Soybean is one of the oldest cultivated and useful plants in the world. It belongs to the family of grain legumes, that is, leguminous plants. Its fruit is therefore also called soybean “bean”.
Occurrence and cultivation of soybean
The origin of the white or delicate purple flowering plant is in China, where it was already cultivated 5,000 years ago. It comes in different color variations from yellow to green, purple, brown or black to speckled. Similar to our bush beans, the annual soybean plant prefers to grow in warm, humid locations at 24 to 34°C.
The origin of the white or delicate purple flowering plant lies in China, where it was already cultivated 5,000 years ago. From here it has spread further via Japan and Southeast Asia. Today, soy is grown almost worldwide. The largest producer is currently the USA, but the bean is now also cultivated in Europe. Acreage is growing rapidly everywhere, and demand is rising steadily.
Application and use
There are more than 1,000 varieties of soybean, though almost exclusively the yellow soybean is used for food production. The other varieties are processed into livestock feed or used for technical applications (e.g., as biodiesel, in the cosmetics industry, or for dye production). Because it is a very robust plant that can cope with less good soils, it is particularly suitable for organic cultivation. Nevertheless, today about 80 percent of the world’s harvest is already done with genetically modified soy, which is supposed to be resistant to herbicides (chemical weed killers). In 1996, it became the first genetically modified food to be approved in Europe for sale as food or livestock feed. In Asia, soy has always been an integral part of the diet. It is consumed there daily in various forms of preparation and is considered an alternative to meat because of its high protein content. Outside Asia, this “meat of the field” is highly valued by vegetarians and vegans in particular, as it ensures a supply of protein. Meanwhile, there is a variety of soy products, which are available in organic stores, health food stores, but now also in any supermarket. Well known are tofu, soy milk, yogurt or curd, miso (seasoning paste, e.g. for making soups), but also flakes, sprouts, noodles or the soy bean itself. Oil and margarine as well as sausage, pastries and desserts are also available on a soy basis. The products can either be consumed directly or used in the same way as the “animal” alternative. Since soy tends to be neutral in taste, it can be rediscovered again and again through different preparation methods and spices.
Importance for health, treatment and prevention
Even for non-vegetarians, soy is a healthy and wholesome addition to the diet because of its high-quality and broad nutrient profile. Virtually no other plant is as nutrient-rich as soy. Therefore, it also has a very high health value. High protein and fiber content, secondary plant compounds (including isoflavones), monounsaturated and polyunsaturated fatty acids (including linoleic acid and alpha-linolenic acid) as well as vitamins of the B group, vitamin E and numerous [[minerals]] make the plant extremely valuable. Since soy contains neither gluten nor lactose, it is ideal for people with corresponding intolerances. It is also cholesterol-free and low in carbohydrates. Overall, it can be considered one of the healthiest foods around. The German Nutrition Society (DGE) therefore recommends soy as a sensible part of a plant-based diet. However, soy also has allergenic potential, i.e. it can trigger an allergy. The extent to which soy has a direct positive effect on certain diseases has not yet been conclusively researched. Due to its phytoestrogenic (hormone-like) effects, it is recommended for menopausal complaints. Probably also because Japanese women hardly suffer from menopausal symptoms and this is attributed to the consumption of abundant soy. However, the reason may also lie in the generally plant-based diet and lifestyle. It is also controversial whether soy can protect against osteoporosis. Since an overall diet with less meat and other animal products is indicated both from a health point of view and in terms of sustainability, soy can make a valuable contribution here. Among the legumes, the bean is an absolute star in terms of nutritional content in any case.
