Black soybean

Black soybean, known in Traditional Chinese Medicine (TCM) as 黑料豆 (Heiliao Dou), is derived from the seeds of *Glycine soja Sieb. Et Zucc.* or *Glycine max (L.) Merr.*. Traditionally, it is considered sweet and cool in nature, acting on the kidney, spleen, and heart meridians. Its primary therapeutic actions in TCM include nourishing the liver and kidney, dispelling wind, and detoxifying. It is used to address conditions such as blurred vision due to yin deficiency, lower back pain from kidney deficiency, night sweats, musculoskeletal pain, postpartum convulsions, and infantile malnutrition. Beyond its traditional medicinal uses, black soybean is also valued as a food source due to its high protein and low-calorie content, and is recognized for its potential to support blood health, kidney function, and detoxification. Research has also explored the benefits of black soybean peel extract, particularly its total phenols and anthocyanins, in the prevention and treatment of osteoarthritis, demonstrating significant improvements in joint pain symptoms.

Other names

黑料豆黑料豆颗粒野料豆零乌豆马料豆细黑豆稽豆料豆马豆野大豆乌豆黑大豆崂豆Glycine soja Sieb. Et Zucc.Glycine max (L.) Merr.