Delicious High-Protein Soybean Snacks : Edamame

Soybean has been very much popular. There are many foodstuff products and delicacy that is made of soybean. Soybean fermented cake (tempe), soymilk, and sweet-soy sauce are only some examples of the foodstuff of soybean.

Unlike a common soybean which is used for delicacy/foodstuff, edamame shaped in bigger size. Edamame is originally came from Japan. To get the delicious taste of Edamame, usually we only need to boil them. We can add some salt if we like.

Edamame right now has been worldwide known for it’s high protein. Not only in Japanese, in Chinese or Korean restaurant, Edamame is easy to find. In USA, edamame has also been popular known as high-protein snack.

Edamame The Giant Green Soybean from Japan

Edamame, it is called with ‘giant’ coz as you can see edamame looks quite different in size with common soybean. Edamame is originally coming from Japan, and can be easily found in Chinese or Korean restaurants.

As some of us already recognized, soybean can be manufactured into some other products like soymilk, soybean cake (tempe), sweet soy sauce, etc, but the soybean used for those products is not the same soybean as edamame.

Edamame is considered as a tropics plant, and widely used for dish. Edamame contains high protein and believed as a healthy food. No wonder right now edamame is becoming more and more popular in the world.

Steaming and Boiling Will Boost Antioxidant

Cooked vegetables not only results to a great taste and ease us to consume and digest them. The fact is, according to a report (the Journal of Agriculture and Food Chemistry, Cornell University) which was published last year, cooked vegetables such as carrots, spinach, mushrooms, etc, has had a higher antioxidant level that than the raw ones.

Carrotenoid in carrots, zucchini and broccoli seize the best by steaming. Cooked carrots have a higher beta-carotene. Beta-carotene plays an important contribution to human’s vision, reproduction, growing of bone and smoothing the human body’s immune system.

Beta-carotene is a part of Carrotenoid. Carotenoid it self is considered as an antioxidant substance. Carrotenoids is the one which contributes the color red, yellow and orange in fruits and vegetables.