Soya
Soya
Soya (pronounced /ˈsɔɪ.ə/), also known as Soybean or Glycine max, is a species of legume native to East Asia, widely grown for its edible bean, which has numerous uses.
Etymology
The word "soya" comes from the Dutch adaptation of the Japanese name "shōyu" (醤油), which is a type of soy sauce. The scientific name, Glycine max, is derived from the Greek word "glykys" (meaning sweet) and the Latin word "max" (meaning greatest).
Description
Soya is a type of legume, similar to peas and lentils. The plant is classified as an oilseed rather than a pulse by the UN Food and Agricultural Organization. Soya beans are notable for their high protein content - they contain all essential amino acids and are therefore a source of complete protein.
Uses
Soya is used in a variety of food products, including soy milk, tofu, tempeh, and soy sauce. It is also used in the production of soybean oil, which is used for cooking and in a variety of industrial applications. Soya is also used as animal feed, particularly for poultry and pigs.
Health Effects
Soya contains several health-promoting compounds, including isoflavones, saponins, and phytic acid. These compounds have been linked to various health benefits, including reduced risk of heart disease and certain types of cancer. However, some people may be allergic to soya, and it can interfere with the absorption of certain nutrients in the body.
Related Terms
External links
- Medical encyclopedia article on Soya
- Wikipedia's article - Soya
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