SOY

soy, soybean, soya, soya bean

(noun) 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, soya, soybean, soya bean, soybean plant, soja, soja bean, Glycine max

(noun) 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

soy, soybean, soya bean

(noun) a source of oil; used for forage and soil improvement and as food

Source: WordNet® 3.1

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Etymology

Noun

soy (usually uncountable, plural soys)

A common East Asian liquid sauce, made by subjecting boiled beans to long fermentation and then long digestion in salt and water.

Synonym: soy sauce (US)

(uncountable, often, attributive) Soybeans, or the protein derived from them.

Anagrams

• YSO, yos

Source: Wiktionary

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Soy, n. Etym: [Chinese shoyu.]

1. A Chinese and Japanese liquid sauce for fish, etc., made by subjecting boiled beans (esp. soja beans), or beans and meal, to long fermentation and then long digestion in salt and water.

2. (Bot.)

Definition: The soja, a kind of bean. See Soja.

Source: Webster’s Unabridged Dictionary 1913 Edition

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