Black Soybean

Glycine max · Hēi Dòu Neutro

Dark-hulled soybean rich in anthocyanins and complete plant protein, used in teas and fermented foods.

Black soybeans are the dark-hulled cousins of yellow soybeans, eaten whole in sweet Japanese kuromame dishes, dry-roasted as a nutty tea or simmered in Chinese tonic soups. Their black seed coat adds anthocyanins to soy’s complete protein.

Datos nutricionales

• ✓Complete plant protein with all essential amino acids
• ✓Black hull rich in anthocyanins
• ✓Provides isoflavones and dietary fibre
• ✓Roasted beans make a caffeine-free coffee-like tea

Usos alimentarios cotidianos

• ●Dry-roasted and steeped as black bean tea
• ●Simmered sweet as Japanese kuromame side dish
• ●Cooked into soups and grain bowls
• ●Added to black sesame and walnut tonic porridge

Cómo disfrutarlo

20–40g dried beans daily, soaked and fully cooked. For tea, roast until fragrant then steep 10 minutes.

Investigación moderna

Black soybean anthocyanins and isoflavones (genistein, daidzein) are studied for vascular and metabolic benefits, with trials linking soy foods to modest improvements in cholesterol and post-meal glucose.

⚠ Precauciones