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ClassificationLegume family (Fabaceae)Physical CharacteristicsSmall, oval-shaped seeds, 5-7 mm long, 4-5 mm wide, and 0.1-0.2 grams each.Composition40% protein, 20% fat, 30% carbohydrates, 5% ash, and 5% moisture.Origin and HistoryOriginated in East Asia over 3,000 years ago.Culinary UsesWhole soybeans, soy flour, soy milk, tofu, tempeh, edamame, miso, and soy sauce.Nutritional BenefitsRich in protein, fiber, omega-3 fatty acids, isoflavones, and minerals.