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is a species of legume native to East Asia, widely grown for its edible bean which has numerous uses.
The scar, visible on the seed coat, is called the hilum (colors include black, brown, buff, gray and yellow) and at one end of the hilum is the micropyle, or small opening in the seed coat which can allow the absorption of water for sprouting.Raw soybeans, including the immature green form, are toxic to all monogastric animals.Most soy protein is a relatively heat-stable storage protein.High contents also exist for vitamin K, magnesium, zinc and potassium (table).
For human consumption, soybeans must be cooked with "wet" heat to destroy the trypsin inhibitors (serine protease inhibitors).
Remarkably, seeds such as soybeans containing very high levels of protein can undergo desiccation, yet survive and revive after water absorption. Carl Leopold, son of Aldo Leopold, began studying this capability at the Boyce Thompson Institute for Plant Research at Cornell University in the mid-1980s.