble soy carbohydrates are found in the whey and are broken down during fermentation, soy concentrate, soy protein isolates, tofu, soy sauce, and sprouted soybeans are without flatus activity. On the other hand, there may be some beneficial effects to ingesting oligosaccharides such as raffinose and stachyose, namely, encouraging indigenous bifidobacteria in the colon against putrefactive bacteria.
The insoluble carbohydrates in soybeans consist of the complex polysaccharides cellulose, hemicellulose, and pectin. The majority of soybean carbohydrates can be classed as belonging to dietary fiber.
Fats[edit]
Raw soybeans are 20% fat, including saturated fat (3%), monounsaturated fat (4%) and polyunsaturated fat, mainly as linoleic acid (table).
Within soybean oil or the lipid portion of the seed is contained four phytosterols: stigmasterol, sitosterol, campesterol, and brassicasterol accounting for about 2.5% of the lipid fraction; and which can be converted into steroid hormones.[40] Additionally soybeans are a rich source of sphingolipids.[41]
Comparison to other major staple foods[edit]
The following table shows the nutrient content of green soybean and other major staple foods, each in respective raw form. Raw soybeans, however, aren't edible and cannot be digested. These must be sprouted, or prepared and cooked for human consumption. In sprouted and cooked form, the relative nutritional and anti-nutritional contents of each of these grains is remarkably different from that of raw form of these grains reported in this table. The nutritional value of soybean and each cooked staple depends on the processing and the method of cooking: boiling, frying, roasting, baking, etc.
Nutrient content of 10 major staple foods per 100 g portion,[42] in order of rank
Nutrient
Maize (corn)[A]
Rice, white[B]
Wheat[C]
Potatoes[D]
Cassava[E]
Soybeans, green[F]
Sweet potatoes[G]
Yams[Y]
Sorghum[H]
Plantain[Z]
RDA
Water (g) 10 12 13 79 60 68 77 70 9 65 3000
Energy (kJ) 1528 1528 1369 322 670 615 360 494 1419 511 8368–10,460
Protein (g) 9.4 7.1 12.6 2.0 1.4 13.0 1.6 1.5 11.3 1.3 50
Fat (g) 4.74 0.66 1.54 0.09 0.28 6.8 0.05 0.17 3.3 0.37 44–77
Carbohydrates (g) 74 80 71 17 38 11 20 28 75 32 130
Fiber (g) 7.3 1.3 12.2 2.2 1.8 4.2 3 4.1 6.3 2.3 30
Sugar (g) 0.64 0.12 0.41 0.78 1.7 0 4.18 0.5 0 15 minimal
Minerals
Calcium (mg) 7 28 29 12 16 197 30 17 28 3 1000
Iron (mg) 2.71 0.8 3.19 0.78 0.27 3.55 0.61 0.54 4.4 0.6 8
Magnesium (mg) 127 25 126 23 21 65 25 21 0 37 400
Phosphorus (mg) 210 115 288 57 27 194 47 55 287 34 700
Potassium (mg) 287 115 363 421 271 620 337 816 350 499 4700
Sodium (mg) 35 5 2 6 14 15 55 9 6 4 1500
Zinc (mg) 2.21 1.09 2.65 0.29 0.34 0.99 0.3 0.24 0 0.14 11
Copper (mg) 0.31 0.22 0.43 0.11 0.10 0.13 0.15 0.18 - 0.08 0.9
Manganese (mg) 0.49 1.09 3.99 0.15 0.38 0.55 0.26 0.40 - - 2.3
Selenium (μg) 15.5 15.1 70.7 0.3 0.7 1.5 0.6 0.7 0 1.5 55
Vitamins
Vitamin C (mg) 0 0 0 19.7 20.6 29 2.4 17.1 0 18.4 90
Thiamin (B1) (mg) 0.39 0.07 0.30 0.08 0.09 0.44 0.08 0.11 0.24 0.05 1.2
Riboflavin (B2) (mg) 0.20 0.05 0.12 0.03 0.05 0.18 0.06 0.03 0.14 0.05 1.3
Niacin (B3) (mg) 3.63 1.6 5.46 1.05 0.85 1.65 0.56 0.55 2.93 0.69 16
Pantothenic acid (B5) (mg) 0.42 1.01 0.95 0.30 0.11 0.15 0.80 0.31 - 0.26 5
Vitamin B6 (mg) 0.62 0.16 0.3 0.30 0.09 0.07 0.21 0.29 - 0.30 1.3
Folate Total (B9) (μg) 19 8 38 16 27 165 11 23 0 22 400
Vitamin A (IU) 214 0 9 2 13 180 14187 138 0 1127 5000
Vitamin E, alpha-tocopherol (mg) 0.49 0.11 1.01 0.01 0.19 0 0.26 0.39 0 0.14 15
Vitamin K1 (μg) 0.3 0.1 1.9 1.9 1.9 0 1.8 2.6 0 0.7 120
Beta-carotene (μg) 97 0 5 1 8 0 8509 83 0 457 10,500
Lutein+zeaxanthin (μg) 1355 0 220 8 0 0 0 0 0 30 6,000[*][43] + 0[*]
Fats
Saturated fatty acids (g) 0.67 0.18 0.26 0.03 0.07 0.79 0.02 0.04 0.46 0.14 minimal
Monounsaturated fatty acids (g) 1.25 0.21 0.2 0.00 0.08 1.28 0.00 0.01 0.99 0.03 22–55[*][44]
Polyunsaturated fatty acids (g) 2.16 0.18 0.63 0.04 0.05 3.20 0.01 0.08 1.37 0.07 13–19
A raw yellow dent corn B raw unenriched long-grain white rice
C raw hard red winter wheat D raw potato with flesh and skin
E raw cassava F raw green soybeans
G raw sweet potato H raw sorghum
Y raw yam Z raw plantains
/* unofficial
Cultivation[edit]
Biplane cropduster over US soybean field
Further information: List of soybean diseases
Uses[edit]
Soybeans are a globally important crop, providing oil and protein. In the United States, the bulk of the harvest is solvent-extracted with hexane, and the "toasted" defatted soymeal (50% protein) then makes possible the raising of farm animals (e.g. chicken, hog, turkey) on a large industrial scale. Soybean products are used in a large variety of processed foods.
During World War II, soybeans became important in both North America and Europe chiefly as substitutes for other protein foods and as a source of edible oil. During the war, the soybean was discovered as fertilizer by the United States Department of Agriculture.
Conditions[edit]
Cultivation is successful in climates with hot summers, with optimum growing conditions in mean temperatures of 20 to 30 °C (68 to 86 °F); temperatures of below 20 °C and over 40 °C (68 °F, 104 °F) stunt growth significantly. They can grow in a wide range of soils, with optimum growth in moist alluvial soils with a good organic content. Soybeans, like most legumes, perform nitrogen fixation by establishing a symbiotic relationship with the bacterium Bradyrhizobium japonicum (syn. Rhizobium japonicum; Jordan 1982). For best results, though, an inoculum of the correct strain of bacteria should be mixed with the soybean (or any legume) seed before planting. Modern crop cultivars generally reach a height of around 1 m (3.3 ft), and take 80–120 days from sowing to harvesting.
Soya Fields in Argentina
Environmental issues[edit]
Environmental groups, such as Greenpeace and the WWF, have reported soybean cultivation (primarily as a feed crop for animals) and the probability of increased soybean cultivation in Brazil has destroyed huge areas of Amazon rainforest, and is encouraging further deforestation.[45][46][47] However, note that the driving cause of this deforestation is the global demand for meat, which in turn demands huge amounts of land to grow feed crops for livestock. According to the World Bank, animal agriculture is responsible for up to 91% of the destruction of the Amazon rainforest.[48][49][50]
Soils[edit]
Soil scientists Edson Lobato (Brazil), Andrew McClung (U.S.), and Alysson Paolinelli (Brazil) were awarded the 2006 World Food Prize for transforming the ecologically biodiverse savannah of the Cerrado region of Brazil into highly productive cropland that could grow profitable soybeans.[51][52][53] However, even correcting for poor soils soybeans were an unlikely cash crop for the Cerrado. Soy did not fare well in the low latitudes. More than the heat and humidity, it was a lack of seasons that hampered production. In the higher more northerly latitudes, flowering coincides with the summer solstice, when the plants reach their maximum height. The first soybeans planted in the Cerrado, however, flowered early and, deprived of long summer days, remained stunted. For soy agriculture to take root in Mato Grosso it was first necessary to develop a "tropical soybean"—one that would flower later, giving the plants more time to fully mature. This was accomplished after years of crossbreeding by scientists within Embrapa, the research arm of the Brazilian Ministry of Agriculture.[54][55]
Soybean rust
Contamination concerns[edit]
Human sewage sludge can be used as fertilizer to grow soybeans. Soybeans grown in sewage sludge likely contain elevated concentrations of metals.[56][57]
Pests[edit]
Soybean plants are vulnerable to a wide range of bacterial diseases, fungal diseases, viral diseases and parasites. One important pest is the corn earworm moth and bollworm, which is the most common and destructive pest of soybean growth in Virginia.[58]
Production[edit]
Soybean production – 2016 Forecast
Country
Production (millions of tonnes)
United States 103.4
Brazil 103.0
Argentina 57.0
China 12.2
India 11.7
Paraguay 9.0
Canada 6.0
World 324.2
Source: GlobalSoyBeanProduction.com, republished from USDA[59]
Soybean Production (1961 - 2016)[60]
Country code; ISO 3166-1 alpha-3, oth 86; other 86 countries.
Top 8 countries produced 94.82% in 2016.
The global production of soybeans is forecast to be 337 million tonnes in 2017–2018,[61] The United States, Brazil and Argentina are the world's largest soybean producers and represent more than 80% of global soybean production (table).[59][62]
In 2016, the average worldwide yield for soybean crops was 2.8 tonnes per hectare.[62] The three largest yields per hectare were in Turkey, Georgia and Italy, having an average nationwide soybean yield of 4.0 tonnes. The most productive soybean farms in the world in 2016 were in Turkey, with a nationwide average farm yield of 4.3 tonnes per hectare.[62]
In the 1960–1 Dillon round of the General Agreement on Tariffs and Trade (GATT), the United States secured tariff-free access for its soybeans to the European market. In the 1960s, the United States exported over 90% of the world's soybeans.[63][64] By 2005, the top soybean exporters were Argentina (39% of world soybean exports), United States (37%), and Brazil (16%), while the top importers were China (41% of world soybean imports), European Union (22%), Japan (6%) and Mexico (6%).[65]
History[edit]
Soybeans were a crucial crop in East Asia long before written records began.[66] There is evidence for soybean domestication between 7000 and 6600 BC in China, between 5000 and 3000 BC in Japan and 1000 BC in Korea.[67] Prior to fermented products such as fermented black soybeans (douchi), jiang (Chinese miso), soy sauce, tempeh, natto, and miso, soy was considered sacred for its beneficial effects in crop rotation, and it was eaten by itself, and as bean curd and soy milk.
Soybeans were introduced to Java in Malay Archipelago circa 13th century or probably earlier. By the 17th century through their trade with Far East, soybeans and its products were traded by European traders (Portuguese, Spanish, and Dutch) in Asia, and supposedly reached Indian Subcontinent by this period.
By the 18th century, soybeans were introduced to the Americas and Europe. Soy was introduced to Africa from China in the late 19th century, and is now widespread across the continent. They are now a major crop in the United States, Brazil, Argentina, India, and China.
East Asia[edit]
The closest living relative of the soybean is Glycine soja (previously called G. ussuriensis), a legume native to central China.[68] According to the ancient Chinese myth, in 2853 BC, the legendary Emperor Shennong of China proclaimed that five plants were sacred: soybeans, rice, wheat, barley, and millet.[69] Cultivation of soybeans took place over long periods of time in the prehistory of modern-day Japan, Korea and Northern China, based on archaeological evidence.
The origin of soy bean cultivation remains scientifically debated. Early Chinese records mention that soybeans were a gift from the region of Yangtze River delta and Southeast China.[70] Recent research, however, indicates that seeding of wild forms started early (before 5000 BC) in multiple locations throughout East Asia[71] The Great Soviet Encyclopedia claims soybean cultivation originated in China about 5000 years ago.[72] Some scholars suggest that soybean originated in China and was domesticated about 3500 BC.[73] However, the oldest preserved soybeans resembling modern varieties in size and shape were found in archaeological sites in Korea dated about 1000 BC.[70][74] Radiocarbon dating of soybean samples recovered through flotation during excavations at the Early Mumun period Okbang site in Korea indicated soybean was cultivated as a food crop in around 1000–900 BC.[74] Soybeans from the Jōmon period in Japan from 3000 BC[71] are also significantly larger than wild varieties.[71][75] The cultivation of soybeans began in the eastern half of northern China by 2000 BC, but is almost certainly much older.[76] Soybeans became an important crop by the Zhou Dynasty (c. 1046 – 256 BC) in China. However, the details of where, when, and under what circumstances soybean developed a close relationship with people are poorly understood. Soy bean was unknown in South China before the Han period.[71] From about the first century AD to the Age of Discovery (15–16th centuries), soybeans were introduced into across South and Southeast Asia. This spread was due to the establishment of sea and land trade routes. The earliest Japanese textual reference to the soybean is in the classic Kojiki (Records of Ancient Matters), which was completed in 712 AD.
Many people have claimed soybeans in Asia were historically only used after a fermentation process, which lowers the high phytoestrogens content found in the raw plant. However, terms similar to "soy milk" have been in use since 82 AD,[77] and there is evidence of tofu consumption that dates to 220.[78]
Southeast Asia[edit]
Soybeans were mentioned as kadêlê (modern Indonesian term: kedelai)[79] in an old Javanese manuscript, Serat Sri Tanjung, which dates around the 12th to 13th century Java.[80] By the 13th century, the soybean had arrived and cultivated in Indonesia; it probably arrived much earlier however, carried by traders or merchants from Southern China.[81]
The earliest known reference to it as "tempeh" appeared in 1815 in the Serat Centhini manuscript.[82] The development of tempeh fermented soybean cake were probably took place earlier, circa 17th century in Java.
South Asia[edit]
By the 1600s, soy sauce spread from southern Japan across the region through the Dutch East India Company (VOC). The soybean probably arrived from southern China, moving southwest into northern parts of Indian Subcontinent by this period.[83]
Iberia[edit]
In 1603, "Vocabvlario da Lingoa de Iapam", a famous Japanese-Portuguese dictionary, was compiled and published by Jesuit priests in Nagasaki. It contains short but clear definitions for about 20 words related to soyfoods - the first in any European language.
The Luso-Hispanic traders were familiar with soybeans and soybean product through their trade with Far East since at least 17th century. However, it was not until the late 19th century that the first attempt to cultivate soybeans in the Iberian peninsula was undertaken. In 1880, the soybean was first cultivated in Portugal in the Botanical Gardens at Coimbra (Crespi 1935).
In about 1910 in Spain the first attempts at Soybean cultivation were made by the Count of San Bernardo, who cultivated soybeans on his estates at Almillo (in southwest Spain) about 48 miles east-northeast of Seville.[84]
North America[edit]
Soybeans were first introduced to North America from China in 1765, by Samuel Bowen, a former East India Company sailor who had visited China in conjunction with James Flint, the first Englishman legally permitted by the Chinese authorities to learn Chinese.[85] The first "New World" soybean crop was grown on Skidaway Island, Georgia in 1765 by Henry Yonge from seeds given him by Samuel Bowen.[86][87][88] Bowen grew soy near Savannah, Georgia, possibly using funds from Flint, and made soy sauce for sale to England.[89] Although, soybean was introduced into North America in 1765, for the next 155 years, the crop was grown primarily for forage.[90]
In 1831, the first soy product "a few dozen India Soy" [sauce] arrived in Canada. Soybeans were probably first cultivated in Canada by 1855, and definitely in 1895 at Ontario Agricultural College.[91]
It was not until Lafayette Mendel and Thomas Burr Osborne showed that the nutritional value of soybean seeds could be increased by cooking, moisture or heat, that soy went from a farm animal feed to a human food.[92][93]
William Morse is considered the "father" of modern soybean agriculture in America. He and Charles Piper (Dr. C. V. Piper) took what was an unknown Oriental peasant crop in 1910 and transformed it into a "golden bean" for America becoming one of America's largest farm crops and its most nutritious.[94][95][96]
Prior to the 1920 in the USA, the soybean was mainly a forage crop, a source of oil, meal (for feed) and industrial products, with very little used as food. However, it took on an important role after World War I. During the Great Depression, the drought-stricken (Dust Bowl) regions of the United States were able to use soy to regenerate their soil because of its nitrogen-fixing properties. Farms were increasing production to meet with government demands, and Henry Ford became a promoter of soybeans. He In 1931, Ford hired chemists Robert Boyer and Frank Calvert to produce artificial silk. They succeeded in making a textile fiber of spun soy protein fibers, hardened or tanned in a formaldehyde bath, which was given the name Azlon. It never reached the commercial market. Soybean oil was used to paint the automobiles,[97] as well as fluid for shock absorbers.
