Black Soybean

Black soybean

Ingredient Profile

Black Soybeans, also known as Chinese black bean, is a subspecies of the common soybean (Glycine max). Chinese farmers have cultivated black soybeans for over 3,000 years and use them in Asian cuisine.

Black soybeans are a rich source of protein, calcium, zinc, iron, and antioxidants. They have various health benefits. Chinese medicine practitioners use black soybeans to treat some conditions.
The use is to treat conditions. The conditions are edema and constipation.

People in many Asian countries use black soybeans to make food.
The foods include black soybean milk, black bean paste, and black soybean tea. They are also a primary ingredient in some Asian delicacies. The Asian delicacies include black bean cake in Japan and black bean curd in Korea.

Differences between Black Soybean and Black Turtle Bean

Although both black in appearance, black soybean and black turtle bean belong to two different species of legumes:

Black soybean (Glycine max) is a subspecies of the Glycine genus under the Fabaceae family.
Black turtle bean has a slightly sweeter taste when cooked. Black turtle bean has a softer texture when cooked. The comparison is that black soybean.
Black soybeans originated in China, while black turtle beans originated in South America.
Black soybean has a higher protein content than black turtle bean.
Black turtle bean has a slightly sweeter taste and softer texture when cooked than black soybean.
East Asian cuisines more commonly use black soybeans. The black turtle bean is famous in Caribbean dishes. Black turtle bean is popular in Portuguese words. Black turtle bean is renowned in Spanish dishes.
In summary, black soybean and black turtle bean may look similar. But black soybean and black turtle bean are two distinct varieties of beans. The differences are in nutrition, taste, and culinary uses.

Nutrition Facts

According to the USDA

100 grams (100g)

Vitamin C0mg
Vitamin D–mcg

Traditional Chinese Medicine

Lowering Cholesterol Levels in the Body, Reducing the Risk of Heart Disease

Nutrition experts at the University of Illinois conducted experiments on dozens of men with high cholesterol levels, replacing half of their usual protein intake with soy protein. The results showed that the cholesterol levels of the subjects decreased on average. [1]

Eliminating Free Radicals, Slowing Aging

Black bean polysaccharides have an immunosuppressive effect on the phagocytic function of phagocytes, reducing their phagocytic function and accordingly decreasing the production of active oxygen. They may also indirectly eliminate active oxygen and have an immunosuppressive effect on leukocytes. Additionally, black bean pigments have the effect of directly eliminating active oxygen produced by cellular and non-cellular systems. [1]

Regulating Lipoproteins, Preventing and Treating Elevated Blood Lipids

Black bean oil regulates blood lipids and lipoproteins to delay the formation and development of atherosclerosis, having preventive and therapeutic functions. [1]

Immune Regulation

Black beans contain a type of sex hormone that can promote the development of male and female sex organs, regulate the function of sex hormones, significantly reduce miscarriage rates in women, and enhance immune function in middle-aged and elderly people. [1]

Anti-Cancer Effects

The isoflavone crystals in soybeans can effectively block the physiological process of angiogenesis during the incubation of malignant tumors, cutting off the nutrient supply and thus delaying or preventing the tumors from becoming cancerous. Experiments have proven that isoflavones can also effectively inhibit the occurrence of colon cancer, lung cancer, liver cancer, esophageal cancer and prostate cancer. Regulating body fluids and resisting fatigue: Black beans contain abundant vitamin K, which can prevent and treat hypertension, cerebral thrombosis, and maintain cardiac function. [1]

Improving Anemia

Professor Wang Fuyi’s team from the School of Public Health at Zhejiang University discovered in their research that black bean peel extracts can improve the body’s absorption of iron, and eating black beans with peel can improve symptoms of anemia. The blood-enriching effect of black bean peel extracts is achieved by acting on ferroportin in the human body.

Ferroportin is a regulatory molecule produced by the liver and is a key substance regulating iron homeostasis and iron metabolism in the human body. Overactivity of ferroportin will cause iron levels in the blood to decrease excessively, thereby limiting the synthesis of red blood cells, which is one of the causes of anemia.

In in vitro cellular experiments, black bean peel extracts can effectively inhibit the activity of ferroportin. In animal experiments, one week after mice were fed crushed black bean peel, their hematopoietic function was significantly improved. During the dietary period, the number of red blood cells, hemoglobin, and hematocrit in the body increased significantly.

Professor Wang Fuyi’s experimental results prove that black bean peel extracts can promote iron mobilization in the small intestine, liver, and spleen by inhibiting ferroportin, significantly increasing serum iron levels in the body and promoting hematopoietic function.

The paper on this study was published in the British Journal of Nutrition, an international nutrition journal, on January 6, 2014. Black beans have become the first food internationally reported to directly inhibit ferroportin. [2]