Do edamame become soybeans, and are soybeans made from edamame?

In fact, edamame is soybean, and they are different biological stages of the same crop, with physical changes. Soybeans and edamame are both colloquial names, but they should be called soybeans to be accurate. Edamame is when soybeans are young.

Edamame is a relatively tender fruit, and when edamame grows up, it becomes a soybean after being sun-dried. In general, edamame and soybeans are fruits of different periods of the same plant. If the edamame is not picked, it will grow for another month to two months, and then it will turn into soybeans.

Edamame is what soybeans look like when they are "young", and soybeans are edamame when they are "old".

Edamame, also known as vegetable soybeans, is a vegetable soybean that specializes in eating fresh and tender pods in soybean crops. Beans are annual crops with thick, stiff stems and fine capillaries. Its pods are flat and have fine hairs on them.

That's why people call it edamame. When fresh, the pods are green and cute. Peas are warm and resistant to waterlogging, and are suitable for temperate areas with high summer temperatures.

The germination temperature of the seeds is 10-11, and the germination is rapid at 15-20. Legumes contain about 20% fat and 40% protein. It is also rich in vitamins and nutrients.

In addition to being eaten directly, it can also be used as sauce, soy sauce, and various legumes. Stems, leaves, soybean flour and soybean flour are used as fertilizers and excellent livestock feed. The scientific name of soybean is soybean.

Soybeans belong to the legume family, belong to the genus millet and are produced in China. China has been cultivating it since ancient times, with a history of 5,000 years. Now it is widely planted in all parts of the country, produced in Northeast China, North China, Shaanxi, Sichuan and the lower reaches of the Yangtze River, especially in the Yangtze River basin and southwest China, among which the Northeast soybean quality is the best.

Soybeans are rich in isoflavones, which can cut off nutrients from cancer cells**. It contains eight essential amino acids, vitamins and trace elements, which can reduce blood cholesterol, prevent high blood pressure, coronary heart disease, fat sclerosis, and beautify **.

Soybeans are edamame. They are all legumes, just different harvest seasons.

Soybean (scientific name: glycine max (linn.).) merr.) is an annual herb of the genus Legume Soybean, 30-90 cm tall.

Native to China, it is cultivated all over China and is widely cultivated all over the world. Soybean is one of the important food crops in China, has been cultivated for 5,000 years, known as soybean in ancient times, Northeast China is the main production area, is a kind of seed rich in plant protein crops. Soybeans are most commonly used to make various soy products, to extract soybean oil, to brew soy sauce, and to extract protein.

Storage method

1. Strictly control the storage water, and the long-term storage moisture of soybeans should not exceed 12%. After the soybeans are harvested, they are thoroughly dried on the pods before threshing. Soybeans with high moisture content after storage can be treated by sun exposure, but they can only be put into the warehouse after being cooled.

2. Timely ventilation, heat dissipation and moisture. The moisture between the newly stored soybean grains is uneven, coupled with the post-ripening effect of soybeans, the damp heat in the pile is easy to accumulate, causing heat and mildew, so it is necessary to ventilate in time to dissipate heat and moisture.

3. Low temperature closed storage. After entering the winter, ventilation and cooling should be strengthened, and the gland or plastic film should be used for closed storage before the spring is warm, so that it can generally be safely spent in summer.

The above content is from Encyclopedia-Soybeans.

Soybeans are made from edamame, which is actually ripe edamame.

Soybeans are actually fresh edamame beans that continue to grow and mature pods.

Formed after losing moisture and drying out, it can also be understood as old edamame. Edamame beans are tender green and full of moisture, and are usually cooked with fluffy pods, or you can peel off the pods and take the beans into the dish. Soybeans are yellow and generally dehydrated, and are mostly used for soup, oil extraction or grinding into soy products such as tofu and soy milk.

Soybean growth process

2. Growth period: The growth period of soybeans is relatively long, generally taking 55 to 60 days, during which it needs to keep the soil moist and let it grow rapidly.

3. Branching period: The branching period of soybean is generally about 40 days after it germinates, and it will produce 0 to 6 branches.

4. Flowering period: About 45 to 50 days after soybean germination, it will slowly enter a new growth period, that is, the flowering period of soybeans.

