Soya bean. Coloured scanning electron micrograph (SEM) of a section through a soya bean. Soya beans are produced in seed pods on the soya plant (Glycine max). Starch is stored in spherical kernels (yellow) in the bean. This carbohydrate source provides a new plant with energy for germination. Soya beans are an important and nutritional foodstuff. They comprise between 30 and 50 percent protein, 25 percent carbohydrate (starch) and between 15 and 25 percent fat oil. Soya is used to make margarine and tofu. Magnification: x470 when printed 10cm wide.