Below is a list of all known varieties for Soybean. Click on a variety name to view more detailed nutrient and sourcing information.
| Variety Name | Description |
|---|---|
| Black Soy | Black Soy is a variety of soybean known for its distinctive flavor and regional cultivation. |
| Bragg | Bragg is a distinct variety of soybean known for regional cultivation or specific agronomic traits. |
| Ecklonia | This marine algae ingredient is used in various culinary applications, often adding a distinct oceanic flavor and texture. Specific uses vary by region. |
| Envy | Envy is a variety of soybean known for its distinctive flavor and regional cultivation. |
| Fukuyutaka | Fukuyutaka is a distinct variety of soybean known for regional cultivation or specific agronomic traits. |
| Giant Solomons Seal (P. multiflorum) | The European species, known for its strong, slightly bitter rhizome. It is primarily used medicinally, but its shoots are edible and possess a stronger, more herbaceous flavor than the Asian varieties. |
| Glycine Max 1 | Glycine Max 1 is a distinct variety of soybean known for regional cultivation or specific agronomic traits. |
| Gutweed | This marine algae ingredient is used in various culinary applications, often adding a distinct oceanic flavor and texture. Specific uses vary by region. |
| Harosoy | Harosoy is a distinct variety of soybean known for regional cultivation or specific agronomic traits. |
| Kunitaka | Kunitaka is a distinct variety of soybean known for regional cultivation or specific agronomic traits. |
| Kuroda | Kuroda is a distinct variety of soybean known for regional cultivation or specific agronomic traits. |
| Laver | This marine algae ingredient is used in various culinary applications, often adding a distinct oceanic flavor and texture. Specific uses vary by region. |
| Mermaids Hair | This marine algae ingredient is used in various culinary applications, often adding a distinct oceanic flavor and texture. Specific uses vary by region. |
| Miyagi | Miyagi is a distinct variety of soybean known for regional cultivation or specific agronomic traits. |
| Soybean (Defatted Flour) | Flour where the oil has been largely removed; the most common type used in baking and processed foods. |
| Soybean (Full Fat Flour) | Flour ground from whole soybeans, retaining all natural fats; used for high-fat nutritional applications. |
| Soybean (Hypocotyl Flour) | Flour made only from the seedling axis (hypocotyl), used in some specialty food applications. |
| Soybean Flour (Defatted) | Flour made from soybeans after the oil has been extracted; a high-protein, low-fat powder used as a supplement or thickener. |
| Soybean Flour (Full-Fat) | Flour made from ground whole soybeans, including the oil; used in baking to add moisture and protein. |
| Soybean Sprouts | Thick sprouts with a long, crunchy root; popular in Korean and other East Asian cuisines, typically cooked in soups and stews. |
| Soybean Sprouts (Large) | The sprouted form of a large-seeded soybean cultivar, yielding thicker, crunchier sprouts than standard Mung Bean sprouts. |
| Tohya | Tohya is a variety of soybean known for its distinctive flavor and regional cultivation. |
| Toyokomachi | Toyokomachi is a distinct variety of soybean known for regional cultivation or specific agronomic traits. |
| Williams | Williams is a distinct variety of soybean known for regional cultivation or specific agronomic traits. |
| Williams 82 Soybean | A widely grown, high-yield soybean cultivar, developed for its good agronomic traits and disease resistance. Primarily used for processing into soy products. |