Glycine max

Glycine max (binomen ab Elmer Drew Merrill anno 1917 statutum) est species plantarum florentium familiae Faboidearum, in Asia Occidentali genita. In taxinomia hodie valida, genus Glycine in duo subgenera dividitur, videlicet Glycine iterum et Soja (Moench). Subgenus Soja plantam excultam, G. max (L., Merrill), et incultam, G. soja (Sieb. & Zucc.), complectitur. Ambae species sunt plantae annuae.

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Plantae — Magnoliophyta

Classis : Magnoliopsida 
Ordo : Fabales 
Familia : Fabaceae 
Subfamilia : Faboideae 
Tribus : Phaseoleae 
Genus : Glycine 
Species : G. max 

Glycine max 
(L.) Merr.  

Varietates soiae multos usus habent.

Glycine max in Kewaunee Comite Visconsiniae Civitatum Foederatarum crescit.

Auctu, habitu, altitudine variari potest. Folia sunt trifoliolata, tribus foliolis per folium, et foliola sunt 6–15 cm longa et 2–7 cm lata. Cadunt folia antequam semina maturescant. Flores, parvi, inconspicuus, fertiles in se, in axilla folii feruntur, albi, rosei, vel purpurei. Fructus est legumen pilosum, quod in racemis 3–5 crescit, legumine etiam 3–8 cm longo et plerumque 2–4 semina (raro plura) 5–11 mm diametro continente.

Planta edulis solum in agris cultis, sed G. soja fera in Iaponia, Corea, Russia, Sina, et Taivania crescit. Glycine soja est soiae progenitor. Tempore praesente, subgenus Glycine consistit in saltem sedecim speciebus perennibus incultis; exempli gratia, Glycine canescens et G. tomentella (Hayata), quae in Australia et Papua Nova Guinea vigent.

Nomen

Planta semenque Latine a primis scriptoribus phaseolus Iaponicus appellata sunt, inter quos Ioannes Raius botanista anno 1704: "Phaseolus Japonicus fructu albo, ex quo soia conficiunt". Ita primus auctorum Latinorum condituram soiam refert. Compendiosissime scribere potuit quia collega Samuel Dale^(en) pharmacologus descriptionem paulo pleniorem parabat quae anno insequenti apud idem prelum prodit, verbis quae sequuntur:

Soia offic., phaseolus Japonicus, ex quo Japonensium Soia, qui intinctús species est, conficitur ... Species phaseoli parvi albi ... e qua conficiunt condimentum ketchup dictum, duum generum, liquidum nimirum et solidum. Huius notitiam debemus botanico erudito D. Paulo Hermanno nuper defuncto, qui eam doctissimo amico nostro D. Gulielmo Sherrard LL.D. communicavit ...".

Ille ergo nomen soia officinalis ad plantam applicavit, vocabulo Latino "soia" usurpato quod praesertim liquamen ex seminibus factum significat.

Nomen Glycine ad genus propositum est a Linnaeo (1737) in prima Generum Plantarum libri editione, probabiliter a Graeco glykys 'dulcis' deductum; nomen speciale soja retinuit, quod etiam hodie in binomine speciei silvaticae videtur.

Planta aliquando appellatur maior faba (大豆, Sinice dàdòu, Iaponiense daizu); in Vietnamia, đậu tương et đậu nành. Planta immatura et eius cibus coctus Iaponice appellantur edamame.

Origo et historia

Cultura crebra et assidua Glycines max in Asia orientali observatur, videlicet media in Serica sub cultibus humanis Yangshao et Longshan ab annis fere 5250 a.p., in Iaponia medio sub cultu Jomon ab 5000 a.p., in Corea medio sub cultu Chulmun apud Pyeonggeodong ab 4750 a.p., in Serica boreo-orientali apud Xinglonggou ab 4000 a.p. Quo aevo locis ut videtur pluribus G. max, species cultivationis humanae, evolvi coepit e G. soja specie silvatica iam culta. Sed multo antea ab annis fere 9000–8600 a.p. apud Jiahu cultura leguminis Glycinis una cum Oryza cereali ab archaeologis refertur.

