Edamame: The Vegetable Soybean

  title={Edamame: The Vegetable Soybean},
  author={John Konovsky and Thomas A. Lumpkin and Dean C. McClary},
Edamame is a specialty soybean (Glycine max (L.) Merr.) harvested as a vegetable when the seeds are immature (R6 stage) and have expanded to fill 80 to 90 percent of the pod width. Like field-dried soybeans, the seeds of edamame varieties are rich in protein and highly nutritious. Worldwide, it is a minor crop, but it is quite popular in East Asia. Edamame is consumed mainly as a snack, but also as a vegetable, an addition to soups, or processed into sweets. As a snack, the pods are lightly… 
Production of Maltose in Various Cultivars of Soybean Vegetable, Glycine max (L.) Merr., after Boiling
*To whom correspondence should be addressed. E-mail: motokomh@kpu.ac.jp Introduction Soybean (Glycine max (L.) Merr.) is used worldwide, not only as the mature bean but also as an ingredient in
An Evaluation of Breeding, Agronomic, and Processing Methodologies of Vegetable Soybean (Edamame) to Increase Domestic Production in the United States Market
Edamame is a food-grade soybean (Glycine max (L.) Merrill) that is either harvested immature (R6 stage) or after plant maturity (R8 stage). At R6, the premium product will have crescentshaped large
SSR Diversity of Vegetable Soybean [Glycine max (L.) Merr.]
It is concluded that Japanese edamame have a narrow genetic base different from others and that SSRs can describe the patterns of genetic diversity among the elite vegetable soybean.
Chemical Compositions of Edamame Genotypes Grown in Different Locations in the US
The consumption of edamame [Glycine max (L.) Merr.] in the US has rapidly increased due to its nutritional value and potential health benefits. In this study, 10 edamame genotypes were planted in
Nondestructive Detection of Decay in Vegetable Soybeans Stored at Different Temperatures Using Chlorophyll Fluorescence Imaging
Vegetable soybeans (Glycine max (L.) Merr.) (“Edamame”) have emerged as one of the most commercially important foods, and they are very popular because of their delicious taste, rich nutritional
Vegetable soybean, edamame: Research, production, utilization and analysis of its adoption in Sub-Saharan Africa
Food and nutritional insecurity constitute a main challenge in most Sub-Sahara African countries. Efforts to provide diets with sufficient nutrients such as proteins, carbohydrates, vitamins and
Insight in edamame yield and quality parameters: a review
The aim of this literature survey is to give a review on history and consumption facts of edamame, as well as on the yield and quality parameters of this fresh commodity.
Quality of Acid-Preserved Edamame Soybean at Immature and Mature Stages
Edamame is a food-grade soybean that is harvested at the green-immature stage (R6) and sold fresh or frozen for consumption after steaming or boiling. Limited studies have been conducted on
Antioxidant Capacity and Isoflavone Content in Seeds of Five Edamame ( Glycine max L . Merrill ) Cultivars
Edamame, immature or vegetable soybeans, has received growing attention in the US largely due to its purported health benefits from antioxidants and isoflavones. However, previous studies


Keeping quality of green soybeans by whole plant packaging
The effect of whole plant packaging (WPP) was confirmed and the various factors affecting the effect were investigated and WPP was very effective in keeping the external quality of pods.
Quality of Green Soybeans Packaged in Perforated PE/PP Film
The effect of packaging with perforated PE/PP film on keeping quality of green soybeans was investigated. The results were as follows 1. The quality of soybeans was kept good by packaging in
Changes in aroma components of green soybeans with maturity.
枝豆の特有香を完熟大豆の香気との比較で検討し,その解明を試みた.試料としては岩手大学附属農場で収穫した枝豆と市販品を用い,Likens-Nickerson型のエーテル連続抽出装置を用いて香気濃縮物を得, GCおよびGC-MS分析をした.その結果,枝豆の香気成分として28成分を同定し,
Yasai no reito - - edamame
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