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SOYBEAN (Glycine max) or soya bean is a species of legume, widely grown for its edible bean, which has numerous uses.

Traditional unfermented food uses of soybeans include soy milk, from which tofu and tofu skin are made. Fermented soy foods include soy sauce, fermented bean paste, nattō, and tempeh.

Soybean is rich in protein/vegetable oil and contains several phytochemicals such as isoflavones and phenolic compounds.