is a preparation of immature soybeans in the pod commonly found in Japan, China, Hawaii, and Korea. The pods are boiled in water together with condiments such as salt, and served whole.
Nutrition:Edamame and all preparations of soybeans are rich in carbohydrates, protein, dietary fiber, omega fatty acids and micronutrients, particularly folic acid, manganese and vitamin K (table).
Dietotherapy function:Green soybeans in the pod are picked before they ripen. The ends of the pod may be cut before boiling or steaming.The pods are then boiled in water or steamed. The most common preparation uses salt for taste. The salt may either be dissolved in the boiling water before introducing the soybean pods, or it may be added after the pods have been cooked. Boiled soybean pods are usually served after cooling, but can also be served hot. |