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Soybean: a Native of China

Native to northern China, soybeans (Glycine max) were cultivated as early as B.C. 3,000. Soybeans later reached other parts of Asia, probably introduced by Buddhist missionaries. The bean's high nutritional value, after processing, and versatility have made it extremely important in Buddhist vegetarian cooking.

Source: On Food and Cooking

The Oxford Companion to Food

 
 



 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 
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