Soybean

Soybean (Glycine max) is an East Asian legume cultivated for protein-rich seeds used as food, animal feed, and a source of vegetable oil.

Tofu: A food made by coagulating soy milk and pressing the curds into blocks. Tofu turns soybeans into a protein-rich food by extracting and coagulating their proteins.
Biological nitrogen fixation: The conversion of atmospheric nitrogen into biologically usable compounds by certain microbes. Soybean roots host bacteria that supply nitrogen to the plant through this process.
Soybean domestication: The evolutionary and human selection process that transformed wild Glycine soja into cultivated Glycine max. Domestication produced the larger seeds and other traits that distinguish cultivated soybean.
Soybean trade: The international and domestic commerce in soybean seeds and products such as oil and meal. Global demand links soybean-growing regions to food, feed, and processing markets worldwide.
Soy sauce: A fermented condiment traditionally made from soybeans, grain, salt, and water. Soybeans supply much of the protein fermented into this widely used seasoning.
Bradyrhizobium japonicum: A soil bacterium that forms nitrogen-fixing root nodules on soybean and related legumes. This symbiont is a principal partner in soybean's root-nodule nitrogen fixation.
Glycine soja: A wild East Asian legume regarded as the closest living relative and progenitor of cultivated soybean. Its smaller seeds and wild growth habit distinguish the ancestor from cultivated soybean.
Animal feed: Food given to domesticated animals to support maintenance, growth, or production. Soybean meal supplies concentrated protein to livestock and farmed fish diets.
Tempeh: A fermented food made by binding cooked soybeans into a firm cake with fungal mycelium. Whole soybeans become a dense, fermented food rather than an extracted protein product.
Soybean nodule: A specialized swelling on a soybean root where symbiotic bacteria convert atmospheric nitrogen into ammonia. The nodule is the site where soybean and its microbial partners exchange resources.

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