Usus

Grana Glycine max matura cruda

Valor nutritivus per 100 g
Vis nutritivus	1866 kJ
Carbohydrata	30.16 g
Sacchara	7.33 g
Fibrum	9.3 g
Pingue	19.94 g
: saturatum	2.884 g
: monoinsaturatum	4.404 g
: polyinsaturatum	11.255 g
Proteinum	36.49 g
Tryptophanum	0.591 g
Threoninum	1.766 g
Isoleucinum	1.971 g
Leucinum	3.309 g
Lysinum	2.706 g
Methioninum	0.547 g
Cystinum	0.655 g
Phenylalaninum	2.122 g
Tyrosinum	1.539 g
Valinum	2.029 g
Argininum	3.153 g
Histidinum	1.097 g
Alaninum	1.915 g
Acidum asparticum	5.112 g
Acidum glutamicum	7.874 g
Glycinum	1.880 g
Prolinum	2.379 g
Serinum	2.357 g
Aqua	8.54 g
Vitaminum A equiv.	1 μg (0%)
Thiaminum	0.874 mg (67%)
Riboflavinum	0.87 mg (58%)
Niacinum	1.623 mg (11%)
Acidum pantothenicum	0.793 mg (16%)
Vitaminum B6	0.377 mg (29%)
Folatum	375 μg (94%)
Vitaminum C	6.0 mg (10%)
Vitaminum E	0.85 mg (6%)
Vitaminum K	47 μg (45%)
Calcium	277 mg (28%)
Ferrum	15.7 mg (126%)
Magnesium	280 mg (76%)
Manganum	2.517 mg (126%)
Phosphorus	704 mg (101%)
Kalium	1797 mg (38%)
Natrium	2 mg (0%)
Zincum	4.89 mg (49%)
datorum USDA Valores per centum secundum normas CFA Fons: USDA Nutrient Database

Semina multos usus habent. Ex eis conficiuntur liquamen quod Latine soia appellatur, lac soiae, miso seu pulmentum, tempeh seu massa soiae^(en), doufu vel tofu, oleum soiae, germina soiae necnon farina quae praesertim ad pabulatum adhibetur.

Bibliographia

Glycine max per Asiam et Americam Septentrionalem et Australem colitur.

Fontes antiquiores

• c. 160 : Cui Shi, Simin Yueling (vide Shurtleff et Aoyagi (2012) p. 21; cf. China Knowledge)
• saec. VI medio : Jia Sixie, Qimin yaoshu lib. 9 (vide China Knowledge et Shurtleff et Aoyagi (2012) pp. 23-27)
• c. 1250 : Lin Hong, Simplicia montani victualia (Françoise Sabban, "La diète parfaite d'un lettré retiré sous les Song du Sud" in Études chinoises vol. 16 (1997) pp. 7-57; vide et Shurtleff et Aoyagi (2012) pp. 31-32)
• 1330 : Hu Si-hui, Propria ad mensam Imperatoris principia (Paul D. Buell, Eugene N. Anderson, edd. et interprr., A Soup for the Qan: Chinese dietary medicine of the Mongol era as seen in Hu Szu-hui's Yin-shan cheng-yao [Londinii: Kegan Paul, 2000] p. 515 et alibi)
• 1596 : Li Shizhen^(en), Bencao gangmu^(en) (vide Shurtleff et Aoyagi (2012) pp. 40-45)
• 1676 : Domingo Fernández Navarrete, Tratados historicos, politicos, ethicos y religiosos de la monarchia de China (Matriti, 1676) p. 347 (cf. William Shurtleff, Akiko Aoyagi, History of Tofu and Tofu Products (965 CE to 2013) [Soyinfo Center, 2013] (pp. 58-59 apud Google Books))
• 1705 : Samuel Dale^(en), Pharmacologiae, seu manuductionis ad materiam medicam, supplementum (1705) p. 184 (cf. editio 1718 p. 193 apud Google Books)
• 1712 : Engelbertus Kaempfer, Amoenitatum exoticarum politico-physico-medicarum fasciculi V pp. 837-840
• 1750 : Georgius Everhardus Rumphius, Herbarium Amboinense (Amstelaedami: Chanquion, 1741-1750) vol. 5 p. 388 ("cadelium"); cf. E. D. Merrill, An Interpretation of Rumphius's Herbarium Amboinense. Manilae: Department of Agriculture and Natural Resources, Bureau of Science, 1917 p. 274
• 1790 : Ioannes de Loureiro, Flora Cochinchinensis, sistens plantas in regno Cochinchina nascentes (Ulyssipone: typis academicis) vol. 2 pp. 441-442
• 1798 : [Johann?] Beckmann, "Account of the methods employed in Japan and China to prepare soy, with some observations on the bean from which it is produced" in Philosophical Magazine vol. 1 (1798) pp. 342-345
• 1848 : "Da dou" in Wu Qijun^(de), Tractatus nominum naturaeque plantarum [植物名實圖攷] (Taiyuan, 1848) (fide Shurtleff et Aoyagi (2012) pp. 220-221)
• 1910 : Charles V. Piper, William J. Morse, The Soy Bean: history, varieties and field studies. Vasingtoniae: Department of Agriculture, 1910 Textus apud Internet Archive

