Product Description

Soy, an annual herbaceous plant, a species of the genus Soy (Glycine) of the Legume family.

Cultivated soybeans are widely cultivated in more than 6 0 countries on all continents.

Soy seeds, not exactly called "soybeans" (from the English soya bean, soybean), are a widespread product known as early as the third millennium BC.

Soy is the most common among legumes and oilseeds. It serves as a raw material for a wide range of food products, and the high content of protein and valuable food components allows it to be used as an inexpensive and useful meat substitute.

The protein content is up to 4 8 %.

The main shape of soybean seeds is oval, with various bulges. Seed sizes vary from very small — the mass of 1 0 0 0 seeds is 6 0 - 1 0 0 g, to very large (more than 3 1 0 g) with a predominance of medium—sized seeds - 1 5 0 - 1 9 9 g. The seed coat is dense, often shiny, which often turns out to be practically impervious to water, forming so-called "hard" or "hard-stone" seeds. Under the seed coat there are large axial organs of the embryo occupying the central and largest part of the seed — the root and kidney, often colloquially referred to as the embryo. The color of the seeds is predominantly yellow, occasionally there are forms with black, green and brown seeds.