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