This study looked at the relationship between antioxidants, total phenolics, and anthocyanin in different black soybean varieties. The researchers used statistical tests to analyze 127 black soybean samples. They found significant differences in antioxidant capacity, phenolics, and anthocyanin content among the varieties. The content of these compounds varied based on geographical region and type of soybean. Overall, black soybeans with higher total phenolics and anthocyanin showed better antioxidant properties. The study clustered the 127 black soybean samples into 6 groups based on their antioxidant content. The results suggest that total phenolics and anthocyanin in black soybeans play a crucial role in their antioxidant properties.