GMO Soybean Facts

Growing soybean crop

The soybean plant (Glycine max) derives from Asia, where the legume's versatility and dense nutritional profile engendered widespread use as a food additive. In the mid-1990s, scientists developed genetically modified (GM) soybean plants to resist herbicides, increasing crop proliferation.

Function

Genetically modified (GM) soybean plants contain an added gene that enables them to resist the herbicide Roundup's active chemical ingredient, glyphosate. GM soybeans can discourage fungus, tolerate climate changes, survive drought and deter natural predators like nematodes, butterfly larvae, moths and aphids.

Features

Nutritionally similar to their non-GM counterparts, GM soybeans provide 416 calories, 36.5 grams protein, 9.3 grams fiber, and 30.2 grams carbohydrates per 100 grams. However, GM soybeans possess increased levels of the amino acid methionine, oleic acid, plant sterols and Vitamin E. Genetic engineering also significantly reduces soybeans' allergen, polysaccharide, trans fat and linoleic acid levels.

Significance

The United States planted its first GM soybean crop in 1996. As of 2007, approximately 17 countries cultivate genetically modified soybeans--85 percent of American-grown soybeans and 58.6 percent of global soybean crops are genetically modified.

References

• GMO Compass: Plants - Soybeans
• GMO Compass: Grocery Shopping: Crops and Cereals - Soybeans
• Soya: Soybeans: Nutritional Values of Soybeans
• American University: TED Case Studies - Genetic Soybean Trade