How it's used
Used in salads, sandwiches, or pickled for added crunch.

A crisp, refreshing vegetable with a mild flavor, often used in salads or as a garnish.
Your kitchen
EatMacroPlant remembers the habit, not an exact stock count. Mark it running low when it should return to the next shopping list.
Used in salads, sandwiches, or pickled for added crunch.
Mostly water with modest vitamin K - a fresh, low-calorie base for iron-rich legume salads.
Try it in the kitchen
A savoury breakfast bento with two cross-wrapped edamame brown-rice onigiri, a salty miso-sesame centre, layered tofu tamagoyaki and chilli cucumber pickle.
Open recipeA make-ahead Egyptian-style fava bean breakfast pot with cumin, lemon, tahini, parsley, tomato, cucumber, flatbread and a sesame-pumpkin crunch.
Open recipeGlossy garlic-butter glazed soba noodles with crispy tofu, seared king oyster mushroom, edamame and pak choi - a vegan take on the classic garlic noodle.
Open recipeSticky ginger-chilli seitan, creamy white bean pรขtรฉ, sharp carrot-daikon pickle and abundant fresh herbs in a crisp wholemeal baton.
Open recipeFive generous fresh rice-paper rolls filled with sticky soy-sesame tempeh, edamame, vivid crisp vegetables and pickled ginger, with a creamy lime-tahini dip.
Open recipeA substantial green tabbouleh of millet, lentils and edamame with rocket, herbs, tomato and cucumber in a sharp lemon-miso dressing.
Open recipeNutrition notebook
Calories
16kcal
Protein
0.7g
Carbs
3.1g
Fat
0.1g
Small numbers, big impact
Nutrition values are estimates and can vary with variety, brand, cooking method and water content.