Tofu was introduced in Japanese American internment camps during World War II, and gradually spread into the mainstream cuisine. New varieties were developed to improve the blandness of soybean oil. The Counterculture in the San Francisco region popularize soy foods. Although practically unseen in 1900, by 2000 they covered upward of 70 million acres, second only to corn, and it became America's largest cash crop.[98][page needed]
Caribbean and West Indies[edit]
The soybean arrived in the Caribbean in the form of soy sauce made by Samuel Bowen in Savannah, Georgia, in 1767. It remains only a minor crop there, but its uses for human food are growing steadily.[99]
Mediterranean area[edit]
The soybean was first cultivated in Italy by 1760 in the Botanical Garden of Turin. During the 1780s it was grown in at least three other botanical gardens in Italy.[100]
In 1935 soybeans are first introduced to Greece by Anton Brillmayer, an Austrian soybean breeder.[101] By 1939, soybeans have been cultivated in Greece.[102]
An entire book has been published on the history of soybeans and soyfoods in Greece.[103]
Australia[edit]
Wild soybeans were discovered in northeastern Australia in 1770 by explorers Banks and Solander. In 1804, the first soyfood product ("Fine India Soy" [sauce]) was sold in Sydney. In 1879, the first domesticated soybeans arrived in Australia, a gift of the Minister of the Interior Department, Japan.[104]
Western Europe[edit]
The soybean was first cultivated in France by 1779 (and perhaps as early as 1740). The two key early people and organizations introducing the soybean to France were the Society of Acclimatization (starting in 1855) and Li Yu-ying (from 1910). Li started a large tofu factory, where the first commercial soyfoods in France were made.[105]
Africa[edit]
The soybean first arrived in Africa via Egypt in 1857.[106]
Central Europe[edit]
In 1873, Professor Friedrich J. Haberlandt first became interested in soybeans when he obtained the seeds of 19 soybean varieties at the Vienna World Exposition (Wiener Weltausstellung). He cultivated these seeds in Vienna, and soon began to distribute them throughout Central and Western Europe. In 1875, he first grew the soybeans in Vienna, then in early 1876 he sent samples of seeds to seven cooperators in central Europe, who planted and tested the seeds in the spring of 1876, with good or fairly good results in each case.[107] Most of the farmers who received seeds from him cultivated them, then reported their results back to him. Starting in Feb. 1876, he published these results first in various journal articles, and finally in his magnum opus, Die Sojabohne (The Soybean) in 1878. In northern Europe lupin/lupine is known as the "soybean of the north"[108]
A Hitler Youth manual from the 1930s promoted soy beans, which it called "Nazi beans" as an alternative to meat.[109]
Central Asia[edit]
The soybean is first in cultivated Transcaucasia in Central Asia in 1876, by the Dungans. This region has never been important for soybean production.[110]
Central America[edit]
The first reliable reference to the soybean in this region dates from Mexico in 1877.[111]
South America[edit]
The soybean first arrived in South America in Argentina in 1882.[112]
Andrew McClung showed in the early 1950s that with soil amendments the Cerrado region of Brazil would grow soybeans.[113] The march of soybeans into deforested areas of the Amazon rain forest would come later.[54]
Genetic modification[edit]
Further information: Genetically modified soybean
Different varieties of soybeans being grown together
Soybeans are one of the "biotech food" crops that have been genetically modified, and genetically modified soybeans are being used in an increasing number of products. In 1995, Monsanto company introduced glyphosate-tolerant soybeans that have been genetically modified to be resistant to Monsanto's glyphosate herbicides through substitution of the Agrobacterium sp. (strain CP4) gene EPSP (5-enolpyruvyl shikimic acid-3-phosphate) synthase. The substituted version is not sensitive to glyphosate.[114]
In 1997, about 8% of all soybeans cultivated for the commercial market in the United States were genetically modified. In 2010, the figure was 93%.[115] As with other glyphosate-tolerant crops, concern is expressed over damage to biodiversity.[116] A 2003 study[117] concluded the RR gene had been bred into so many different soybean cultivars, there had been little decline in genetic diversity, but "diversity was limited among elite lines from some companies".
The widespread use of such types of GM soybeans in the Americas has caused problems with exports to some regions. GM crops require extensive certification before they can be legally imported into the European Union, where there is considerable supplier and consumer reluctance to use GM products for consumer or animal use. Difficulties with coexistence and subsequent traces of cross-contamination of non-GM stocks have caused shipments to be rejected and have put a premium on non-GM soy.[118]
A 2006 United States Department of Agriculture report found the adoption of genetically engineered (GE) soy, corn and cotton reduced the amount of pesticides used overall, but did result in a slightly greater amount of herbicides used for soy specifically. The use of GE soy was also associated with greater conservation tillage, indirectly leading to better soil conservation, as well as increased income from off-farming sources due to the greater ease with which the crops can be managed. Though the overall estimated benefits of the adoption of GE soybeans in the United States was $310 million, the majority of this benefit was experienced by the companies selling the seeds (40%), followed by biotechnology firms (28%) and farmers (20%).[119] The patent on glyphosate-tolerant soybeans expired in 2014,[120] so benefits can be expected to shift.[121]
In 2010, a team of American scientists announced they had sequenced the soybean genome – the first legume to be sequenced.[122][123]
Uses[edit]
Tofu and soy sauce
Among the legumes, the soybean is valued for its high (38–45%) protein content as well as its high (approximately 20%) oil content. Soybeans are the second-most valuable agricultural export in the United States, behind corn.[citation needed] Approximately 85% of the world's soybean crop is processed into soybean meal and soybean oil, the remainder processed in other ways or eaten whole.[124]
Soybeans can be broadly classified as "vegetable" (garden) or field (oil) types. Vegetable types cook more easily, have a mild, nutty flavor, better texture, are larger in size, higher in protein, and lower in oil than field types. Tofu, soy milk, & soy sauce, are among the top edible commodities made using soybeans. Producers prefer the higher protein cultivars bred from vegetable soybeans originally brought to the United States in the late 1930s. The "garden" cultivars are generally not suitable for mechanical combine harvesting because there is a tendency for the pods to shatter upon reaching maturity.
Soybean oil[edit]
Main article: Soybean oil
Soybean seed contains 18–19% oil.[125] To extract soybean oil from seed, the soybeans are cracked, adjusted for moisture content, rolled into flakes and solvent-extracted with commercial hexane. The oil is then refined, blended for different applications, and sometimes hydrogenated. Soybean oils, both liquid and partially hydrogenated, are exported abroad, sold as "vegetable oil", or end up in a wide variety of processed foods.
Soybean meal[edit]
Main article: Soybean meal
Soybean meal, or soymeal, is the material remaining after solvent extraction of oil from soybean flakes, with a 50% soy protein content. The meal is 'toasted' (a misnomer because the heat treatment is with moist steam) and ground in a hammer mill. Ninety-seven percent of soybean meal production globally is used as livestock feed.[125] Soybean meal is also used in some dog foods.[126]
Livestock feed[edit]
One of the major uses of soybeans globally is as livestock feed, predominantly in the form of soybean meal. Spring grasses are rich in omega-3 fatty acids, whereas soy is predominantly omega-6. The soybean hulls, which mainly consist of the outer coats of the beans removed before oil extraction, can also be fed to livestock, as well as whole soybean seeds after processing.[127][128]
Food for human consumption[edit]
Tempeh, fermented soybean cake
In addition to their use in livestock feed, soybean products are widely used for human consumption. Common soybean products include soy sauce, soy milk, tofu, soy meal, soy flour, textured vegetable protein (TVP), tempeh, soy lecithin and soybean oil. Soybeans may also be eaten with minimal processing, for example in the Japanese food edamame (枝豆, edamame), in which immature soybeans are boiled whole in their pods and served with salt.
One type of soya chunk as meal maker
In China, Japan, and Korea, soybean and soybean products are a common part of the diet. Tofu (豆腐 dòufu) is thought to have originated in China, along with soy sauce and several varieties of soybean paste used as seasonings.[citation needed] Japanese foods made from soya include miso (味噌), nattō (納豆), kinako (黄粉) and edamame (枝豆), as well as products made with tofu such as atsuage and aburaage. In Korean cuisine, soybean sprouts (콩나물 kongnamul) are used in a variety of dishes, and are the base ingredient in doenjang, cheonggukjang and ganjang. In Vietnam, soybeans are used to make soybean paste (tương) in the North with the most popular products are tương Bần, tương Nam Đàn, tương Cự Đà as a garnish for phở and gỏi cuốn dishes, as well as tofu (đậu hũ or đậu phụ or tàu hũ), soy sauce (nước tương), soy milk (nước đậu in the North or sữa đậu nành in the South), and đậu hũ nước đường (tofu sweet soup). In India, textured vegetable protein is often called meal maker or soya chunks and is a popular substitute for meat.
Flour[edit]
Wikimedia Commons has media related to Soybean flour.
Japanese soybean meat
Soy flour refers to soybeans ground finely enough to pass through a 100-mesh or smaller screen where special care was taken during desolventizing (not toasted) to minimize denaturation of the protein to retain a high protein dispersibility index, for uses such as food extrusion of textured vegetable protein. It is the starting material for production of soy concentrate and soy protein isolate.
Soy flour is made by roasting the soybean, removing the coat, and grinding into a flour. Soy flour is manufactured with different fat levels.[129] Alternatively, raw soy flour omits the roasting step.
Defatted soy flour is obtained from solvent extracted flakes, and contains less than 1% oil.[129]
"Natural or full-fat soy flour is made from unextracted, dehulled beans, and contains about 18% to 20% oil."[129] Its high oil content requires the use of a specialized Alpine Fine Impact Mill to grind rather than the usual hammer mill. Full-fat soy flour has a lower protein concentration than defatted flour. Extruded Full-Fat soy flour, ground in an Alpine mill, can replace/extend EGGS in baking and cooking[130][131] Full-fat soy flour is a component of the famous Cornell Bread recipe (think pizza)[132][133][134]
Low-fat soy flour is made by adding some oil back into defatted soy flour. Fat levels range from 4.5% to 9%.[129]
High-fat soy flour can also be produced by adding back soybean oil to defatted flour, usually at the level of 15%.[135]
Soy lecithin can be added (up to 15%) to soy flour to make lecithinated soy flour. It increases dispersibility and gives it emulsifying properties.[129]
Soy flour has 50% protein and 5% fiber. It has higher levels of protein, thiamine, riboflavin, phosphorus, calcium, and iron than wheat flour. It does not contain gluten.[129] As a result, yeast-raised breads made with soy flour are dense in texture. Among many uses, soy flour thickens sauces, prevents staling in baked food, and reduces oil absorption during frying. Baking food with soy flour gives it tenderness, moistness, a rich color, and a fine texture.[129]
Soy grits are similar to soy flour except the soybeans have been toasted and cracked into coarse pieces.
Kinako is a soy flour used in Japanese cuisine.
Section reference: Smith & Circle (1972, p. 442)
Soy-based infant formula[edit]
A Malaysian Soy milk carton, and a glass of the beverage
Soy-based infant formula (SBIF) is sometimes given to infants who are not being strictly breastfed; it can be useful for infants who are either allergic to pasteurized cow milk proteins or who are being fed a vegan diet. It is sold in powdered, ready-to-feed, and concentrated liquid forms.
Some reviews have expressed the opinion that more research is needed to determine what effect the phytoestrogens in soybeans may have on infants.[136] Diverse studies have concluded there are no adverse effects in human growth, development, or reproduction as a result of the consumption of soy-based infant formula.[137][138][139] One of these studies, published in the Journal of Nutrition,[139] concludes that there are:
... no clinical concerns with respect to nutritional adequacy, sexual development, neurobehavioral development, immune development, or thyroid disease. SBIFs provide complete nutrition that adequately supports normal infant growth and development. FDA has accepted SBIFs as safe for use as the sole source of nutrition.
Meat and dairy alternatives and extenders[edit]
Open package of a soy-based cream cheese alternative with chives
Soybeans can be processed to produce a texture and appearance similar to many other foods. For example, soybeans are the primary ingredient in many dairy product substitutes (e.g., soy milk, margarine, soy ice cream, soy yogurt, soy cheese, and soy cream cheese) and meat alternatives (e.g. veggie burgers). These substitutes are readily available in most supermarkets. Soy milk does not naturally contain significant amounts of digestible calcium. Many manufacturers of soy milk sell calcium-enriched products, as well. Soy is also used in tempeh: the beans (sometimes mixed with grain) are fermented into a solid cake.
Soy products also are used as a low-cost substitute in meat and poultry products.[140][141] Food service, retail and institutional (primarily school lunch and correctional) facilities regularly use such "extended" products. Extension may result in diminished flavor, but fat and cholesterol are reduced. Vitamin and mineral fortification can be used to make soy products nutritionally equivalent to animal protein; the protein quality is already roughly equivalent. The soy-based meat substitute textured vegetable protein has been used for more than 50 years as a way of inexpensively extending ground beef without reducing its nutritional value.[26][4][142][143]
Soy nut butter[edit]
The soybean is used to make a product called soy nut butter which is similar in texture to peanut butter.[144]
Sweetened soybean[edit]
Sweet boiled beans are popular in Japan and Korea and the sweet boiled soybeans are called as "Daizu no Nimame (ja)" in Japan and Kongjorim (Korean: 콩조림) in Korea. Sweet boiled beans are even used in sweetened buns, especially in Mame Pan (ja).
The boiled and pasted edamame, called Zunda (ja), is used as one of the Sweet bean pastes in Japanese confections.
Coffee substitute[edit]
Roasted and ground soybeans can be used as a caffeine-free substitute for coffee. After the soybeans are roasted and ground, they look similar to regular coffee beans or can be used as a powder similar to instant coffee, with aroma and flavor of roasted soybeans.[145]
Other products[edit]
Soybeans with black hulls are used in Chinese fermented black beans, douchi, not to be confused with black turtle beans.
Soybeans are also used in industrial products, including oils, soap, cosmetics, resins, plastics, inks, crayons, solvents, and clothing. Soybean oil is the primary source of biodiesel in the United States, accounting for 80% of domestic biodiesel production.[146] Soybeans have also been used since 2001 as fermenting stock in the manufacture of a brand of vodka.[147] In 1936, Ford Motor Company developed a method where soybeans and fibers were rolled together producing a soup which was then pressed into various parts for their cars, from the distributor cap to knobs on the dash board. Ford also informed in public relation releases that in 1935 over five million acres (20,000 km2) was dedicated to growing soybeans in the United States.[148]
Health[edit]
Cancer[edit]
