Soybeans
The Soybean belongs to the family Leguminosae. Soybeans are classified as Glycine max.

The soybean is an ancient food crop in China, Japan and Korea. It's thought that the first written record of soybeans is dated 2838 BC, and the Chinese have been cultivating them for thousands of years. So important are soybeans to the Chinese that they're considered one of the five sacred grains along with rice, wheat, barley and millet. Soybeans didn't find their way to Japan until the 6th century and to Europe until the 17th century.

The nutritional quality of the Soya bean is superior to that of other pulses. It contains more protein and is also a good source of iron and calcium. Soybeans are packed with pharmacological activity. Soybeans are rich in hormones, containing phytoestrogens. Soybeans are the richest source of potent protease inhibitors. Unlike other legumes, the soybean is low in carbohydrates and high in protein and desirable oil.

Soybeans are also high in phytic acid and ideally should be fermented before consuming to ensure that this is reduced. The Chinese eat the soybean after it has been fermented.