[The other day you tweeted that the healthiest forms of soy are edamame and tempeh.]
How does edamame compare to canned or dried soybeans?
– Robert Portinga
Since edamame is an immature soybean, it — just like the fermented soybeans that make up tempeh — contains lower amounts of compounds in soy that interfere with mineral absorption.
Consequently, the iron, zinc, and calcium in edamame is more available than it is in matured soybeans, whether they are canned or dried.
That said, whole soybeans are still a much better way to consume soy than in its highly processed forms (i.e.: soy protein isolate or soybean oil).
In the soy podium, tempeh gets the gold medal, edamame gets silver, and mature soybeans get bronze.
While miso is also fermented soy, and healthy in its own right, it is consumed in such small quantities (i.e.: one teaspoon added to a recipe that serves four) that I didn’t consider it for the podium.