According to the American Cancer Society, "Studies in humans have not shown harm from eating soy foods. Moderate consumption of soy foods appears safe for both breast cancer survivors and the general population, and may even lower breast cancer risk." There is insufficient research to indicate whether taking soy dietary supplements has any effect on health or cancer risk.[149]
Phytochemicals[edit]
Saponins, a class of natural surfactants (soaps), are sterols that are present naturally in a wide variety of plant foods, including vegetables, legumes, and cereals such as oats.[150] Whole soybeans contain from 0.17 to 6.16% saponins, 0.35 to 2.3% in defatted soy flour and 0.06 to 1.9% in tofu. Legumes such as soybean and chickpeas are the major source of saponins in the human diet. Sources of non-dietary saponins include alfalfa, sunflower, herbs and barbasco.
Soy contains isoflavones like genistein and daidzein,[151] and glycitein, an O-methylated isoflavone which accounts for 5–10% of the total isoflavones in soy food products. Glycitein is a phytoestrogen with weak estrogenic activity, comparable to that of the other soy isoflavones.[152]
Isoflavones[edit]
Main article: Isoflavones
Soy's content of isoflavones are as much as 3 mg/g dry weight. Isoflavones are polyphenol compounds,[151] produced primarily by beans and other legumes, including peanuts and chickpeas. Isoflavones are closely related to flavonoids found in other plants, vegetables and flowers.[151]
Soybeans contain the isoflavones, genistein and daidzein, which are phytoestrogen compounds[151] implicated as potentially beneficial factors in cardiovascular diseases[153] and numerous other conditions.[151] No beneficial effects, however, have been shown in clinical research to lower the risk of cardiovascular diseases, including high blood cholesterol levels,[153][154] prostate cancer or respiratory infections.[155]
Cholesterol and heart diseases[edit]
The dramatic increase in soyfood sales is largely credited to the Food and Drug Administration's (FDA) approval of soy as a cholesterol-lowering food, along with other heart and health benefits.[22]
A 1995 review[156] concluded that soy protein is correlated with significant decreases in serum cholesterol, LDL (bad cholesterol) and triglycerides. However, HDL (good cholesterol) did not increase by a significant amount.[157] Soy phytoestrogens (isoflavones: genistein and daidzein) adsorbed onto the soy protein were suggested as the agent reducing serum cholesterol levels.
The FDA granted the following health claim for soy: "25 grams of soy protein a day, as part of a diet low in saturated fat and cholesterol, may reduce the risk of heart disease."[22] One serving, (1 cup or 240 mL) of soy milk, for instance, contains 6 or 7 grams of soy protein. Solae resubmitted their original petition, asking for a more vague health claim, after their original was challenged and highly criticized. Solae also submitted a petition for a health claim that soy can help prevent cancer. They quickly withdrew the petition for lack of evidence and after more than 1,000 letters of protest were received. On 18 February 2008, Weston A. Price Foundation submitted a petition for removal of this health claim.[158] 25 g/day soy protein was established as the threshold intake because most trials used at least this much protein and not because less than this amount is inefficacious. In fact, there is evidence suggesting that lower amounts are indeed efficacious.[159]
An American Heart Association (AHA) review of a decade long study of soy protein benefits casts doubt on the FDA allowed "Heart Healthy" claim for soy protein and does not recommend isoflavone supplementation. The review panel also found that soy isoflavones have not been shown to reduce post-menopausal "hot flashes" and the efficacy and safety of isoflavones to help prevent cancers of the breast, uterus or prostate is in question. However, AHA concludes that "many soy products should be beneficial to cardiovascular and overall health because of their high content of polyunsaturated fats, fiber, vitamins, and minerals and low content of saturated fat".[153]
The AHA did not conduct a formal statistical analysis of the 22 studies upon which they based their estimate of the potency of soy protein. When such an analysis was conducted, Jenkins et al.[160] found that the AHA had considerably underestimated the hypocholesterolemic effects of soy protein. Further, when the analysis was limited to the 11 studies that provided evidence that the control and soy diets were matched, soy protein was found to lower LDL by 5.2 percent. This estimate is in line with the results of other recently published meta-analyses.[161][162][163] Furthermore, recent research suggests that soy protein decreases postprandial triglyceride levels, which is increasingly viewed as important for reducing coronary heart disease risk.[164]
Phytic acid[edit]
Main article: Phytic acid
Soybeans contain a high level of phytic acid, which has many effects including acting as an antioxidant and a chelating agent. The beneficial claims for phytic acid include reducing cancer,[165] minimizing diabetes,[166] and reducing inflammation.[167] However, phytic acid is also criticized for reducing vital minerals absorption due to its chelating effect, especially for diets already low in minerals.[168]
Health risks[edit]
Allergy[edit]
Main article: Soy allergy
Allergy to soy is common, and the food is listed with other foods that commonly cause allergy, such as milk, eggs, peanuts, tree nuts, shellfish. The problem has been reported among younger children, and the diagnosis of soy allergy is often based on symptoms reported by parents and results of skin tests or blood tests for allergy. Only a few reported studies have attempted to confirm allergy to soy by direct challenge with the food under controlled conditions.[169] It is very difficult to give a reliable estimate of the true prevalence of soy allergy in the general population. To the extent that it does exist, soy allergy may cause cases of urticaria and angioedema, usually within minutes to hours of ingestion. In rare cases, true anaphylaxis may also occur. The reason for the discrepancy is likely that soy proteins, the causative factor in allergy, are far less potent at triggering allergy symptoms than the proteins of peanut and shellfish.[170] An allergy test that is positive demonstrates that the immune system has formed IgE antibodies to soy proteins. However, this is only a factor when soy proteins reach the blood without being digested, in sufficient quantities to reach a threshold to provoke actual symptoms.
Soy can also trigger symptoms via food intolerance, a situation where no allergic mechanism can be proven. One scenario is seen in very young infants who have vomiting and diarrhoea when fed soy-based formula, which resolves when the formula is withdrawn. Older infants can suffer a more severe disorder with vomiting, diarrhoea that may be bloody, anemia, weight loss and failure to thrive. The most common cause of this unusual disorder is a sensitivity to cow's milk, but soy formulas can also be the trigger. The precise mechanism is unclear and it could be immunologic, although not through the IgE-type antibodies that have the leading role in urticaria and anaphylaxis. However, it is also self-limiting and will often disappear in the toddler years.[171]
Phytoestrogens[edit]
Main article: Phytoestrogens
Soybeans contain isoflavones called genistein and daidzein, which are one source of phytoestrogens in the human diet. Because most naturally occurring phytoestrogens act as selective estrogen receptor modulators, or SERMs, which do not necessarily act as direct agonists of estrogen receptors, normal consumption of foods that contain these phytoestrogens should not provide sufficient amounts to elicit a physiological response in humans.[172][173]
Plant lignans associated with high fiber foods such as cereal brans and beans are the principal precursor to mammalian lignans which have an ability to bind to human estrogen sites. Soybeans are a significant source of mammalian lignan precursor secoisolariciresinol containing 13–273 µg/100 g dry weight.[174] Another phytoestrogen in the human diet with estrogen activity is coumestans, which are found in beans, split-peas, with the best sources being alfalfa, clover, and soybean sprouts. Coumestrol, an isoflavone coumarin derivative, is the only coumestan in foods.[175][176]
Soybeans and processed soy foods are among the richest foods in total phytoestrogens (wet basis per 100 g), which are present primarily in the form of the isoflavones daidzein and genistein.[177] Human breast milk-containing or cow milk formula-containing diets provide 0.005-0.01 mg of isoflavone per day, while soy-based infant formulas provide 6–47 mg of isoflavone daily. This intake is several orders of magnitude greater than those provided by other nutrients.[178]
Breast cancer[edit]
Although considerable research has examined the potential for soy consumption to lower the risk of breast cancer in women, assessment of these studies indicates there is insufficient population evidence to make a conclusion about this relationship as of 2016.[151]
A 2001 literature review suggested that women with current or past breast cancer should be aware of the risks of potential tumor growth when taking soy products, based on the effect of phytoestrogens to promote breast cancer cell growth in animals.[179] A 2006 commentary reviewed the relationship with soy and breast cancer, stating that soy may decrease the risk of breast cancer, but cautioned that the impact of isoflavones on breast tissue needs to be evaluated at the cellular level in women at high risk for breast cancer.[180]
A high consumption of omega-6 polyunsaturated fatty acids, which are found in most types of vegetable oil including soybean oil, may increase the likelihood that postmenopausal women will develop breast cancer.[181] Another analysis suggests an inverse association between total polyunsaturated fatty acid intake and breast cancer risk.[182]
A 2011 analysis of the literature said: "Our study suggests soy isoflavones intake is associated with a significant reduced risk of breast cancer incidence in Asian populations, but not in Western populations."[183]
Prostate cancer[edit]
Because of the phytoestrogen content, some studies have suggested that soybean ingestion may influence testosterone levels in men. However, a 2010 meta-analysis of 15 placebo controlled studies showed that neither soy foods nor isoflavone supplements alter measures of bioavailable testosterone or estrogen concentrations in men.[184] It has been hypothesized that soy foods and enterolactone may increase the development of prostate cancer although no significant associations were observed for the soy isoflavones.[185] Furthermore, soy consumption has been shown to have no effect on the levels and quality of sperm.[186] A 2009 meta-analysis of the research on the association between soy consumption and prostate cancer risk in men concluded that "consumption of soy foods is associated with a reduction in prostate cancer risk in men."[187]
Brain[edit]
Because of mixed results from animal studies and epidemiological studies, a (relatively definitive but expensive) controlled study of the impacts of soy on cognitive skills was performed; it found no impact.
Though there is some evidence that estrogen can help protect and repair the brain after injury in rats,[188] there is also evidence that phytoestrogens may be harmful for the recovery of rats in other situations[189] that have sustained brain injury.
Similarly, epidemiological evidence of humans eating soya products is currently divided: a study of Japanese men between 1965 and 1999 demonstrated a positive correlation between brain atrophy and consumption of tofu meals.[190]
A 2001 literature review noted that disturbing data on soy's effect on the cognitive function of the elderly existed.[191] In 2008, an epidemiological study of 719 Indonesian elderly individuals found that tofu intake was associated with worse memory, but tempeh (a fermented soy product) intake was associated with better memory.[192]
The cover article in the Center for Science in the Public Interest's September 2014 newsletter reported that a controlled study at USC prompted by suggestive epidemiological evidence found no impact on cognitive skills of years of soy vs milk protein diet enrichment.[193]
Carcinogenicity[edit]
Though raw soy flour is known to be correlated with pancreatic cancer in rats[194] the cooked flour has not been found carcinogenic.[195][196] Whether soy might promote pancreatic cancer in humans is unknown because studies have not yet attempted to single out soy intake and the incidence of pancreatic cancer in humans, and the amount of soy fed to the rats is proportionately far larger than what humans would normally consume. However, the soy isoflavone genistein has been suggested as a chemopreventive agent against pancreatic cancer, by interfering with the chemical pathways that promote the creation and growth of tumors.[197]
The Cancer Council of New South Wales, Australia has released a statement saying scientific research suggests that overall the moderate consumption of soy products does not appear to present a risk to women with breast cancer, and there is equivocal evidence that consuming large amounts of soy products may have a protective effect against developing breast and prostate cancer. However, the Council does not recommend taking soy dietary supplements as there is no evidence they are either effective or safe at preventing or treating cancers.
Thyroid function[edit]
One review noted that soy based foods may inhibit absorption of thyroid hormone medications required for treatment of hypothyroidism.[198] A 2015 scientific review by the European Food Safety Authority concluded that intake of isoflavones from supplements did not affect thyroid hormone levels in postmenopausal women.[199]
Gout[edit]
Soybeans and soy products contain significant amounts of purines, a class of organic compounds. For people who suffer from gout, eating foods containing moderate or high levels of purines may make the condition worse. The U.S. National Institutes of Health (NIH) recommends that gout sufferers limit consumption of soy products (although also suggesting that soy may have health benefits by reducing the risk for heart disease).[200] However, other researchers have found little or no association between consumption of purine-rich vegetables (including beans) and gout.[201][202]
Futures[edit]
Soybean futures are traded on the Chicago Board of Trade and have delivery dates in January (F), March (H), May (K), July (N), August (Q), September (U), November (X).
They are also traded on other commodity futures exchanges under different contract specifications:
SAFEX: The South African Futures Exchange[203]
DC: Dalian Commodity Exchange[204]
KEX: Kansai Commodities Exchange in Japan[205]
TGE: Tokyo Grain Exchange in Japan[206]
KCX: Fukuoka Commodity Exchange in Japan that was absorbed by the KEX
NCDEX: National Commodity and Derivatives Exchange, India.
ROFEX: Rosario Grain Exchange in Argentina
See also[edit]
Soy portal
Food portal
Cash crop
List of soy-based foods
Organic infant formula
Soy molasses
Soybean in Paraguay
Soybean management practices
Soybean agglutinin, a lectin
References[edit]
Jump up ^ "Glycine max". Encyclopedia of Life. Retrieved February 16, 2012.
Jump up ^ Generally written in katakana, not kanji.
Jump up ^ "Glycine max". Multilingual Multiscript Plant Name Database. Retrieved February 16, 2012.
^ Jump up to: a b Riaz, Mian N. (2006). Soy Applications in Food. Boca Raton, FL: CRC Press. ISBN 0-8493-2981-7.
^ Jump up to: a b Hymowitz, T.; Newell, C. A. (1981-07-01). "Taxonomy of the genusGlycine, domestication and uses of soybeans". Economic Botany. 35 (3): 272–288. doi:10.1007/BF02859119. ISSN 0013-0001.
Jump up ^ Singh, Ram J.; Nelson, Randall L.; Chung, Gyuhwa (November 2, 2006). Genetic Resources, Chromosome Engineering, and Crop Improvement: Oilseed Crops, Volume 4. London: Taylor & Francis. p. 15. ISBN 978-0-8493-3639-3.
Jump up ^ Hymowitz, Theodore (August 9, 1995). "Evaluation of Wild Perennial Glycine Species and Crosses For Resistance to Phakopsora". In Sinclair, J.B.; Hartman, G.L. Proceedings of the Soybean Rust Workshop. Urbana, IL: National Soybean Research Laboratory. pp. 33–37.
Jump up ^ Newell, C. A.; Hymowitz, T. (March 1983). "Hybridization in the Genus Glycine Subgenus Glycine Willd. (Leguminosae, Papilionoideae)". American Journal of Botany. Botanical Society of America. 70 (3): 334–348. doi:10.2307/2443241. JSTOR 2443241.
