Scientific Name
Group : Angiosperm (Dicotyledon)
Family : Fabaceae
Genus : Glycine
Species : max Merrill.
Common Name
English Name : Soyabean
Hindi Name : Bhatwar
Manipuri Name : Nunghawai
Other Details
Habit : Profuse undershrub
Parts Use : Bark, Fruit
Preparation : Fermentation of seed is done in traditional way. Beans for consumption. Bark is crushed for decoction use. Seeds used as vegetables & very popular after fermentation (‘Hawai-jar’).
Mode of use : Decoction
Ingredients : Rich in protiens, carbohydrate, vitamin B, carotenoids, soyasaponins, fatty acids and flavones.
Ailment Treated : Fermented seed is consumed as nutritious food item. Fruit bean is prescribed for diabetes. Bark decoction is used as an astringent. Soya bean sprout shows estrogen – like activity and antispasmodic activity.
Source : Generally cultivated in valley areas.