Edamame, which is Japanese for “wing” are tiny green, blackish, and green mature pods. The green edamame is able to be harvested before the mature soybeans that are dry and hard, and hence used for cooking soymilk, as well as tofu. The pod contains the same amount protein, vitamins, and other nutrients as mature beans. Edamame can be eaten directly from the pod or seed but cooked edamame is usually consumed from a pod.
Soybeans themselves provide significant in terms of protein intake and a wide range of other nutrients essential to our diet. They also contain carbohydrates and lipids which are essential to the body’s functioning. Soybeans are the primary source of nutrition that is natural in the world. There are many varieties of soybeans which include edamame and inji, basmati and Jicama. Edamame is the most widely consumed variety among Asians. It is also consumed in western countries as an additional source of protein and natural fats.
Edamame is a tall, dry bean with an aromatic flavor. In addition to the naturally occurring phytochemical antioxidants the protein content in green soybeans is also high. Edamame, though it does not store as many fats as other beans, is thought of as to be a “slimmer bean” and doesn’t respond to heat negatively. It is often paired with soy sauce and other food items to create a more gradual rich flavor. The leaves of the mature plant can also be used for culinary purposes but this is considered a specialty and is not advised for consumption by the general public.
There are two types of edamame: one from Japan and one from Korea. Both contain phytochemicals that may protect against cancer. However no research has been conducted to compare the benefits of edamame versus those of red and soy meats. 毛豆 Both of these edamame forms are relatively lean, but they are still bonded to proteins. Phytochemicals have been demonstrated to have a positive effect on the functioning of the human immune system.
Soybeans also have other beneficial features. Like other plant-based foods it has all of the essential amino acids, which are necessary for protein synthesis, as well as B vitamins, which are helpful in the development of strong teeth and bones. It is also highly nutritious.
To make edamame at home, boil the beans until they are nearly tender, then drain and remove the seeds. The bean should be cut into small pieces that are about the same size as peas. If using frozen bean pods, remove the beans from the skins prior to cooking. Alternatively, you can mash the beans until they form a smooth paste or use a food processor make a fine paste of them. When cooking, add approximately two tablespoons of nutritional yeast to the boiling water.
Edamame can be transformed into healthy by adding any flavorings that you like. My favorite is to use Asian soy sauce and flavorings. My family often has puddings made with ginger syrup and orange juice for dessert. Instead of buying canned soymilk, you can serve plain, unsweetened soymilk. You can always make use of vanilla or lemon extract to make your own sweetened soymilk, as well. For a delicious dessert make sure to add dried or fresh fruits to the batter.
Although I’m not a nutrition expert however, I do know that green beans contain lots of folate in them. I have shed weight and decreased my risk of cancer by eating more beans. For this reason, I think it is a great idea to start buying more organic beans. Instead of purchasing dried beans, opt for organic whole green peas. Freshly harvested, beans can be kept for up to three weeks in a tightly sealed container, so start making plans for the next step of your healthy lifestyle by adding edamame today!