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Ayurvedic Dravya · Fermented · — kcal / 100g

Kinema (fermented soybean)

Sticky-strand fermented soybean of the Nepal-Sikkim belt — the Himalayan natto; fermentation unlocks the bean's protein for weak mountain-winter digestion.

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Kinema (fermented soybean) — Ayurvedic Fermented & USDA Nutrition

Kinema (fermented soybean) — Rasa: Sweet, Astringent, Bitter · Virya: Heating · Vipaka: Sweet · — kcal per 100g (USDA).

Vāta: Neutral (0) Pitta: Mildly Increases (+1) Kapha: Neutral (0)
Rasa (Six Tastes)
Sweet, Astringent, Bitter
Vīrya (Potency)
Heating
Vipāka (Post-Digestive)
Sweet
Guṇas (Qualities)
Heavy, Slimy, Penetrating
Digestibility & Agni
3/5 · Agni 1
Seasons & Timing
Hemanta, Shishira, Varsha · Midday

Classical Ayurvedic Profile & Preparation

Sticky-strand fermented soybean of the Nepal-Sikkim belt — the Himalayan natto; fermentation unlocks the bean's protein for weak mountain-winter digestion.

Traditional Preparation (Samskara)

Fry briefly then simmer into curry; the ammonia-edge mellows with cooking, the digestibility is fermentation's gift.

Classical Provenance: Nepali-Sikkimese tradition.

Synergistic Combinations (Samyoga)

  • kinema curry with rice
  • fried with onion and chili

Contraindications & Viruddha Āhāra (Food Incompatibilities)

  • Contraindication: soy allergy
  • Contraindication: strong aroma — an acquired food
  • Contraindication: hypertension (salted preparations)

Verified USDA Nutrition Facts for Kinema (fermented soybean)

Complete macronutrient, vitamin, and mineral profile per 100 grams and per 1/4 cup (40g):

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