The soybean or soya bean (Glycine max) is a species of legume
native to East Asia, 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. Fat-free
(defatted) soybean meal is a significant and cheap source of
protein for animal feeds and many packaged meals.
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