白大豆
shiro daizu
White soybean describes pale-seeded soybeans with a mild, beany flavour, cooked as beans or processed into foods such as soy milk and tofu.

White soybean describes pale- or white-seeded soybeans, rather than a separate species of bean. The dry seeds are typically rounded or oval and have a mild, beany flavor; after soaking and cooking they become tender, with a soft, creamy interior.
They can be cooked as beans or processed into foods such as soy milk and tofu, though cultivar and intended use vary. The term does not by itself specify whether the beans are dried, cooked, or processed, and those forms should not be treated as nutritionally interchangeable.
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白大豆
shiro daizu
白大豆
bái dàdòu
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Reference: Soybean, white
Per 100 g of 100 g edible portion in the named official reference form.
Official national food-composition reference. The displayed food form is part of the estimate; cultivar, recipe, brand, processing and preparation can change values.
Separate dry seeds from soaked or cooked beans and from products such as tofu or soy milk; water content and processing change the measured composition.
For the plain ingredient · Awaiting review. Diet compatibility is not allergy suitability or halal/kosher certification. Keto and low-carb depend on the portion.
AI-generated illustration for visual context. It does not identify a particular product or establish allergen content.
Nutrition reference: Indian Food Composition Tables 2017 — B025 ↗. Values are scaled from 100 g of the recorded edible form. Individual portions have no assumed fixed weight.
Expanded overview, name examples and nutrition notes are database drafts awaiting editorial review. Numeric nutrition values, where shown, have their own source and food-form reference.
The ingredient description and dish connections come from the draft catalogue and may change after review.
Last recorded verification: .