Soybeans belong to the legume family and are native to East Asia. They have been an important protein source in the Orient for millions of people for over five thousand years. Soybeans have been in the Western world since the 20th century.

Soybeans can be grown on a variety of soils and a wide range of climates, ranging form tropical Brazil to the snowy island Hokkaido in the north of Japan. As soybeans mature in the pod, they ripen into a hard, dry bean. Although most soybeans are yellow, there are also rare varieties which are black, brown or green.

Cooking soybeans - Soybeans can be cooked and used in soups, sauces and stews. To prepare two cups of soybeans for cooking, soak in about six cups of water for six to eight hours. (Soaking shortens the cooking time and improves the texture and appearance of the beans.) Drain, rinse and cook soaked soybeans in about six cups of fresh water. Don't add salt at this point or it will delay the softening of the soybeans. Pressure cook for about 40 min., then the beans should have become tender. When you cook soybeans, make it worth your while by cooking two or three times what you need and freezing the rest for later use.

Protein source - Whole soybeans are an excellent source of protein (soybeans contain on average 37% protein!) and dietary fibre. Soy protein is the only vegetable whose protein is complete. Soy protein has attracted a lot of attention recently due to its ability to lower LDL (bad cholesterol) levels. Results from research has prompted health professionals to request the government to officially give a stamp of approval for soy's cholesterol-lowering effects. The Food and Drug Administration recently approved the cholesterol-lowering health claim for soy, indicating that daily consumption of 25 grams of soy protein (6.5 grams of soy protein per serving) may lower LDL cholesterol.