Edamame - wikipedia Edamame Edamame Boiled green soybeans in the pod. Course Appetizer, side dish Main ingredients Soybeans Cookbook : Edamame Media : Edamame Edamame, frozen, prepared Nutritional value per 100 g ( 3.5 oz ) Energy 509 kJ ( 122 kcal ) Carbohydrates 9.94 g Sugars 2.18 g Dietary fiber 5.2 g Fat 5.2 g Protein 10.88 g Vitamins Quantity % DV Thiamine ( B1 ) 17 % 0.2 mg Riboflavin ( B2 ) 13 % 0.155 mg Niacin ( B3 ) 6 % 0.915 mg Pantothenic acid ( B5 ) 8 % 0.395 mg Vitamin B6 8 % 0.1 mg Folate ( B9 ) 78 % 311 μg Vitamin C 7 % 6.1 mg Vitamin E 5 % 0.68 mg Vitamin K 26 % 26.8 μg Minerals Quantity % DV Calcium 6 % 63 mg Iron 17 % 2.27 mg Magnesium 18 % 64 mg Manganese 49 % 1.024 mg Phosphorus 24 % 169 mg Potassium 9 % 436 mg Zinc 14 % 1.37 mg Link to USDA Database entry Units μg = micrograms mg = milligrams IU = International units Percentages are roughly approximated using US recommendations for adults. Source : USDA Nutrient Database Edamame / ˌɛdəˈmɑːmeɪ / is a preparation of immature soybeans in the pod, found in cuisines with origins in East Asia. The pods are boiled or steamed and may be served with salt. In Japan, they are usually blanched in 4 % salt water and not served with salt. When the beans are outside the pod, the term mukimame is sometimes used. Contents 1 Name 2 History 3 Preparation 3.1 Harvesting 3.2 Cooking 3.3 Storage 4 Nutrient content 5 References Name Edamame and a Japanese beer The Japanese name, edamame, is used commonly to refer to the dish. It literally means, `` stem bean '' ( 枝 eda = `` branch '' or `` stem '' + 豆 mame = `` bean '' ), because the beans were often sold while still attached to the stem. History The earliest documented reference to the term `` edamame '' dates from the year 1275, when the Japanese monk Nichiren wrote a note thanking a parishioner for the gift of `` edamame '' he had left at the temple. In 1406 during the Ming dynasty in China, the leaves of the soybeans were eaten and during outbreaks of famine, it was recommended for citizens to eat the beans whole or use them ground up and added to flour. Years later in China in 1620 they are referred to again, but as Maodou, which translates to the term `` hairy bean ''. They are found in the records of the Runan vegetable gardens and stated as having a medicinal purpose as well as being a snack food. Edamame appeared in haikai verse in Japanese in the Edo period ( 1603 -- 1868 ), with one example as early as 1638. They were first recognized in the United States in 1855 when a farmer commented on the difficulties he had shelling them after harvest. In March 1923, the immature soy bean is first referred to in text in the United States. In this book they are first pictured and shown as being eaten out of open shell pods. The first nutritional facts about them are published and some recipes are included as they were a new type of vegetable to the public. The earliest recorded usage in English of the word edamame is in 1951 in the journal Folklore Studies. Edamame appeared as a new term in the Oxford English Dictionary in 2003, and in the Merriam - Webster dictionary in 2008. In 2008, the first soybeans grown in Europe were sold in grocery stores as edamame and eaten as an alternative source of protein. Preparation Harvesting Edamame is typically harvested by hand to avoid damaging the crop 's stems and leaves. Green soybean pods are picked before they fully ripen, typically 35 to 40 days after the crop first flowers. Soybeans harvested at this stage are sweeter because they contain more sucrose than soybeans picked later in the growing