Black soybean (Glycine soja) is one type of crop legumes. Black soybean is native tropical Asia and Southeast Asia, which widely used as food ingredients. In Indonesia, black soybean is widely used as raw soy sauce.
Black soybeans have a protein content varies between 37-41 percent, and 11-21 percent fat content. Mino acids glutamate in the black soybean slightly higher than yellow soybeans, because it the taste more savory black beans than yellow soybeans.
According to some studies, black beans can reduce the symptoms of menopause in women. Because soy has nearly similar structure to the estrogen hormone in woman. One of the estrogen-like compounds found in plants are isoflavones.
Thus, common complaints experienced by women who have entered menopause as the body feels hot (hot flashes), sweat a lot, palpitations, and muscle pain can be overcome by consuming black beans. In addition, it can also inhibit premature aging in women.
In addition, black soybean is currently the target of the researchers of nutrition and health. Because the skin of black soybean, which contains anthocyanin is able to prevent premature oxidation process and cause a degenerative disease.
Anthocyanin from soy skin can inhibit oxidation of LDL cholesterol, which became the beginning of the formation of plaques in blood vessels that will trigger the development of high blood pressure and coronary heart disease.
What a pity if all this time people only hear the benefits anthocyanin blueberries. In reality, anthocyanin content in black soybean bigger than blueberries.
Soybeans for tempeh has genestein content, an antioxidant flavonoid highest compared with other processed products such as tofu. Antioxidant flavonoids act as anti-tumor or anti-cancer.