id: 85

name: Beans

flavor_bible_name_variants: baked beans,beans,beans baked,beans dried,beans fresh,beans navy,beans pinto,beans shell,refried beans,soy beans

flavor_bible_pairings_ids: carrots,celery,garlic,lemon,marjoram,mint,onions,parsley,rosemary,sage,salt,savory,thyme,vinegar

status: draft

source: foodb,flavor_bible

food_db_name: Soy bean

flavor_db_name_variants: soy bean

name_scientific: Glycine max

description: The soybean (US) or soya bean (UK) (Glycine max) is a species of legume native to East Asia, widely grown for its edible bean which has numerous uses. The plant is classed as an oilseed rather than a pulse by the UN Food and Agricultural Organization (FAO). Fat-free (defatted) soybean meal is a significant and cheap source of protein for animal feeds and many prepackaged meals; soy vegetable oil is another product of processing the soybean crop. For example, soybean products such as textured vegetable protein (TVP) are ingredients in many meat and dairy analogues. Soybeans produce significantly more protein per acre than most other uses of land. Traditional nonfermented food uses of soybeans include soy milk, and from the latter tofu and tofu skin. Fermented foods include soy sauce, fermented bean paste, natto, and tempeh, among others. The oil is used in many industrial applications. The main producers of soy are the United States (35%), Brazil (27%), Argentina (19%), China (6%) and India (4%). The beans contain significant amounts of phytic acid, alpha-linolenic acid, and isoflavones.

itis_id: 26716

wikipedia_id: Soybean

picture_file_name: 85.jpg

picture_content_type: image/jpeg

picture_file_size: 166339

picture_updated_at: 2012-04-20T09:32:19.000Z

legacy_id: 91

food_group: Soy

food_subgroup: Soy

food_type: Type 1

created_at: 2011-02-09T00:37:19.000Z

updated_at: 2019-05-14T18:04:16.000Z

creator_id: null

updater_id: null

export_to_afcdb: false

category: specific

ncbi_taxonomy_id: 3847

export_to_foodb: true

public_id: FOOD00085