The Soybean

History of the Soybean

The first written record of soybean was found in Chinese books in 2838 B.C written by Emperor Sheng-Nung. In ancient Chinese history, soybean is one of Five Sacred Grains (soybean, rice, wheat, barley and millet).

Cultivation of the soybean began in Northern China and slowly spread to Southern China, Korea, Japan, and Southeast Asia. A thousand years later the soybean made its way to Europe.

Soybeans were introduced to North America in the early 1900’s by traders and Asian immigrants. The beans were used as ballast in trading ships returning from the east.

Since 1992, soybeans have been commercially grown in the U.S.

The Soybean

Soybean (or soya bean) is known as 大豆 (big bean) or 黄豆 (yellow bean) in Chinese or daizu (bean of beans) in Japanese. Due to its rich source of protein, it is sometimes called the “meat of the earth” or “the beef of the field”. This “miracle bean” can be made into :

Tofu
Bean curd
Soymilk
Miso
Natto
Aburaage
Tempeh
Soybean sprouts
Soybean Oil
Soy Flour
Soynuts
Soy butter
Soy Fibre

Whole soy foods are cholesterol-free and trans fat free, with an abundance of vitamins and minerals. Regular consumption in moderation can:

Lower bad “LDL” cholesterol level
Reduce cardiovascular disease
Maintain healthy weight
Prevent osteoporosis
Build and repair muscles