Ingredient

Black Soybean

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Source
Not animal-derived
Allergen
No
Role in food
Black soybeans are used as a food ingredient for their color, flavor, and nutritional …

What it is

Black soybeans are a variety of the soybean plant (Glycine max) native to East Asia. They are typically harvested and then processed, often dried, for use in food products. Their dark color comes from anthocyanins, the same type of antioxidant found in blueberries.

Why it's used

Black soybeans are used as a food ingredient for their color, flavor, and nutritional content. They can be found in sauces, pickles, and beverages, adding a savory or slightly sweet taste and a dark hue. They are also used in some health-focused products as a source of plant-based protein and fiber.

Health notes

Black soybeans are generally recognized as safe (GRAS) by the FDA for use in food. They are a source of protein, fiber, and antioxidants. International bodies like JECFA have evaluated soybeans and soy products, but specific evaluations for black soybeans as a distinct ingredient may vary. Like other legumes, soybeans contain compounds that may affect nutrient absorption, but these are typically reduced by cooking.

Allergen info

Soybeans are one of the nine FDA major allergens. Therefore, black soybeans are considered a major allergen.

Products containing Black Soybean

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Last updated: September 28, 2026

Note: This site presents label data from USDA FoodData Central for general information. It is not medical advice. Check the package label; formulations change.