Mangetout and edamame are similar in appearance, and both are used in Asian dishes. The two foods differ in several ways, however. Edamame is a green vegetable type of soybean that you cook before eating. The seeds are removed from the pods, and the pods are not eaten. Mangetout are eaten whole, with the pod. Mangetout are legumes; you can eat them raw or cooked. Both products are nutritious.
Mangetout (Pisum sativum) are flat, thin pods with tiny seeds inside. Bright green in colour and crisp in texture, mangetout are 2 to 3 inches long and contain five to seven seeds. You can store them in the refrigerator for up to two weeks. Mangetout provide vitamins A and C, iron and potassium. You can serve mangetout steamed, stir-fried or raw in salads or with dips.
Edamame is a type of green vegetable soybean. It is the same species as the traditional soybean (Glycine max), but it has a larger seed and is more easily digested. It is an important crop in Asia. Edamame comes fresh or frozen; you can stir-fry, steam or cook it in soups and stews. When purchased fresh, edamame lasts only about a week in the refrigerator.
Plant mangetout 6 to 8 weeks before the last hard frost is expected. Plant the seeds in single rows about an inch deep and 5 inches apart. Mangetout grow best in well-drained, sandy soil. They require a trellis for support when the vines begin to grow. Edamame grows best in well-drained, fertile soil on a gentle slope. Plant edamame in May to mid-June, when soil temperatures are about 18.3 degrees C.
Edamame is higher in protein and calories than mangetout. It has a nutty flavour, compared to mangetout' vegetable flavour. A half-cup serving of edamame has 11 grams of protein. The U.S. adult daily requirement is 46 to 63 grams of protein daily. A half-cup of edamame has 120 calories. A 1-cup serving of mangetout has 1.8 grams of protein and 26 calories.
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