Edamame, a common vegetable in the UK, is a powerhouse of protein, containing nearly three times the protein content of an egg. Protein is essential for cell function, immune system support, and maintaining healthy muscles and bones.
Known for their health benefits and weight management aid, high-protein diets often include edamame, which are young soybeans harvested before ripening. While many associate protein with animal products like meat and eggs, eggs are a popular choice for those seeking alternative protein sources.
Nutrition experts advise diversifying protein sources in meals for balanced nutrition and to keep the diet interesting. A single cup of edamame provides 18.4 grams of protein, nearly equivalent to three eggs, making it a complete protein with all nine essential amino acids, ideal for vegetarians and vegans.
Originally a simple snack for Japanese farmers during the Edo period, edamame, meaning “bean branch,” was traditionally sold while still on their stalks. Today, edamame is a staple in Japanese pubs, served boiled and salted, often paired with beer or shochu.
Edamame’s popularity has grown globally due to its versatility and health benefits. It can be enjoyed boiled, steamed, roasted, or incorporated into various dishes like salads and stir-fries. Chefs have creatively used edamame in dishes such as edamame hummus or salads paired with unique dressings.
The surge in edamame’s popularity in Western cuisine coincided with the sushi trend of the ’80s and continued as its health benefits became more widely recognized. This humble green bean has even made its way into popular culture, featuring in songs like the viral hit “Edamame.”
Whether consumed as a snack or part of elaborate dishes, edamame showcases that plant-based foods can be both nutritious and flavorful, solidifying its place in international cuisine.