Black Soyabean (Bhat)

Black Soyabean (Bhat) Local Name: Bhatmaas, Kalabhat or Bhat Botanical Name: Glygcine Max Black soyabean or Bhat is widely cultivated in Uttrakhand; seeds are a rich source of protein and iron. A very popular preparation made from it is the soup which is prepared by boiling it with other pulses like gahat and chickpea and the soup is cooked with rice flour in an iron kadhai to make an almost oil-less iron rich soup. NUTRITIONAL CONSTITUENTS (per 100gms) Water: 8.1 gms Protein: 43.3 gms Fat: 19.25 gms Carbohydrates: 20.9 gms Fiber: 3.7 gm Calcium: 240 gms Phosphorus: 690 mg Iron: 11.5 gms Vitamin A & B