If you do not agree with these terms you must leave the website immediately:
Our products are herbal dietary supplements and have not been evaluated by the Food and Drug Administration, are not intended to diagnose, treat, cure or prevent any disease. Information and statements made are for education purposes and are not intended to replace the advice of your treating doctor. We suggest consulting a physician before using our or any other herbal supplements. Hawaii Pharm does not dispense medical advice, prescribe, or diagnose illness. The views and nutritional advice expressed by Hawaii Pharm are not intended to be a substitute for conventional medical service. Your use of the website, its content, and any services or products obtained through the website is at your own risk. In no event will Hawaii Pharm, its affiliates or their licensors, service providers, employees, agents, officers, owners or directors be liable for damages of any kind, under any legal theory, arising out of or in connection with your use, or inability to use, the products, any content on the website or any services obtained through the website or such other websites, including any direct, indirect, special, incidental, consequential, or punitive damages, including but not limited to, personal injury, pain and suffering, emotional distress, loss of revenue, loss of profits, loss of business or anticipated savings, loss of use, loss of goodwill, loss of data, and whether caused by tort (including negligence), breach of contract, or otherwise, even if foreseeable.
COMMON NAME: Black Soybean
LATIN NAME: Glycine Max
HABITAT: Black Soybean is widely cultivated in Asia, Southern Europe, North and South America, Central and South Africa, Australia, on the islands of the Pacific and Indian oceans at latitudes from the equator to 56-60 °.
BOTANICAL INFORMATION: Black Soybean (lat. Glycine Maxim) is an annual herbaceous plant, a species of the genus Glycine, the legume family, or Fabaceae.
Glycine Max is a grassy annual plant with a raw stem, relatively short main root and a large number of long lateral roots that reach 2 m in the soil. The stem and branches are straight or articulated, various in thickness. During the growing season, the various stems have a green or anthocyanin color. The stem is pubescent, from gray-white to yellow-brown in color. The leaves are alternate, pinnate, and mainly pubescent, with four to five leaves of various shapes: narrowly elongated, linear, oval and heart-shaped. The flowers are small, usually odorless, collected in a short, low-flowered or long, multi-flowered brush. The number of flowers in the brush varies from 2 to 20. The color of the corolla in most species is white or purple. The plant has ten stamens. Glycine Max is self-pollinating. Beans are straight, curved, sickle-shaped, flat or convex, pubescent, rarely bare, up to 5 cm long, light gray, brown, light brown and black in color. There are 10 to 400 beans on a plant. The number of seeds in a bean is from one to four. Soybean seeds can be black, brown, green and yellow, of various shades, as well as two-tone: brown, black or green with yellow, green with brown or black, brown with black pigment.
The main biochemical component of soybean seeds is protein. According to various authors, an average of 38-42% of protein can accumulate in the seeds of this culture. In addition, Soy is rich in vitamins and minerals: dietary fiber, vitamin B1, vitamin B3, vitamin B6, vitamin B9, vitamin H, vitamin PP, choline, calcium, magnesium, potassium, phosphorus, sulfur, iron, zinc, copper, manganese, chromium, molybdenum, boron, silicon, cobalt.
The chemical composition of Soybean includes oil. It is found in seeds (from 16 to 27%). Soybean oil contains palmitic, stearic, linoleic and linolenic acids.
- Pregnant and breast-feeding women should not use Soybean.
- Glycine Max is a strong allergen; many doctors equate it with peanuts. Therefore, people with allergies should be very cautious when taking Soybeans.
One of the first references to soy products is the work of the Chinese emperor. The date of writing of this work is 2838 BC. Since then, people have been making oil, cheese, cottage cheese, sauce, milk, etc. from soy.
Soy came to Europe much later, according to some sources in the 16th century. It remained an exotic plant for a long time. However, in 1878 at an exhibition in Vienna, not only a couple of dozen soybean varieties were shown, but also a number of dishes from the plant were demonstrated.
*This article is for informational purposes only. We suggest consulting a physician before using these or any other herbal supplements.