Eruditio recentior

• "Soy: as beans, sauce, paste and sprouts" in Flavor & Fortune vol. 26 no. 2 (2019) pp. 15-20
• Zeki Berk, Technology of Production of Edible Flours and Protein Products from Soybeans. Romae: Food and Agriculture Organization of the United Nations, 1992
• Gyuhwa Chung, Ram J. Singh, "Broadening the Genetic Base of Soybean: A Multidisciplinary Approach" in Critical Reviews in Plant Sciences vol. 27 (2008) pp. 295—341
• Sidney Joseph Circle, Allan H. Smith, Soybeans: Chemistry and Technology. Westport Connecticutae: Avi Publishing, 1972. ISBN 978-0-87055-111-6
• Christopher T. Cordle, "Soy Protein Allergy: Incidence and Relative Severity" in Journal of Nutrition vol. 134 (2004) pp. 1213S–1219S
• M. Diana van Die et al., "Soy and soy isoflavones in prostate cancer: a systematic review and meta-analysis of randomized controlled trials" in BJU International vol. 113 (2014) pp. E119–E130
• Juan Guo et al., "A single origin and moderate bottleneck during domestication of soybean (Glycine max): implications from microsatellites and nucleotide sequences" in Annals of Botany 106 (2010) pp. 505-514 JSTOR
• Yingpeng Han et al., "Domestication footprints anchor genomic regions of agronomic importance in soybeans" in New Phytologist vol. 209 (2016) pp. 871-884 JSTOR
• Glen L. Hartman, Ellen D. West, Theresa K. Herman, "Crops that feed the World 2. Soybean—worldwide production, use, and constraints caused by pathogens and pests" in Food Security vol. 3 (2011) pp. 5–17
• Glen L. Hartman et al., "Organically Grown Soybean Production in the USA: Constraints and Management of Pathogens and Insect Pests" in Agronomy vol. 6 (2016)
• T. Hymowitz, "On the domestication of the soybean" in Economic Botany vol. 24 (1970) pp. 408–421
• T. Hymowitz, C. A. Newell, "Taxonomy of the genus Glycine, domestication and uses of soybeans" in Economic Botany vol. 35 (1981) pp. 272–288 JSTOR
• David L. Hyten et al., "Impacts of Genetic Bottlenecks on Soybean Genome Diversity" in Proceedings of the National Academy of Sciences of the United States of America vol. 103 (2006) pp. 16666-16671 JSTOR
• Hon-Ming Lam et al., "Resequencing of 31 Wild and Cultivated Soybean Genomes Identifies Patterns of Genetic Diversity and Selection" in Nature Genetics vol. 42 (2010) pp. 1053-1059
• Gyoung-Ah Lee et al., "Archaeological Soybean (Glycine max) in East Asia: Does Size Matter?" in PLOS One vol. 6 (2011) e26720
• KeShun Liu, Soybeans: Chemistry, Technology, and Utilization. Berolini: Springer, 1997. ISBN 978-0-8342-1299-2
• Edmund W. Lusas, Mian N. Riaz, "Soy Protein Products: Processing and Use" in Journal of Nutrition vol. 125 (1995) pp. 573S–580S
• C. A. Newell, T. Hymowitz, "Hybridization in the Genus Glycine Subgenus Glycine Willd. (Leguminosae, Papilionoideae)" in American Journal of Botany vol. 70 (1983) pp. 334–348 JSTOR
• Matthew Roth, Magic Bean: The Rise of Soy in America. Lawrence Kansiae: University Press of Kansas, 2018. ISBN 978-0-7006-2633-5
• Jonathan D. Sauer, Historical Geography of Crop Plants: A Select Roster. CRC Press, 1993
• Jeremy Schmutz et al., "Genome sequence of the palaeopolyploid soybean" in Nature vol. 463 (2010) pp. 178–183
• William Shurtleff, Akiko Aoyagi, History of soy sauce (160 CE to 2012) ... bibliography and sourcebook. Soyinfo Center, 2012 Textus apud Internet Archive
• William Shurtleff, Akiko Aoyagi, History of Whole Dry Soybeans, Used as Beans, or Ground, Mashed or Flaked (240 BCE to 2013). Soyinfo Center, 2013. ISBN 978-1-928914-57-0 (Textus apud Google Books)
• R. Wilson, "Soybean: Market Driven Research Needs" in G. Stacey, ed., Genetics and genomics of soybean (Berolini: Springer Verlag, 2008) cap. 1
• Lin Yan, Edward L. Spitznagel, "Soy consumption and prostate cancer risk in men: a revisit of a meta-analysis" in American Journal of Clinical Nutrition vol. 89 (2009) pp. 1155–1163

Praecepta culinaria

• 1796 : Yuan Mei, Suiyuan shidan (Sean J. S. Chen, ed. et interpr., 香珠豆 = “Fragrant Pearl” Beans)

Aliae encyclopaediae

• Christine Madeleine Du Bois, Sidney W. Mintz, "Soy" in Solomon H. Katz, ed., Encyclopedia of Food and Culture (Novi Eboraci: Scribner, 2003) vol. 3 pp. 322-326

Nexus externi

Vicimedia Communia plura habent quae ad Glycine max spectant.

Vide "Glycine max" apud Vicispecies.

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