Soybeans

Glycine max

Origin / Harvest:

• USA / September–October
• China / October

Description & History

Soybean has emerged as one of the most widely grown beans on the planet. Interestingly, few of us are familiar with the actual bean – they tend to have a slightly bitter flavor and beany odor. As a result, soy is almost always processed into something else. The green, lightly boiled and salted edamame from Japan is likely the only popular form of whole soy and is made from a very specific variety bred for its mild flavor.

In China, soybeans were considered to be one of the five ancient grains. Farmers have been growing soybeans for over 5,000 years and evidence indicates they were first cultivated in a region near the Yangzte River. The first soybeans were brought to the U.S. on a Yankee clipper in 1804. In 1829, U.S. farmers first began growing soybeans. During the Civil War, soybeans were alternatively used as ‘coffee berries’ to brew ‘coffee’ when real coffee was scarce.

In the late 1800s, U.S. farmers began growing soybeans for cattle feed. Just after the turn of the century, in 1904, George Washington Carver began studying the soybean at the Tuskegee Institute in Alabama. As a result, soybeans were no longer thought of just a feed crop, but also as a source of protein and oil. The United States now produces much of the world's soybeans.

We offer the clear yellow hilum variety of soybean, characterized by its small, round shape and pale yellow color. Our soybeans are not produced from genetically–modified seed.

Uses

Soybean products take many forms. Fermented soybean is one the primary ingredients in miso paste and soy sauce. Tofu, a favorite in vegetarian dishes worldwide, is made by coagulating the protein from soybeans. Soynuts, or roasted soybeans, are increasingly popular as a snack.

Soy protein has been eaten in the Orient for centuries in the form of tofu and tempeh, and even as whole soybeans. Soy protein is also used in soy milk, in soy flour and, increasingly, as ‘textured soy protein’. Soybean oil and protein are used to feed both animals and people, and both are used in a variety of industrial products. Soy–derived lecithin, a naturally–occurring fatty substance sold as a health supplement, is known to reduce cholesterol.

Nutrition

The protein in soy is considered a ‘complete’ protein – the most you can consume from a vegetable source and nutritionally equivalent to animal protein. In fact, there is more protein in 1 cup of soybeans than in 3 ounces of cooked meat. In addition, soybeans are an excellent source of iron, vitamin B6, and phosphorus, and a good source of potassium and calcium. They are also rich in the phytochemicals called isoflavones known to reduce cancer and heart disease risk.

Soybeans