Are edamame and soybeans the same? The differences between the two explained clearly in one go
Edamame is a vegetable-type soybean in the soybean crop that is specially grown for eating fresh tender pods. Its nutritional value is very high. Edamame contains almost all the protein, fat, carbohydrates, vitamins, minerals and so on that the human body needs daily. Eating more edamame regularly can provide balanced nutrition. Let us take a look below at whether edamame and soybeans are the same!
Are edamame and soybeans the same?
Edamame is actually soybean, but edamame is soybean when it is fresh, and it is generally green. After edamame gets old, its color turns yellow, and then it is called soybean. Fresh edamame is generally used to make cold dressed edamame, while old soybeans are generally used to make soup or grind into soy milk. Although they look somewhat different, they both belong to the same kind of bean, only at different stages. If edamame is not picked, and grows for another one to two months, then it will become soybean.
Nutritional value of soybean
1. Soybean has a very high protein content, containing about 40% protein. In both quantity and quality it can compare favorably with animal protein. The protein content of 500 grams of soybean is equivalent to 1500 grams of eggs or 6000 grams of milk or 1000 grams of lean pork, so soybean enjoys the reputation of “plant meat” and “green dairy cow”.
2. The essential amino acids contained in soybean protein are relatively complete, and the amino acids are relatively close to the ratio needed by the human body, so they are easy to digest and absorb. It is especially rich in lysine, which exactly makes up for the deficiency of lysine in cereals, while the methionine lacking in soybean can be supplemented by cereals.
3. The fat content of soybean is 18-20%, ranking first among beans. Its advantage over animal fat is that it contains less cholesterol and is rich in linoleic acid and linolenic acid. These unsaturated fatty acids give soybean the effect of lowering cholesterol. It also contains more lecithin, which is of great significance to the development of the nervous system.
4. Soybean contains inorganic salts such as potassium and sodium, certain essential trace elements, and isoflavone-type compounds such as daidzin, genistin and soybean saponin. Although dry soybean does not contain vitamin C, it can produce vitamin C after sprouting, and can be eaten as a supplement during the off-season for vegetables. In addition, it also contains vitamins A, B, D and E and minerals such as calcium, phosphorus and iron.
What effects does soybean have?
1. Improve immunity: Soybean contains plant protein and enjoys the good name of “plant meat”. If the human body lacks protein, symptoms such as decreased immunity and easy fatigue will appear. Eating soybean can supplement protein and can avoid the problem of rising cholesterol caused by eating meat.
2. Protect blood vessels: The lecithin in soybean can remove cholesterol attached to blood vessel walls, prevent vascular hardening, prevent cardiovascular diseases, protect the heart, and also has the effect of preventing excessive fat accumulation in the liver, thereby effectively preventing and treating fatty liver caused by obesity.
3. Whitening and skin care: Soybean is rich in soybean isoflavones. This plant estrogen can effectively improve skin aging and also relieve menopausal syndrome. In addition, soybean contains a large amount of linoleic acid, so it can effectively prevent the synthesis of melanin in skin cells.
4. Improve energy: The protein contained in soybean can increase the excitatory and inhibitory functions of the cerebral cortex, thereby improving study and work efficiency, and also helping to relieve feelings of depression and low mood. Therefore, friends who often use their brains can regularly eat stir-fried soybean.
5. Improve intelligence: Soybean lecithin is one of the nutritional elements contained in soybean, and this nutritional element is an important component of the brain. Eating soybean regularly helps prevent Alzheimer's disease. In addition, the sterols in soybean lecithin can also increase nerve function and vitality.
6. Strengthen organs: Soybean lecithin can also promote the absorption of fat-soluble vitamins and can strengthen the tissues and organs of the human body. In addition, eating soybean regularly can lower cholesterol and also improve lipid metabolism, thereby effectively preventing and treating coronary arteriosclerosis.
7. Prevent deafness: Supplementing an appropriate amount of iron can dilate microvessels, soften red blood cells, and ensure blood supply to the ears, thereby effectively preventing hearing loss. The content of iron and zinc in soybean is much higher than in other foods, and it has a certain auxiliary effect on preventing deafness in the elderly.
8. Prevent constipation: The soluble fiber contained in soybean can not only moisten the intestines and promote bowel movements, but also lower cholesterol levels.
9. Prevent cancer: Soybean contains protease inhibitors, which can effectively inhibit many kinds of cancer, and the inhibitory effect on breast cancer is the most obvious.