Soybeans

Soybeans are legumes related to peas, clover and alfalfa. Soybeans are dicots, which means they have two cotyledons. Each soybean plant produces 60 to 80 pods, each holding three pea-sized beans. Soybeans are hardy plants and well adapted to a variety of soils and soil conditions.
The soybean is an erect branching plant and can reach more than 2 metres (6.5 feet) in height. The self-fertilizing flowers are white or a shade of purple. Seeds can be yellow, green, brown, black, or bicoloured, though most commercial varieties have brown or tan seeds, with one to four seeds per pod.
Soybean is also a legume, having the ability to fix nitrogen from air through its roots. Soybean has the highest protein content (40%) and the second highest oil content (20%) among food legumes. It also contains an array of phytochemicals.
The soybean is:

    high in fibre.
    high in protein.
    low in saturated fat.
    cholesterol free.
    lactose free.
    a good source of omega-3 fatty acids.
    a source of antioxidants.
    high in phytoestrogens.