An Asiatic leguminous herb (Glycine max, formerly Glycine Soja) the seeds of which (also called soy beans) are used in preparing the sauce called soy. Called also soya bean and soya.
the seeds of the Glycine max, which produce soybean oil; -- called also soya bean.
A bushy, leguminous plant. Of the Old World, grown in the U.S. chiefly for forage and soil improvement. The seed of this plant is used, used for food, as a livestock feed, and for a variety of other commercial uses.
An erect annual legume natural to China and Manchuria and widley cultivated for forage and for its seed. Latin name Glycine max.
a source of oil; used for forage and soil improvement and as food
erect bushy hairy annual herb having trifoliate leaves and purple to pink flowers; extensively cultivated for food and forage and soil improvement but especially for its nutritious oil-rich seeds; native to Asia
a legume like any other pea or bean
a legume with high protein content
The world's most important bean is the low carbohydrate, high-protein soybean. This inexpensive, yet nutritious legume is used to make soybean oil, soy flour, soy sauce, miso, tamari, and tofu. Can also be used like any other bean.
The soybean (U.S.) or soya bean (UK) (Glycine max) is a species of legume native to Eastern Asia. It is an annual plant that may vary in growth, habit, and height. It may grow prostrate, not growing higher than 20 cm (7.8 inches), or even stiffly erect up to 2 meters (6.5 feet) in height.