Jump up ^ Heuzé V., Tran G., Giger-Reverdin S., Lebas F., 2015. Perennial soybean (Neonotonia wightii). Feedipedia, a programme by INRA, CIRAD, AFZ and FAO. https://www.feedipedia.org/node/293 Last updated on September 30, 2015, 15:09
Jump up ^ "Neonotonia wightii in Global Plants on JSTOR".
Jump up ^ "Factsheet – Neonotonia wightii". tropicalforages.info. Archived from the original on June 1, 2017. Retrieved January 19, 2014.
Jump up ^ Shekhar, Hossain; Uddin, Howlader; Zakir Hossain; Kabir, Yearul (July 22, 2016). Exploring the Nutrition and Health Benefits of Functional Foods. IGI Global. p. 223. Retrieved 22 November 2017.
Jump up ^ Ghulam Raza; Mohan B. Singh; Prem L. Bhalla (June 11, 2017). Atanassov, Atanas, ed. "In Vitro Plant Regeneration from Commercial Cultivars of Soybean". BioMed Research International. 2017: 7379693. doi:10.1155/2017/7379693. PMC 5485301. PMID 28691031.
^ Jump up to: a b c d e f Purcell, Larry C.; Salmeron, Montserrat; Ashlock, Lanny (2014). "Chapter 2" (PDF). Arkansas Soybean Production Handbook - MP197. Little Rock, AR: University of Arkansas Cooperative Extension Service. pp. 1–8. Retrieved 21 February 2016.
^ Jump up to: a b Purcell, Larry C.; Salmeron, Montserrat; Ashlock, Lanny (2000). "Chapter 19: Soybean Facts" (PDF). Arkansas Soybean Production Handbook - MP197. Little Rock, AR: University of Arkansas Cooperative Extension Service. p. 1. Retrieved 5 September 2016.
Jump up ^ Bennett, J. Michael; Rhetoric, Emeritus; Hicks, Dale R.; Naeve, Seth L.; Bennett, Nancy Bush (2014). The Minnesota Soybean Field Book (PDF). St Paul, MN: University of Minnesota Extension. p. 33. Archived from the original (PDF) on September 30, 2013. Retrieved September 16, 2016.
Jump up ^ Shurtleff, William; Aoyagi, Akiko (2015). History of Soybeans and Soyfoods in Sweden, Norway, Denmark and Finland (1735-2015): Extensively Annotated Bibliography and Sourcebook. Lafayette, CA: Soyinfo Center. p. 490. ISBN 9781928914808.
Jump up ^ Blackman, S. A.; Obendorf, R. L.; Leopold, A. C. (1992). "Maturation Proteins and Sugars in Desiccation Tolerance of Developing Soybean Seeds". Plant Physiology. American Society of Plant Biologists. 100 (1): 225–30. doi:10.1104/pp.100.1.225. PMC 1075542. PMID 16652951.
Jump up ^ Jim Deacon. "The Nitrogen cycle and Nitrogen fixation". Institute of Cell and Molecular Biology, The University of Edinburgh.
Jump up ^ Corke, Walker and Wrigley (2004). Encyclopedia of Grain Science. Academic Press. ISBN 0127654909.
Jump up ^ Circle, Sidney Joseph; Smith, Allan H. (1972). Soybeans: Chemistry and Technology. Westport, CT: Avi Publishing. pp. 104, 163. ISBN 0-87055-111-6.
^ Jump up to: a b c "Food Labeling: Health Claims; Soy Protein and Coronary Heart Disease; Docket No. 98P–0683" (PDF). Washington, DC: US Food and Drug Administration; Federal Register, Vol. 64, No. 206. 26 October 1999.
Jump up ^ Protein Quality Evaluation: Report of the Joint FAO/WHO Expert Consultation. Bethesda, MD (USA): Food and Agriculture Organization of the United Nations (Food and Nutrition Paper No. 51). December 1989. ISBN 92-5-103097-9.
Jump up ^ Derbyshire, E.; Wright, D. J.; Boulter, D. (1976). "Legumin and Vicilin, Storage Proteins of Legume Seeds". Phytochemistry. Elsevier Science Ltd. 15 (1): 3–24. doi:10.1016/S0031-9422(00)89046-9.
Jump up ^ Danielsson, C. E. (1949). "Seed Globulins of the Gramineae and Leguminosae". The Biochemical Journal. Portland Press Ltd. 44 (4): 387–400. PMC 1274878. PMID 16748534.
^ Jump up to: a b "Soy Benefits". National Soybean Research Laboratory. Retrieved February 16, 2012.
^ Jump up to: a b Seed Proteins; Peter R. Shewery and Rod Casey (Eds) 1999. Kluwer Academic Publishers, Dordrecht, The Netherlands
Jump up ^ "Subunit structure of the vicilin-like globular storage..." usda.gov. Archived from the original on July 7, 2015.
Jump up ^ "Cocoa-specific aroma precursors are generated by proteolytic..." usda.gov. Archived from the original on July 7, 2015.
Jump up ^ "{title}" (PDF). Archived from the original (PDF) on March 24, 2012. Retrieved August 24, 2013.
Jump up ^ Koshino, Lívia L.; Gomes, Clarissa P.; Silva, Luciano P.; Eira, Mirian T. S.; Bloch Jr., Carlos; Franco, Octávio L.; Mehta, Ângela (November 26, 2008). "Comparative Proteomical Analysis of Zygotic Embryo and Endosperm from Coffea arabica Seeds". J. Agric. Food Chem. 56 (22): 10922–10926. doi:10.1021/jf801734m – via ACS Publications.
Jump up ^ "Archived copy" (PDF). Archived from the original (PDF) on December 3, 2013. Retrieved August 24, 2013. CS1 maint: Archived copy as title (link)
Jump up ^ Shutov, A. D. (2011). "Evolution of seed storage globulins and cupin superfamily". Molecular Biology. 45: 529–535. doi:10.1134/S0026893311030162.
^ Jump up to: a b Youle, RJ; Huang, AHC (1981). "Occurrence of low molecular weight and high cysteine containing albumin storage proteins in oilseed of diverse species". Am J Botany. 68: 44–48. doi:10.2307/2442990.
Jump up ^ Moreno, FJ; Clemente, A (2008). "2S Albumin Storage Proteins: What Makes them Food Allergens?". Open Biochem J. 2: 16–28. doi:10.2174/1874091X00802010016. PMC 2570561. PMID 18949071.
Jump up ^ Seber, LE; Barnett, BW; McConnell, EJ; et al. (2012). "Scalable purification and characterization of the anticancer lunasin peptide from soybean". PLoS ONE. 7 (4): e35409. Bibcode:2012PLoSO...735409S. doi:10.1371/journal.pone.0035409. PMC 3326064. PMID 22514740. CS1 maint: Explicit use of et al. (link)
Jump up ^ "Soy peptide lunasin has anti-cancer, anti-inflammatory properties".
Jump up ^ "AllFam – AllFam Allergen Family Factsheet". meduniwien.ac.at. Archived from the original on March 4, 2016.
Jump up ^ "Soluble Carbohydrates in Soybean". intechopen.com.
Jump up ^ "From Soybean Phytosterols to Steroid Hormones". intechopen.com.
Jump up ^ Vesper, Hubert; Schmelz, Eva-Maria; Nikolova-Karakashian, Mariana N.; Dillehay, Dirck L.; Lynch, Daniel V.; Merrill, Alfred H. (July 1, 1999). "Sphingolipids in Food and the Emerging Importance of Sphingolipids to Nutrition". J. Nutr. 129 (7): 1239–1250. PMID 10395583 – via jn.nutrition.org.
Jump up ^ "Nutrient data laboratory". United States Department of Agriculture. Retrieved August 10, 2016.
Jump up ^ allaboutvision.com/nutrition/lutein.htm
Jump up ^ Harvard School of Public Health
Jump up ^ Fargione, Joseph; Hill, Jason; Tilman, David; Polasky, Stephen; Hawthorne, Peter (February 2008). "Land Clearing and the Biofuel Carbon Debt". Science. 319 (5867): 1235–1238. Bibcode:2008Sci...319.1235F. doi:10.1126/science.1152747. PMID 18258862.
Jump up ^ "Big Business Leaves Big Forest Footprints". BBC News. February 16, 2010.
Jump up ^ "Deforestation and Drought". The New York Times. October 11, 2015.
Jump up ^ "Agriculture". rainforestfoundation.org.
Jump up ^ "How Animal Agriculture Affects Our Planet". pachamama.org.
Jump up ^ "This Is How Animal Agriculture Causes Deforestation". onegreenplanet.org.
Jump up ^ The World Food Prize: 2006 Laureates
Jump up ^ Lang, Susan (June 21, 2006). "Cornell Alumnus Andrew Colin McClung Reaps 2006 World Food Prize". Chronicle Online. Cornell University. Retrieved February 18, 2012.
Jump up ^ Pearce, Fred (April 14, 2011). "The Cerrado: Brazil's Other Biodiverse Region Loses Ground". Yale University. Retrieved February 18, 2012.
^ Jump up to: a b "Soy in the Amazon - VQR Online". vqronline.org.
Jump up ^ The success of BNF in soybean in Brazil
Jump up ^ McBride, M. B.; Richards, B. K.; Steenhuis, T.; Spiers, G. (May–June 2000). "Molybdenum Uptake by Forage Crops Grown on Sewage Sludge-Amended Soils in the Field and Greenhouse" (PDF). Journal of Environmental Quality. Cornell University. 29 (3): 848–854. doi:10.2134/jeq2000.00472425002900030021x.
Jump up ^ Heckman, J. R.; Angle, J. S.; Chaney, R. L. (December 9, 1985). "Residual Effects of Sewage Sludge on Soybean: II. Accumulation of Soil and Symbiotically Fixed Nitrogen" (PDF). Journal of Environmental Quality. Soil Science Society of America. 16 (2): 118–124. doi:10.2134/jeq1987.00472425001600020005x.
Jump up ^ Herbert, Ames, Cathy Hull, and Eric Day. "Corn Earworm Biology and Management in Soybeans." Virginia Cooperative Extension, Virginia State University (2009).
^ Jump up to: a b "Global Soybean Production, 2016 Forecast (USDA)". GlobalSoyabeanProduction.com. 2016. Retrieved 22 May 2016.
Jump up ^ FAO Production / Crops
Jump up ^ "World Agricultural Outlook Report" (PDF). www.usda.gov. Retrieved 20 May 2018.
^ Jump up to: a b c "Soybeans, Production/Crops/World for 2014". Food and Agricultural Organization of the United Nations, Statistics Division (FAOSTAT). 2015. Retrieved 23 May 2016.
Jump up ^ Patel, Raj (2008). Stuffed & Starved from Farm to Fork: The Hidden Battle for the World Food System. London: Portobello Books Ltd. pp. 169–173. ISBN 1-933633-49-2.
Jump up ^ Wik, Reynold Millard (Summer 1962). "Henry Ford's Science and Technology for Rural America". Technology and Culture. The Johns Hopkins University Press on behalf of the Society for the History of Technology. 3 (3): 247–258. doi:10.2307/3100818.
Jump up ^ Baohui Song; Mary A. Marchant; Shuang Xu (2006). "Competitive Analysis of Chinese Soybean Import Suppliers—U.S., Brazil, and Argentina" (PDF). American Agricultural Economics Association Annual Meetings. Research in Agricultural & Applied Economics, University of Minnesota. Archived from the original (PDF) on September 5, 2013.
Jump up ^ Shurtleff, William; Aoyagi, Akiko. 2013. History of Whole Dry Soybeans, Used as Beans, or Ground, Mashed or Flaked (240 BCE to 2013). Lafayette, California. 950 pp.
Jump up ^ Lee, Gyoung-Ah; Crawford, Gary W.; Liu, Li; Sasaki, Yuka; Chen, Xuexiang (November 4, 2011). "Archaeological Soybean (Glycine max) in East Asia: Does Size Matter?". PLoS ONE. 6 (11): e26720. Bibcode:2011PLoSO...626720L. doi:10.1371/journal.pone.0026720. PMC 3208558. PMID 22073186. Retrieved 2 August 2015.
Jump up ^ "Soybean". Encyclopædia Britannica Online. Retrieved February 18, 2012.
Jump up ^ "History of Soybeans". Soya – Information about Soy and Soya Products. Retrieved February 18, 2012.
^ Jump up to: a b The History of Agriculture By Britannica Educational Publishing, p. 48
^ Jump up to: a b c d Lee, GA; Crawford, GW; Liu, L; Sasaki, Y; Chen, X (2011). "Archaeological Soybean (Glycine max) in East Asia: Does Size Matter?". PLOS ONE. 6: e26720. Bibcode:2011PLoSO...626720L. doi:10.1371/journal.pone.0026720. PMC 3208558. PMID 22073186. Retrieved April 1, 2013.
Jump up ^ Great Soviet encyclopedia, ed. A. M. Prokhorov (New York: Macmillan, London: Collier Macmillan, 1974–1983) 31 volumes, three volumes of indexes. Translation of third Russian edition of Bol'shaya sovetskaya entsiklopediya
Jump up ^ Siddiqi, Mohammad Rafiq. Tylenchida: Parasites of Plants and Insects. New York: CABI Pub. 389. p. (2001).
^ Jump up to: a b Stark, Miriam T. (2005). Archaeology of Asia (Blackwell Studies in Global Archaeology). Hoboken, NJ: Wiley-Blackwell. p. 81. ISBN 1-4051-0213-6. Retrieved February 18, 2012.
Jump up ^ Shurtleff, William; Aoyagi, Akiko. 2012. History of Soybeans and Soyfoods in Japan. Lafayette, California. 3,337 pp. (11,505 references, 445 photos and illustrations. Free online)
Jump up ^ Murphy, Denis J. (2007). People, Plants and Genes: The Story of Crops and Humanity. New York: Oxford University Press. pp. 122–123.
Jump up ^ "History of Soymilk and Dairy-like Soymilk Products". Soy Info Center. 2007. Retrieved February 18, 2012.
Jump up ^ "Chronology of Tofu Worldwide 965 A.D. to 1929". Soy Info Center. Retrieved February 18, 2012.
Jump up ^ "kedelai translate Indonesian to English: Cambridge Dictionary". dictionary.cambridge.org. Retrieved 2018-01-21.
Jump up ^ Hendri F. Isnaeni (9 July 2014). "Sejarah Tempe" (in Indonesian). Historia. Retrieved 21 January 2018.
Jump up ^ Shurtleff, William; Aoyagi, Akiko. "History of Soybeans and Soyfoods in Southeast Asia (1770–2010)". Soy Info Center. ISBN 978-1-928914-30-3. Retrieved February 18, 2012.
Jump up ^ The Book of Tempeh, 2nd ed., by W. Shurtleff and A. Aoyagi (2001, Ten Speed Press, p. 145)
Jump up ^ Shurtleff, William; Aoyagi, Akiko. "History of Soybeans and Soyfoods in South Asia / Indian Subcontinent (1656–2010)". Soy Info Center. ISBN 978-1-928914-31-0. Retrieved February 18, 2012.
Jump up ^ Shurtleff, W.; Aoyagi, A. 2015. "History of Soybeans and Soyfoods in Spain and Portugal (1603-2015)." Lafayette, California: Soyinfo Center. (624 references; 23 photos and illustrations. Free online.)
Jump up ^ Chaplin, J. E. (1996). An Anxious Pursuit: Agricultural Innovation and Modernity in the Lower South, 1730–1815. University of North Carolina Press. p. 147. ISBN 978-0-8078-4613-1.
Jump up ^ Hymowitz, T. (1970-10-01). "On the domestication of the soybean". Economic Botany. 24 (4): 408–421. doi:10.1007/BF02860745. ISSN 0013-0001.
Jump up ^ Roger Boerma. "Another First for Georgia Agriculture" (PDF). caes.uga.edu. Georgia Soybean News. p. 5. Archived from the original (PDF) on September 23, 2015.
Jump up ^ "Soybeans planted first in Georgia". Google News Archive. The Rockmart Journal. 21 August 1994.
Jump up ^ Eat Your Food! Gastronomical Glory from Garden to Gut: A Coastalfields Cookbook, Nutrition Textbook, Farming Manual and Sports Manual. Coastalfields Press. April 2007. ISBN 978-0-9785944-8-0. Retrieved 4 May 2013.
Jump up ^ "NSRL : About Soy". November 22, 2003. Archived from the original on November 22, 2003. CS1 maint: BOT: original-url status unknown (link)
Jump up ^ Shurtleff, William; Aoyagi, Akiko. History of Soybeans and Soyfoods in Canada (1831–2010). Soy Info Center. ISBN 978-1-928914-28-0. Retrieved February 18, 2012.
Jump up ^ "The Kunitz Soybean Variety". uiuc.edu.
Jump up ^ "Scientists create new low-allergen soybean". illinois.edu. Archived from the original on June 5, 2015.
Jump up ^ "William J. Morse and Charles V. Piper". soyinfocenter.com.
Jump up ^ "William J. Morse – History of His Work with Soybeans and Soyfoods (1884–1959) – SoyInfo Center". soyinfocenter.com.
Jump up ^ Piper, Charles V.; Morse, William J. (1923). The Soybean. Agricultural and Biological Publications. New York: McGraw-Hill Book Company. OCLC 252589754 – via google.com.
Jump up ^ Joe Schwarcz (2004). The Fly in the Ointment: 63 Fascinating Commentaries on the Science of Everyday Life. ECW Press. p. 193. ISBN 978-1-55022-621-8. Retrieved 4 May 2013.
Jump up ^ Roth, Matthew (2018). Magic Bean: The Rise of Soy in America. Lawrence, KS: University Press of Kansas. ISBN 9780700626335. OCLC 1012618664.
Jump up ^ Shurtleff, William; Aoyagi, Akiko. History of Soybeans and Soyfoods in the Caribbean / West Indies (1767–2008). Soy Info Center. Retrieved February 18, 2012.
Jump up ^ Shurtleff, W.; Aoyagi, A. (2015). History of Soybeans and Soyfoods in Italy (1597–2015). Lafayette, California: Soyinfo Center. 618 pp. (1,381 references; 93 photos and illustrations. Free online.)
Jump up ^ Brillmayer. 1947. "Die Kultur der Soja in Oesterreich", pp. 14-18
Jump up ^ Matagrin. 1939. "Le Soja et les Industries du Soja," p. 47-48
Jump up ^ Shurtleff, W.; Aoyagi, A. 2015. "History of Soybeans and Soyfoods in Greece, the European Union and Small Western European Countries (1939-2015)." Lafayette, California: Soyinfo Center. 243 pp. (462 references; 20 photos and illustrations. Free online. ISBN 978-1-928914-81-5).
Jump up ^ Shurtleff, William; Aoyagi, Akiko. History of Soybeans and Soyfoods in Australia, New Zealand and Oceania (1770–2010). Soy Info Center. ISBN 978-1-928914-29-7. Retrieved February 18, 2012.
Jump up ^ Shurtleff, W.; Aoyagi, A.; 2015. "History of Soybeans and Soyfood in France (1665-2015)". Lafayette, California; Soyinfo Center. 1,202 pp. (3,405 references; 145 photos and illustrations. Free online).
Jump up ^ Shurtleff, William; Aoyagi, Akiko. History of Soybeans and Soyfoods in Africa (1857–2009). Soy Info Center. ISBN 978-1-928914-25-9. Retrieved February 18, 2012.
Jump up ^ Shurtleff, W.; Aoyagi, A. 2015. "History of Soybeans and Soyfoods in Austria and Switzerland (1781-2015)." Lafayette, California: Soyinfo Center. 705 pp. (1444 references; 128 photos and illustrations). Free online. ISBN 978-1-928914-77-8.
Jump up ^ Ross, Kate (November 16, 2011). "Soy Substitute Edges Its Way Into European Meals". New York Times. Retrieved February 28, 2015.
Jump up ^ "Hitler's food taster speaks of Führer's vegetarian diet". telegraph.co.uk.
Jump up ^ Shurtleff, William; Aoyagi, Akiko. History of Soybeans and Soyfoods in Central Asia (1876–2008). Soy Info Center. Retrieved February 18, 2012.
Jump up ^ Shurtleff, William; Aoyagi, Akiko. "History of Soybeans and Soyfoods in Mexico and Central America (1877–2009)". Soy Info Center. Retrieved February 18, 2012.
Jump up ^ Shurtleff, William; Aoyagi, Akiko. History of Soybeans and Soyfoods in South America (1882–2009). Soy Info Center. ISBN 978-1-928914-23-5. Retrieved February 18, 2012.
