Although soybeans and edamame are both legumes, they are not the same thing. Below we will detail the differences between them from several aspects.
First of all, edamame is an unripe soybean, also known as green beans or tender soybeans. Edamame is bright green in the pods, contains high moisture and protein, and has a tender taste, which is often used in cooking or as a side dish. Soybeans, on the other hand, are dried seeds obtained by drying and hulling mature edamame, which have a yellow appearance and are rich in nutrients such as protein, fat and carbohydrates, and are the main raw materials for making tofu, soy milk, soybean oil and other foods.
Secondly, the nutritional content of the two is also different. Edamame is rich in protein, dietary fiber, minerals, and vitamins, which have the effect of lowering cholesterol and boosting immunity. In addition to being rich in protein and fat, soybeans also contain isoflavones, soybean saponins and other components, which have the effects of preventing cardiovascular diseases and anti-tumor.
Finally, for culinary purposes, edamame can be cooked and eaten as a side dish, or it can be made into foods such as edamame puree, edamame soup, etc.;Soybeans, on the other hand, can be ground into soy milk, made into tofu, tofu skin and other foods, and can also be used for baking and making condiments.
In conclusion, although soybeans and edamame are both legumes, there are obvious differences in terms of growth stage, appearance, form, nutrients, and culinary use. Therefore, when choosing ingredients, you need to choose according to your needs and uses.