About Edamame
Edamame (green vegetable soybean) has been a favorite vegetable in Asia since their first recorded use in 200 BC. Edamame (pronounced ed-ah-mah-may) consumption in the United States is growing due to an increasing Asian American population as well as a rise in popularity of Asian restaurant cuisines. Edamame are specialty varieties of soybean, Glycine max, which are eaten at the green stage as a vegetable .
Edamame are more digestible than field soybeans and have lower levels of trypsin-inhibitor, making them easily digestible with only a short cooking time. Edamame are highly nutritious and contain about 16% protein, almost twice that of lima beans, and are also rich in calcium and Vitamins A and B. Large-seeded types are consumed as a green vegetable or as a snack, and small-seeded types are used for sprouts. Edamame plants are very similar to bush beans in height , however the pods are not edible and only the bean is eaten. Cooked edamame have a sweet nutty flavor, and in China and Korea they are traditionally eaten as a vegetable in stir fries. In Japan, edamame are eaten as a snack with beer – much as Americans eat peanuts. |
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