Entry level variety very popular in China among soy sauce makers.
| Protein | 38,5% |
|---|---|
| Total sugar | 11,6% |
| Suchrose | 8,4% |
| Stachyose | 2,9% |
| Moisture | 5,4% |
| Seed color | 48,3% |
| Oil color | N/A |
| Weight hundred seeds% | 18,4 |
| HunterLab Color | L : 60,0 a : 6,5 b : 29,0 |
| Sample weight | 274,6g |
|---|---|
| Dry matter (DM) | 259,7g |
| Water Uptake Factor (as-is) | 1,7g/g bean |
| Water Uptake Factor (DM basis) | 2,4g/g bean |
| Yeild (Protein basis) | 10,9kg tofu/kg protein |
|---|---|
| Yeild (DM basis) | 4,2kg tofu/kg bean |
| Boiling test | N/A |
| HunterLab Color | L : a : b : |
| HunterLab Color | L : a : b : |
|---|---|
| Brix | N/A |