Green soy bean

Green soybeans, commonly known as edamame, are immature soybeans harvested before they ripen. They are typically sold in their pods and are a good source of protein and fibre. Edamame are a staple in East Asian cuisine, often steamed or boiled and served as a snack or side dish.

Green soybeans are used as a whole vegetable in dishes like salads, stir-fries, and soups, or shelled and added to pasta sauces and grain bowls. Their mild, slightly sweet flavour and firm texture make them a versatile ingredient. Manufacturers may use them to add plant-based protein and fibre to convenience foods.

Green soybeans are a whole food and not a food additive, so they do not have an E-number or require authorisation on the Register of Food Additive Authorisations. They are a source of plant-based protein, fibre, vitamins, and minerals. As part of a balanced diet, they can contribute to overall health. Some research suggests that soy consumption may have benefits related to heart health and menopause symptoms, but evidence is mixed and more research is needed.