The so-called edamame is the immature soybean pods, which are tender and soft in texture, green in color, and fresh in flavor. It is widely listed in July and August every year and is very popular.

　　 Since edamame is a soybean pod, it is not difficult to understand that its ingredients and nutrition are somewhat similar to soybeans, but in terms of its nutritional characteristics, edamame is a vegetable-a special vegetable. Edamame is rich in protein (about 4%) and fat (5%), both exceeding daily vegetables. Edamame is also rich in potassium (478 mg/100 g), iron (3.5 mg/100 g), zinc (1.73 mg/100 mg), magnesium (70 mg/100 g), calcium, etc. (note that these data will be due to edamame The degree of maturity has changed greatly, for your reference). Edamame is also rich in vitamins, dietary fiber, lecithin, oligosaccharides and soy isoflavones. Edamame is rich in nutrition and suitable for all kinds of people. However, it is precisely because of its high protein and fat content and high energy, so people who are afraid of fat should exercise restraint and should not eat it open. It is best not to eat it as a snack after a meal.

　　 In the north, the most common way to eat edamame is boiled with skin. When cooking, you can add ginger, spring onion, pepper, star anise, cinnamon, monosodium glutamate, salt and other favorite seasonings, usually boiled It takes a little longer (be sure to heat it well, otherwise the taste will be poor and toxic), soak it for a while and then taste better. The edamame is peeled and fried (along with bacon, chili, fresh corn kernels, etc.).