Black Soy [only on request]


Black soy is much rarer: it is grown in small quantities and distinguished by the black pigmentation of the seed and lower fat content. On a par with yellow soy, it has a high protein content, unsaturated lipids and lecithin. In the kitchen, black soy can represent an excellent ingredient for salads, soups or stews, for the creation of vegetable burgers or meatballs and in the preparation of traditional Japanese dishes.