Uses of Soybean Soybeans can be broadly classified as "vegetable" (garden) or field (oil) types. Vegetable types cook more easily, have a mild nutty flavor, better texture, are larger in size, higher in protein, and lower in oil than field types.
The soybean is a kind of very common oilseed, which is pre-eminent for its high (38-45%) protein content as well as its high (20%) oil content. The bulk of the soybean crop is grown for oil production. With the high-protein defatted and "toasted", soy meal used as livestock feed.
Soybean Oil Soyabean seed contains about 19 % Oil. To Extract soybean oil from seed, the soybeans are cracked, adjusted for moisture content, rolled into flakes and solvent-extracted with commercial hexane. The oil is then refined, blended for different applications, and sometimes hydrogenated. Soybean oils, both liquid and partially hydrogenated, are exported abroad, sold as "vegetable oil, " or end up in a wide variety of processed foods. The remaining soybean husks are used mainly as animal feed.