High in protein and a popular plant-based meat and dairy alternative, soya is the world's most widely cultivated legume. Nutritionist Jo Lewin shares nutritional highlights, recent research and recipes.

An introduction to soya

Like other beans, the soya bean (Glycine max) grows in pods enclosing edible seeds. They are usually green but can be yellow, brown or black. The texture is so adaptable that soya beans are frequently processed into a variety of foods. Soya beans – also known as edamame beans when eaten fresh from the pod – are consumed as an alternative to meat. They are the basis of soya milk, tofu, miso, tempeh and soya protein.

Origins

The soya bean plant is native to China, where ...