5. Podopt-setting stage: Soybean will enter the podding stage about 55 to 60 days after germination, specifically from late July to early August.

Edamame generally refers to fresh soybeans with pods, generally called soybeans when mature, and soybeans after drying. Edamame is an annual crop with thick and hard stems and fine hairs, flattened pods, and fine hairs on the pods, so it is called edamame, and when fresh, the pods are tender green and verdant and lovely.

2.When the edamame plant is exposed to the sun, the edamame turns from green to yellow, and the soybeans inside will gradually pop out. The meaning of bean includes soybeans and edamame.

The scientific name is soybean, commonly known as edamame. Soybeans were called soybeans in ancient times. Soybean is a general term for various types of soybeans such as yellow, green, black, and brown.

It has been cultivated for more than 5,000 years and originated in China. About 90% of China's cultivation is yellow soybeans.

3.Can edamame be dried.

In daily life, soybeans are commonly referred to as soybeans, and soybeans are the most nutritious varieties of beans, ranking first among the hundred natural foods. And everyone knows that soybeans are evolved from edamame, so how do edamame become soybeans?

In the long growth process of edamame, that is, a vegetable that eats fresh and tender pods, it can be eaten at the beginning of summer, but the pods are not yet saturated, and can be boiled with oil, salt, pepper, sea pepper, and wine as a dish, and the vegetable at this stage is soybeans, which are edamame. When the edamame is ripe, people cut it off, and the edamame that is still relatively tender can still be eaten as a dish. However, at this time, soybeans that turn yellow are not called edamame, but soybeans.

The old edamame will all be piled on the ground and exposed to the sun.

In the process of sun exposure, the edamame beans that have turned from green to yellow will gradually pop out. In the evening, the farmers would beat the edamame with wooden tools such as flat poles, and all the soybeans in the pods would fall to the ground. And these beans are all ripe yellow without exception.

Dried soybeans are thus produced.

What we call edamame is the form of soybeans when they were young, and in the autumn the pods slowly harden, and finally the beans inside are the soybeans that we often use to squeeze soy milk.

Soybeans at a young age. It's edamame. In the ground over time. process. Slowly. The beans are dry. The edamame inside turned into soybeans. Generally from edamame to soybeans. It will take about two or three months. Soybean.

When edamame grows ripe, it is soybean.

Edamame is a soybean when it gets old. Edamame is actually a fresh soybean, also called soybean after drying, this food likes temperature and is afraid of waterlogging, and is suitable for growing in temperate areas with high summer temperatures.

When buying edamame, you can choose according to the color, generally speaking, fresh edamame is emerald green in appearance, and most of those edamame with a blue-yellow color are already old, it is not recommended to choose the latter one, the taste is not good.

Morphological characteristics of edamame

Edamame, commonly known as soybeans and soybeans, is the seed of the butterfly-shaped flower plant soybean, an annual herbaceous crop, 30 to 90 cm high, with a thick stem and a square diamond shape; pods rectangular, flattened, 5.6 cm long, drooping, densely covered with elongated yellow bristles on the pods; Seeds 2 4 seeds, oblate-oval-ovate when fresh, long centimeters, pale green, yellowish green, yellow-green or purple-black when dry.

Spring edamame is vegetable soybean, also known as edamame, green edamame, white edamame, refers to the green pod soybeans and pods harvested between the full stage of grain bulging and the first maturity stage.

Tender green, verdant and lovely. When edamame matures, it is the soybean we are familiar with.

Edamame is not a soybean when he is old, soybeans are soybeans, edamame is edamame, if he can't become a soybean when he's old, a soybean can't become a edamame if he can't be fished, so don't mix it up.

Edamame and soybeans are a kind of bean, edamame, also known as vegetable soybeans, which are soybean soybeans for vegetables that specialize in eating fresh and tender pods in soybean crops. Spring edamame is vegetable soybeans, also known as edamame, green edamame, white edamame, refers to the green pods harvested between the full stage of the grain and the first maturity stage, the pods are tender green, verdant and lovely. When edamame matures, it is the soybean we are familiar with.

When edamame grows old, it turns into soybeans when it is dried. Edamame is a fresh ingredient, and soybeans are a dried ingredient.

No, although soybeans and edamame are both legumes, soybeans and edamame are not the same plant, soybeans are soybeans, and edamame is edamame.