Soybean, black
| Soybean, black in TCM:Explore the properties of Soybean, black according to Chinese
Nutrition and Traditional Chinese Medicine (TCM):
Temperature: neutral
Channels: LI, SP, KD, LV
Flavors: sweet
Tonifies: blood, yin
Special Properties:
circulates blood, resolves water accumulations, eliminates toxins
In terms of Traditional Chinese Medicine (TCM) Black Soybeans are known for their ability to tonify blood and yin. They also help to eliminate toxins from the body, resolve water regulation problems, and regulate blood circulation.
In general the ancient Chinese medical texts cite that they enter the Spleen, Large Intestine, Kidney, and Liver. Like all legumes listed in the beans category the flavor of Black Soybeans is sweet, and they are considered to be neutral in temperature.
Editors Note: As of 2015 90% of all soybeans grown in the US were made from genetically modified GMO round-up-ready varieties. GMO soy may erase all of the health benefits traditionally associated with consuming soy since some studies show it to have 98% less vitamins and nutrients as well as toxic chemicals such as glyphosate. The editor advises the reader to consume and purchase only certified non-GMO soy varieties.
Aduki beans and soybeans are both commonly consumed as food, and concentrated forms of these legumes are also used in Chinese herbal medicine.
Regular soybeans can be found at
[See Also: Soybeans] while fermented soybeans
(aka Tofu)
[See also: Tofu] matches more closely with the Chinese herbal therapy of the use of soybeans to improve health. The Chinese herbal remedy Chi Xiao Dou, which is a more concentrated form of fermented soybean, is available as an herbal powder on popular web sites like Amazon.com.
The fact that
fresh soybean,
fermented soybean (tofu),
and concentrated fermented soybean powder
(Chi Xiao Dou) affect the body in different ways is a testament to the fact that cooking and preparation methods can dramatically change the properties of herbs and foods.
[See Also: Food preparation in Chinese medicine]
Traditionally non-GMO soy beans are considered to be very healthy in Chinese medicine. 100 grams of soybeans include 36.3g of highly nutritious animal like protein, 25.3g of carbohydrates, 18.4g of easily digestible non-saturated fats, 412 calories, 5g of fiber, 564mg calcium, 571 mg phosphorous, 11mg of iron, as well as small amounts of carotin, vitamin B2, and nicotinic acid. One pound of soybeans contains as much protein as 2 pounds of lean meat!
In Chinese medicine soybeans have long been known as an herb capable of healing many diseases including edema, common cold, skin sores, diarrhea, habitual constipation, iron-deficiency anemia, leg ulcers and complications of pregnancy (such as vomiting, atrophy of the liver, and renal failure). When the great herbalist Shen-Chen Li published his famous book An Outline of Materia Medica he recommended soybeans as an effective remedy for "kidney diseases, water retention, and poisoning". Chinese farmers also feed soybeans to cows to promote lactation, and humans may benefit by frying soybeans and then steaming them with turnips and fresh ginger to promote lactation.
Disclaimer: In accordance with our terms of service, by using this web site you agree that none of the information found on this web site constitutes medical advice. You should always consult your doctor before trying any particular food or herbal remedy to treat disease.
Folk remedies presented on this site are designed to address specifc TCM diagnoses, and are not one-size-fits-all. If you would like to learn more about Traditional Chinese Medicine (TCM) and how it relates to Chinese Nutrition, you can book in a free call with a licensed professional. There is no obligation to purchase.
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