Yellow soybean
For Chinese dietary therapy, Yellow soybean (黄豆) is a food of Neutral nature and Sweet flavor. The mother legume of tofu, soy milk, and ferments; tradition describes it as neutral and center-related.
Traditional energetics
- Nature
- Neutral
- Flavor
- Sweet
- Affinity
- Spleen · Large Intestine
- Direction of Qi
- Neutral · harmonizes the center
- Season
- All year
- Group
- Legumes
How tradition reads it
The mother legume of tofu, soy milk, and ferments; tradition describes it as neutral and center-related.
Classic transformed into tofu, soy milk, or ferments alongside ginger and seaweed; tradition avoids the raw or undercooked bean, just as modern food safety does.
In the kitchen
Well-boiled homemade soy milk, stews, and cooked sprouts.
Found dried in health-food and Asian stores; chickpeas can stand in as a study legume.
Current nutrition note
A complete plant protein with isoflavones; a common allergen.
Precautions
Soy allergen; the bean and homemade soy milk require thorough cooking to deactivate antinutrients.
Health notice. Educational and study content. It describes concepts of Traditional Chinese Medicine and does not replace diagnosis or treatment by a healthcare professional. Needling, medicinal herbs and invasive techniques must be applied by trained professionals. Safety guide.
