Edamame beans are popular in the cuisines of countries like China, Japan, Indonesia,and Korea. The pods are steamed or boiled and then served with salt. Soybean has been long used as a protein source and meat alternative by vegetarians and vegans because Edamame beans will provide all the health benefits that is obtained by eating meat. It is served as an appetizer in many Japanese restaurants and is becoming more and more popular among health conscious people.
Edamame are a good source of magnesium, potassium, phosphorus, calcium, and manganese, as well as fiber, omega-3 fatty acids, B-vitamins, vitamin C and vitamin E. Edamame and soybeans are a complete protein, which is unusual for a vegetable. Also, they are high in phytoestrogens, a natural plant estrogen.
Frozen edamame is more readily available than fresh.Edamame are usually only available fresh in Asian specialty stores during the spring season. They will only last up to three days once picked, and are best eaten on the day of picking – as the texture and quality of the oil will break down quickly with oxidation. Commercially grown edamame are blanched and then snap frozen at the source, similar to the production of frozen peas. As a result, you will find edamame are readily available frozen, either in or out of their pods.
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