season. Other factors contributing to edamame 's flavor include free amino acids such as glutamic acid, aspartic acid, and alanine. Often these unbound amino acids decrease as the pods fully expand and ripen. Cooking Pods may be boiled in water, steamed, or microwaved. The ends of the pod are sometimes cut before boiling or steaming. The most common preparations use salt for taste, either dissolved in the boiling water before introducing the soybean pods or added after cooking. Edamame is a popular side dish at Japanese izakaya restaurants with local varieties being in demand, depending on the season. Salt and garlic are typical condiments for edamame. In Japan, a coarse salt wet with brine is preferred on beans eaten directly from the pod. Storage Edamame purchased fresh is preferably eaten the same day, with flavor degradation being noticeable in as few as 10 hours after harvest. However, fresh edamame will stay edible for three days when stored in the refrigerator. Damaged pods brown more rapidly however, mainly due to the enzyme polyphenol oxidase. If stored fresh, the pods should be kept humid to prevent discoloration and wilting. This can be accomplished by wrapping the pods in plastic or another material which traps moisture. Freezing fresh edamame is another option for maintaining good quality over a few months. Fresh edamame should be blanched first before being frozen. Nutrient content The United States Department of Agriculture states that edamame beans are a `` soybean that can be eaten fresh and are best known as a snack with a nutritional punch ''. Edamame and other preparations of soybeans are rich in protein, dietary fiber, and micronutrients, particularly folate, manganese, phosphorus and vitamin K ( table ). The balance of fatty acids in 100 grams of edamame is 361 mg of omega - 3 fatty acids to 1794 mg of omega - 6 fatty acids. As a significant source of plant protein, edamame beans are under research to establish whether a relationship exists between soy consumption and reduction of disease risk. References ^ Jump up to : History of Edamame, Green Vegetable Soybeans, and Vegetable - Type Soybeans ( 1275 - 2009 ) Jump up ^ `` 枝豆 '' ( Edamame ). Nihon Kokugo Daijiten ( in Japanese ). Tokyo : Shogakukan. 2012. OCLC 56431036. Archived from the original on 2007 - 08 - 25. Retrieved 2012 - 06 - 06. Jump up ^ `` Edamame, n. ''. Oxford English dictionary ( 3rd ed. ). Oxford, England : Oxford University Press. March 2012. LCCN 2002565560. OCLC 357047940. Retrieved June 6, 2012. Jump up ^ `` Edamame ''. Jōhō chishiki imidas ( in Japanese ). Tōkyō : Shūeisha. 2012. OCLC 297351993. Archived from the original on August 25, 2007. Retrieved June 6, 2012. Jump up ^ Prince, Rose. `` British grown edamame beans arrive in supermarkets ''. The Telegraph. Retrieved 2015 - 05 - 07. ^ Jump up to : Shanmugasundaram, S. ; Masuda, Ryoichi ; Tsou, S.C.S. ; Hong, T.L. ( 1991 ). Vegetable Soybean Research Needs for Production and Quality Improvement ( PDF ). Taipei : Asian Vegetable Research and Development Center. pp. 93, 97 -- 99, & 109 -- 112. ISBN 9789290580478. Retrieved 6 February 2016. Jump up ^ Fehr, W.R. ; Caviness, C.E. ; Burmood, D.T. ; Pennington, J.S. ( 1971 ). `` Stage of Development Descriptions for Soybeans, Glycine Max ( L. ) Merrill ''. Crop Science. 11 ( 6 ) : 929 -- 931. doi : 10.2135 / cropsci1971. 