Soybean
Name
Arabic: Ful Al-Soya (Soybean)
English: Soybean (Glycine max)
Botanical Description
Soybean (scientific name: Glycine max) is an annual legume belonging to the Fabaceae family. It is characterized by:
Erect stems 0.5-1.5 meters tall
Broad trifoliate leaves
Small white or purple flowers
Pods containing 2-4 seeds
Round or oval yellow, black or green seeds
Deep roots with nitrogen-fixing nodules
Main Types
Yellow soybean (most common)
Black soybean
Green soybean (Edamame)
Wild soybean (Glycine soja)
Health Benefits
Complete protein source: Contains all essential amino acids
Heart health: Lowers LDL cholesterol
Bone health: Rich in calcium and magnesium
Female hormones: Contains isoflavones
Antioxidant: Protects cells from damage
Medical Uses
Treats protein deficiency
Relieves menopause symptoms
Prevents osteoporosis
Improves cardiovascular health
Supports digestive health
Cultivation Methods
Soil: Fertile, well-drained soil
Climate: Needs warm weather (20-30°C)
Irrigation: Requires regular watering especially during pod formation
Propagation: Direct seeding in ground
Planting season: May-June in temperate regions
Used Parts
Seeds (main use)
Sprouts (soybean sprouts)
Soy products (tofu, soy milk)
Active Compounds
Proteins (36-40%)
Oils (18-20%)
Isoflavones (genistein, daidzein)
Dietary fiber (9-10%)
Minerals (calcium, iron, zinc)
Export details to all parts of the world
Soybean grains for export
Drying: Natural sun drying and
industrial drying
Packaging: Bags
Package Weight: 20 kg
Container: 20-foot container
Sorting and Packing: Automate
