Soybean

oybean (scientific name:Glycine max) is an annual grass of the Fabaceae family native to Siberia from China. Grown in the field. And one of the five kinds of grain, and rice, wheat, millet, barnyard, as an important vegetable protein is processed into various things, is used as a food. A kind of flavonoids soy isoflavones and it contains natural pigments with antioxidant power. Green soybeans are picked immature soybeans take was pouty boiled salt is called as ' Edamame '.

+ Other how to cook soybeans and products mature-derived beans beans to eat, shoots more targeted moyashi (bean sprouts), soy skim "soy milk (Tonya)", its aperture strain beans, powdered, dried "okara (bean curd)" the soybean dregs "flour (flour, chinaco)" put the bitterness and formed bean curd (tofu), the epithelium "(Yuba)" the tofu slices and fried tofu. Fermented soy sauce , miso (soybean paste), natto and "tofuyo (Okinawan food)", such as in fermented foods, cold tofu, contributes to the beans for bean curd, soybean oil, setsubun at our daily life.

Common name: soybean, scientific name:Glycine max, origin: China-Siberia, grass height: 30-100 cm, flower color: light purple and white, flowering period: from October to November ,the flowers long:0.5-0.8 cm.

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