Common Chinese Name (pinyin): 黄豆 (huáng dòu）
TCM Five Flavors: Sweet
TCM Energetics: Neutral
Meridian Affinity: Spleen, stomach, large intestine
Nutritional Science: 成分
- Nutrients: Protein, fat, carbohydrate, calcium, phosphorus, iron, carotene, thiamin vitamin B1, riboflavin vitamin B2, niacin, folic acid, pantothenic acids, biotin, isoflavones.
- Function: Antioxidation, lower blood lipid, anti-thrombosis, antiviral, regulates glucose level, neuroprotective effect.
TCM Benefits: 功效
- Invigorate the spleen and relieve bloating
- Promote urination and better water balance, reduce fluid retention
- Boarden the Middle Jiao to improve digestive health
Cooking Suggestions: 使用方法
- Soak overnight before cooking.
- Make soy milk.
- Add to bone broth.
- Make tempeh or tofu.
- Use it as if you are using raw kidney beans.
Five Seasons TCM Recipe:
Generally, it is very safe if consumed in moderation. Be mindful of GMO soy and highly processed soy products.
Notes & Safety:
- Soybeans are difficult to digest. Consume in moderation. Must cooked thoroughly (very soft!) otherwise might cause nausea, vomiting, diarrhea, and poison.
- There are controversies around consuming soy. TCM and Chinese culture adores soybeans. As long as you do not over consume or consume low-quality soy, it is a safe cooking ingredient.