1, soybean is the most widely planted variety in soybean. Soybean is most commonly used to make various bean products, brew soy sauce and extract protein. Bean dregs or ground into coarse powder are also commonly used in livestock feed.

2. Green soybean is soybean with turquoise seed coat. According to the color of its cotyledons, it can be divided into two kinds: green-skinned green-kernel soybean and green-skinned Ren Huang soybean. Green soybean is rich in unsaturated fatty acids and soybean phospholipids, saponin, protease inhibitor, isoflavone, molybdenum, selenium and other anticancer components.

3. Black soybean is the black seed of leguminous soybean. Also known as bean and black bean, it tastes sweet and flat. Black soybean has the characteristics of high protein and low calorie, with black skin and yellow or green inside.

Extended data:

The main value of soybean:

Soybeans not only refer to soybeans, but also include black beans and green beans. Soybean is full of nutrition and rich in content. The content of protein is 2 times higher than that of pork and 2.5 times that of eggs. The content of protein is not only high, but also of good quality.

The amino acid composition of soybean protein is similar to that of animal protein, in which the ratio of amino acids is close to that needed by human body, so it is easy to be digested and absorbed. If soybean is eaten together with meat and eggs, its nutrition can be compared with that of eggs and milk, and even exceeds that of eggs and milk.

Soybean fat also has high nutritional value, which contains a lot of unsaturated fatty acids and is easily digested and absorbed by human body. Moreover, soybean fat can prevent the absorption of cholesterol, so soybean is an ideal nutrient for patients with arteriosclerosis.

Baidu Encyclopedia-Soybean