Let's Use Soybeans

Let's Use Soybeans

Soybeans and soybean products are receiving increased attention at the present time when the rationing of many of the protein-rich foods of animal origin has made us aware of the possibility of insufficient protein in our dietaries. This interest is highly desirable, since soybeans are such a valuable source of protein of superior quality, of calcium and iron, and of at least some of the members of the vitamin B complex. Soybeans also have a high caloric value due to fat content and have a higher energy value per pound than the other more commonly used legumes, with the exception of peanuts. Soybean products are sometimes called "diabetic foods" because they contain no starch. It should be remembered, however, that soybeans contain some soluble sugars; in all about 10 per cent or more of the weight of dry soybeans is carbohydrate which the body can utilize. Even so, this is much less than the carbohydrate content of other beans and of wheat flour. There are two general types of soybeans, the field type and the edible or vegetable type, which differ greatly in palatability. As the name implies, the edible or vegetable varieties are more satisfactory for human consumption, although a few of the field soybeans are also palatable. Some of the vegetable types which are rated "very good" are Hokkaido, Willomi, Jogun, Imperial, and Emperor. Among the field varieties that are satisfactory for edible purposes are the Illini and Manchu. ......Buy Now (To Read More)

Product details

Ebook Number: 34651
Author: University of Illinois (Urbana-Champaign campus). Extension Service in Agriculture and Home Economics
Release Date: Dec 14, 2010
Format: eBook
Language: English