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How to Choose the Best Green Soybean Products
Edamame is also known as beer bean, green soybean, and vegetable soybean, requires temperatures that are warm and at minimum 65 days of growth. To produce delicious beans, it must be grown in warm climates. There are a myriad of cultivars to choose from and all are suitable for international growing. There is one specific kind, known as "Edamame," that grows in the United States. There are many subspecies which grow well in different regions of the United States. Here are the major Edamame varieties:

"Besan" or "Quality Bushel" Bushel - Also known as the common name of "butterbean," the busel is a huge, bushy variety used in Asian and other cuisines. It is a staple in Japanese and Chinese cuisines and produces huge quantities of peas. The beans are harvested twice per year, once in the spring and again in the autumn. "Besan" beans are the variety most frequently used for tofu mixtures.

"Quality Bushel" Bushel - Also known by its common name of "butterbean," this bean has medium sized round beans with a firm flesh that are somewhat crumbly. It has a sweet, rich flavor. "Quality Bushel" soybeans are ideal for tofu and other soy-based foods.

"Quality Bushel Sunflower" - The "Quality Bushel Sunflower" sunflower is very like regular sunflowers. The major difference is that the redder, larger variety is often used in sushi, sashimi, and the smaller, more yellow variety is often used for edamame. Both varieties have a sweet, peppery flavor and are slightly sweeter than most other soybeans. If you like nuts along with your other protein sources this is an excellent option to choose.

"Quality Bushel," Edamame - This variety of beans is created by cross-pollination between silver and black sea salts. Sea salt causes the beans to release more solids, leading to the highest quality beans. The higher water content makes for some salty flavor in comparison to regular edamame. Like all sea vegetables it is high in protein and has a low amount of calories.

"Quality Bushel Edamame" - This variety is designed for those who prefer a more dense texture, and a slightly different flavor than regular edamame. The bean tends to remain closer to its shell after cooking and retains only around twenty-five percent of its original volume. It offers moderate levels of carbohydrates and protein. The beans can be stored for up to six months after harvesting. The edamame pods that are shelled will last well when stored for a further year, but it's better to store them for a longer period in case you don't plan on re-harvesting the beans anytime soon.


Each variety has its own unique look and texture from cross-pollination with different soybeans. Flat bean, for example, is similar to the common kidney beans , but has a more compact shell and wrinkled interior. Sea bean looks like a cross between the flat bean and white kidney bean, but it is slightly larger and has more coarse texture. Soybeans are a great choice for vegetarian food or any other high-protein foods.

Edamame beans are at the forefront of the show when it is soybeans. But there are other important factors to consider when choosing which bean is suitable for your cooking needs. First, you'll want to know the size you're looking for, as they come in various sizes. You'll also want to determine the cooking method you prefer, as the way soybean is cooked depends largely on the way it's cooked. Lastly, you should determine the amount of protein you're going to get from your bean because there's no significant amount of protein in edamame. lannaagro laco

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