Transcriber's Note
- The original document is typewritten on nine pages. The format of thishtml version attempts to replicate the look of the source by making useof a typewriter font and underlined headings, as in the original. Thereare also a few handwritten comments on the original document, and thesehave been transcribed as well, in italicized text.
- On page 3, the word "flour" has been changed to "flower" (in a flowerpot).
Let's Use Soybeans
Department of Home Economics
Extension Service in Agriculture and Home Economics
University of Illinois
Urbana, Illinois
LET'S USE SOYBEANS
Soybeans and soybean products are receiving increased attention at thepresent time when the rationing of many of the protein-rich foods ofanimal origin has made us aware of the possibility of insufficientprotein in our dietaries.
This interest is highly desirable, since soybeans are such a valuablesource of protein of superior quality, of calcium and iron, and of atleast some of the members of the vitamin B complex. Soybeans also have ahigh caloric value due to fat content and have a higher energy value perpound than the other more commonly used legumes, with the exception ofpeanuts.
Soybean products are sometimes called "diabetic foods" because theycontain no starch. It should be remembered, however, that soybeanscontain some soluble sugars; in all about 10 per cent or more of theweight of dry soybeans is carbohydrate which the body can utilize. Evenso, this is much less than the carbohydrate content of other beans andof wheat flour.
Varieties of Soybeans
There are two general types of soybeans, the field type and the edibleor vegetable type, which differ greatly in palatability. As the nameimplies, the edible or vegetable varieties are more satisfactory forhuman consumption, although a few of the field soybeans are alsopalatable. Some of the vegetable types which are rated "very good" areHokkaido, Willomi, Jogun, Imperial, and Emperor. Among the fieldvarieties that are satisfactory for edible purposes are the Illini andManchu.
Immature soybeans are very welcome as an early fall green vegetable.Soybeans are ready for table use as soon as the pods have completelyfilled out and while they are still green in color. This is in lateAugust or in September, depending on the variety, the time of planting,and the season. Not all plants of the same variety mature at the sametime, but usually the maturity of pods on a single plant is sufficientlyuniform to warrant pulling the entire plant. The plants can then betaken to a shady place to pick off the pods.
To make hulling easier, pour boiling water over the soybean pods and letthem stand 5 minutes in the hot water. Drain, and hull by breaking thepod crosswise and squeezing out the beans. Cook as follows: To 1 pthulled beans, add 1 c boiling water and ¾ t salt. Cover and cook for10 minutes after the beans begin to boil. Avoid overcooking. Drain, andseason with butter or in any other manner desired. Soybeans of thevegetable type should still be bright green in color after cooking, andthey will have a nutty texture. T