Description
Pahadi Black mah is the organic black soybeans which are cultivated here, in the high rises of Himachal Pradesh. Also called Bhatt ki dal or Black Soyabean dominate kitchens of the north states. Bhatt belongs to the leguminosae family. Soybean (Glycine max) has seeds of many colours; the black one is rich in iron and protein.
Known for its high protein and fiber content, black soybeans or Pahadi mah also has excellent health benefits, including managing diabetes, strengthening bones, lowering blood pressure, healthy digestion and weight loss. It is also a great source of Vitamin E and amino acids which helps in keeping the skin healthy, build muscle and maintain the health of your hair. Studies also show that consuming black soybeans improves the chances of pregnancy.
Nutritionally, black soybeans are very similar to regular yellow soybeans—free of fat and a good source of protein. They are low in net carbohydrates (the amount of carbohydrates per serving minus the grams of fiber) and high in protein, fiber, vitamin K, iron, magnesium, copper, manganese, and riboflavin. Half a cup of canned black soybeans has 1 gram net carb plus 7 grams of fiber (8 grams of total carbohydrate), 11 grams of protein, and 120 calories.
The black variety is higher in some nutrients, including antioxidants. The only distinction between white and black soybeans is the color of the hull, so any nutritional difference will be found in the black outer shell. Similar to blueberries and raspberries, the dark exterior of the black soybean contains antioxidants that inhibit the oxidation of other molecules.