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Edamame, the young soybean harvested in its pod, has its roots in East Asia. These soybeans are typically boiled or steamed, often garnished with salt or other flavorful condiments, and in Japan, they are traditionally blanched. Loaded with complete protein, calcium, vitamin C, and other essential nutrients, edamame makes a healthful snack on its own or can be incorporated into soups, stir-fries, and an array of other dishes.
As a variety of soybean, edamame is an excellent source of soy, which is abundant in phytoestrogens known as isoflavones. These isoflavones, mimicking the effects of natural estrogen, can produce estrogen-like activity in the body, proving beneficial for postmenopausal women.
In addition to this, the consumption of soybeans and soy foods like edamame may reduce the risk of various health issues including cardiovascular disease, stroke, coronary heart disease, certain cancers, and may even enhance bone health.
This cookbook features an extensive selection of easy-to-make, delectable edamame recipes. Discover the versatility and taste of edamame through these unique recipes and enjoy!