Soybean

It's thought that the first written record of soybeans is dated 2838 B.C., and the Chinese have been cultivating them for thousands of years. So important are soybeans to the Chinese that they're considered one of the five sacred grains along with rice, wheat, barley and millet. Soybeans didn't find their way to Japan until the 6di century and to Europe until the 17th century. Their extraordinary nutritive value was not scientifically confirmed until the 20th century. Although the United States didn't really become interested in soybeans until the 1920s, it now supplies one-third of the world's total production. There are over 1,000 varieties of this nutritious Legume, ranging in size from as small as a pea to as large as a cherry. Soybean pods, which are covered with a fine tawny to gray fuzz, range in color from tan to black. The beans themselves come in various combinations of red, yellow, green, brown and black. Their flavor is generally quite bland, which may explain why they weren't embraced by Western cultures until their nutritive value was discovered. Unlike other legumes, the soybean is low in carbohydrates and high in protein and desirable oil. Because they're inexpensive and nutrition packed, soybeans are used to produce a wide variety of products including Tofu (soybean curd), Soybean Oil, Soy Flour, Soy Milk and Soy Sauce. Soybeans can be cooked (after being presoaked) like any other dried bean to be used in soups and stews.