"The soybean (Glycine max (L.) Merr.), often referred to simply as soy, is a plant species from the subfamily Faboideae within the legume family (Leguminosae or Fabaceae).
As an oilseed, soybeans contain around 20 % oil. The soybean oil is mainly used as food, but also for the production of biodiesel, for example.[4] After the oil is pressed, the remaining extraction meal (soybean cake) is heated to destroy the components that are toxic and unpalatable to animals and humans (trypsin inhibitors and haemagglutinins) and then 98% is fed to animals and 2% is used as food for humans.[6] Soybeans contain around 37% protein. As food, the protein quality of soy protein is comparable to that of animal protein, which sets soybeans apart from other plants. Soy products are traded on the CBoT in Chicago. The specifications of the CBoT: here (ZMP Futures)."
