Fermented soy foods include soy sauce, fermented bean paste, natto and tempeh. The first stage of growth is germination, a process which first becomes apparent as a seed's radicle emerges.The main countries growing soybeans are the United States (32% of world total, 2016 forecast), Brazil (31%) and Argentina (18%). This is the first stage of root growth and occurs within the first 48 hours under ideal growing conditions.Remarkably, seeds such as soybeans containing very high levels of protein can undergo desiccation, yet survive and revive after water absorption. Carl Leopold, son of Aldo Leopold, began studying this capability at the Boyce Thompson Institute for Plant Research at Cornell University in the mid-1980s.
The beans contain significant amounts of phytic acid, dietary minerals and B vitamins. includes the cultivated soybean, Glycine max (L.) Merr., and the wild soybean, Glycine soja Sieb. Like some other crops of long domestication, the relationship of the modern soybean to wild-growing species can no longer be traced with any degree of certainty.
Patents were awarded to him in the early 1990s on techniques for protecting "biological membranes" and proteins in the dry state.
Like many legumes, soybeans have ability to fix nitrogen from its gaseous, atmospheric form (N Together, protein and soybean oil content account for 56% of dry soybeans by weight (36% protein and 20% fat, table).
In 100 grams, raw soybeans supply 446 calories and are 9% water, 30% carbohydrates, 20% total fat and 36% protein (table).
Soybeans are an exceptional source of essential nutrients, providing in a 100 gram serving (raw, for reference) high contents of the Daily Value (DV) especially for protein (36% DV), dietary fiber (37%), iron (121%), manganese (120%), phosphorus (101%) and several B vitamins, including folate (94%) (table).