What is the difference between green beans and edamame beans?

November 13, 2025 •

3 min read

Green beans are cultivated in the Americas, while edamame is native to East Asia. Knowing what is the difference between green beans and edamame beans is key to understanding how these two distinct legumes are best used in the kitchen and how their nutritional profiles vary.

Quick Summary

Green beans are the common bean's edible pod, eaten whole, while edamame are immature soybeans where only the tender inner seeds are consumed. Their differences extend to taste, texture, nutritional content, and culinary applications.

Key Points

Origin: Green beans originate from Central and South America, while edamame is native to East Asia.
Botanical Type: Green beans are the whole, edible pod of the common bean, whereas edamame are the immature seeds of the soybean.
Consumption Method: Green beans are eaten whole, pod and all, while with edamame, only the inner beans are eaten, and the pod is discarded.
Flavor and Texture: Green beans are crisp, sweet, and succulent, while edamame beans are tender, nutty, and slightly buttery.
Nutritional Content: Edamame offers significantly more protein per serving, making it a favorite for vegetarian and vegan diets, while green beans are lower in calories and fat.
Cooking Requirements: Edamame must be cooked, while green beans can sometimes be eaten raw or blanched.

Botanical and Origin Differences

Green beans and edamame, though often found side-by-side in grocery stores, are fundamentally different legumes. The primary distinction lies in their botanical classification and origin.

Green Beans: The Common Bean Pod

Green beans, known scientifically as Phaseolus vulgaris, are the immature, edible pods of the common bean plant. This plant originated in Central and South America and was later brought to Europe. The entire pod of the green bean is consumed, and varieties can range from the long, slender haricots verts to the wider, flatter romano beans.

Edamame: The Immature Soybean

Edamame beans are immature soybeans (Glycine max) harvested before they ripen and harden. The edamame plant is native to East Asia, where it has been a dietary staple for centuries. Unlike green beans, the fibrous pod of edamame is not eaten; only the tender, green beans found inside are.

Culinary and Flavor Profiles

The most noticeable differences to a home cook are the flavor and texture of these two legumes.

Green Beans

Flavor: A delicate, subtly sweet, and fresh flavor.
Texture: Crisp and succulent, retaining a pleasing 'snap' when cooked properly.
Preparation: Often steamed, blanched, roasted, or stir-fried. They are a versatile ingredient in many cuisines, from American green bean casseroles to European salads.
Culinary Use: Can be enjoyed both raw and cooked. They are frequently used in salads, soups, and side dishes.

Edamame

Flavor: A milder, nutty, and slightly buttery flavor.
Texture: Soft and creamy when cooked, with a satisfying bite.
Preparation: Typically boiled or steamed, often served in the pod and sprinkled with salt. The beans are then squeezed from the pod directly into the mouth.
Culinary Use: A popular appetizer or snack, especially in Japanese cuisine. Shelled edamame is also added to salads, stir-fries, and rice dishes.

Nutritional Comparison

While both offer health benefits, their nutritional content has some key differences. All nutritional values are based on a 100g serving of cooked beans.


Nutritional Aspect	Green Beans (approx.)	Edamame (approx.)
Calories	31 kcal	122 kcal
Protein	1.8 g	11 g
Fat	0.2 g	5 g
Fiber	2.7 g	8 g
Vitamin K	14.4 mcg	22 mcg
Vitamin C	12.2 mg	9.45 mg
Folate (B9)	33 mcg	78 mcg
Iron	1.03 mg	3.52 mg

Cooking Process and Safety

Proper cooking and preparation differ significantly between the two.

Edamame Cooking and Safety

Process: Edamame is usually sold frozen, either in the pod or shelled. It is best cooked by boiling or steaming for a few minutes until tender.
Safety: Edamame, being a soy product, should always be cooked thoroughly before eating. Raw soybeans contain lectins and other compounds that can cause digestive issues. Cooking deactivates these compounds. Those with soy allergies must avoid edamame.

Green Beans Cooking and Safety

Process: Fresh green beans can be cooked quickly. A common method is blanching or sauteing until they are tender-crisp. Canned and frozen versions are also widely available and require minimal cooking.
Safety: Fresh green beans can be eaten raw, but cooking them thoroughly is recommended as it helps deactivate naturally occurring lectins, which can cause digestive upset in some people. Those on blood thinners like warfarin should consult a doctor, as the vitamin K content can interfere with medication.

Conclusion

To summarize, the core distinction lies in their species and maturity. Green beans are the entire, edible pod of the common bean plant, known for their crisp texture and fresh flavor. Edamame, on the other hand, are the soft, immature seeds of the soybean plant, prized for their nutty taste and higher protein content. Your choice will depend on the desired flavor, texture, and nutritional benefits for your dish. Edamame offers a higher protein punch, making it popular for plant-based diets, while green beans are a lower-calorie, high-fiber addition to a wide range of meals. Both are excellent choices for a healthy diet, adding variety and nutrients to your table.

For a comprehensive overview of green bean nutrition and health benefits, you can consult sources like Verywell Health.

Frequently Asked Questions

You can eat green beans raw, though some sources recommend cooking them to deactivate naturally occurring lectins that can cause digestive discomfort. Edamame, however, must always be cooked thoroughly before eating to deactivate these compounds.

Edamame contains significantly more protein than green beans. Edamame has around 11g of protein per 100g, while green beans contain only about 1.8g per 100g.

Green beans are considerably lower in calories than edamame. A 100g serving of green beans contains about 31 kcal, while the same amount of edamame has approximately 122 kcal.

No, they have different flavor profiles. Green beans are sweet and fresh with a crisp texture, while edamame is nutty, buttery, and has a softer texture when cooked.

Edamame are simply immature soybeans harvested while they are still young and green. If left to mature and harden, they become regular soybeans, used for products like tofu and soy milk.

Botanically, green beans are a fruit, as they are the pod containing the plant's seeds. However, in culinary contexts, they are treated as vegetables.

Green beans are often served as a side dish, roasted, steamed, or blanched. Edamame is commonly served as a snack or appetizer, steamed in the pod with a sprinkle of salt, and the beans are squeezed out to eat.