Soya bean (Lat. Glycine) – genus of plants of Legumes family (Leguminosae). Eastern Asia is the motherland of the soya bean. The most of soya bean species are perennial creeper plants, spread in tropics and subtropics from Africa, South Asia and Australia to Oceania. However, when we are talking about the soya bean, we usually mean the most familiar species – the cultivated soya bean (Lat. Glycine max (L.) Merr).
The cultivated soya seeds, sometimes called “soya beans” (from English soya bean, soybean) is a widely spread product, known in the 3d millennium B.C. Soya bean is often called “ a miracle-plant” partly thanks to comparatively high crop capacity and to high content of a vegetable protein, that is mostly similar to an animal protein; it composes about 40 % of the seed weight, but some sorts achieve even 48-50%. That’s why a soya bean is often used as not expensive meat substitute not only by people with low income but also by the followers of the limited meat use diets (e.g. vegetarians). It’s also a component of some animal feeds.