Do edamame have to be cooked thoroughly

Edamame must be cooked thoroughly, as undercooked edamame may contain natural toxins such as saponins. Adequate heating can effectively destroy harmful substances. The edible safety of edamame is mainly related to factors such as heating time, digestion and absorption, nutrient retention, improved taste, and microbial inactivation.

edamame contains natural saponins and plant lectins, which are found in high concentrations in raw beans and may cause gastrointestinal discomfort or even toxic reactions. Boiling can decompose saponins, and usually boiling for more than 10 minutes after boiling water can ensure safety. Adequate heating can also soften the fiber of the pods, promote protein denaturation, and improve the absorption and utilization of proteins and minerals by the human body. Experiments have shown that the digestion rate of cooked edamame protein can be improved, and the bioavailability of minerals such as calcium and iron can also be significantly improved.

Some people may choose semi cooked edamame due to special needs, such as pursuing a crispy and tender taste or retaining more vitamin C. However, this type of consumption method needs to ensure that the bean source is fresh and pollution-free, and the consumption amount should not be too large. Underheated edamame may contain residual trypsin inhibitors, which can affect protein digestion and absorption, posing a greater risk to individuals with weaker digestive functions. There have been reports of collective food poisoning caused by consuming undercooked edamame in Japan, often manifested as symptoms such as abdominal pain and vomiting.

It is recommended to fully cook edamame before consumption, and a small amount of salt can be used to enhance the flavor. When cooking, the pods can be kept to lock in nutrients, and the water should completely submerge the edamame. Elderly, children, and those with gastrointestinal sensitivity should pay more attention to sufficient heating and avoid cold mixed raw food. Fresh edamame should be stored in the refrigerator for daily use, and carefully cleaned to remove surface impurities before cooking. If the beans turn black or have a strange smell, they should be stopped from consumption. Sprouted edamame should not be continued to be cooked.