The soybeans cooked at home turned black in less than a year. Is this bad?

If your home-cooked soybeans turn black in less than a year, it may be because of some chemical reactions or microbial infections in soybeans, which lead to their deterioration.

Deteriorated soybeans may produce some harmful chemicals, such as aflatoxin, ammonia and hydrogen sulfide. These substances will have a negative impact on human health, leading to nausea, vomiting, diarrhea, headache and other uncomfortable symptoms. Therefore, spoiled soybeans are inedible and should be discarded in time.

If you want to ensure that your own soybeans don't go bad, you can use clean tools and containers in the production process to avoid soybean pollution; At the same time, soybeans should be stored in a dry, ventilated and cool place to avoid direct sunlight and humid environment. In addition, it is recommended to pay attention to hygiene every time you use soybeans to avoid using expired and deteriorated soybeans.