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Edamame Beans

Background

Edamame beans come from soy plants. The difference between edamame and soy beans are that edamame beans are harvested before the soy plants become fully mature and develop into soybeans. Edamame beans were traditionally eaten in Japan, like many other soy products such as tofu. They are becoming more popular in North America due to the fact that they are a good source of nutrients and are delicious in a stir fry or as an appetizer!

 

Benefits

  • Edamame beans are an excellent plant source of dietary fibre. Fibre helps to control blood sugar and blood levels. As well, fibre helps with our gut health.
  • A great source of calcium! Calcium is essential for strong bones and teeth. Because of their high calcium content, edamame beans and other soy products are a good alternative to milk and milk products, especially for those who are lactose intolerant.
  • Good source of potassium, which contributes to overall balance in many of the body’s functions including blood pressure and fluid levels.
  • A good protein source! Non-meat sources of protein are important for vegetarians and meat-eaters alike since they are often lower in fat and cholesterol. Protein is essential for the growth, repair and maintenance of body tissues such as muscle, skin, organs, bones and blood.

 

Nutritional value of 100 grams of boiled edamame beans

  • 141 calories
  • 11 g carbohydrate
  • 4 g fibre
  • 12 g protein
  • 6 g fat

 

Did You Know

Food shortages during World War I are one of the reasons that edamame beans were brought to North America. At the time, the USDA (United States Department of Agriculture) was sent to Asia to research beans like soybeans and edamame beans for human consumption. When they returned, they planted soy plants in the USA and today they are grown and harvested throughout the continent.

 

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