Jump up ^ "Cornell alumnus Andrew Colin McClung reaps 2006 World Food Prize - Cornell Chronicle". news.cornell.edu.
Jump up ^ Padgette, S. R.; Kolacz, K. H.; Delannay, X.; Re, D. B.; Lavallee, B. J.; Tinius, C. N.; Rhodes, W. K.; Otero, Y. I.; et al. (1995). "Development, Identification, and Characterization of a Glyphosate-Tolerant Soybean Line". Crop Science. 35 (5): 1451–1461. doi:10.2135/cropsci1995.0011183X003500050032x.
Jump up ^ National Agricultural Statistics Board annual report, June 30, 2010. Retrieved July 23, 2010.
Jump up ^ Liu, KeShun (1997). Soybeans: Chemistry, Technology, and Utilization. Berlin: Springer. p. 532. ISBN 0-8342-1299-4.
Jump up ^ Sneller CH (2003). "Impact of Transgenic Genotypes and Subdivision on Diversity Within Elite North American Soybean Germplasm". Crop Science. 43: 409–414. doi:10.2135/cropsci2003.0409.
Jump up ^ "EU Caught in Quandary Over GMO Animal Feed Imports". The Guardian. December 7, 2007.
Jump up ^ Fernandez-Cornejo, J.; Caswell, Margriet (April 1, 2006). "The First Decade of Genetically Engineered Crops in the United States" (PDF). United States Department of Agriculture. Archived from the original (PDF) on 2010-06-22. Retrieved February 18, 2012.
Jump up ^ "As Patent Ends, a Seed's Use Will Survive". The New York Times. December 18, 2009.
Jump up ^ "Cooperative Extension ‹ Log In".
Jump up ^ Schmutz, Jeremy; Cannon, Steven B.; Schlueter, Jessica; Ma, Jianxin; Mitros, Therese; Nelson, William; Hyten, David L.; Song, Qijian; Thelen, Jay J.; Cheng, Jianlin; Xu, Dong; Hellsten, Uffe; May, Gregory D.; Yu, Yeisoo; Sakurai, Tetsuya; Umezawa, Taishi; Bhattacharyya, Madan K.; Sandhu, Devinder; Valliyodan, Babu; Lindquist, Erika; Peto, Myron; Grant, David; Shu, Shengqiang; Goodstein, David; Barry, Kerrie; Futrell-Griggs, Montona; Abernathy, Brian; Du, Jianchang; Tian, Zhixi; Zhu, Liucun; Gill, Navdeep; Joshi, Trupti; Libault, Marc; Sethuraman, Anand; Zhang, Xue-Cheng; Shinozaki, Kazuo; Nguyen, Henry T.; Wing, Rod A.; Cregan, Perry; Specht, James; Grimwood, Jane; Rokhsar, Dan; Stacey, Gary; Shoemaker, Randy C.; Jackson, Scott A. (January 14, 2010). "Genome sequence of the palaeopolyploid soybean". Nature. Nature Publishing Group. 463 (7278): 178–83. Bibcode:2010Natur.463..178S. doi:10.1038/nature08670. ISSN 1476-4687. OCLC 01586310. PMID 20075913. Retrieved May 10, 2014.
Jump up ^ "Soybean Genome Sequenced: Analysis Reveals Pathways for Improving Biodiesel, Disease Resistance, and Reducing Waste Runoff". Science Daily. January 13, 2010. Retrieved February 18, 2012.
Jump up ^ "Soy Facts". Soyatech. Archived from the original on January 12, 2017. Retrieved January 24, 2017.
^ Jump up to: a b "Livestock's long shadow: environmental issues and options". www.fao.org. Retrieved 2016-01-15.
Jump up ^ Lusas, Edmund W.; Riaz, Mian N. (1995). "Soy Protein Products: Processing and Use" (PDF). Journal of Nutrition (125): 573S–580S. Archived from the original (PDF) on December 7, 2012. Retrieved January 20, 2013.
Jump up ^ Heuzé V., Thiollet H., Tran G., Lessire M., Lebas F., 2017. Soybean hulls. Feedipedia, a programme by INRA, CIRAD, AFZ and FAO. https://www.feedipedia.org/node/719
Jump up ^ Heuzé V., Tran G., Nozière P., Lessire M., Lebas F., 2017. Soybean seeds. Feedipedia, a programme by INRA, CIRAD, AFZ and FAO. https://www.feedipedia.org/node/42 Last updated on July 4, 2017, 10:37
^ Jump up to: a b c d e f g Lim 2012, p. 637.
Jump up ^ Mustakas, G. C. (1964). "Production and nutritional evaluation of extrusion-cooked full-fat soybean flour". Journal of the American Oil Chemists' Society. 41: 607–614. doi:10.1007/BF02664977.
Jump up ^ MUSTAKAS, GUS C.; GRIFFIN, EDWARD L.; SOHNS, VIRGIL E. (January 1, 1966). World Protein Resources. 57. AMERICAN CHEMICAL SOCIETY. pp. 101–111. doi:10.1021/ba-1966-0057.ch008 – via ACS Publications.
Jump up ^ "Cornell University - Search Cornell". May 9, 2015. Archived from the original on May 9, 2015. CS1 maint: BOT: original-url status unknown (link)
Jump up ^ "Whole Wheat Bread Recipe: McCay's Miracle Loaf - Real Food - MOTHER EARTH NEWS".
Jump up ^ "Cornell Bread A Heavyweight When It Comes To Nutrition And Fiber".
Jump up ^ "Technology of production of edible flours and protein products from soybeans. Chapter 4".
Jump up ^ Miniello, VL; Moro, GE; Tarantino, M; Natile, M; Granieri, L; Armenio, L (2003). "Soy-based Formulas and Phyto-oestrogens: A Safety Profile". Acta Paediatrica. Wiley-Blackwell. 91 (441): 93–100. doi:10.1111/j.1651-2227.2003.tb00655.x. PMID 14599051.
Jump up ^ Giampietro, P.G.; Bruno, G.; Furcolo, G.; Casati, A.; Brunetti, E.; Spadoni, G.L.; Galli, E. (2004). "Soy Protein Formulas in Children: No Hormonal Effects in Long-term Feeding". Journal of Pediatric Endocrinology and Metabolism. Freund Publishing House. 17 (2): 191–196. doi:10.1515/JPEM.2004.17.2.191. PMID 15055353.
Jump up ^ Strom, B. L.; Schinnar, R; Ziegler, EE; Barnhart, KT; Sammel, MD; MacOnes, GA; Stallings, VA; Drulis, JM; et al. (2001). "Exposure to Soy-Based Formula in Infancy and Endocrinological and Reproductive Outcomes in Young Adulthood". JAMA: The Journal of the American Medical Association. American Medical Association. 286 (7): 807–814. doi:10.1001/jama.286.7.807. PMID 11497534.
^ Jump up to: a b Merritt, Russell J.; Jenks, Belinda H. (2004). "Safety of Soy-Based Infant Formulas Containing Isoflavones: The Clinical Evidence". The Journal of Nutrition. The American Society for Nutritional Sciences. 134 (5): 1220S–1224S. PMID 15113975.
Jump up ^ Hoogenkamp, Henk W. (2005). Soy Protein and Formulated Meat Products. Wallingford, Oxon, UK: CABI Publishing. p. 14. ISBN 0-85199-864-X. Retrieved February 18, 2012.
Jump up ^ Endres, Joseph G. (2001). Soy Protein Products. Champaign-Urbana, IL: AOCS Publishing. pp. 43–44. ISBN 1-893997-27-8. Retrieved February 18, 2012.
Jump up ^ Circle, Sidney Joseph; Smith, Allan H. (1972). Soybeans: Chemistry and Technology. Westport, CT: Avi Publishing. pp. 7, 350. ISBN 0-87055-111-6. Retrieved February 18, 2012.
Jump up ^ Liu, KeShun (1997). Soybeans : Chemistry, Technology, and Utilization. Gaithersburg, MD: Aspen Publishers. p. 69. ISBN 0-8342-1299-4. Retrieved February 18, 2012.
Jump up ^ "Soy fact sheets: soy nut butter". Soyfoods Association of North America, Washington, DC. 2016. Retrieved 1 November 2016.
Jump up ^ William Shurtleff, Akiko Aoyagi (2013). History of Whole Dry Soybeans, Used as Beans, or Ground, Mashed or Flaked (240 BCE to 2013); see page 254. Soyinfo Center. ISBN 1928914578.
Jump up ^ "Sustainability Fact Sheet" (PDF). National Biodiesel Board. April 2008. Retrieved February 18, 2012.
Jump up ^ "How Vodka is Made". Martini Muse. Retrieved February 18, 2012.
Jump up ^ "Soy Bean Soup is Pressed into Auto Parts". Popular Mechanics. Hearst Magazines. 64 (4): 513. April 1936. ISSN 0032-4558.
Jump up ^ Marji McCullough, ScD, RD (8 April 2014). "The Bottom Line on Soy and Breast Cancer Risk". American Cancer Society. Retrieved 24 November 2016. CS1 maint: Multiple names: authors list (link)
Jump up ^ Moses, T; Papadopoulou, K. K.; Osbourn, A (2014). "Metabolic and functional diversity of saponins, biosynthetic intermediates and semi-synthetic derivatives". Critical Reviews in Biochemistry and Molecular Biology. 49 (6): 439–62. doi:10.3109/10409238.2014.953628. PMC 4266039. PMID 25286183.
^ Jump up to: a b c d e f "Soy isoflavones". Micronutrient Information Center, Linus Pauling Institute, Oregon State University, Corvallis. 2016. Retrieved 23 May 2016.
Jump up ^ Song TT, Hendrich S, Murphy PA (1999). "Estrogenic activity of glycitein, a soy isoflavone". Journal of Agricultural and Food Chemistry. 47 (4): 1607–1610. doi:10.1021/jf981054j. PMID 10564025.
^ Jump up to: a b c Sacks, F. M.; Lichtenstein, A.; Van Horn, L.; Harris, W.; Kris-Etherton, P.; Winston, M.; American Heart Association Nutrition Committee (February 21, 2006). "Soy Protein, Isoflavones, and Cardiovascular Health: An American Heart Association Science Advisory for Professionals from the Nutrition Committee". Circulation. American Heart Association Nutrition Committee. 113 (7): 1034–1044. doi:10.1161/CIRCULATIONAHA.106.171052. PMID 16418439.
Jump up ^ Qin Y, Niu K, Zeng Y, Liu P, Yi L, Zhang T, Zhang QY, Zhu JD, Mi MT (2013). "Isoflavones for hypercholesterolaemia in adults". Cochrane Database Syst Rev. 6 (6): CD009518. doi:10.1002/14651858.CD009518.pub2. PMID 23744562.
Jump up ^ Panel on Dietetic Products, Nutrition and Allergies, EFSA (2011). "Scientific Opinion on the substantiation of health claims related to soy isoflavones and protection of DNA, proteins and lipids from oxidative damage (ID 1286, 4245), maintenance of normal blood LDL cholesterol concentrations (ID 1135, 1704a, 3093a), reduction of vasomotor symptoms associated with menopause (ID 1654, 1704b, 2140, 3093b, 3154, 3590), maintenance of normal skin tonicity (ID 1704a), contribution to normal hair growth (ID 1704a, 4254), "cardiovascular health" (ID 3587), treatment of prostate cancer (ID 3588) and "upper respiratory tract" (ID 3589) pursuant to Article 13(1) of Regulation (EC) No 1924/2006". EFSA Journal. 9 (7): 2264. doi:10.2903/j.efsa.2011.2264. CS1 maint: Multiple names: authors list (link)
Jump up ^ Anderson, James W.; Johnstone, Bryan M.; Cook-Newell, Margaret E. (1995). "Meta-Analysis of the Effects of Soy Protein Intake on Serum Lipids". New England Journal of Medicine. Massachusetts Medical Society. 333 (5): 276–282. doi:10.1056/NEJM199508033330502. PMID 7596371.
Jump up ^ "Study Casts Doubt On Soy's Health Benefits". Consumer Affairs. August 3, 2005. Archived from the original on March 8, 2012.
Jump up ^ "RE: Docket No. 2007N0-464" (PDF). Weston A. Price Foundation. Archived from the original (PDF) on October 10, 2009. Retrieved February 19, 2012.
Jump up ^ Messina, M. J. (March 2003). "Potential Public Health Implications of the Hypocholesterolemic Effects of Soy Protein". Nutrition (Burbank, Los Angeles County, Calif.). BioMed Central. 19 (3): 280–281. doi:10.1016/S0899-9007(02)00995-4. PMID 12620535.
Jump up ^ Jenkins, David J. A.; Mirrahimi, Arash; Srichaikul, Korbua; Berryman, Claire E.; Wang, Li; Carleton, Amanda; Abdulnour, Shahad; Sievenpiper, John L.; et al. (December 2010). "Soy Protein Reduces Serum Cholesterol by Both Intrinsic and Food Displacement Mechanisms". The Journal of Nutrition. American Society for Nutrition. 140 (12): 2302S–2311S. doi:10.3945/jn.110.124958. PMID 20943954.
Jump up ^ Zhan, Siyan; Ho, Suzanne C. (December 2005). "Meta-Analysis of the Effects of Soy Protein Containing Isoflavones on the Lipid Profile". American Journal of Clinical Nutrition. American Society for Nutrition. 81 (2): 397–408. PMID 15699227.
Jump up ^ Harland, J. I.; Haffner, T. A. (September 2008). "Systematic Review, Meta-analysis and Regression of Randomised Controlled Trials Reporting an Association Between an Intake of Circa 25 g Soya Protein Per Day and Blood Cholesterol". Atherosclerosis. European Atherosclerosis Society. 200 (1): 13–27. doi:10.1016/j.atherosclerosis.2008.04.006. PMID 18534601.
Jump up ^ Reynolds, K.; Chin, A.; Lees, K. A.; Nguyen, A.; Bujnowski, D.; He, J. (September 2006). "A Meta-analysis of the Effect of Soy Protein Supplementation on Serum Lipids". The American Journal of Cardiology. American College of Cardiology. 98 (5): 633–40. doi:10.1016/j.amjcard.2006.03.042. PMID 16923451.
Jump up ^ Santo, Antonio S.; Santo, Ariana M.; Browne, Richard W.; Burton, Harold; Leddy, John J.; Horvath, Steven M.; Horvath, Peter J. (December 2010). "Postprandial Lipemia Detects the Effect of Soy Protein on Cardiovascular Disease Risk Compared with the Fasting Lipid Profile". Lipids. American Oil Chemists' Society. 45 (12): 1127–1138. doi:10.1007/s11745-010-3487-z. PMID 20981505.
Jump up ^ Vucenik, Ivana; Shamsuddin, AbulKalam M. (November 2003). "Cancer Inhibition by Inositol Hexaphosphate (IP6) and Inositol: From Laboratory to Clinic". The Journal of Nutrition. American Society for Nutrition. 133 (11): 3778S–3784S. PMID 14608114.
Jump up ^ Yoon, Jane H.; Thompson, Lilian U.; Jenkins, David J. A. (December 1983). "The Effect of Phytic Acid on In Vitro Rate of Starch Digestibility and Blood Glucose Response". American Journal of Clinical Nutrition. American Society for Nutrition. 38 (6): 835–842. PMID 6650445.
Jump up ^ Sudheer, Kumar M.; Sridhar, Reddy B.; Kiran, Babu S.; Bhilegaonkar, P. M.; Shirwaikar, A.; Unnikrishnan, M. K. (February 2004). "Antiinflammatory and Antiulcer Activities of Phytic Acid in Rats". Indian Journal of Experimental Biology. National Institute of Science Communication and Information Resources. 42 (2): 179–185. PMID 15282951.
Jump up ^ Committee on Food Protection, Food and Nutrition Board, National Research Council (1973). "Phytates". Toxicants Occurring Naturally in Foods. Washington, DC: National Academy of Sciences. pp. 363–371. ISBN 978-0-309-02117-3. CS1 maint: Multiple names: authors list (link)
Jump up ^ Cantani, A.; Lucenti P. (August 1997). "Natural History of Soy Allergy and/or Intolerance in Children, and Clinical Use of Soy-protein Formulas". Pediatric Journal of Allergy and Clinical Immunology. Wiley Online Library. 8 (2): 59–74. doi:10.1111/j.1399-3038.1997.tb00146.x. PMID 9617775.
Jump up ^ Cordle, C. T. (May 2004). "Soy Protein Allergy: Incidence and Relative Severity". Journal of Nutrition. The American Society for Nutritional Sciences. 134 (5): 1213S–1219S. PMID 15113974.
Jump up ^ Sampson, H. A. (May 1999). "Food Allergy, Part 1: Immunopathogenesis and Clinical Disorders". The Journal of Allergy and Clinical Immunology. American Academy of Allergy. 103 (5): 717–728. doi:10.1016/S0091-6749(99)70411-2. PMID 10329801.
Jump up ^ Mitchell, Julie H.; Cawood, Elizabeth; Kinniburgh, David; Provan, Anne; Collins, Andrew R.; Irvine, D. Stewart (June 2001). "Effect of a Phytoestrogen Food Supplement on Reproductive Health in Normal Males". Clinical Science. Biochemical Society (Great Britain). 100 (6): 613–618. doi:10.1042/CS20000212. PMID 11352776.
Jump up ^ Oseni, T; Patel, R; Pyle, J; Jordan, VC (2008). "Selective Estrogen Receptor Modulators and Phytoestrogens". Planta Med. 74 (13): 1656–1665. doi:10.1055/s-0028-1088304. PMC 2587438.
Jump up ^ Adlercreutz, H.; Mazur, W.; Bartels, P.; Elomaa, V.; Watanabe, S.; Wähälä, K.; Landström, M.; Lundin, E.; et al. (March 2000). "Phytoestrogens and Prostate Disease". The Journal of Nutrition. American Society for Nutritional Sciences. 130 (3): 658S–659S. PMID 10702603.
Jump up ^ De Kleijn, M. J.; Van Der Schouw, Y. T.; Wilson, P. W.; Grobbee, D. E.; Jacques, P. F. (February 2002). "Dietary Intake of Phytoestrogens is Associated With a Favorable Metabolic Cardiovascular Risk Profile in Postmenopausal U.S. Women: The Framingham Study". The Journal of Nutrition. American Society for Nutritional Sciences. 132 (2): 276–282. PMID 11823590.
Jump up ^ Valsta, L.M.; Kilkkinen, A.; Mazur, W.; Nurmi, T.; Lampi, A-M.; Ovaskainen, M-L.; Korhonen, T.; Adlercreutz, H.; et al. (June 2003). "Phyto-oestrogen Database of Foods and Average Intake in Finland". British Journal of Nutrition. The Nutrition Society. 89 (5): S31–S38. doi:10.1079/BJN2002794.
Jump up ^ Thompson, Lilian U.; Boucher, Beatrice A.; Liu, Zhen; Cotterchio, Michelle; Kreiger, Nancy (2006). "Phytoestrogen Content of Foods Consumed in Canada, Including Isoflavones, Lignans, and Coumestan". Nutrition and Cancer. Wiley Online Library. 54 (2): 184–201. doi:10.1207/s15327914nc5402_5. PMID 16898863.
Jump up ^ Napier, India D., et al. "Testicular Development in Male Rats Is Sensitive to a Soy-Based Diet in the Neonatal Period." Biology of reproduction (2014): biolreprod-113.
Jump up ^ De Lemos, Mário L (September 2001). "Effects of Soy Phytoestrogens Genistein and Daidzein on Breast Cancer Growth". Annals of Pharmacotherapy. Harvey Whitney Books. 35 (9): 1118–1121. doi:10.1345/aph.10257. PMID 11573864.
Jump up ^ Messina, M.; McCaskill-Stevens, W.; Lampe, J. W. (September 2006). "Addressing the Soy and Breast Cancer Relationship: Review, Commentary, and Workshop Proceedings". JNCI Journal of the National Cancer Institute. National Cancer Institute. 98 (18): 1275–1284. doi:10.1093/jnci/djj356. PMID 16985246.
Jump up ^ Sonestedt, Emily; Ericson, Ulrika; Gullberg, Bo; Skog, Kerstin; Olsson, Håkan; Wirfält, Elisabet (October 2008). "Do Both Heterocyclic Amines and Omega-6 Polyunsaturated Fatty Acids Contribute to the Incidence of Breast Cancer in Postmenopausal Women of the Malmö Diet and Cancer Cohort?". International Journal of Cancer. John Wiley & Sons. 123 (7): 1637–1643. doi:10.1002/ijc.23394. PMID 18636564.
Jump up ^ Pala, V.; Krogh, V.; Muti, P.; Chajès, V.; Riboli, E.; Micheli, A.; Saadatian, M.; Sieri, S.; et al. (July 2001). "Erythrocyte Membrane Fatty Acids and Subsequent Breast Cancer: A Prospective Italian Study". Journal of the National Cancer Institute. National Cancer Institute. 93 (14): 1088–1095. doi:10.1093/jnci/93.14.1088. PMID 11459870.
