 |
 |
It is native to China and is one of the oldest plants cultivated by man, the first written reference we have of it appears in a Chinese medical book Pen Tsao Gong Mu written by the emperor Sheng Nung in the year 2383 BC n. e. Throughout the history of China’s soybean crop has been the most important vegetable and is the main source of protein, together with rice are the staple food and arguably of Chinese civilization and the American has been the combination of beans with corn.
Soybean (Glycine max) is a summer annual legume, much like the beans you need from 75 to 200 days to reach maturity and usually grows to a meter high. The pods are 30 to 60 cm. long and contain 1-4 seeds.
A soybean is known for its high protein, beating among others, egg, meat and fish. Furthermore, the protein quality is of greater value to contain more essential amino acids and to be free of cholesterol, the main food makes opting for a vegetarian diet. This is necessary to add the high content of minerals, including iron and calcium and vitamins A, B, C, D and K
Soybeans are used for human consumption beans, salsa, sprouts, flour, oil, milk, tofu, etc.