Anthocyanins are said to have an effect of removing active oxygen and keeping blood smooth. It is also expected to prevent the development of cancer cells in order to improve eyestrain and visual acuity and prevent the increase of active oxygen.
Since isoflavone has the function of preventing calcium from flowing out of bone it is expected to be effective in preventing osteoporosis.
Anthocyanins are expected to have an anti-aging effect because they have the effect of linking skin collagen to prevent rough skin and beautify the skin and reduce active oxygen that causes spots and wrinkles. It is said to suppress the tyrosinase enzyme that produces stains.
Saponins are expected to prevent obesity because they suppress the conversion of glucose absorbed in the intestine into fat and promote fat metabolism.
Lecithin / Vitamin E works to improve blood circulation in the scalp and is expected to prevent gray hair and hair loss. It is also said to improve memory skills.
Ingredient comparison with Shintanba Kojizuke soup and other local soy soup (Ingredients in 100g)
| Nutrition | Shintanba black content | Black soybean content from other prefectures | Comparison |
| moisture | 97.1g | 99.4g | -2.3g |
| protein | 0.8g | 0.1g | 0.7g |
| Lipid | 0.1g | 0.1g | 0g |
| ash | 0.4g | 0.1g | 0.3g |
| Carbohydrate | 1.3g | 0.5g | 0.8g |
| Dietary fiber | 0.4g | 0.1g | 0.3g |
| energy | 9kcal | 2kcal | 7kcal |
| sodium | Not detected | Not detected | |
| iron | 1.26mg | 0.11mg | 1.15mg |
| calcium | 4.5mg | 1.7mg | 2.8mg |
| potassium | 201mg | 53.6mg | 147.4mg |
| magnesium | 12.5mg | 2.9mg | 9.6mg |
＊Survey by Japan Food Analysis Center
Nutrients in black soybeans
Anthocyanins polyphenols isoflavones saponins lecithins choline proteins potassium oligosaccharides vitamin B group vitamin E