Jump up ^ Dong, Jia-Yi; Qin, Li-Qiang (January 2011). "Soy Isoflavones Consumption and Risk of Breast Cancer Incidence or Recurrence: A Meta-analysis of Prospective Studies". Breast Cancer Research and Treatment. Springer. 125 (2): 315–323. doi:10.1007/s10549-010-1270-8. PMID 21113655.
Jump up ^ Hamilton-Reeves, Jill M.; Vazquez, Gabriela; Duval, Sue J.; Phipps, William R.; Kurzer, Mindy S.; Messina, Mark J. (2010). "Clinical studies show no effects of soy protein or isoflavones on reproductive hormones in men: Results of a meta-analysis". Fertility and Sterility. 94 (3): 997–1007. doi:10.1016/j.fertnstert.2009.04.038. PMID 19524224.
Jump up ^ Heald, C. L.; Ritchie, M. R.; Bolton-Smith, C.; Morton, M. S.; Alexander, F. E. (2007). "Phyto-oestrogens and risk of prostate cancer in Scottish men". British Journal of Nutrition. 98 (2): 388–96. doi:10.1017/S0007114507700703. PMID 17403269.
Jump up ^ Messina, Mark (2010). "Soybean isoflavone exposure does not have feminizing effects on men: A critical examination of the clinical evidence". Fertility and Sterility. 93 (7): 2095–2104. doi:10.1016/j.fertnstert.2010.03.002. PMID 20378106.
Jump up ^ Yan, Lin; Spitznagel, Edward L (2009). "Soy consumption and prostate cancer risk in men: a revisit of a meta-analysis". The American Journal of Clinical Nutrition. 89 (4): 1155–63. doi:10.3945/ajcn.2008.27029. PMID 19211820.
Jump up ^ Burguete MC, Torregrosa G, Pérez-Asensio FJ; Burguete M. C.; Torregrosa G.; Pérez-Asensio F. J.; Castelló-Ruiz M.; Salom J.B.; Gil J. V.; Alborch E.; et al. (February 2006). "Dietary Phytoestrogens Improve Stroke Outcome After Transient Focal Cerebral Ischemia in Rats". European Journal of Neuroscience. European Neuroscience Association. 23 (3): 703–710. doi:10.1111/j.1460-9568.2006.04599.x. PMID 16487152. CS1 maint: Multiple names: authors list (link)
Jump up ^ File, Sandra E.; Hartley, David E.; Alom, Nazmul; Rattray, Marcus (February 2003). "Soya Phytoestrogens Change Cortical and Hippocampal Expression of BDNF mRNA in Male Rats". Neuroscience Letters. Elsevier. 338 (2): 135–138. doi:10.1016/S0304-3940(02)01391-5. PMID 12566171.
Jump up ^ White, Lon R.; Petrovitch, Webster; Ross, GW; Masaki, Kamal; Hardman, John; Nelson, James; Davis, Daron; Markesbery, William (April 2000). "Brain Aging and Midlife Tofu Consumption". Journal of the American College of Nutrition. American College of Nutrition. 19 (2): 242–255. doi:10.1080/07315724.2000.10718923. PMID 10763906. Archived from the original on 2013-04-15.
Jump up ^ Sirtori, C. R. (2001). "Risks and Benefits of Soy Phytoestrogens in Cardiovascular Diseases, Cancer, Climacteric Symptoms and Osteoporosis". Drug Safety. International Society of Pharmacovigilance. 24 (9): 665–682. doi:10.2165/00002018-200124090-00003. PMID 11522120.
Jump up ^ Hogervorst, E.; Sadjimim, T.; Yesufu, A.; Kreager, P.; Rahardjo, T. B. (2008). "High Tofu Intake is Associated with Worse Memory in Elderly Indonesian Men and Women". Dementia and Geriatric Cognitive Disorders. Karger AG. 26 (1): 50–57. doi:10.1159/000141484. PMID 18583909.
Jump up ^ Soy Oh Soy! Is it really bad for you? by David Schardt
Jump up ^ Dethloff, L.; Barr, B.; Bestervelt, L.; Bulera, S.; Sigler, R.; Lagattuta, M.; De La Iglesia, F. (May 2000). "Gabapentin-Induced Mitogenic Activity in Rat Pancreatic Acinar Cells". Toxicological Sciences. Society of Toxicology. 55 (1): 52–59. doi:10.1093/toxsci/55.1.52. PMID 10788559.
Jump up ^ Roebuck, B. D.; Kaplita, P. V.; Edwards, B. R.; Praissman, M. (March 1987). "Effects of Dietary Fats and Soybean Protein on Azaserine-induced Pancreatic Carcinogenesis and Plasma Cholecystokinin in the Rat". Cancer Research. American Association for Cancer Research. 47 (5): 1333–1338. PMID 3815341.
Jump up ^ Roebuck, B. D. (1986). "Enhancement of Pancreatic Carcinogenesis by Raw Soy Protein Isolate: Quantitative Rat Model and Nutritional Considerations". Advances in Experimental Medicine and Biology. Advances in Experimental Medicine and Biology. Kluwer Academic. 199: 91–107. doi:10.1007/978-1-4757-0022-0_5. ISBN 978-1-4757-0024-4. PMID 3799291.
Jump up ^ Sarkar, F.; Banerjee, S.; Li, Y. (November 2007). "Pancreatic Cancer: Pathogenesis, Prevention and Treatment". Toxicology and Applied Pharmacology. Academic Press. 224 (3): 326–336. doi:10.1016/j.taap.2006.11.007. PMC 2094388. PMID 17174370.
Jump up ^ Messina, M; Redmond, G (2006). "Effects of soy protein and soybean isoflavones on thyroid function in healthy adults and hypothyroid patients: A review of the relevant literature". Thyroid. 16 (3): 249–58. doi:10.1089/thy.2006.16.249. PMID 16571087.
Jump up ^ "Risk assessment for peri- and postmenopausal women taking food supplements containing isolated isoflavones". EFSA Journal. 13 (10): 4246. 2015. doi:10.2903/j.efsa.2015.4246.
Jump up ^ "Soy". US National Institutes of Health. 2011-05-05. Retrieved 2012-10-10.
Jump up ^ Choi HK, Atkinson K, Karlson EW, Willett W, Curhan G (March 2004). "Purine-rich foods, dairy and protein intake, and the risk of gout in men". N. Engl. J. Med. 350 (11): 1093–103. doi:10.1056/NEJMoa035700. PMID 15014182.
Jump up ^ Weaver AL (July 2008). "Epidemiology of gout". Cleve Clin J Med. 75 Suppl 5: S9–12. doi:10.3949/ccjm.75.Suppl_5.S9. PMID 18819329.
Jump up ^ "SAFEX Commodity Derivatives Market". Johannesburg Stock Exchange. Retrieved February 19, 2012.
Jump up ^ "交易所动态". Dalian Commodity Exchange. Retrieved February 19, 2012.
Jump up ^ "Exchange Introduction". Dansai Commodities Exchange. Archived from the original on February 18, 2012. Retrieved February 19, 2012.
Jump up ^ "Today's Market (Deferred)". Tokyo Grain Exchange. Archived from the original on February 20, 2012. Retrieved February 19, 2012.
External links[edit]
Wikiquote has quotations related to: Soybean
Wikimedia Commons has media related to Soybean.
Wikisource has the text of the 1920 Encyclopedia Americana article Soy bean.
show
v
t
e
Soy (Glycine max)
General
Soy allergy
Soy candle
Soy ink
Soy molasses
Soy paint
Soy protein
Soybean
Soybean diseases
Soybean meal
Soybean oil
Soy-based dishes
List of soy-based foods
Aburaage
Agedashi tofu
Bai ye
Douhua
Dubu kimchi
Edamame
Hiyayakko
Kongguksu
Kongnamul
Mapo doufu
Miso soup
Sundubu jjigae
Tahu goreng
Tofu skin roll
Yong Tau Foo
Plant milk
Soy milk
Soy yogurt
Vegan cheese
Meat analogues
Beanfeast
Tempeh
Textured vegetable protein
Tofu
Tofurkey
Vegetarian hot dog
Veggie burger
Sauces and condiments
Soy sauce based
Ganjang
Ponzu
Sweet soy sauce
Tamari
Teriyaki
Tsuyu
Yìn yóu
Pastes
Doenjang
Doubanjiang
Miso
Sweet bean sauce
Yellow soybean paste
Tương
Fermented bean
Fermented bean curd
Douchi
Kinema
Tauco
Nattō
Various other foods
Mamenori
Oncom
Soy flour
Soy milk based infant formula
Soy nut
Soy pulp
Stinky tofu
Tofu skin
List of fermented soy products
Biochemicals
Phytoestrogens
Genistein
Genistin
Glycitein
Ononin
Daidzein
Equol (metabolite)
O-DMA (metabolite)
Daidzin (leaves)
Globulins (proteins)
Beta-conglycinin
Glycinin
PHAs (Lectins)
Soybean agglutinin (lectin)
Enzymes
Beta-amylase
Lipoxygenase
Cysteine proteases
Trypsin inhibitors
Kunitz inhibitor
Bowman-Birk inhibitor
Other
Soy lecithin (mix of Phospholipids)
Lunasin
Unsaponifiables
Tocopherols
Sterols
Antinutrients
Phytates
Protease Inhibitors
Cystatins
Companies
8th Continent
Alpro
Boca Burger
Gardenburger
Kikkoman
Morningstar Farms
Plamil Foods
Silk
So Good
Tofutti
Vitasoy
Yamasa
Yeo Hiap Seng
Other
Yuasa, artisan town of historic soy sauce distilleries
Kikkoman Soy Sauce Museum
Soy portal • Category: Soybeans
show
v
t
e
Lists of countries by agricultural output rankings
Cereals
Barley
Buckwheat
Maize
Millet
Oat
Rice
Rye
Sorghum
Triticale
Wheat
exports
Fruit
Apple
Apricot
Avocado
Banana
Cherry
Citrus
Orange
Coconut
Cucumber
Eggplant
Grape
Mango
Papaya
Pear
Plum
Pineapple
Tomato
Vegetables
Artichoke
Garlic
Onion
Potato
Rapeseed
Soybean
Other
Cacao
Cassava
Coffee
Cotton
Fish
Garlic
Milk
Sugar beet
Sugar cane
Sunflower seed
Tea
Tobacco
Wine
Related
Irrigation
Land use
List of international rankings
List of top international rankings by country
Lists by country
show
v
t
e
Veganism and vegetarianism
Perspectives
Veganism
Animal-free agriculture
Fruitarianism
History
Juice fasting
Low-carbon diet
Raw veganism
Nutrition
Vegan organic gardening
Vegetarianism
Economic vegetarianism
Environmental vegetarianism
History
Lacto vegetarianism
Ovo vegetarianism
Ovo-lacto vegetarianism
Cuisine
Vegetarian Diet Pyramid
Ecofeminism
Nutrition
By country
Lists
Vegans
Vegetarians
Vegetarian festivals
Vegetarian organizations
Vegetarian restaurants
Ethics
Secular
Animal rights
Animal welfare
Carnism
Deep ecology
Environmental vegetarianism
Ethics of eating meat
Meat paradox
Nonviolence
Speciesism
Tirukkural
Religious
Buddhism
Christianity
Hinduism
Sattvic
Ahimsa
Jainism
Judaism
Pythagoreanism
Rastafari
Sikhism
Food,
drink
Agar
Agave nectar
Meat analogue
List of meat substitutes
Miso
Mochi
Mock duck
Nutritional yeast
Plant cream
Plant milk
Quinoa
Quorn
Seitan
Soy yogurt
Tempeh
Tofu
Tofurkey
Cheese
Vegepet
Hot dog
Vegetarian mark
Sausage
Beer
Wine
Veggie burger
Groups,
events,
companies
Vegan
American Vegan Society
Beauty Without Cruelty
Food Empowerment Project
Go Vegan
Movement for Compassionate Living
Physicians Committee for Responsible Medicine
Plamil Foods
Vegan Awareness Foundation
Vegan flag
Vegan Ireland
Vegan Outreach
Vegan Prisoners Support Group
The Vegan Society
Veganz
World Vegan Day
Vegetarian
American Vegetarian Party
Boston Vegetarian Society
Christian Vegetarian Association
European Vegetarian Union
Happidog
Hare Krishna Food for Life
International Vegetarian Union
Jewish Veg
Linda McCartney Foods
Meat-free days
Meatless Monday
Friday Fast
Swissveg
Toronto Vegetarian Association
Vegetarian Society
Vegetarian Society (Singapore)
Veggie Pride
Viva! Health
World Esperantist Vegetarian Association
World Vegetarian Day
Books,
reports
Thirty-nine Reasons Why I Am a Vegetarian (1903)
The Benefits of Vegetarianism (1927)
Diet for a Small Planet (1971)
Moosewood Cookbook (1977)
Fit for Life (1985)
Diet for a New America (1987)
The China Study (2004)
Raw Food Made Easy for 1 or 2 People (2005)
Skinny Bitch (2005)
Livestock's Long Shadow (2006)
Eating Animals (2009)
The Kind Diet (2009)
Why We Love Dogs, Eat Pigs, and Wear Cows (2009)
Eat & Run (2012)
Meat Atlas (annual)
Films
Meet Your Meat (2002)
Peaceable Kingdom (2004)
Earthlings (2005)
A Sacred Duty (2007)
Fat, Sick and Nearly Dead (2010)
Planeat (2010)
Forks Over Knives (2011)
Vegucated (2011)
Live and Let Live (2013)
Cowspiracy (2014)
What the Health (2017)
Carnage (2017)
Magazines
Naked Food
Vegetarian Times
VegNews
Physicians,
academics
Neal D. Barnard
Rynn Berry
T. Colin Campbell
Caldwell Esselstyn
Gary L. Francione
Joel Fuhrman
Michael Greger
Melanie Joy
Michael Klaper
John A. McDougall
Reed Mangels
Jack Norris
Dean Ornish
Richard H. Schwartz
Related
Semi-vegetarianism
Macrobiotic diet
Pescetarianism
Vegetarian and vegan dog diet
Vegetarian and vegan symbolism
Veganism portal
Vegetarianism portal
show
v
t
e
Bioenergy
Biofuels
Alcohol
Algae fuel
Bagasse
Babassu oil
Biobutanol
Biodiesel
Biogas
Biogasoline
Corn stover
Ethanol
cellulosic
mixtures
Methanol
Stover
Corn stover
Straw
Cooking oil
Vegetable oil
Water hyacinth
Wood gas
Energy from
foodstock
Barley
Cassava
Coconut oil
Grape
Hemp
Maize
Oat
Palm oil
Potato
Rapeseed
Rice
Sorghum bicolor
Soybean
Sugarcane
Sugar beet
Sunflower
Wheat
Yam
Camelina sativa
Non-food
energy crops
Arundo
Big bluestem
Camelina
Chinese tallow
Duckweed
Jatropha curcas
Millettia pinnata
Miscanthus giganteus
Switchgrass
Salicornia
Wood fuel
Technology
BECCS
Bioconversion
Biomass heating systems
Biorefinery
Fischer–Tropsch process
Industrial biotechnology
Pellets
mill
stove
Thermal depolymerization
Concepts
Cellulosic ethanol commercialization
Energy content of biofuel
Energy crop
Energy forestry
EROEI
Food vs. fuel
Issues
Sustainable biofuel
show
v
t
e
Nuts
True, or botanical nuts
Acorn
Beech
American beech
European beech
Breadnut
Candlenut
Chestnut
Sweet chestnut
Hazelnut
American hazel
Beaked hazel
European hazel
Filbert
Asian hazel
Johnstone River almond
Kola nut
Kurrajong
Malabar chestnut
Mongongo
Palm nut
Karuka
Planted karuka
Wild karuka
Red bopple nut
Yellow walnut
Drupes
Almond
Australian cashew nut
Betel nut
Borneo tallow nut
Breadfruit
Cashew
Chilean hazel
Coconut
Durian
Gabon nut
Hickory
Mockernut hickory
Pecan
Shagbark hickory
Shellbark hickory
Irvingia gabonensis
Jack nut
Panda oleosa
Pekea nut
Pili nut
Pistachio
Walnut
Black walnut
Butternut
English walnut
Heartnut
Gymnosperms
Cycad
Burrawang nut
Ginkgo nut
Araucaria spp.
Bunya nut
Monkey-puzzle nut
Pine nut
Chilgoza pine
Colorado pinyon
Korean pine
Mexican pinyon
Single-leaf pinyon
Stone pine
Angiosperms
Brazil nut
Macadamia
Macadamia nut
Queensland macadamia nut
Paradise nut
Peanut
Peanut tree
Soybean
Taxon identifiers
Glycine max
Wikidata: Q11006
Wikispecies: Glycine max
APDB: 63712
BioLib: 39935
EoL: 641527
EPPO: GLXMA
FoC: 242323602
GBIF: 5359660
GRIN: 17711
iNaturalist: 122902
IPNI: 496786-1
IRMNG: 10799207
ITIS: 26716
NBN: NBNSYS0000014913
NCBI: 3847
NZOR: c576fcf4-1660-45d1-a4b7-3c2effc78eea
Plant List: ild-2760
PLANTS: GLMA4
POWO: urn:lsid:ipni.org:names:60450240-2
Tropicos: 13043775
VASCAN: 5732
Phaseolus max
Wikidata: Q21876206
GBIF: 5359670
GRIN: 27595
ITIS: 518882
Tropicos: 13031626
Authority control
GND: 4136938-5
NARA: 10647564
Retrieved from "https://en.wikipedia.org/w/index.php?title=Soybean&oldid=866454182"
Categories:
Soybeans
Chinese cuisine
Crops
Crops originating from China
Edible legumes
Energy crops
Nitrogen-fixing crops
Faboideae
Fiber plants
Fodder
Japanese cuisine
Korean cuisine
Phaseoleae
Soy products
Hidden categories:
CS1 maint: Archived copy as title
CS1 maint: Explicit use of et al.
CS1 Indonesian-language sources (id)
CS1 maint: BOT: original-url status unknown
CS1 maint: Multiple names: authors list
Articles with short description
Use mdy dates from May 2012
Articles with 'species' microformats
Articles containing Chinese-language text
Articles containing Korean-language text
Articles containing Japanese-language text
All articles with unsourced statements
Articles with unsourced statements from November 2015
Wikipedia articles needing page number citations from June 2018
Articles with unsourced statements from January 2017
Articles with unsourced statements from October 2013
Commons category with local link different than on Wikidata
Interlanguage link template link number
Pages using div col with small parameter
Taxonbars with automatically added basionyms
Wikipedia articles with GND identifiers
Wikipedia articles with NARA identifiers
Navigation menu
Personal tools
Not logged in
Talk
Contributions
Create account
Log in
Namespaces
Article
Talk
Variants
Views
Read
Edit
View history
More
Search
Navigation
Main page
Contents
Featured content
Current events
Random article
Donate to Wikipedia
Wikipedia store
Interaction
Help
About Wikipedia
Community portal
Recent changes
Contact page
Tools
What links here
Related changes
Upload file
Special pages
Permanent link
Page information
Wikidata item
Cite this page
Print/export
Create a book
Download as PDF
Printable version
In other projects
Wikimedia Commons
Wikispecies
Wikiquote
Languages
Alemannisch
አማርኛ
العربية
Aragonés
Asturianu
Avañe'ẽ
Azərbaycanca
বাংলা
Bân-lâm-gú
Башҡортса
Беларуская
Беларуская (тарашкевіца)
भोजपुरी
Български
Boarisch
བོད་ཡིག
Bosanski
Brezhoneg
Català
Cebuano
Čeština
Cymraeg
Dansk
Deutsch
Eesti
Ελληνικά
Español
Esperanto
Euskara
فارسی
Français
Gaeilge
Galego
贛語
ગુજરાતી
客家語/Hak-kâ-ngî
한국어
Հայերեն
हिन्दी
Hornjoserbsce
Hrvatski
Ido
Ilokano
Bahasa Indonesia
Interlingua
Ирон
Íslenska
Italiano
עברית
Basa Jawa
ಕನ್ನಡ
Қазақша
Kinyarwanda
Kiswahili
Kurdî
Latina
Latviešu
Lietuvių
Magyar
मैथिली
Македонски
മലയാളം
मराठी
Bahasa Melayu
Mìng-dĕ̤ng-ngṳ̄
Монгол
Nederlands
नेपाली
日本語
Nordfriisk
Norsk
Norsk nynorsk
Occitan
Oʻzbekcha/ўзбекча
ਪੰਜਾਬੀ
پنجابی
Patois
Polski
Português
Română
Runa Simi
Русский
संस्कृतम्
Scots
Simple English
Slovenčina
Slovenščina
کوردی
Српски / srpski
Srpskohrvatski / српскохрватски
Basa Sunda
Suomi
Svenska
Tagalog
தமிழ்
Татарча/tatarça
తెలుగు
ไทย
Türkçe
Українська
اردو
ئۇيغۇرچە / Uyghurche
Vahcuengh
Tiếng Việt
Võro
Winaray
吴语
ייִדיש
粵語
中文
डोटेली
Kabɩyɛ
Lingua Franca Nova
104 more
Edit links
This page was last edited on 30 October 2018, at 12:50 (UTC).
Text is available under the Creative Commons Attribution-ShareAlike License; additional terms may apply. By using this site, you agree to the Terms of Use and Privacy Policy. Wikipedia® is a registered trademark of the Wikimedia Foundation, Inc., a non-profit organization.
Privacy policy
About Wikipedia
Disclaimers
Contact Wikipedia
Developers
Cookie statement
Mobile view
Enable previews

