Difference between genetically modified soybean and non-genetically modified soybean

Difference between genetically modified soybean and non-genetically modified soybean

Transgenic soybean and non-transgenic soybean are two different soybean varieties, with only one word difference, but there are some significant differences between them.

First of all, transgenic soybean is a soybean variety that changes its genetic composition through genetic engineering technology.

This technology can make soybean yield higher, insect resistance stronger and quality better. In contrast, non-GM soybeans are cultivated by traditional breeding methods, and their genetic composition has not been artificially changed.

Secondly, there are some differences in nutritional components between genetically modified soybeans and non-genetically modified soybeans.

The research shows that the protein and fat content of transgenic soybean is higher than that of non-transgenic soybean, and the content of some anti-nutritional factors (such as phytic acid) in transgenic soybean is also lower. However, the impact of these differences on human health is still unclear and needs further study.

In addition, there are some differences between genetically modified soybeans and non-genetically modified soybeans in production and processing.

Because transgenic soybeans have stronger resistance to pests and diseases, they can reduce the use of pesticides during planting, thus reducing the impact on the environment. However, during the processing of genetically modified soybeans, some new protein and fat may be produced, which has potential risks to human health.

Finally, there are some differences in the prices of genetically modified soybeans and non-genetically modified soybeans in the market.

Because GM soybeans have higher yield and better quality, the price is usually higher than that of non-GM soybeans.

In a word, there are some significant differences between transgenic soybeans and non-transgenic soybeans in gene composition, nutritional components, production and processing technology, market price and so on. When consumers choose soy products, they can choose according to their own needs and preferences.