The representative black food is black beans

Black beans are healthy foods rich in anthocyanin and isoflavone along with high-quality protein and fat. Anthocyanin, which is contained in large amounts in black bean shells, is very helpful in improving blood circulation. In addition, isoflavones, called vegetable estrogen, not only smooths the skin but also is very effective in preventing aging.

isoflavone in beans

Isoflavone is a chemical that exists naturally in soybeans (soybean) and is called ‘vegetable estrogen’ because it functions similar to the female hormone estrogen.

Isoflavone, which is contained in large amounts in soybeans, has a special effect on the treatment of diseases, and is also a phytochemical that is especially contained in soy eyes.

Isoflavone is similar in its molecular structure to the female hormone estrogen, which relieves menopausal symptoms that may occur due to lack of female hormones such as depression and redness. It has the effect of preventing menstrual syndrome, heart disease, high blood pressure, and arteriosclerosis, as well as preventing cancer.

In addition, isoflavone has a strong preventive effect on breast cancer, prostate cancer, ovarian cancer, and colon cancer, and most of the anticancer effects are caused by Zenestein. Genistein, a type of isoflavone, is particularly closely related to the prevention of breast and prostate cancer.

Black soybean

Black soybean is a generic term for black beans, not a specific type of bean called black beans or black beans.


大豆, soybean

annual plant of the genus Rhizomus and legumes

The scientific name is Glycine max (L.) Merr.

The current Korean name beans are from the Joseon Botanical Hyangmyeong Collection (Joseon Museum Research Association, Jeong Tae-hyun et al. 3, 1937) written in Japanese colonial era.

It is not an established theory because there is an opinion that the etymology of beans was pronounced as beans through the transformation process of Goreosa Temple, which means round. The Chinese word “du,” meaning bean, originated from a ritual table containing food for ancestral rites, and is presumed to have been widely used in rituals.

The genus name Glycine is derived from the Greek word Glycys, which means “sweet,” which is derived from the sweet taste of beans, and the species name max means “max, best.”

the origin of beans

Soybeans are called soybeans in Chinese characters and are widely cultivated as edible crops, and their origins are in East Asia, including the Korean Peninsula and northeastern China, one of the world’s top five crops.

Soybeans began to be cultivated about 4,000 to 5,000 years ago, and in China, soybean cultivation is estimated to be around 2800 BC, and it can be estimated that they were used as feed, food, and herbal medicine.

It can be seen from the literature that Korean soybean cultivation became common nationwide during the Three Kingdoms period, and through literature and relics, Goguryeo land was the main producer of soybeans, and it is believed that soybean cultivation also began during the Bronze Age when agriculture began in earnest.

Soybean seeds contain 40% of the three major nutrients needed for human life conservation, with 30% carbohydrates and 20% fat. While there is little starch, it contains a lot of protein, so it is a crop that is more nutritious than any other crop on the ground.

Our ancestors knew the excellent nutrition of soybeans early on, so they called beans “meat in the field,” and these nutrients in beans are much higher than beef sirloin.

black bean characteristics

Heuktae, Seoritae, and Seomoktae (Yeodu) belong to black beans, and Heuktae is the largest among black beans and is used for bean rice or bean jam. Black beans do not differ significantly in terms of nutritional content from regular beans, but the ingredients contained in black bell peppers show functionality.

In addition to nutrients such as protein, carbohydrates, fat, and vitamins contained in beans, it is one of the best health foods because it can be consumed with ingredients such as anthocyanins contained in the skin.

Among black beans, black pollack or frosted pollack is mainly used for bean rice, bean-jaban, and Seomoktae is mainly used for medicinal or stir-fried snacks or for tea.