Typically they offer all of the nourishment of yellow soybeans including the isoflavone nutrients genistein, daidzein, and glycetein. According to Dr. Karl Weingartner in the International Soybean Program, there is no significant nutritional difference between yellow and black soybeans. Composition of the major nutritional factors in soy (protein and oil, for example) can vary depending on variety of the bean, growing season, geographic location, and environmental stress.
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