What's the Difference Between Snow Peas and Edamame?

December 20, 2025 •

4 min read

While both are green legumes often found in the same section of the grocery store, edamame and snow peas come from different plants entirely. This seemingly small distinction leads to major differences in how they are grown, prepared, and used in cooking, affecting their taste, texture, and nutritional profiles.

Quick Summary

This guide outlines the core distinctions between snow peas and edamame, covering their botanical origins, culinary uses, preparation methods, and nutritional values. Understanding these differences helps in selecting the ideal ingredient for your specific recipe needs.

Key Points

Edible Pods: The entire pod of a snow pea is edible, while only the beans inside the tough, fuzzy edamame pod are meant to be eaten.
Cooking Requirements: Snow peas are delicious raw or lightly cooked, but edamame must be cooked, typically steamed or boiled, before consumption.
Taste Profile: Snow peas are notably sweet and crisp, contrasting with edamame's more savory, nutty, and buttery flavor.
Nutritional Value: Edamame contains significantly more protein per serving and is a superior source of iron and folate, while snow peas are richer in Vitamin C and Vitamin K.
Origin and Growth: Snow peas are a cool-season crop that grows on vines, whereas edamame is a warm-season crop harvested from sturdy, bushy plants.
Culinary Application: The texture and flavor differences make them best suited for different recipes—snow peas for salads and quick stir-fries, and edamame for standalone snacks or appetizers.

Origins and Appearance: Not All Legumes Are Alike

Despite their similar green appearance, snow peas (Pisum sativum var. macrocarpon) and edamame (Glycine max) are fundamentally different legumes. Snow peas are a type of pea pod, harvested early for their crisp, edible pods and sweet, tender seeds. They are typically flat with a translucent skin. Edamame, on the other hand, are immature soybeans, and the beans are harvested inside tough, fibrous pods that are not meant for consumption. Edamame pods are fuzzy and the beans within are rounder and more distinct. Their origins also differ, with snow peas originating from Europe and edamame tracing its roots to Asia, where it is a staple in many cuisines.

Culinary Uses and Preparation: From Raw to Cooked

The preparation and culinary application of these two vegetables represent one of their most significant differences. Snow peas are unique because their entire pod is edible, offering a mild, sweet flavor and a delightful crunch when eaten raw in salads or lightly cooked in stir-fries. Minimal cooking, such as a quick steam or sauté, is needed to retain their crisp texture and vibrant color. Edamame, however, must be cooked and removed from its inedible shell before eating. The most common preparation involves blanching or steaming the whole pods in salted water, after which the salty, nutty-flavored beans are squeezed out of the pods and enjoyed as a snack or appetizer.

Taste and Texture: Sweet and Crisp vs. Nutty and Firm

Beyond their appearance and preparation, a key distinction lies in their sensory characteristics. Snow peas possess a delicate sweetness and a crisp, snappy texture that works well in a variety of dishes, from raw crudités to cooked side dishes. The flavor is fresh and vegetal. Edamame, being a young soybean, has a firmer, more substantial texture and a distinctively nutty, buttery, and slightly grassy flavor. This difference in taste and texture makes them generally non-interchangeable in recipes. While both can be added to salads or rice dishes for texture, the resulting flavor profile of the dish will be noticeably different.

Nutritional Profiles: A Closer Look at the Health Benefits

Both snow peas and edamame are nutritious legumes, offering good sources of fiber and protein. However, their specific nutrient breakdowns vary. Edamame is particularly high in plant-based protein, with roughly double the protein content of peas per serving. It is also a good source of iron, calcium, and folate. Edamame contains compounds called isoflavones, which have been linked to various health benefits, including supporting heart health. Snow peas, on the other hand, are exceptionally high in Vitamin C and Vitamin K, and also provide Vitamin A and B-vitamins. Their high fiber content aids digestion and weight management. The best choice depends on the specific nutritional goals one is aiming for.

Growing Conditions: Cool-Season Vines vs. Warm-Season Bushes

The plants themselves have different needs and growth habits. Snow peas are a cool-season crop that grows on vines, requiring a support structure to climb. They prefer cooler temperatures and consistent moisture. Edamame, a type of soybean, is a warm-season crop that thrives in the heat. The plants are bushy and free-standing, and their pods ripen together, making them easier to harvest in batches. This seasonal difference means that home gardeners often grow them at different times of the year.

Comparison Table


Characteristic	Snow Peas	Edamame
Botanical Family	Pea (Pisum sativum var. macrocarpon)	Soybean (Glycine max)
Edible Part	Whole pod and seeds	Seeds only; pod is inedible
Preparation	Can be eaten raw or lightly cooked	Must be cooked (steamed or blanched)
Taste	Sweet, fresh, and mildly grassy	Nutty, buttery, and slightly grassy
Texture	Crisp, crunchy, and tender	Firm and slightly chewy
Typical Use	Stir-fries, salads, side dishes	Snacks, appetizers, salads
Protein Content	Moderate protein source	High protein source
Primary Vitamins	Vitamin C, K, A	Folate, K, Magnesium

Conclusion

In summary, while they may share a green hue and a place in the legume family, snow peas and edamame are distinct ingredients with different applications. Snow peas offer a sweet, crisp texture and edible pods, ideal for fresh preparations or quick cooking. Edamame, as immature soybeans, must be cooked and shucked, providing a nuttier flavor, a firmer texture, and a more concentrated protein punch. Whether you're making a crunchy stir-fry or looking for a hearty, savory snack, choosing between snow peas and edamame comes down to understanding their unique characteristics and how they will complement your dish.

For a deeper dive into the specific nutritional composition of various peas and soybeans, you can consult reliable sources like Foodstruct for a detailed side-by-side comparison of nutrient data.

Frequently Asked Questions

No, they are not. Snow peas are a type of pea, while edamame are immature soybeans. They are both legumes but come from different plants with distinct growth habits.

No, edamame should not be eaten raw. Unlike snow peas, edamame must be cooked—usually steamed or boiled—before eating. The pods are also not edible.

Edamame is a more concentrated source of protein than snow peas. On average, edamame contains roughly double the protein content per 100 grams compared to snow peas.

Edamame is most commonly cooked by steaming or boiling the pods in salted water for a few minutes. The beans are then shelled and eaten, often with a sprinkle of coarse salt.

While it depends on the recipe, they are not direct substitutes. Snow peas offer a sweet, crisp texture, while edamame provides a firm, nutty bite. The flavor profile of the dish will change.

Snow peas can be eaten raw in salads for a fresh crunch or lightly cooked for a few minutes via steaming, sautéing, or stir-frying to maintain their crisp-tender texture and vibrant color.

Yes, both are healthy and nutritious. They are low in fat and calories, and excellent sources of fiber and essential vitamins, making them great for heart health, weight management, and digestion.