Soybean | 黄豆

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
  • Detoxify 

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. 
Written by Five Seasons TCM

Leave a comment