Edamame

Nutrition per ~90 g · ½ cup cooked

3.3 g net carbs after fiber.

Vitamins

Minerals & other

Bioactives estimated

Representative amounts for this food, not measured for this item. Real content varies widely by variety, ripeness and storage.

What drives the score weighted inputs

These are the scored components, not a sum: the published score also reflects normalisation across the catalog, so the parts above will not add to 92.

What it feeds primary sources only

Systems

Pathways

Overview

Edamame are immature soybeans traditionally consumed in East Asian cuisines for centuries. Unlike mature soybeans, they are harvested green and offer superior bioavailability of nutrients due to their tender structure. Per 100g, edamame deliver 11.9g of complete plant protein containing all nine essential amino acids, making them exceptional for muscle maintenance and repair—critical for longevity. The 5.2g of dietary fiber supports gut microbiome diversity, a hallmark of healthy aging. Edamame are rich in folate (311 mcg, 78% DV), essential for methylation cycles and DNA repair; vitamin K (26.7 mcg, 22% DV) for bone health; and manganese (1.0 mg, 50% DV) for antioxidant enzyme production. They contain isoflavones—bioactive compounds including genistein and daidzein—which have demonstrated estrogen-modulating and anti-inflammatory properties in aging populations. The low glycemic index (approximately 19) and high satiety factor make edamame ideal for weight management and metabolic health. Their phosphorus and magnesium content supports bone mineralization and cellular energy production, while iron availability is enhanced by their vitamin C co-factors.

Health benefits 5

Pairs with

• Pair with citrus or tomatoes because vitamin C enhances non-heme iron absorption from edamame's iron content by 3-4 fold
• Combine with olive oil or avocado because fat-soluble vitamins (K and isoflavone absorption) require dietary lipid co-ingestion for optimal bioavailability
• Eat with fermented foods like miso or sauerkraut because these enhance isoflavone bioconversion by gut microbiota enzymes
• Pair with leafy greens because both are vitamin K-rich, and synergistic polyphenol content enhances anti-inflammatory effects

In the kitchen

• Purchase frozen edamame in pods—they retain 95% of nutrient content and are more convenient than fresh; thaw gently and add 1% sea salt to boiling water for 4-5 minutes
• Consume within 3 days of thawing to preserve isoflavone stability; store in airtight containers at 4°C to minimize oxidation
• Sprinkle lightly with sea salt and black pepper post-cooking; the piperine in pepper increases isoflavone absorption by up to 2000%
• For optimal nutrient density, eat edamame as a standalone snack or appetizer rather than as a cooked side—this reduces processing time and heat damage to water-soluble folate
• Aim for 100-150g servings (about 1 cup) 4-5 times weekly for consistency with longevity dietary patterns; exceeding 200g daily may interfere with thyroid iodine absorption in iodine-replete populations

When to eat it midday

Consuming edamame at lunch or as an afternoon snack provides sustained amino acid release for afternoon satiety, prevents post-lunch blood sugar fluctuations, and supports afternoon metabolic stability without caffeine interference

Breaks a fast

Best avoided

• Late evening, as high fiber content may cause delayed gastric emptying and sleep disruption in sensitive individuals

Edamame is optimal 2-3 hours post-workout when muscle protein synthesis is elevated, due to complete amino acid profile; minimal benefit consumed immediately pre-exercise due to fiber content