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Like many legumes, soybeans can fix atmospheric nitrogen, due to the presence of symbiotic bacteria from the Rhizobia group.

Together, protein and soybean oil content account for 56% of dry soybeans by weight (36% protein and 20% fat, table).

The scar, visible on the seed coat, is called the hilum (colors include black, brown, buff, gray and yellow) and at one end of the hilum is the micropyle, or small opening in the seed coat which can allow the absorption of water for sprouting.

Some seeds such as soybeans containing very high levels of protein can undergo desiccation, yet survive and revive after water absorption. Carl Leopold began studying this capability at the Boyce Thompson Institute for Plant Research at Cornell University in the mid-1980s.

When naming the genus, Linnaeus observed that one of the species within the genus had a sweet root. The first photosynthetic structures, the cotyledons, develop from the hypocotyl, the first plant structure to emerge from the soil.

Based on the sweetness, the Greek word for sweet, glykós, was Latinized. These cotyledons both act as leaves and as a source of nutrients for the immature plant, providing the seedling nutrition for its first 7 to 10 days.

Most soy protein is a relatively heat-stable storage protein.

High contents also exist for vitamin K, magnesium, zinc and potassium (table).

Soybean seeds come in a wide variety of sizes and hull colors such as black, brown, yellow, and green.

Variegated and bicolored seed coats are also common.

Soy is a good source of protein for vegetarians and vegans or for people who want to reduce the amount of meat they eat, according to the US Food and Drug Administration: Soy protein products can be good substitutes for animal products because, unlike some other beans, soy offers a 'complete' protein profile. Soy protein products can replace animal-based foods—which also have complete proteins but tend to contain more fat, especially saturated fat—without requiring major adjustments elsewhere in the diet.

The Protein Digestibility Corrected Amino Acid Score (PDCAAS) of soy protein is the nutritional equivalent of meat, eggs, and casein for human growth and health.

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