values: mw-page-base noprint

values: mw-head-base noprint

values: firstHeading firstHeading en

values: siteSub noprint

attrs: class href

values: mw-jump-link #mw-head

values: mw-jump-link #p-search

values:
/wiki/Soy_(disambiguation)
mw-disambig
Soy (disambiguation)

values:
note
hatnote navigation-not-searchable

values: shortdescription nomobile noexcerpt noprint searchaux

value: th

attrs: colspan style

values: text-align: center; background-color: rgb(180,250,180)

value: tr

value: td

values: min-width:15em; text-align: center; background-color: rgb(180,250,180)

values: Boris Vassilievich Skvortsov (page does not exist)

values:
/wiki/Carl_Maximowicz
mw-redirect
Carl Maximowicz

values:
/wiki/Charles_Vancouver_Piper
mw-redirect
Charles Vancouver Piper

values: text-align: left; width: 200px; font-size: 100%

values: text-align:center;font-size: 125%; background-color: #b0c4de;

values: text-align:center;font-size:125%;font-weight:bold;font-size: 100%; text-align: left; background-color: #f9ffbc;

values:
/wiki/Hanyu_Pinyin
mw-redirect
Hanyu Pinyin

values: collapsible collapsed mw-collapsible mw-collapsed mw-made-collapsible

values: Revised Romanization of Korean transliteration

values:
/wiki/Dietary_minerals
mw-redirect
Dietary minerals

values: checkbox button toctogglecheckbox toctogglecheckbox display:none

values:
/wiki/Micropyle_(botany)
mw-redirect
Micropyle (botany)

values: Boyce Thompson Institute for Plant Research

values: This claim needs references to reliable sources. (November 2015)

values:
noprint Inline-Template Template-Fact
white-space:nowrap;

values:
/wiki/Essential_nutrient
mw-redirect
Essential nutrient

values:
/wiki/Daily_Value
mw-redirect
Daily Value

values:
/wiki/Serine_protease_inhibitor
mw-redirect
Serine protease inhibitor

values: Food and Drug Administration (United States)

values:
/wiki/Trypsin_inhibitors
mw-redirect
Trypsin inhibitors

values: Edit section: Comparison to other major staple foods

values:
/wiki/Sweet_potatoes
mw-redirect
Sweet potatoes

values:
/wiki/Cooking_plantain
mw-redirect
Cooking plantain

values:
/wiki/Recommended_Dietary_Allowance
mw-redirect
Recommended Dietary Allowance

values:
/wiki/Dietary_mineral
mw-redirect
Dietary mineral

values:
/wiki/Andrew_McClung
mw-redirect
Andrew McClung

values:
wikitable
float:right; clear:left; width:18em;

values:
/wiki/Fermentation_(food)
mw-redirect
Fermentation (food)

values:
/wiki/Yangtze_River_delta
mw-redirect
Yangtze River delta

values:
/wiki/Flotation_(archaeology)
mw-redirect
Flotation (archaeology)

values: Botanical Garden of the University of Coimbra

values:
/wiki/Artificial_silk
mw-redirect
Artificial silk

values: This citation requires a reference to the specific page or range of pages in which the material appears. (June 2018)

values:
/wiki/Vienna_World_Exposition
mw-redirect
Vienna World Exposition

values:
/wiki/Amazon_rain_forest
mw-redirect
Amazon rain forest

values: Co-existence of genetically modified and conventional crops and derived food and feed

values: Glyphosate-tolerant (page does not exist)

values: No citation for export claim (January 2017)

values:
/wiki/Vernal_grass
mw-redirect
Vernal grass

values: Edit section: Food for human consumption

values:
/wiki/Edible_salt
mw-redirect
Edible salt

values:
/wiki/Soybean_paste
mw-redirect
Soybean paste

values: This claim needs references to reliable sources. (October 2013)

values:
/wiki/Soy_lecithin
mw-redirect
Soy lecithin

values: Edit section: Meat and dairy alternatives and extenders

values:
/wiki/Veggie_burgers
mw-redirect
Veggie burgers

values:
noprint
font-size:85%; font-style: normal;

values:
/wiki/Cardiovascular_diseases
mw-redirect
Cardiovascular diseases

values:
/wiki/Blood_cholesterol
mw-redirect
Blood cholesterol

values:
/wiki/Respiratory_infection
mw-redirect
Respiratory infection

values: Edit section: Cholesterol and heart diseases

values:
/wiki/Low_Density_Lipoprotein
mw-redirect
Low Density Lipoprotein

values:
/wiki/High_Density_Lipoprotein
mw-redirect
High Density Lipoprotein

values:
/wiki/Coronary_heart_disease
mw-redirect
Coronary heart disease

values:
/wiki/Polyunsaturated_fatty_acids
mw-redirect
Polyunsaturated fatty acids

values: Center for Science in the Public Interest

values: display:table-cell;padding:0.2em 0.2em 0.2em 0.3em;vertical-align:middle

values: margin:0.5em 0 0.5em 1em;border:solid #aaa 1px

values: -moz-column-width: 20em; -webkit-column-width: 20em; column-width: 20em; font-size:90%;

values:
nofollow
external text
http://eol.org/pages/641527/overview

values:
nofollow
external text
//doi.org/10.1007%2FBF02859119

values:
nofollow
external text
//www.worldcat.org/issn/0013-0001

values:
nofollow
external text
//doi.org/10.2307%2F2443241

values:
nofollow
external text
//www.jstor.org/stable/2443241

values:
nofollow
external free
https://www.feedipedia.org/node/293

values:
nofollow
external text
//doi.org/10.1155%2F2017%2F7379693

values:
/wiki/PubMed_Identifier
mw-redirect
PubMed Identifier

values:
nofollow
external text
//www.ncbi.nlm.nih.gov/pubmed/28691031

values:
nofollow
external text
//doi.org/10.1104%2Fpp.100.1.225

values:
nofollow
external text
//www.ncbi.nlm.nih.gov/pubmed/16652951

values:
nofollow
external text
//www.ncbi.nlm.nih.gov/pubmed/16748534

values:
nofollow
external text
https://dx.doi.org/10.1021/jf801734m

values:
nofollow
external text
//doi.org/10.1021%2Fjf801734m

values: Category:CS1 maint: Archived copy as title

values:
nofollow
external text
//doi.org/10.2307%2F2442990

values:
nofollow
external text
//www.ncbi.nlm.nih.gov/pubmed/18949071

values:
nofollow
external text
//www.ncbi.nlm.nih.gov/pubmed/22514740

values: Category:CS1 maint: Explicit use of et al.

values:
nofollow
external text
//www.ncbi.nlm.nih.gov/pubmed/10395583

values:
nofollow
external text
http://ndb.nal.usda.gov/ndb/search/list

values:
nofollow
external text
//doi.org/10.1126%2Fscience.1152747

values:
nofollow
external text
//www.ncbi.nlm.nih.gov/pubmed/18258862

values:
nofollow
external text
https://doi.org/10.1023/A:1024191913296

values:
nofollow
external text
http://www.fao.org/faostat/en/#data/QC

values:
nofollow
external text
http://faostat3.fao.org/browse/Q/QC/E

values:
nofollow
external text
//doi.org/10.2307%2F3100818

values:
nofollow
external text
//www.ncbi.nlm.nih.gov/pubmed/22073186

values:
nofollow
external text
http://www.soyinfocenter.com/books/139

values:
nofollow
external text
http://www.soyinfocenter.com/books/140

values:
nofollow
external text
//doi.org/10.1007%2FBF02860745

values: Category:CS1 maint: BOT: original-url status unknown

values:
nofollow
external text
http://www.soyinfocenter.com/books/137

values:
nofollow
external text
http://www.soyinfocenter.com/books/147

values:
nofollow
external text
//www.worldcat.org/oclc/252589754

values:
nofollow
external text
//www.worldcat.org/oclc/1012618664

values:
nofollow
external text
http://www.soyinfocenter.com/books/126

values:
nofollow
external text
http://www.soyinfocenter.com/books/138

values:
nofollow
external text
http://www.soyinfocenter.com/books/134

values:
nofollow
external text
http://www.soyinfocenter.com/books/123

values:
nofollow
external text
http://www.soyinfocenter.com/books/128

values:
nofollow
external text
http://www.soyinfocenter.com/books/132

values:
nofollow
external text
//doi.org/10.2135%2Fcropsci2003.0409

values:
nofollow
external text
//doi.org/10.1038%2Fnature08670

values:
nofollow
external text
//www.worldcat.org/issn/1476-4687

values:
nofollow
external text
//www.worldcat.org/oclc/01586310

values:
nofollow
external text
//www.ncbi.nlm.nih.gov/pubmed/20075913

values:
nofollow
external text
http://www.soyatech.com/soy_facts.htm

values:
nofollow
external free
https://www.feedipedia.org/node/719

values:
nofollow
external free
https://www.feedipedia.org/node/42

values:
nofollow
external text
//doi.org/10.1007%2FBF02664977

values:
nofollow
external text
//doi.org/10.1021%2Fba-1966-0057.ch008

values:
nofollow
external text
//www.ncbi.nlm.nih.gov/pubmed/14599051

values:
nofollow
external text
//doi.org/10.1515%2FJPEM.2004.17.2.191

values:
nofollow
external text
//www.ncbi.nlm.nih.gov/pubmed/15055353

values:
nofollow
external text
//doi.org/10.1001%2Fjama.286.7.807

values:
nofollow
external text
//www.ncbi.nlm.nih.gov/pubmed/11497534

values:
nofollow
external text
//www.ncbi.nlm.nih.gov/pubmed/15113975

values:
nofollow
external text
//www.worldcat.org/issn/0032-4558

values: Category:CS1 maint: Multiple names: authors list

values:
nofollow
external text
//www.ncbi.nlm.nih.gov/pubmed/25286183

values:
nofollow
external text
//doi.org/10.1021%2Fjf981054j

values:
nofollow
external text
//www.ncbi.nlm.nih.gov/pubmed/10564025

values:
nofollow
external text
//www.ncbi.nlm.nih.gov/pubmed/16418439

values:
nofollow
external text
//www.ncbi.nlm.nih.gov/pubmed/23744562

values:
nofollow
external text
//doi.org/10.2903%2Fj.efsa.2011.2264

values:
nofollow
external text
//doi.org/10.1056%2FNEJM199508033330502

values:
nofollow
external text
//www.ncbi.nlm.nih.gov/pubmed/7596371

values:
nofollow
external text
//www.ncbi.nlm.nih.gov/pubmed/12620535

values:
nofollow
external text
//doi.org/10.3945%2Fjn.110.124958

values:
nofollow
external text
//www.ncbi.nlm.nih.gov/pubmed/20943954

values:
nofollow
external text
//www.ncbi.nlm.nih.gov/pubmed/15699227

values:
nofollow
external text
//www.ncbi.nlm.nih.gov/pubmed/18534601

values:
nofollow
external text
//www.ncbi.nlm.nih.gov/pubmed/16923451

values:
nofollow
external text
//doi.org/10.1007%2Fs11745-010-3487-z

values:
nofollow
external text
//www.ncbi.nlm.nih.gov/pubmed/20981505

values:
nofollow
external text
//www.ncbi.nlm.nih.gov/pubmed/14608114

values:
nofollow
external text
//www.ncbi.nlm.nih.gov/pubmed/6650445

values:
nofollow
external text
//www.ncbi.nlm.nih.gov/pubmed/15282951

values:
nofollow
external text
//www.ncbi.nlm.nih.gov/pubmed/9617775

values:
nofollow
external text
//www.ncbi.nlm.nih.gov/pubmed/15113974

values:
nofollow
external text
//www.ncbi.nlm.nih.gov/pubmed/10329801

values:
nofollow
external text
//doi.org/10.1042%2FCS20000212

values:
nofollow
external text
//www.ncbi.nlm.nih.gov/pubmed/11352776

values:
nofollow
external text
//doi.org/10.1055%2Fs-0028-1088304

values:
nofollow
external text
//www.ncbi.nlm.nih.gov/pubmed/10702603

values:
nofollow
external text
//www.ncbi.nlm.nih.gov/pubmed/11823590

values:
nofollow
external text
//doi.org/10.1079%2FBJN2002794

values:
nofollow
external text
//doi.org/10.1207%2Fs15327914nc5402_5

values:
nofollow
external text
//www.ncbi.nlm.nih.gov/pubmed/16898863

values:
nofollow
external text
//doi.org/10.1345%2Faph.10257

values:
nofollow
external text
//www.ncbi.nlm.nih.gov/pubmed/11573864

values:
nofollow
external text
//doi.org/10.1093%2Fjnci%2Fdjj356

values:
nofollow
external text
//www.ncbi.nlm.nih.gov/pubmed/16985246

values:
nofollow
external text
//doi.org/10.1002%2Fijc.23394

values:
nofollow
external text
//www.ncbi.nlm.nih.gov/pubmed/18636564

values:
nofollow
external text
//doi.org/10.1093%2Fjnci%2F93.14.1088

values:
nofollow
external text
//www.ncbi.nlm.nih.gov/pubmed/11459870

values:
nofollow
external text
//www.ncbi.nlm.nih.gov/pubmed/21113655

values:
nofollow
external text
//www.ncbi.nlm.nih.gov/pubmed/19524224

values:
nofollow
external text
//www.ncbi.nlm.nih.gov/pubmed/17403269

values:
nofollow
external text
//www.ncbi.nlm.nih.gov/pubmed/20378106

values:
nofollow
external text
//doi.org/10.3945%2Fajcn.2008.27029

values:
nofollow
external text
//www.ncbi.nlm.nih.gov/pubmed/19211820

values:
nofollow
external text
//www.ncbi.nlm.nih.gov/pubmed/16487152

values:
nofollow
external text
//www.ncbi.nlm.nih.gov/pubmed/12566171

values:
nofollow
external text
//www.ncbi.nlm.nih.gov/pubmed/10763906

values:
nofollow
external text
//www.ncbi.nlm.nih.gov/pubmed/11522120

values:
nofollow
external text
//doi.org/10.1159%2F000141484

values:
nofollow
external text
//www.ncbi.nlm.nih.gov/pubmed/18583909

values:
nofollow
external text
//doi.org/10.1093%2Ftoxsci%2F55.1.52

values:
nofollow
external text
//www.ncbi.nlm.nih.gov/pubmed/10788559

values:
nofollow
external text
//www.ncbi.nlm.nih.gov/pubmed/3815341

values:
nofollow
external text
//www.ncbi.nlm.nih.gov/pubmed/3799291

values:
nofollow
external text
//doi.org/10.1016%2Fj.taap.2006.11.007

values:
nofollow
external text
//www.ncbi.nlm.nih.gov/pubmed/17174370

values:
nofollow
external text
//doi.org/10.1089%2Fthy.2006.16.249

values:
nofollow
external text
//www.ncbi.nlm.nih.gov/pubmed/16571087

values:
nofollow
external text
//doi.org/10.2903%2Fj.efsa.2015.4246

values:
nofollow
external text
//doi.org/10.1056%2FNEJMoa035700

values:
nofollow
external text
//www.ncbi.nlm.nih.gov/pubmed/15014182

values:
nofollow
external text
//doi.org/10.3949%2Fccjm.75.Suppl_5.S9

values:
nofollow
external text
//www.ncbi.nlm.nih.gov/pubmed/18819329

values:
nofollow
external text
http://www.dce.com.cn

values: -moz-column-width: 30em; -webkit-column-width: 30em; column-width: 30em; list-style-type: decimal;

