from Wiktionary, Creative Commons Attribution/Share-Alike License
- n. Dated form of soya.
from the GNU version of the Collaborative International Dictionary of English
- n. An Asiatic leguminous herb (Glycine max, formerly Glycine Soja) the seeds of which (called soy beans) are used in preparing the sauce called soy. Called also soya.
from The Century Dictionary and Cyclopedia
- n. A former genus of leguminous plants, consisting of a single species, S. hispida. now classed as Glycine Soja. Also written Soya. See soy.
from WordNet 3.0 Copyright 2006 by Princeton University. All rights reserved.
- n. 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
Sorry, no etymologies found.
The _Soy Bean_, also called soja bean and Japanese pea, is another leguminous crop used for green manuring (Fig. 81).
Glycine max is the Latin name for the soybean, which was descended from another wild bean, Glycine soja.
Aim for 60g per twenty-four hours (I prefer bean curd or soja; it is chinchy, easy to fry - with fat-free Pam spray - and carries beaucoup protein).
The pois chiches* -- along with potato gnocchi, betterave, * red cabbage, and guacamole are just a few ideas that come to mind today as I try and accommodate our vegetarian and vegan harvesters who've brought their own supply of soja* just in case.
Tomates, oignon doux, poivron vert, piment vert, maïs, pousses de soja, feta, feuilles de coriandre, et une sauce à base d'huile d'olive et de vinaigre balsamique.
Large areas of Cerrado vegetation have been cleared and transformed into massive agricultural operations, most of which are dedicated to soja (soybean) production for export.
The pois chiches*--along with potato gnocchi, betterave,* red cabbage, and guacamole are just a few ideas that come to mind today as I try and accommodate our vegetarian and vegan harvesters who've brought their own supply of soja* just in case.
The plant generally known as Soja hispida is by modern botanists referred to Glycine soja.
The soja leaves, which contain little starch, but a great deal of oil and casein, are boiled, mixed with roasted barley, and then with the greenish yellow conidia powder of the _Aspergillus_.
Another substance produced from the _Aspergillus_ rice is the soja sauce.