Can edamame and fish be eaten together?

Generally speaking, edamame and fish can be consumed together, but in moderation. The detailed analysis is as follows:

Edamame is rich in plant protein, dietary fiber, potassium, magnesium, and other minerals and B-complex vitamins. It has functions of strengthening the spleen and removing dampness, moistening dryness, and detoxification. Its abundant dietary fiber also promotes intestinal motility. Fish contains unsaturated fatty acids such as DHA and EPA, calcium, iron, and various trace elements, which can improve brain function, protect the cardiovascular system, and enhance immunity. When consumed together, they can achieve "protein complementation," thereby improving the body's absorption and utilization of proteins. The unsaturated fatty acids in fish work synergistically with plant sterols in edamame to help reduce cholesterol absorption and support cardiovascular and cerebrovascular health.

However, fish must be fresh and thoroughly cooked to avoid parasitic or bacterial infection. Edamame needs to be fully cooked, as it contains anti-nutritional factors such as saponins, and eating it raw or undercooked may cause discomfort such as bloating and diarrhea. Both are high-protein foods; excessive consumption may increase the burden on the liver and kidneys, so intake should be controlled, especially for individuals with impaired kidney function who should be cautious. During cooking, salt and oil usage should be minimized, with healthy methods such as steaming and stewing preferred to avoid damaging nutrients or consuming excessive fats.