soybeanˈsɔɪˌbin
soybean (n)
- plural
- soybeans
soybean
English Definitions:
soy, soybean, soya bean (noun)
a source of oil; used for forage and soil improvement and as food
soy, soya, soybean, soya bean, soybean plant, soja, soja bean, Glycine max (noun)
erect bushy hairy annual herb having trifoliate leaves and purple to pink flowers; extensively cultivated for food and forage and soil improvement but especially for its nutritious oil-rich seeds; native to Asia
soy, soybean, soya, soya bean (noun)
the most highly proteinaceous vegetable known; the fruit of the soybean plant is used in a variety of foods and as fodder (especially as a replacement for animal protein)
soybean (Noun)
A legume plant (scientific name Glycine max), commonly cultivated for human and animal consumption and as a nitrogen-fixing ground cover.
soybean (Noun)
The edible seed of this plant.
Soybean
The soybean or soya bean is a species of legume native to East Asia, widely grown for its edible bean which has numerous uses. The plant is classed as an oilseed rather than a pulse by the UN Food and Agricultural Organization. Fat-free soybean meal is a significant and cheap source of protein for animal feeds and many prepackaged meals; soy vegetable oil is another product of processing the soybean crop. For example, soybean products such as textured vegetable protein are ingredients in many meat and dairy analogues. Soybeans produce significantly more protein per acre than most other uses of land. Traditional nonfermented food uses of soybeans include soy milk, and from the latter tofu and tofu skin. Fermented foods include soy sauce, fermented bean paste, natto, and tempeh, among others. The oil is used in many industrial applications. The main producers of soy are the United States, Brazil, Argentina, China and India. The beans contain significant amounts of phytic acid, alpha-linolenic acid, and isoflavones.
Soybean
The soybean, soy bean, or soya bean (Glycine max) is a species of legume native to East Asia, widely grown for its edible bean, which has numerous uses. Traditional unfermented food uses of soybeans include soy milk, from which tofu and tofu skin are made. Fermented soy foods include soy sauce, fermented bean paste, nattō, and tempeh. Fat-free (defatted) soybean meal is a significant and cheap source of protein for animal feeds and many packaged meals. For example, soybean products, such as textured vegetable protein (TVP), are ingredients in many meat and dairy substitutes.Soybeans contain significant amounts of phytic acid, dietary minerals and B vitamins. Soy vegetable oil, used in food and industrial applications, is another product of processing the soybean crop. Soybean is the most important protein source for feed farm animals (that in turn yields animal protein for human consumption).
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