Quote Originally Posted by DeniseGoldberg
Keep in mind that these books are general sports nutrition books - written by well respected nutritionists. They are not vegetarian but should still give you some ideas.

One other thought - do you eat edamame? They are also a good source of protein.
--- Denise
That's what I run against with several of the nutrition books. Seems like eggs & lean cuts of meat for the most part.

I do eat edamame had to look up what it was also called.


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Edamame (ey-dah-MAH-meh) is a name often applied to several specialty varieties of soybean. It is also referred to as the "green vegetable soybean." Edamame is a popular vegetable in Asia, where it is harvested and eaten in its green stage. The popularity of edamame in America has grown with popularity of Asian-American cuisine and with recently reported health benefits of soy foods.

Development of a niche market for edamame in Kentucky has been promoted extensively by soybean and commercial vegetable producers near Owensboro in Daviess County (Western KY). There are also producers in central Kentucky that are successfully marketing fresh edamame in Louisville and Lexington farmers' markets.

Edamame is the same species as grain soybeans, but has a sweet, nutty flavor and a larger seed. In the United States, there has been success crossing Asian edamame with U.S. varieties to produce larger pods that are easier to harvest.

Edamame is a specialty soybean (Glycine max (L.) Merr.) harvested as a vegetable when the seeds are immature (R6 stage) and have expanded to fill 80 to 90 percent of the pod width. Like field-dried soybeans, the seeds of edamame varieties are rich in protein and highly nutritious. Worldwide, it is a minor crop, but it is quite popular in East Asia. Edamame is consumed mainly as a snack, but also as a vegetable, an addition to soups, or processed into sweets. As a snack, the pods are lightly cooked in salted, boiling water and then the seeds are pushed Edamame is consumed mainly as a snack, but also as a vegetable, an addition to soups, or process into sweets. As a snack, the pods are lightly cooked in salted, boiling water and then the seeds are pushed directly from the pods into the mouth with the fingers. As a vegetable, the beans are mixed into salads, stir-fried, or combined with mixed vegetables. In soup, (gojiru in Japanese), the beans are ground into a paste with miso, which is used to form a thick broth. Confectionery edamame products, such as sticky rice topped with sweetened edamame paste (zunda mochi in Japanese), are occasionally prepared. For marketing, edamame pods are sold fresh on the stem with leaves and roots, or stripped from the stem and packaged fresh or frozen, as either pods or beans.

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