Soybean vs. Edamame
Soybeannoun
A legume plant (Glycine max), commonly cultivated for human and animal consumption and as a nitrogen-fixing ground cover.
Soybeannoun
The edible seed of this plant.
Soybeannoun
An Asiatic leguminous herb (Glycine max, formerly Glycine Soja) the seeds of which (also called soy beans) are used in preparing the sauce called soy. Called also soya bean and soya.
Soybeannoun
the seeds of the Glycine max, which produce soybean oil; - called also soya bean.
Soybeannoun
a source of oil; used for forage and soil improvement and as food
Soybeannoun
erect bushy hairy annual herb having trifoliate leaves and purple to pink flowers; extensively cultivated for food and forage and soil improvement but especially for its nutritious oil-rich seeds; native to Asia
Soybeannoun
most highly proteinaceous vegetable crop known
Soybean
The soybean, soy bean, or soya bean (Glycine max) is a species of legume native to East Asia, widely grown for its edible bean, which has numerous uses. Traditional unfermented food uses of soybeans include soy milk, from which tofu and tofu skin are made.
Edamamenoun
Fresh green soybeans boiled as a vegetable.
Edamame
Edamame is a preparation of immature soybeans in the pod, found in cuisines with origins in East Asia. The pods are boiled or steamed and may be served with salt or other condiments.
Soybean Illustrations
Edamame Illustrations
