Botanical Description And Historical Cultivation And Usage

The soybean, Glycine max L., is a subtropical, annual dicot, and member of the pea family (Fabaceae). Soybeans are native to eastern Asia, where they were first cultivated in northeastern China around 11 BC. In the following millennium, soybean cultivation spread to Japan, Korea, Malaysia, and other parts of Asia, accompanied by various processing techniques for human consumption. These traditional techniques produced two classes of soyfoods: fermented soyfoods (such as tempeh, miso, and soysauce) and non-fermented soyfoods (such as fresh green soybeans, dry soybeans, soymilk, and tofu) (Rosengarten, 2004).

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Health And Fitness 101

Health And Fitness 101

Self-improvement is a thing which you must practice throughout your life because once you started to believe that you are perfect then, things will start to become complex. You need to know that no one is perfect and no one can be perfect.

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