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Glycine max ssp. max

Glycine max ssp. max

Glycine max ssp. max

Glycine max ssp. max

Glycine max ssp. max

Glycine max ssp. max

Glycine max ssp. max

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ƒ}ƒ‰Èƒ_ƒCƒY‘®‚̈ê”N‘‚ŁAŠw–¼‚Í Glycine max ssp. maxB
‰p–¼‚Í SoybeanB
Soybean belongs to Fabaceae (Pea family). It is an annual herb that is
probably native to notrh-eastern China. This herb was introduced into
Japan in Jomon Era (about 13,000 years ago). It can reach 30-90 cm in
height, the leaves 3-lobed compound and alternate. The racemes are borne
at the stem apices or axiles and bloom white and magenta papilionaceous
flowers in summer. The fruits are cylindrical pods. The young seeds are
used for boiled soybean, and the mature seeds provide the raw material for
bean curd, deep-fried bean curd, fermented soybean, soy sauce, fermented
soybean paste or Chinese bean oil.
[ãE’†‚P] ’·–쌧“ì–¥—Ö‘ºuMB‘åŠw”_Šw•”v‚ɂāA
2005”N08ŒŽ29“úŽB‰eB
[’†‚Q`’†‚R] ç—tŒ§ŽæŽsˆ¢‹Êì‚ɂāA2008”N07ŒŽ10“úŽB‰eB
[’†‚R`’†‚S] ‘åã•{–‡•ûŽsµ’ñŒ³’¬‚ɂāA2007”N05ŒŽ16“úŽB‰eB
[‰º] “¯ã‚ɂāA2006”N10ŒŽ30“úŽB‰eB

Shu Suehiro
shu@botanic.jp