soy


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soy

 (soi)
n.
1. The soybean.
2. Soy sauce.

[Dutch soja, from Japanese shōyu, soy sauce, from Middle Chinese tsiaŋ` jiw (also the source of Mandarin jiàngyóu) : Middle Chinese tsiaŋ`, soy paste + Middle Chinese jiw, oil, sauce.]

soy

(sɔɪ)
n
1. (Plants) US and Canadian another name for soya bean
2. (Cookery) another name for soy sauce

soy

(sɔɪ)

n.
the soybean.
[1690–1700; perhaps via Dutch or New Latin < Japanese shōyu, earlier shaũyu < Middle Chinese, derivative of Chinese jìngyóu soybean oil]
ThesaurusAntonymsRelated WordsSynonymsLegend:
Noun1.soy - a source of oilsoy - a source of oil; used for forage and soil improvement and as food
Glycine max, soja, soja bean, soya, soybean plant, soya bean, soybean, soy - erect bushy hairy annual herb having trifoliate leaves and purple to pink flowers; extensively cultivated for food and forage and soil improvement but especially for its nutritious oil-rich seeds; native to Asia
bean - any of various seeds or fruits that are beans or resemble beans
2.soy - erect bushy hairy annual herb having trifoliate leaves and purple to pink flowerssoy - erect bushy hairy annual herb having trifoliate leaves and purple to pink flowers; extensively cultivated for food and forage and soil improvement but especially for its nutritious oil-rich seeds; native to Asia
soya, soya bean, soybean, soy - the most highly proteinaceous vegetable known; the fruit of the soybean plant is used in a variety of foods and as fodder (especially as a replacement for animal protein)
legume, leguminous plant - an erect or climbing bean or pea plant of the family Leguminosae
genus Glycine, Glycine - genus of Asiatic erect or sprawling herbs: soya bean
soy, soya bean, soybean - a source of oil; used for forage and soil improvement and as food
3.soy - thin sauce made of fermented soy beanssoy - thin sauce made of fermented soy beans
soya, soya bean, soybean, soy - the most highly proteinaceous vegetable known; the fruit of the soybean plant is used in a variety of foods and as fodder (especially as a replacement for animal protein)
condiment - a preparation (a sauce or relish or spice) to enhance flavor or enjoyment; "mustard and ketchup are condiments"
4.soy - the most highly proteinaceous vegetable known; the fruit of the soybean plant is used in a variety of foods and as fodder (especially as a replacement for animal protein)
soy flour, soybean flour, soybean meal - meal made from soybeans
soyabean oil, soybean oil - oil from soya beans
bean, edible bean - any of various edible seeds of plants of the family Leguminosae used for food
field soybean - seeds used as livestock feed
soy sauce, soy - thin sauce made of fermented soy beans
Glycine max, soja, soja bean, soya, soybean plant, soya bean, soybean, soy - erect bushy hairy annual herb having trifoliate leaves and purple to pink flowers; extensively cultivated for food and forage and soil improvement but especially for its nutritious oil-rich seeds; native to Asia
Translations
sója
soja
soijasoijakastikesoijapapu
soja
szója
kecap
大豆醤油
soja
ถั่วเหลือง
đậu nành

soy

صُويَا sója soja Soja σόγια soja, soya soija soja soja soia 大豆 soja soya soja soja соя soja ถั่วเหลือง soya đậu nành 大豆

soy

n soja or soya
References in periodicals archive ?
High consumption of soy has been hypothesised to be protective against cardiovascular disease (CVD); however, results of clinical studies assessing the association have been inconsistent.
Two of the most common soy meat extenders--textured soy flour and textured soy concentrate--are often confused.
Concern about soy consumption stems from the theory that isoflavones, micronutrients in soy, may raise the risk of hormone-related cancers.
The benefits and versatility of soy far outweigh health concerns.
A Chinese study, published in the March 25, 2013 issue of the Journal of Clinical Oncology, found that of 444 women with lung cancer, those who consumed the most soy milk, tofu and similar products before their diagnosis were seven to eight percent less likely to die during a 13-year span than women lung cancer patients who consumed little or no soy.
After seven years, those who consumed at least 10 milligrams of soy is oflavones a day had no higher risk of dying--and had a 25 percent lower chance of a recurrence--than those who averaged less than 4 mg of isoflavones a day.
That soy products are a source of high-quality, cholesterol-free protein that's low in saturated fat and full of nutrients.
Soy protein's ability to lower total and LDL--or 'bad'--cholesterol has been extensively studied, but the mechanism that enables soy protein to actually effect this change is not entirely understood.
According to Mintel's research, at least half of survey respondents use soy because they like the taste.
Soy candles are safer to burn at home without pollutants filling the air.
Soy goes to school: acceptance of healthful, vegetarian options in Maryland middle school lunches.
The binding of isoflavones to estrogen receptors is preferential for the estrogen receptor beta and thus indicates that soy isoflavones act as selective estrogen modulators.