The white soybean has now gained all the attention in the vegan diet. Whether as tofu, soy milk or soy sauce, it is impossible to imagine most vegan or vegetarian menus without it. But soybeans also come in other colors. The spectrum ranges from white to green to black beans. Characteristic for these is also the special smell, which is more pronounced than that of light soybeans.
As is well known, soybeans have a high protein content, but here too there are differences among the soybean varieties. For example, light soybeans are rich in fats, but have a slightly lower protein content. Black soybean, on the contrary, has a higher protein content, but lower fat content.
Similar to the light beans, black soybeans can also be cooked, sprouted or further processed. Roasted soybeans are especially good as a snack or topping for salads, or you can cook the black bean and use it in a vegetable stir-fry or as a side dish. There are no limits to creativity here and especially because of the special dark color, the black soybean can be a great eye-catcher in the more fancy kitchen. So how about making your own soy milk from black soybeans next time?