Pickled soybeans or vinegar beans have long been used as a folk remedy and also a supplemental nutritional source in Korea. In general the pickling process in vinegar improves the digestibility of soybeans as well as increases the availability of various (non-)nutrients in soybeans. | Comparative study of phenolic compounds vitamin E and fatty acids compositional profiles in black seed-coated soybeans Glycine Max L. Merrill depending on pickling period in brewed vinegar