Soybeans (Glycine max), also known as soya beans, are the beans of a species of legume, Glycine max. Soybean has symbiotic Rhizobium bacteria growing in nodules on its roots. These bacteria fix atmospheric nitrogen gas into ammonia and allow the crop to grow with relatively little additional fertilization of this key nutrient.
There are over 2,500 varieties of soybeans; they range in color from white (the most common) to black, brown, and green. Each variety is used for different purposes. Green, for example, is often used in the manufacturing of roasted soy flour (kinako) and to make green tofu and natto, while black is simmered and eaten as part of the traditional Japanese New Year meal.
Different-sized soybeans serve different functions. Large soybeans are used for cooking, and the small are fermented. Medium-sized soybeans are used to make processed foods.
Soybean was domesticated in China around 5,000 years ago. It wasn’t until the 1800s that they were planted in the United States. Currently, the U.S. is responsible for 50 percent of soybean production.
Soybeans are rich in potassium, folate, magnesium, calcium, sodium, and thiamin. Soybeans contain as much as 45% protein and 30% carbohydrate.
We are one of the best Soybean suppliers in Sudan.
We pack the Sorghum in 25/50 kg PP bags and stuff in 20 feet containers.
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