The fundamental difference is that genetically modified soybeans contain DNA carried by non-soybean species. At present, the advantages of this transgenic soybean are: the yield of transgenic soybean is 50%~ 100%, it is resistant to pests and diseases (insects will die because of protein's indigestion and possible abnormal coagulation), and the sum of protein and fat content is much higher than that of non-transgenic soybean. The disadvantage is that transgenic soybeans consume much more soil than non-transgenic soybeans, so rotation is needed.

It should be noted that 1, transgenic soybeans and non-transgenic soybeans can cause allergic reactions in some people. 2. Genetically modified soybeans are basically used in oil chemical industry. In the process of fat extraction, the protein part containing transgenic DNA was separated, so there is no possibility of entering edible oil. Soybean oil produced by genetically modified soybeans and non-genetically modified soybeans is exactly the same. 3. Whether cross-species DNA fusion can be transmitted between two food chains has been studied all over the world, but there is no reliable experimental discovery yet. This is why Americans also eat a lot of genetically modified soybean oil, genetically modified corn starch and alcohol, and use genetically modified soybean meal and corn flour as feed.