Black soy bean

Black soybeans are a variety of the common soybean (Glycine max), distinguished by their dark, almost black, seed coat. They are grown and consumed globally, particularly in East Asian cuisines. After harvesting, they are typically dried and can be used whole, fermented, or processed into other food products.

Black soybeans are used in a variety of foods, often for their distinct colour and nutty flavour. They are found in dishes like fermented black bean sauces, pickles, and as a component in some baked goods and savoury meals. Manufacturers may use them to add visual appeal, a unique taste profile, or as a source of plant-based protein.

Black soybeans are a food ingredient, not a regulated food additive, and therefore do not have an E-number or require authorisation on the Register of Food Additive Authorisations. They are a source of protein, fibre, and various micronutrients. As with other legumes, they are generally considered a healthy part of a balanced diet. Research has explored the antioxidant properties of anthocyanins found in the black seed coat, but robust evidence linking typical consumption to specific health outcomes in humans is limited.