The soybean was first recorded as a domesticated plant around the 11th century, BC in Northeast China. By the first century, AD, the plant could be found in most parts of China and bordering countries as well. Through the next 14 centuries, the soybean slowly spread throughout the rest of Asia and has for centuries been the mainstay of East Asian nutrition. The soybean didn't reach Europe until 1737. In 1765 soybeans were first introduced into America by a seaman, Samuel Bowen, and in 1770 Benjamin Franklin, on a trip to London, sent soybean seeds to America. It seems probable, however that all of these introductions were temporary in nature.

The soybean was first commercially grown in Illinois. In 1851, Dr. Benjamin Franklin Edwards obtained soybean seeds from the Japanese and brought them to Alton, Illinois, where they were planted in John Lea's garden. From this reintroduction of the Soybean, along with some early stock from the Perry Expedition, came the stock that was to fuel the massive commercial venture here in the United States.

Soybeans not only contain the highest level of protein of any other bean, the amino acid balance in them is close enough to human needs that they can be considered a complete protein in and of themselves. They are an excellent source of iron, calcium, phosphorus, magnesium and the B vitamins. Soybeans are the best source of lecithin which reduces cholesterol levels in the bloodstream. It is also a great source of the essential oil, linolenic acid and a good source of vitamin E.

Foods Made From Soybeans

Tofu: Tofu is an ancient food that has been with us for at least 2000 years. It is a white, cheese-like substance, full of protein that can be used in place of meat. Tofu is a great food for people with sensitive stomachs as it is 95% digestible, one of the higher foods on the list. Fresh tofu smells and tastes mildly sweet. Aged tofu has a vinegary smell and flavor. Freezing tofu will help to remove it's moisture as water separates out when it thaws. You can also press the moisture out. Well pressed tofu is firm and has the usability of a steak. You can also blend tofu into a creamy texture in making dips, spreads, puddings and pies. Tofu picks up the flavor of the other foods it's prepared with. This is a great nutritional source and can be easily made at home, costing pennies as compared to what it would cost at the store.

Soy Sauce: Soy beans are fomented for as long as two years in cedar vats in the making of soy sauce. One of it's primary uses in the orient is to marinate tofu, giving tofu a rich, full flavor. It's also excellent as a seasoning in soups, vegetables, dressings and rice. Try marinating skinned chicken in soy sauce and garlic for several hours before cooking - Good!

Miso: Miso is a paste that comes from fermented soybeans. It is an excellent source of bacteria and enzymes that aid digestion and has a really great flavor. Soy Milk has as much protein as cows milk but is lower in fat and has no cholesterol. Many people like to give it to infants in place of cows milk as it is easier for them to digest. Soy milk, easy to make at home, can then be made into tofu. As mentioned above for tofu, you can make your own soy milk from soybeans for a tiny fraction of what it costs to purchase it in the store.

Soy Flour: Soybeans can be ground in impact grinders or in manual grinders that use burrs. You can also get a coarse grind by putting them in a blender. Try putting 1/2 cup of soy flour in your next batch of bread. The soy will, to a certain degree, act as a binder and at the same time you'll be giving a real 'nutritional shot in the arm' to your loaf at the same time.

Soybean Oil: Soybeans are only 18% oil, making their oil yield low for an oil bearing seed. Cold-pressed unrefined soybean oil is of the highest quality and delicious in flavor. Soybean oil contains omega 3, omega 6 and omega 9 fatty acids, lecithin, phytosterols and has many other natural properties that help fight against various cancers. Textured Vegetable Protein (Textured Vegetable Protein): Textured Vegetable Protein is intended to imitate meat. It is made from soybean flour and contains about 50% protein, twice as much protein as most meats. The amino acids in Textured Vegetable Protein are balanced well enough that you can consider them a balanced protein, just like meat.

Soy Sprouts: Soybeans, being easy to sprout, are packed with vitamins and enzymes making them more digestible and healthy than the unsprouted seed. Many people consider this as the optimum way to eat soybeans.

#2.5 can: N/A

#2.5 case: N/A

#10 can: 84 oz. (2381g) 38 servings.

#10 case: 230 servings.

Mylar Bag: 1.5 lbs (680g) 11 servings.

Bulk: 25 lbs (11.34kg) 183 servings.

Bulk: 50 lbs (22.68kg) 366 servings.

6 Gallon Super Pail (SP) and RB Bucket: 40 lbs (18.14kg) 293 servings.

Ingredients: Soy Beans.

Directions: Cooking soybeans - Soybeans are most often transformed in other foods such as tempeh, tofu, miso, shoyu, soy milk or other food ingredients. However, cooked soybeans can also be used as an ingredient in soups, sauces and stews. To prepare two cups of soybeans for cooking, soak them in about six cups of water for about eight hours. This soaking shortens the cooking time, improves the texture and appearance of the beans and removes some of the indigestible sugars. Drain, rinse and cook the soaked soybeans in about six cups of fresh water. Do not add salt at this point or it will delay the softening of the soybeans.

Nutrition Facts:

Serving Size: 1/3 cup (62g)

Calories  277

Calories from Fat 111

%Daily Value*

Total Fat12g 19%

Saturated Fat 2g 7%

Trans Fat 0g

Cholesterol 0mg  0%

Sodium 1mg 0%

Total Carbohydrate19g 8%

Dietary Fiber 6g 23%

Sugar 2g ----

Protein19g ----

Vitamin A 0%  • Vitamin C 0%

Calcium 17% • Iron 54%

*Percent Daily Values are based on a 2000 calorie diet. Your Daily Values may be higher or lower depending on your calories needs:

Calories  2000 2500

Total Fat Less than 65 g 80 g

Sat Fat  Less than 20 g 25 g

Cholesterol Less than 300 mg 300 mg

Sodium Less than 2400 mg 2400 mg

Total Carbohydrate 300 g 375 g

Dietary Fiber 25 g 30 g

Calories per gram

Fat 9 • Carbohydrates 4 • Protein 4

Processed in a plant that handles dairy, milk, wheat, egg, soy, peanuts, and tree nut products.