Soybeans originate in Asia, and their fresh shell and dry forms are highly regarded for their yield, protein, and oil content, as well as a multitude of nutritional uses. Typically used at the green shell stage as "edamame," other uses include green and dry cooking, flour, soy milk, tofu, soy sauce, and miso. We have selected these early maturing, vegetable types. Dry soybeans average 40% protein and 18% oil.
Early variety with delicious, buttery flavor and tender-firm texture.
Early with delicious, buttery flavor and tender-firm texture.
The earliest-to-market fresh soybean, well-suited for edamame.
The earliest-to-market fresh soybean.