An Easy Green Soybean Alternative

Edamame which means “wing” in Japanese are small, green and blackish in mature pods. The edamame that is green can be harvested quickly, in contrast to the dry, firm mature soybeans. It is used to cook Soy products like soymilk or tofu. The pod is a good source of the same amount of protein as well as vitamins and other nutrients as the mature beans. Edamame is eaten directly from the seed or pod However, cooked edamame is generally consumed from a pod.

Soybeans provide significant amounts of protein in the diet and a wide range of other nutrients that are essential to our diet. ลานนาเกษตร They are also high in carbohydrate and lipids, both of which are essential for the body’s function. For this reason, soybeans are considered to be the primary source of natural nutrition worldwide. There are a myriad of soybeans available which include edamame and inji, basmati and jicama. Edamame is the most popular variety among Asian people and is now being used increasingly in western countries for added protein and also as a source of fiber and natural fat.

Edamame is dry, tall bean that has a pleasant flavor. Green soybeans have a high protein content, as well as the naturally occurring phytochemical anti-oxidants. Edamame, although it doesn’t store as many fats as other beans, is regarded as to be a “slimmer bean” and does not react to heat very negatively. To get a deeper and more intense flavor, edamame is often used in conjunction with soy sauce or other food items. The leaves of the mature plant can also be used for culinary purposes however this is considered to be a specialty and not recommended for general consumption.

There are two types of edamame: one of Japan and another from Korea. Both contain phytochemicals believed to prevent cancer, however, no research has been conducted to compare the effects of edamame with the effects of red meats and soy. Although both edamame varieties are relatively lean they still contain proteins. The immune system is positively affected by phytochemicals.

There are many other advantages to soybeans. It is rich in all amino acids, which are necessary for protein synthesis as well as B vitamins which are crucial to the formation and maintaining strong teeth and bones. It is also highly nutritious.

To make edamame, boil the beans until they are almost completely soft, then drain them and remove the seeds. The beans should be cut into small pieces about the same size as peas. If using frozen bean pods, separate the beans from their skins before cooking. Alternately, you can smash the beans until they form smooth, or use a food processor to make a fine paste out of the beans. To the boiling water add two tablespoons of nutritional yeast.

Edamame can be made a nutritious snack by adding any flavorings you like. My personal favorite is using Asian soy sauce and flavorings. My family sometimes serves puddings made from ginger syrup and orange juice for dessert. Instead of buying canned soy milk, you could serve plain, unsweetened soymilk. You can always make use of vanilla or lemon extract to make your own sweetened soymilk, too. For an excellent dessert add dried or fresh fruits to the batter.


Although I’m not an expert in nutrition, I am aware that green beans are a source of lots of folate. In addition to aiding me in losing weight eating more beans has helped me reduce my risk of developing cancer. It’s a wise choice to buy more organic beans. Purchase organic whole green peas instead of dried varieties. Freshly harvested beans can be stored for up to three weeks in an airtight container. So, start planning your next step on the healthy journey by having some edamame!

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