Extension Bulletin, no. 305 (Feb. 1944) |
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Extension Bulletin 305 1944 Soybean Lois Oberhelman, Home Economics Extension; K. E. Beeson, Agronomy Extension; and Marie Straszheim, Home Economics Extension. "Meat without the bones" is the way Chinese people often describe their favorite food, the soybean. Soybeans rank higher in food value than other beans and peas because of their high protein, fat, vitamin and mineral value. The quality of the protein compares favorably with that of milk, eggs, and meat. Dry soybeans contain about \l/t times as much protein and 12 times as much fat as other dry beans but only l/2 as much starch. • Soybeans added to the menu supplement limited meat supplies and save ration points. They are a good source of calcium and iron. The value of the vegetable varieties for human food is proven by their extensive and age-long use by the Chinese where the "crop has meant bread, meat, milk, cheese and vegetable to these Oriental people, and has supplied what appears to he a well balanced diet at relatively low cost."* The fresh green soybeans are very rich * Proceedings 18th Soybean Assoc. 1938. Annual Meeting, Amer. in vitamin A. They are a good source of vitamin Bi (thiamin) and Bi (riboflavin). The dry soybeans and soybean products have not yet been studied thoroughly for vitamin content but the indications are that they are good sources of vitamins Bi and B2. Soybeans, whether fresh or dry, can be relied on as a good source of the nutritionally important mineral elements, calcium, phosphorus and iron. Because soybeans and soya grits are so nearly like meat in food value, they make inexpensive but very nutritious meat alternates and meat extender dishes. The soybean flour and other products also add protein to the diet at a time when meat is scarce and expensive. Soybeans have special value for people who can't use cow's milk and wheat flour. They are also useful in the diets for many diabetics because of their low starch content. Dry soybeans are classed as 9-12 percent vegetable, whereas green shelled beans are a 6 percent vegetable. Varieties may be grown in the home garden for use as green or dry beans, or on a field scale if commercial outlets are available. Reasons for the increasing popularity of vegetable soybeans in Indiana are good yields, superior drought tolerance, Mexican bean beetle resistance, satisfying flavor, and a new vegetable for use as human food. Rabbits and possibly grasshoppers are probably the most discouraging pests. PURDUE UNIVERSITY Department of Agricultural Extension Lafayette, Indiana
Object Description
Title | Extension Bulletin, no. 305 (Feb. 1944) |
Purdue Identification Number | UA-14-13-bulletin305 |
Title of Issue | Growing and Using Soybeans for Food |
Author of Issue |
Oberhelman, Lois Beeson, Keller E. Straszheim, Marie |
Date of Original | 1944 |
Publisher | Purdue University. Agricultural Extension Service |
ISSN | 2372-4641 |
Subjects (LCSH) |
Soybean Soyfoods |
Genre | Periodical |
Collection Title | Extension Bulletin (Purdue University. Agricultural Extension Service) |
Rights Statement | Copyright Purdue University. All rights reserved. |
Coverage |
United States - Indiana |
Type | text |
Format | JP2 |
Language | Eng |
Repository | Purdue University Libraries, Karnes Archives and Special Collections |
Date Digitized | 12/16/2014 |
Digitization Information | Original scanned at 400 ppi on a BookEye 3 scanner using Opus software. Display images generated in Contentdm as JP2000s; file format for archival copy is uncompressed TIF format. |
URI | UA-14-13-bulletin305.tif |
Description
Title | Extension Bulletin, no. 305 (Feb. 1944) |
Purdue Identification Number | UA-14-13-bulletin305 |
Title of Issue | Growing and Using Soybeans for Food |
Author of Issue |
Oberhelman, Lois Beeson, Keller E. Straszheim, Marie |
Date of Original | 1944 |
Publisher | Purdue University. Agricultural Extension Service |
ISSN | 2372-4641 |
Subjects (LCSH) |
Soybean Soyfoods |
Genre | Periodical |
Collection Title | Extension Bulletin (Purdue University. Agricultural Extension Service) |
Rights Statement | Copyright Purdue University. All rights reserved. |
Coverage | United States - Indiana |
Type | text |
Format | JP2 |
Language | Eng |
Transcript | Extension Bulletin 305 1944 Soybean Lois Oberhelman, Home Economics Extension; K. E. Beeson, Agronomy Extension; and Marie Straszheim, Home Economics Extension. "Meat without the bones" is the way Chinese people often describe their favorite food, the soybean. Soybeans rank higher in food value than other beans and peas because of their high protein, fat, vitamin and mineral value. The quality of the protein compares favorably with that of milk, eggs, and meat. Dry soybeans contain about \l/t times as much protein and 12 times as much fat as other dry beans but only l/2 as much starch. • Soybeans added to the menu supplement limited meat supplies and save ration points. They are a good source of calcium and iron. The value of the vegetable varieties for human food is proven by their extensive and age-long use by the Chinese where the "crop has meant bread, meat, milk, cheese and vegetable to these Oriental people, and has supplied what appears to he a well balanced diet at relatively low cost."* The fresh green soybeans are very rich * Proceedings 18th Soybean Assoc. 1938. Annual Meeting, Amer. in vitamin A. They are a good source of vitamin Bi (thiamin) and Bi (riboflavin). The dry soybeans and soybean products have not yet been studied thoroughly for vitamin content but the indications are that they are good sources of vitamins Bi and B2. Soybeans, whether fresh or dry, can be relied on as a good source of the nutritionally important mineral elements, calcium, phosphorus and iron. Because soybeans and soya grits are so nearly like meat in food value, they make inexpensive but very nutritious meat alternates and meat extender dishes. The soybean flour and other products also add protein to the diet at a time when meat is scarce and expensive. Soybeans have special value for people who can't use cow's milk and wheat flour. They are also useful in the diets for many diabetics because of their low starch content. Dry soybeans are classed as 9-12 percent vegetable, whereas green shelled beans are a 6 percent vegetable. Varieties may be grown in the home garden for use as green or dry beans, or on a field scale if commercial outlets are available. Reasons for the increasing popularity of vegetable soybeans in Indiana are good yields, superior drought tolerance, Mexican bean beetle resistance, satisfying flavor, and a new vegetable for use as human food. Rabbits and possibly grasshoppers are probably the most discouraging pests. PURDUE UNIVERSITY Department of Agricultural Extension Lafayette, Indiana |
Repository | Purdue University Libraries, Karnes Archives and Special Collections |
Date Digitized | 12/16/2014 |
Digitization Information | Original scanned at 400 ppi on a BookEye 3 scanner using Opus software. Display images generated in Contentdm as JP2000s; file format for archival copy is uncompressed TIF format. |
URI | UA-14-13-bulletin305.tif |
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