Black beans are the black seeds of soybeans of the legume family. It is also known as black bean and black bean, with a sweet taste and flat nature. Black beans have high protein and low calorie properties.

Name: Black Soybean

Scientific Name: Soybean (Glycine ma x var)

Alternative Names: Scullcap Bean, Wudu Bean, Zhi Zai Bean, Black Soybean, Jibean Bean, Horse Bean

Distribution: Native to Northeast China Anhui Province, and is now also cultivated in Henan, Hebei, Shandong, and Jiangsu.

Classification: Pteridophyllaceae

Varieties: green kernel black beans, yellow kernel black beans, Hengchun black beans

Use: edible vegetables, high nutritional value

Effects: black beans are flat, sweet, with the spleen, diuretic, detoxification effect, for all kinds of edema, body weakness, stroke, kidney deficiency and other diseases have significant therapeutic effects. Where food poisoning or drug poisoning, can be used to black bean juice and licorice decoction soup drink, used to detoxification. [1]

Flowering: June-August Management: Sex like warmth, high temperature resistance, fertility temperature of 18 ~ 30 degrees

Planting: seeding method of reproduction to the particles large and full, the color of the black shiny is good.