0011183X001100060051x. Jump up ^ Bunting, Chris ( Jan 14, 2014 ). Drinking Japan : A Guide to Japan 's Best Drinks and Drinking Establishments. Tuttle Publishing. p. 20. access - date = requires url = ( help ) Jump up ^ Ono, Tadashi ( 2011 ). The Japanese Grill : From Classic Yakitori to Steak, Seafood, and Vegetables. Crown Publishing Group. p. 7. ISBN 978 - 1580087377. Jump up ^ Shurtleff, William ; Aoyagi, Akiko. History of Edamame, Green Vegetable Soybeans, and Vegetable - Type Soybeans ( PDF ). Soyinfo Center. ISBN 978 - 1 - 928914 - 24 - 2. Jump up ^ Daley, Bill. `` Edamame ''. Chicago Tribune. Retrieved 2015 - 05 - 07. Jump up ^ `` HFreezing ''. National Center for Home Food Preservation. 2014 - 05 - 28. Jump up ^ USDA government article about edamame. Jump up ^ `` Edamame nutrition profile ( frozen, unprepared ) ''. NutritionData. Retrieved 2010 - 04 - 08. Jump up ^ `` Edamame nutrition profile ( frozen, prepared ) ''. NutritionData. Retrieved 2012 - 03 - 24. Jump up ^ Michelfelder A ( 1 January 2009 ). `` Soy : A complete source of protein ''. Am Family Physician. pp. 43 -- 7. Retrieved 7 May 2015. Soy ( Glycine max ) General Soy allergy Soy candle Soy ink Soy molasses Soy paint Soy protein Soybean Soybean diseases Soybean meal Soybean oil Soy - based dishes List of soy - based foods Aburaage Agedashi tofu Bai ye Douhua Dubu kimchi Edamame Hiyayakko Kongguksu Kongnamul Mapo doufu Miso soup Sundubu jjigae Tahu goreng Tofu skin roll Yong Tau Foo Plant milk Soy milk Soy yogurt Vegan cheese Meat analogues Beanfeast Tempeh Textured vegetable protein Tofu Tofurkey Vegetarian hot dog Veggie burger Sauces and condiments Soy sauce based Ganjang Ponzu Sweet soy sauce Tamari Teriyaki Tsuyu Yìn yóu Pastes Doenjang Doubanjiang Miso Sweet bean sauce Yellow soybean paste Tương Fermented bean Fermented bean curd Douchi Kinema Tauco Nattō Various other foods Mamenori Oncom Soy flour Soy milk based infant formula Soy nut Soy pulp Stinky tofu Tofu skin List of fermented soy products Biochemicals Phytoestrogens Genistein Genistin Glycitein Ononin Daidzein Equol ( metabolite ) O - DMA ( metabolite ) Daidzin ( leaves ) Globulins ( proteins ) Beta - conglycinin Glycinin PHAs ( Lectins ) Soybean agglutinin ( lectin ) Enzymes Beta - amylase Lipoxygenase Cysteine proteases Trypsin inhibitors Kunitz inhibitor Bowman - Birk inhibitor Other Soy lecithin ( mix of Phospholipids ) Lunasin Unsaponifiables Tocopherols Sterols Antinutrients Phytates Protease Inhibitors Cystatins Companies 8th Continent Alpro Boca Burger Gardenburger Kikkoman Morningstar Farms Plamil Foods Silk So Good Tofutti Vitasoy Yamasa Yeo Hiap Seng Other Yuasa, artisan town of historic soy sauce distilleries Kikkoman Soy Sauce Museum Wikimedia Commons has media related to Edamame. Retrieved from `` https://en.wikipedia.org/w/index.php?title=Edamame&oldid=834166105 '' Categories : Hawaiian cuisine Chinese cuisine Soy - based foods Pod vegetables Vegetarian dishes of Japan Vegetarian dishes of China Korean vegetables Hidden categories : CS1 Japanese - language sources ( ja ) Pages using citations with accessdate and no URL All articles with unsourced statements Articles with unsourced statements from July 2016 Articles needing more detailed references Talk Contents About Wikipedia Dansk Deutsch Español Esperanto فارسی Français 한국어 Հայերեն Italiano עברית Nederlands 日本 語 Português Русский Українська ئۇيغۇرچە / Uyghurche 粵語 中文 10 more Edit links This page was last edited on 4 April 2018, at 08 : 19 ( UTC ). Text is available under the Creative Commons Attribution - ShareAlike License ; additional terms may apply. By using this site, you agree to the Terms of Use and Privacy Policy. 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Question: japanese dish of salted green soybeans boiled in their pods
Answer: Edamame