Black soybeans

Round beans with black skin, high in protein, for boiling, fermenting into douchi and salads.

Black soybeans are round beans with black skin and cream or greenish flesh, high in protein, a little sweeter and firmer than yellow soy. They are boiled and braised, fermented into douchi for Chinese sauces, added to soups, salads, chili, side dishes, and made into black soy milk and tofu.

Calories, proteins, fats and carbohydrates per 100 g of product

By cooking method

Values below are per 100 g of the product in the selected preparation

Black soybeans, Raw: Calories 446.0 kcal, Proteins 36.5 grams, Fats 19.9 grams, Carbohydrates 30.2 grams per 100 g of product.

Calories446.0 kcal

Proteins36.5 grams

Fats19.9 grams

Carbohydrates30.2 grams

Black soybeans, Baked: Calories 469.0 kcal, Proteins 38.6 grams, Fats 25.4 grams, Carbohydrates 30.2 grams per 100 g of product.

Calories469.0 kcal

Proteins38.6 grams

Fats25.4 grams *

Carbohydrates30.2 grams

Yield: 100 g raw → 95 g cooked

Data: USDA FoodData Central

Recipes with this ingredient

Broccoli with soybean sproutsChinese cuisine | Main courses

Broccoli with soybean sprouts is a vibrant dish of Chinese cuisine that combines the freshness of vegetables with the rich flavors of sauces. Broccoli, lightly blanched and stir-fried to 'al dente', retains its slight crunchiness, while soybean sprouts and green peas add textural variety. The main notes are set by oyster and hoisin sauces, creating a balance of sweet and salty tones. Garlic, fragrant sesame oil, and pine nuts enhance the dish's depth of flavor. A banana leaf completes the presentation with an exotic touch. This dish is perfect as a light side or a standalone vegetable delicacy, highlighting the harmony of traditional Chinese cuisine.