soybean

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soy·bean

(soy'bēn),
The bean of the climbing herb Glycine soja or G. hispida (family Leguminosae); a bean rich in protein and containing little starch; it is the source of soybean oil; soybean flour is used in preparing a bread for diabetic patients, in feeding formulas for infants who are unable to tolerate cow's milk, and for adults allergic to cow's milk.
Synonym(s): soja, soya
[Hind. soyā, fennel]

soybean

/soy·bean/ (soi´bēn) the bean of the leguminous plant, Glycine max, which contains little starch but is rich in protein and phytoestrogens.

soya bean

An edible high-protein legume (Glycine max), which is used to produce a wide range of food products.

soy·bean

(soy'bēn)
The bean of the climbing herb Glycine soja or G. hispida; rich in protein and containing little starch; used in preparing a bread for diabetic patients, in feeding formulas for infants who are unable to tolerate cow's milk, and for adults allergic to cow's milk.
[Hind. soyā, fennel]

soybean

the leguminous plant Glycine max (syn. G. soja) used for the production of soya beans. The greatest use of the bean is the extraction of oil for industrial use. The beans are unsuitable for feeding in their raw state unless they are roasted because they contain growth-inhibiting factors.

soybean meal
the material left after extraction of soybean oil. It is poisonous if the oil is extracted by elution with trichloroethylene.
trichloroethylene-extracted soybean meal
causes a radiomimetic syndrome of anemia, leukopenia and submucosal petechiation.