Edamame contains energy, protein, fiber, carbohydrate, various amino acids and low levels of fat and sugar. It is a good source of various minerals such as calcium, iron, magnesium, phosphorus, potassium, sodium, zinc, copper, and manganese. Vitamin C, riboflavin, thiamin, niacin, pantothenic acid, vitamin B6, folate, vitamin E, and tocopherol are some of the vitamins that are present in edamame.
These nutrients help in maintaining a healthy life and preventing various health risks. Some of the health benefits are listed below:
Skin is one of the body’s organs that is susceptible to damage due to external conditions, such as weather and medication, among others, so it needs proper care. The intake of edamame, which contains antioxidants, helps in maintaining healthy skin and repairing damaged skin. Edamame contains isoflavones that may be beneficial in managing age-related skin changes in postmenopausal women.
Stronger Immune System
Edamame, with its nutrients, vitamins, and antioxidants help in strengthening the immune system. A healthy immune system is necessary for the body to protect itself against microorganisms that may cause various health ailments.
Better Lung Function
Research studies suggest that the intake of genistein may improve lung function in patients with asthma. Edamame also contains genistein and thus may help in improving lung function.
Consumption of edamame may also be beneficial in managing weight. The intake of proper food plays a very important role in weight management. Edamame has high protein content and less calories, which makes it an ideal snack for weight conscious people.
Here’s a recipe I got from a friend the first time I decided to make these at home. It’s delicious!
2 teaspoons olive oil
1/4 teaspoon dried basil, crushed
1/2 teaspoon chili powder
1/4 teaspoon onion salt
1/4 teaspoon ground cumin
1/8 teaspoon paprika
1/8 teaspoon black pepper
1 (10 ounce) package ready-to-eat soybeans (fresh not frozen)
Preheat oven to 375°F.
In small bowl, stir together oil, basil, chili powder, onion salt, cumin, paprika and black pepper.
Drizzle mixture over soybeans and toss to coat well.
Arrange beans in a single layer in a shallow baking dish.
Roast, uncovered, for 12 to 15 minutes, stirring once, until soybeans begin to brown.
Serve hot as a vegetable side dish or cooled as a snack.
Refrigerate any leftovers.