Edamame vs Tofu (firm)

The short answer

Two forms of the same soybean. Edamame are the whole young beans — more fibre, eaten from the pod as a snack, with a fresh bite. Tofu is pressed from soy milk, so it is denser and more concentrated in protein per 100 g, and takes on any flavour. Edamame for a whole-food, fibre-rich snack, tofu for a versatile protein base.

Edamame and Tofu (firm), per 100 g and per portion. A gap means USDA has no value for it — not zero.

Edamame · per 100 gTofu (firm) · per 100 g
Calories121144
Protein11.9 g17.3 g
Fat5.2 g8.7 g
Carbs8.9 g2.8 g
Fiber5.2 g2.3 g
Sugars2.2 gno data
Sodium6 mg14 mg
Vitamins & minerals — where both carry data
Calcium63 mg683 mg
Folate311 µg29 µg
Iron2.3 mg2.7 mg
Magnesium64 mg58 mg
Niacin0.9 mg0.4 mg
Phosphorus169 mg190 mg
Potassium436 mg237 mg
Riboflavin0.2 mg0.1 mg
Thiamin0.2 mg0.2 mg
Vitamin A15 µgno data
Vitamin B120 µg0 µg
Vitamin B60.1 mg0.1 mg
Vitamin C6.1 mg0.2 mg
Vitamin D0 µg0 µg
Vitamin E0.7 mgno data
Vitamin K26.7 µgno data
Zinc1.4 mg1.6 mg
At equal calories (per 100 kcal)
ProteinEdamame: 9.8 g, Tofu (firm): 12 g · FiberEdamame: 4.3 g, Tofu (firm): 1.6 g · SodiumEdamame: 5 mg, Tofu (firm): 9.7 mg

Generic USDA foods (not brands), so both carry micronutrients. Numbers are per 100 g unless the portion toggle is on. USDA FoodData Central, as of 2026-08-12.

Common questions
Is Edamame or Tofu (firm) better?

Neither is “better” on its own — it depends what you want from it. The table shows where each is higher; the short answer says when each one fits. Compare on the same basis (per 100 g) and pick for your dish and your goal.

How were these numbers worked out?

Straight from USDA FoodData Central for the generic form of each food, per 100 g. We show the portion view too, but portion sizes differ between foods, so per 100 g is the fair comparison.

Why does one column say “no data”?

Because USDA has no value for that nutrient in that food — so we leave it blank rather than print a 0 that would read as “none”. A real zero from USDA still shows as 0.

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