soya

soya
    n 1: 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 [syn: {soy},
         {soya}, {soybean}, {soya bean}, {soybean plant}, {soja},
         {soja bean}, {Glycine max}]
    2: 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) [syn: {soy},
       {soybean}, {soya}, {soya bean}]
    

Soy \Soy\ (soi), Soya \Soy"a\(soi"[.a]), n. [Chinese
   sh[=o]y[=u].]
   1. A Chinese and Japanese liquid sauce for fish, etc., made
      by subjecting boiled beans (esp. soybeans), or beans and
      meal, to long fermentation and then long digestion in salt
      and water.
      [1913 Webster]

   2. (Bot.) The {soybean}.
      [1913 Webster +PJC]
    

Soybean \Soy"bean\ (soi"b[=e]n`), n.
   1. (Bot.) An Asiatic leguminous herb ({Glycine max}, formerly
      {Glycine Soja}) the seeds of which (also called {soy
      beans}) are used in preparing the sauce called {soy}.
      Called also {soya bean} and {soya}.
      [1913 Webster]

   2. the seeds of the {Glycine max}, which produce {soybean
      oil}; -- called also {soya bean}.
      [PJC]
    

Soja \So"ja\ (s[=o]"j[.a] or s[=o]"y[.a]), n. (Bot.)
   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}.
   [1913 Webster]