Scientific Classification and Benefits of Soybeans
The botanical name of soybeans is Glycine max and they are species of legumes of the Fabaceae family or bean family. The major reason behind their cultivation is mainly for beans and also useful in providing protein which is used as substitutes in different dairy products like dairy and meat. They are a rich source of minerals and vitamin B is also considered one of the most important sources of livestock for feeding animals. As per data of the American Cancer Society, it is known that consuming soy-food such as tofu reduces the risk of breast cancer, endometrial cancer and prostate cancer.
Scientific Classification of Soybeans
Kingdom: Plantae
(unranked): Angiosperms
(unranked): Eudicots
(unranked): Rosids
Order: Fabales
Family: Fabaceae
Subfamily: Faboideae
Genus: Glycine
Species: Max
FAQs on Botanical Name of Soybeans Explained
1. What is the botanical name and family of the soybean?
The botanical name of the soybean is Glycine max. It belongs to the family Fabaceae, which is also known as the legume or bean family. This classification places it with other important pulse crops like peas, chickpeas, and lentils.
2. What are the main uses of soybeans in food production?
Soybeans are incredibly versatile and have numerous uses in food production. Key applications include:
- Production of soy milk, a popular dairy alternative.
- Creation of tofu (bean curd) and tofu skin from soy milk.
- Fermentation to produce food products like soy sauce, tempeh, nattō, and fermented bean paste.
- Extraction of soybean oil, which is one of the most widely used vegetable oils for cooking.
3. What is the complete taxonomic classification of the soybean?
The scientific classification of the soybean (Glycine max) according to the Linnaean system is as follows:
- Kingdom: Plantae
- Order: Fabales
- Family: Fabaceae
- Genus: Glycine
- Species: max
4. Why is the soybean plant classified under the family Fabaceae?
The soybean plant is classified under the family Fabaceae due to several distinct botanical characteristics it shares with other legumes. The primary reason is its fruit, which is a pod (or legume) that contains the seeds. Additionally, like many members of Fabaceae, soybean plants form a symbiotic relationship with nitrogen-fixing bacteria in their root nodules, a key trait of this family.
5. How does the nitrogen-fixing ability of soybeans benefit agriculture?
Soybeans have a symbiotic relationship with bacteria of the genus Bradyrhizobium located in their root nodules. These bacteria perform nitrogen fixation, converting atmospheric nitrogen (N₂) into ammonia (NH₃), a form of nitrogen that plants can absorb. This natural process enriches the soil, reducing the need for synthetic nitrogen fertilisers and making soybeans excellent for crop rotation to improve soil fertility for other crops.
6. What are the primary nutritional benefits of consuming soybeans?
Soybeans are highly valued for their nutritional profile. They are one of the few plant-based foods considered a complete protein, as they contain all nine essential amino acids required by the human body. They are also an excellent source of dietary fibre, B vitamins, and important minerals such as iron, manganese, and phosphorus, making them a crucial and affordable protein source worldwide.
7. What is the significance of using a botanical name like Glycine max instead of a common name like 'soybean'?
Using a botanical name like Glycine max provides a universal, standardised, and unambiguous way to identify a plant across all languages and regions. Common names like 'soybean' can vary (e.g., 'soya bean' in the UK) or may refer to different species in different areas. The scientific name, based on binomial nomenclature, ensures that scientists, farmers, and researchers are all referring to the exact same species, which is crucial for accurate study, cultivation, and trade.
