“Soybean”-A Versatile Golden Nugget of Nutrition

Abstract

The soya bean (Glycine max) is a native of China, where it has been part of the diet for several thousand years. It has also been important in Japan and Korea for almost as long and now in India. The start of commercial exploitation of soybean in India is nearly four decades old. Soybean has established itself as a major rainy season crop in the rainfed agro-ecosystem of central and peninsular India. Soybeans are legumes and part of the pea family that is the world’s major food crop today. They are also processed into oil, milk, tofu, and soy protein. The two major variety of soybeans cultivated are the yellow and black. Soybeans are low in fat and calories and are a rich source of protein, fibre and many other essential vitamin and mineral. Soybeans are useful in many medical conditions and symptoms too. So, based upon this background the present study discuss and review the Nutritional Importance of soy