The humble soya bean from which a vast array of protein-rich foods are made.
There is a long history of people consuming soya that dates back to the 11th century BC E in C hina. The period from the first to the 16th century C E saw the introduction of soya into many parts of Asia, including J apan and India, and in the 18th century it reached Europe and the USA. Since then, it has become gradually more and more popular and its cultivation flourished, with many European countries now producing large quantities.
Nutritional value