Genetically modified (GM) soybeans are soybeans that have been genetically altered to produce soybeans with new characteristics through relevant technical means. The role here is understood to be the role of the human body, genetically modified soybean on the human body only to maintain normal physiological functions, provide protein and other nutrients. Genetically modified soybean is the use of relevant scientific and technological means, the extraction of more excellent genes, and then produce a high yield, high nutritional value of the category, the soybean excellent. Initially, GM soybeans were developed to match the use of herbicides, in order to allow plants to produce more 5-enol acetone mangiferyl-3-phosphate synthase to resist the toxicity of herbicides on food plants, but at present, GM soybeans are mostly used for refining edible oils. Each gram of GM soybeans contains 35.0g of protein, 16.0g of fat, 34.2g of carbohydrates, and 191mg of calcium, which has a high nutritional value. If analyzed from the perspective of food nutrition, GM soybeans can provide the human body with basic nutrients and maintain normal physiological functions.