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Specimen profile
Black Soybean
Glycine max · Fabaceae
Hindi · Bhatt (Kumaon)
Anthocyanin-rich black-seeded soybean of Himalayan tradition, valued as a protein and antioxidant-rich food.
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Black soybean is a dark-seeded variety of the soybean long cultivated as Bhatt in the Kumaon and Garhwal Himalaya, where it is used in the traditional fermente and curries. The black seed coat concentrates anthocyanins on top of soy's well-known protein and isoflavone profile; it is a food crop, not a classical Ayurvedic drug.
Identification markers
Erect annual legume, 50-100 cm, with trifoliate hairy leaves, small purple-white flowers, and hairy pods containing 2-4 round black seeds with a yellow hilum.
Rasa
Madhura, Kashaya
Guna
Guru
Virya
Ushna
Vipaka
Amla
Dosha effect
K-, V+ (well-cooked reduces Vata aggravation)
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