Fresh Soybeans

Appears in
On Food and Cooking

By Harold McGee

Published 2004

  • About

One other way to make soybeans more palatable is to eat them before they’re fully mature, when they’re sweeter, contain lower levels of gassy and antinutritional substances, and have a less pronounced beany flavor. Fresh soybeans, Japanese edamame or Chinese mao dou, are specialized varieties harvested at 80% maturity, still sweet and crisp and green, then boiled for a few minutes in salted water. Green soybeans are around 15% protein and 10% oil.