The soybean (U.S.) or soya bean (UK) (Glycine max)[1] is a species of legume native to East Asia. The plant is classed as an oilseed rather than a pulse.

Food features:Soy varies in growth and habit. The height of the plant varies from below 20 cm (7.9 in) up to 2 metres (6.6 ft).The pods, stems, and leaves are covered with fine brown or gray hairs. The leaves are trifoliolate, having 3 to 4 leaflets per leaf, and the leaflets are 6–15 cm (2.4–5.9 in) long and 2–7 cm (0.79–2.8 in) broad. The leaves fall before the seeds are mature. The inconspicuous, self-fertile flowers are borne in the axil of the leaf and are white, pink or purple.

Place of origin:a species of legume native to East Asia

Nutrition:Soybeans are considered by many agencies to be a source of complete protein.A complete protein is one that contains significant amounts of all the essential amino acids that must be provided to the human body because of the body's inability to synthesize them.

Dietotherapy function:Consumption of soy may also reduce the risk of colon cancer, possibly due to the presence of sphingolipids.