values: s:The Encyclopedia Americana (1920)/Soy bean

values:
navbox-image
9
width:1px;padding:0px 0px 0px 2px

values:
/wiki/Agedashi_tofu
mw-redirect
Agedashi tofu

values:
/wiki/Dubu_kimchi
mw-redirect
Dubu kimchi

values:
/wiki/Sundubu_jjigae
mw-redirect
Sundubu jjigae

values: Bowman-Birk inhibitor (page does not exist)

values:
/wiki/Protease_Inhibitors
mw-redirect
Protease Inhibitors

values: nowraplinks collapsible collapsed navbox-inner mw-collapsible mw-collapsed mw-made-collapsible

values: List of largest producing countries of agricultural commodities

values: International wheat production statistics

values: List of countries by cucumber production

values: List of countries by eggplant production

values: List of countries by pineapple production

values: List of countries by artichoke production

values: List of countries by irrigated land area

values: List of top international rankings by country

values: nowraplinks collapsible autocollapse navbox-inner mw-collapsible mw-made-collapsible mw-collapsed

values: Template talk:Veganism and vegetarianism

values:
/wiki/Meat_paradox
mw-redirect
Meat paradox

values:
/wiki/Vegetarian_sausage
mw-redirect
Vegetarian sausage

values: Physicians Committee for Responsible Medicine

values: Vegan Ireland: The Vegan Society of Ireland

values: World Esperantist Vegetarian Association

values: Thirty-nine Reasons Why I Am a Vegetarian

values: Why We Love Dogs, Eat Pigs, and Wear Cows

values: nowraplinks hlist collapsible autocollapse navbox-inner mw-collapsible mw-made-collapsible mw-collapsed

values:
navbox-image
5
width:1px;padding:0px 0px 0px 2px

values: Bio-energy with carbon capture and storage

values: Bioconversion of biomass to mixed alcohol fuels

values:
/wiki/Industrial_biotechnology
mw-redirect
Industrial biotechnology

values:
/wiki/Pandanus_julianettii
mw-redirect
Pandanus julianettii

values:
row
navbox-group
width:1%;text-align: left;

values:
nofollow
external text
https://www.biolib.cz/en/taxon/id39935

values:
nofollow
external text
https://gd.eppo.int/taxon/GLXMA

values: Global Biodiversity Information Facility

values:
nofollow
external text
https://www.gbif.org/species/5359660

values:
nofollow
external text
https://www.inaturalist.org/taxa/122902

values: National Center for Biotechnology Information

values:
nofollow
external text
http://www.tropicos.org/Name/13043775

values:
nofollow
external text
https://www.gbif.org/species/5359670

values:
nofollow
external text
http://www.tropicos.org/Name/13031626

attrs: alt src width height style srcset data-file-width data-file-height

values:
nofollow
external text
https://d-nb.info/gnd/4136938-5

values: National Archives and Records Administration

values: Category:CS1 Indonesian-language sources (id)

values: Category:Articles with short description

values: Category:Articles with 'species' microformats

values: Category:Articles containing Chinese-language text

values: Category:Articles containing Korean-language text

values: Category:Articles containing Japanese-language text

values: Category:All articles with unsourced statements

values: Category:Articles with unsourced statements from November 2015

values: Category:Wikipedia articles needing page number citations from June 2018

values: Category:Articles with unsourced statements from January 2017

values: Category:Articles with unsourced statements from October 2013

values: Category:Commons category with local link different than on Wikidata

values: Category:Interlanguage link template link number

values: Category:Pages using div col with small parameter

values: Category:Taxonbars with automatically added basionyms

values: Category:Wikipedia articles with GND identifiers

values: Category:Wikipedia articles with NARA identifiers

values: Discussion about edits from this IP address [ctrl-alt-n]

values: A list of edits made from this IP address [ctrl-alt-y]

values: You are encouraged to create an account and log in; however, it is not mandatory

values: You're encouraged to log in; however, it's not mandatory. [ctrl-alt-o]

values:
/wiki/Soybean
View the content page [ctrl-alt-c]
c

values: Discussion about the content page [ctrl-alt-t]

values: p-namespaces navigation vectorTabs p-namespaces-label

values:
/w/index.php?title=Soybean&action=edit
Edit this page [ctrl-alt-e]
e

values: A list of recent changes in the wiki [ctrl-alt-r]

values: portal navigation p-interaction p-interaction-label

values: List of all English Wikipedia pages containing links to this page [ctrl-alt-j]

values: Recent changes in pages linked from this page [ctrl-alt-k]

values:
/wiki/Wikipedia:File_Upload_Wizard
Upload files [ctrl-alt-u]
u

values: A list of all special pages [ctrl-alt-q]

values: Permanent link to this revision of the page

values: Link to connected data repository item [ctrl-alt-g]

values: Printable version of this page [ctrl-alt-p]

values:
interlanguage-link interwiki-als
display: none;

values: አኩሪ አተር – Amharic

values:
interlanguage-link interwiki-am
display: none;

values: فول الصويا – Arabic

values:
interlanguage-link interwiki-an
display: none;

values:
interlanguage-link interwiki-ast
display: none;

values:
https://gn.wikipedia.org/wiki/S%C3%B3ha
Sóha – Guarani
gn
gn
interlanguage-link-target

values:
interlanguage-link interwiki-gn
display: none;

values:
https://az.wikipedia.org/wiki/Soya
Soya – Azerbaijani
az
az
interlanguage-link-target

values:
interlanguage-link interwiki-az
display: none;

values: সয়াবিন – Bangla

values:
interlanguage-link interwiki-bn
display: none;

values:
interlanguage-link interwiki-zh-min-nan
display: none;

values:
interlanguage-link interwiki-ba
display: none;

values:
interlanguage-link interwiki-be
display: none;

values: Соя культурная – Belarusian (Taraškievica orthography)

values:
interlanguage-link interwiki-be-x-old
display: none;

values:
interlanguage-link interwiki-bh
display: none;

values:
interlanguage-link interwiki-bg
display: none;

values:
interlanguage-link interwiki-bar
display: none;

values: སྲན་སེར། – Tibetan

values:
interlanguage-link interwiki-bo
display: none;

values:
https://bs.wikipedia.org/wiki/Soja
Soja – Bosnian
bs
bs
interlanguage-link-target

values:
interlanguage-link interwiki-bs
display: none;

values:
https://br.wikipedia.org/wiki/Soja
Soja – Breton
br
br
interlanguage-link-target

values:
interlanguage-link interwiki-br
display: none;

values:
https://ca.wikipedia.org/wiki/Soia
Soia – Catalan
ca
ca
interlanguage-link-target

values:
interlanguage-link interwiki-ca
display: none;

values:
interlanguage-link interwiki-ceb
display: none;

values:
interlanguage-link interwiki-cs
display: none;

values:
https://cy.wikipedia.org/wiki/Soia
Soia – Welsh
cy
cy
interlanguage-link-target

values:
interlanguage-link interwiki-cy
display: none;

values:
interlanguage-link interwiki-da
display: none;

values:
https://de.wikipedia.org/wiki/Sojabohne
Sojabohne – German
de
de
interlanguage-link-target

values:
interlanguage-link interwiki-de
display: none;

values:
https://et.wikipedia.org/wiki/Sojauba
Sojauba – Estonian
et
et
interlanguage-link-target

values:
interlanguage-link interwiki-et
display: none;

values: Σόγια – Greek

values:
interlanguage-link interwiki-el
display: none;

values:
https://eo.wikipedia.org/wiki/Sojfabo
Sojfabo – Esperanto
eo
eo
interlanguage-link-target

values: interlanguage-link interwiki-eo badge-Q17437798 badge-goodarticle

values:
https://eu.wikipedia.org/wiki/Soja
Soja – Basque
eu
eu
interlanguage-link-target

values:
interlanguage-link interwiki-eu
display: none;

values:
interlanguage-link interwiki-fa
display: none;

values:
https://fr.wikipedia.org/wiki/Soja
Soja – French
fr
fr
interlanguage-link-target

values:
interlanguage-link interwiki-fr
display: none;

values:
interlanguage-link interwiki-ga
display: none;

values:
https://gl.wikipedia.org/wiki/Soia
Soia – Galician
gl
gl
interlanguage-link-target

values:
interlanguage-link interwiki-gl
display: none;

values:
interlanguage-link interwiki-gan
display: none;

values: સોયાબીન – Gujarati

values:
interlanguage-link interwiki-gu
display: none;

values:
interlanguage-link interwiki-hak
display: none;

values:
interlanguage-link interwiki-hy
display: none;

values: सोयाबीन – Hindi

values:
https://hsb.wikipedia.org/wiki/Soja
Soja – Upper Sorbian
hsb
hsb
interlanguage-link-target

values:
interlanguage-link interwiki-hsb
display: none;

values:
https://hr.wikipedia.org/wiki/Soja
Soja – Croatian
hr
hr
interlanguage-link-target

values:
interlanguage-link interwiki-hr
display: none;

values:
https://io.wikipedia.org/wiki/Soyo
Soyo – Ido
io
io
interlanguage-link-target

values:
interlanguage-link interwiki-io
display: none;

values:
https://ilo.wikipedia.org/wiki/Soya
Soya – Iloko
ilo
ilo
interlanguage-link-target

values:
interlanguage-link interwiki-ilo
display: none;

values:
https://id.wikipedia.org/wiki/Kedelai
Kedelai – Indonesian
id
id
interlanguage-link-target

values:
interlanguage-link interwiki-id
display: none;

values:
interlanguage-link interwiki-ia
display: none;

values:
interlanguage-link interwiki-os
display: none;

values:
https://is.wikipedia.org/wiki/Sojabaun
Sojabaun – Icelandic
is
is
interlanguage-link-target

values:
interlanguage-link interwiki-is
display: none;

values:
interlanguage-link interwiki-it
display: none;

values:
interlanguage-link interwiki-he
display: none;

values:
interlanguage-link interwiki-jv
display: none;

values: ಸೋಯಾ ಅವರೆ – Kannada

values:
interlanguage-link interwiki-kn
display: none;

values: Қытайбұршақ – Kazakh

values:
interlanguage-link interwiki-kk
display: none;

values:
https://rw.wikipedia.org/wiki/Soya
Soya – Kinyarwanda
rw
rw
interlanguage-link-target

values:
interlanguage-link interwiki-rw
display: none;

values:
https://sw.wikipedia.org/wiki/Soya
Soya – Swahili
sw
sw
interlanguage-link-target

values:
interlanguage-link interwiki-sw
display: none;

values:
https://ku.wikipedia.org/wiki/Soya
Soya – Kurdish
ku
ku
interlanguage-link-target

values:
interlanguage-link interwiki-ku
display: none;

values:
interlanguage-link interwiki-la
display: none;

values:
https://lv.wikipedia.org/wiki/Soja
Soja – Latvian
lv
lv
interlanguage-link-target

values:
interlanguage-link interwiki-lv
display: none;

values:
interlanguage-link interwiki-lt
display: none;

values:
interlanguage-link interwiki-hu
display: none;

values:
interlanguage-link interwiki-mai
display: none;

values:
interlanguage-link interwiki-mk
display: none;

values: സോയാബീൻസ് – Malayalam

values:
interlanguage-link interwiki-ml
display: none;

values: सोयबीन – Marathi

values:
interlanguage-link interwiki-mr
display: none;

values:
interlanguage-link interwiki-ms
display: none;

values:
interlanguage-link interwiki-cdo
display: none;

values: Шар буурцаг – Mongolian

values:
interlanguage-link interwiki-mn
display: none;

values:
https://nl.wikipedia.org/wiki/Sojaboon
Sojaboon – Dutch
nl
nl
interlanguage-link-target

values:
interlanguage-link interwiki-nl
display: none;

values: भटमास – Nepali

values:
interlanguage-link interwiki-ne
display: none;

values:
interlanguage-link interwiki-frr
display: none;

values:
interlanguage-link interwiki-no
display: none;

values:
interlanguage-link interwiki-nn
display: none;

values:
https://oc.wikipedia.org/wiki/S%C3%B2ja
Sòja – Occitan
oc
oc
interlanguage-link-target

values:
interlanguage-link interwiki-oc
display: none;

values:
https://uz.wikipedia.org/wiki/Soya
Soya – Uzbek
uz
uz
interlanguage-link-target

values:
interlanguage-link interwiki-uz
display: none;

values: ਸੋਇਆਬੀਨ – Punjabi

values:
interlanguage-link interwiki-pa
display: none;

values:
interlanguage-link interwiki-pnb
display: none;

values:
https://jam.wikipedia.org/wiki/Sayabiin
Sayabiin – Jamaican Creole English
jam
jam
interlanguage-link-target

values:
interlanguage-link interwiki-jam
display: none;

values:
interlanguage-link interwiki-pl
display: none;

values:
https://pt.wikipedia.org/wiki/Soja
Soja – Portuguese
pt
pt
interlanguage-link-target

values:
interlanguage-link interwiki-pt
display: none;

values:
https://ro.wikipedia.org/wiki/Soia
Soia – Romanian
ro
ro
interlanguage-link-target

values:
interlanguage-link interwiki-ro
display: none;

values:
https://qu.wikipedia.org/wiki/Suya
Suya – Quechua
qu
qu
interlanguage-link-target

values:
interlanguage-link interwiki-qu
display: none;

values:
interlanguage-link interwiki-ru
display: none;

values: सोयामाषः – Sanskrit

values:
interlanguage-link interwiki-sa
display: none;

values:
interlanguage-link interwiki-sco
display: none;

values:
interlanguage-link interwiki-simple
display: none;

values:
interlanguage-link interwiki-sk
display: none;

values:
https://sl.wikipedia.org/wiki/Soja
Soja – Slovenian
sl
sl
interlanguage-link-target

values:
interlanguage-link interwiki-sl
display: none;

values:
interlanguage-link interwiki-ckb
display: none;

values:
interlanguage-link interwiki-sr
display: none;

values:
https://sh.wikipedia.org/wiki/Soja
Soja – Serbo-Croatian
sh
sh
interlanguage-link-target

values:
interlanguage-link interwiki-sh
display: none;

values:
interlanguage-link interwiki-su
display: none;

values:
https://fi.wikipedia.org/wiki/Soijapapu
Soijapapu – Finnish
fi
fi
interlanguage-link-target

values:
interlanguage-link interwiki-fi
display: none;

values:
interlanguage-link interwiki-sv
display: none;

values:
https://tl.wikipedia.org/wiki/Balatong
Balatong – Tagalog
tl
tl
interlanguage-link-target

values:
interlanguage-link interwiki-tl
display: none;

values: சோயா அவரை – Tamil

values:
interlanguage-link interwiki-ta
display: none;

values:
interlanguage-link interwiki-tt
display: none;

values: సోయా చిక్కుడు – Telugu

values:
interlanguage-link interwiki-te
display: none;

values: ถั่วเหลือง – Thai

values:
interlanguage-link interwiki-th
display: none;

values:
https://tr.wikipedia.org/wiki/Soya
Soya – Turkish
tr
tr
interlanguage-link-target

values:
interlanguage-link interwiki-tr
display: none;

values:
interlanguage-link interwiki-uk
display: none;

values: سویا پھلی – Urdu

values: دادۇر – Uyghur

values:
interlanguage-link interwiki-ug
display: none;

values:
https://za.wikipedia.org/wiki/Duhhenj
Duhhenj – Zhuang
za
za
interlanguage-link-target

values:
interlanguage-link interwiki-za
display: none;

values:
interlanguage-link interwiki-vi
display: none;

values:
interlanguage-link interwiki-fiu-vro
display: none;

values:
https://war.wikipedia.org/wiki/Soya
Soya – Waray
war
war
interlanguage-link-target

values:
interlanguage-link interwiki-war
display: none;

values:
interlanguage-link interwiki-wuu
display: none;

values:
interlanguage-link interwiki-yi
display: none;

values: भटमास – Doteli

values:
interlanguage-link interwiki-dty
display: none;

values:
https://kbp.wikipedia.org/wiki/Soojaa
Soojaa – Kabiye
kbp
kbp
interlanguage-link-target

values:
interlanguage-link interwiki-kbp
display: none;

values:
https://lfn.wikipedia.org/wiki/Soia
Soia – Lingua Franca Nova
lfn
lfn
interlanguage-link-target

values:
interlanguage-link interwiki-lfn
display: none;

values: All languages (initial selection from common choices by you and others)

values: /static/images/wikimedia-button-1.5x.png 1.5x, /static/images/wikimedia-button-2x.png 2x

values: /static/images/poweredby_mediawiki_132x47.png 1.5x, /static/images/poweredby_mediawiki_176x62.png 2x

values:
suggestions
display: none; font-size: 13px;

values: mediawiki ltr sitedir-ltr mw-hide-empty-elt ns-0 ns-subject page-Soybean rootpage-Soybean skin-vector action-view