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Whole Soybeans
Green Vegetable Soybeans
Nutrients | Buying | Storing | Preparing | Cooking | SeasoningsDry Soybeans
Nutrients | Buying | Storing | Preparing | Soaking | Cooking | Seasonings
reen vegetable soybeans are harvested just prior to their maturity. They are similar in size and color to green peas and slightly smooth to the touch. These refreshing beans possess a firm, crisp texture. The pods should be well-filled with mature beans. Green vegetable soybeans are a versatile vegetable which may be eaten as a side dish or snack, or used in salads and soup and with other food ingredients.
Nutrients in 1/2 cup of green soybeans without pods:
Calories 60 Total Fat (gm) 2 Saturated Fat (gm) 1 Unsaturated Fat (gm) 1 Carbohydrate (gm) 3 Dietary Fiber (gm) 8 Sugars (gm) 3 Protein (gm) 6 Source: product analysis.
Although they can be obtained fresh from some produce or Asian markets, green vegetable soybeans are most often found in the frozen food section of natural food stores.
Green vegetable soybeans may be refrigerated and used within two days. They may be frozen for several months.
Press bean pods between thumb and forefinger to open and push beans out with thumb. Pods may be discarded.
Place one pound of green soybeans in a sauce pan of boiling, slightly salted water. Reheat the beans to a boil. Reduce heat to low. Cover and simmer 10 to 12 minutes until tender. Serve immediately.
Cook with chives, marjoram, nutmeg, onion, savory, rosemary, tarragon or thyme.
Dry Soybeans
Soybeans belong to the legume family and are native to East Asia. They have been an important protein source in the Orient for millions of people for over five thousand years. Soybeans have been in the Western world since the 20th century. Soybeans may be harvested when they are fully mature and dry. They are light tan or yellow in color.
Nutrients in 1/2 cup of cooked soybeans
Calories 149 Protein (gm) 14.3 Total Fat (gm) 7.7 Saturated Fat (gm) 1.1 Unsaturated Fat (gm) 6.6 Carbohydrate (gm) 8.5 Crude Fiber (gm) 1.8 Calcium (gm) 88.0 Iron (mg) 4.4 Zinc (mg) 1.0 Thiamine (mg) 0.1 Riboflavin (mg) 0.3 Niacin (mg) 0.3 Vitamin B6 (mg) 0.2 Folacin (mg) 46.2 Source: product analysis
Whole soybeans are available in natural food stores and supermarkets in bags or bulk bins.
Soybeans may be kept in an airtight container for a long period of time.
Dry soybeans expand greatly when cooked. One cup of dried beans (about 1/2 pound) becomes 2 to 3 cups of cooked beans. Discard debris and shriveled beans. Wash and drain.
Soaking dry soybeans shortens the cooking time and improves the flavor, texture and appearance of beans.
Standard Soaking: In a large pot, add 6 cups of water for each pound of dry beans. Let the soybeans stand at room temperature for about six to eight hours, or overnight. It is unnecessary to refrigerate the beans during this process. Drain, rinse and cook beans.
Quick Soaking: Add 6 to 8 cups of hot water for each pound of dry beans. Heat the water to boiling and cook the soybeans for five minutes. Cover the pot and let the beans stand for one hour. Drain, rinse and cook the beans.
Put the soaked beans into a large pot. Add 6 cups of fresh water for each pound of beans. Don't add salt at this point or it will delay the softening of the beans. Bring the pot to a boil, allowing the steam to escape. Reduce the heat to simmer and cook the beans for about three hours until tender.
Cook with onion, garlic or bay leaf.
Recipes with Whole Soybeans
Spicy Roasted Soybeans | Overnight Beans & Ham | Green Soybean Salad | Snack Mix with Soynuts | Baked Beans
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Indiana Soybean Board
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