soybean

/ˌsɔɪˈbin/

/ˈsɔɪbin/

Other forms: soybeans

Prized for its high protein content and adaptable for many cooking and industrial products, the soybean is the most valuable member of the pea family.

A legume native to Asia, the soybean is incredibly important, providing essential vegetable protein for millions of people around the world. Soybeans are transformed into various foods like tofu, soy milk, and soy sauce, making them a staple in the diets of people who do not or cannot eat animal protein. Beyond food, soybeans are used in animal feed and as ingredients in hundreds of chemical products, including biodiesel and plastics.

Definitions of soybean

1. noun

   the most highly proteinaceous vegetable known; the fruit of the soybean plant is used in a variety of foods and as fodder (especially as a replacement for animal protein)
   synonyms: soy, soya, soya bean

   types:

   field soybean

   seeds used as livestock feed

   type of:

   bean, edible bean

   any of various edible seeds of plants of the family Leguminosae used for food
2. noun

   erect bushy hairy annual herb having trifoliate leaves and purple to pink flowers; extensively cultivated for food and forage and soil improvement but especially for its nutritious oil-rich seeds; native to Asia
   synonyms: Glycine max, soja, soja bean, soy, soya, soya bean, soybean plant

   type of:

   legume, leguminous plant

   an erect or climbing bean or pea plant of the family Leguminosae
3. noun

   a source of oil; used for forage and soil improvement and as food
   synonyms: soy, soya bean

   type of:

   bean

   any of various seeds or fruits that are beans or resemble beans