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Article
March 20, 1920

DIGESTIBILITY OF STEAM-COOKED SOY BEANS AND PEANUTS

Author Affiliations

Specialist in Charge of Digestion Experiments, Office of Home Economics WOODSTOWN, N. J.

JAMA. 1920;74(12):798-801. doi:10.1001/jama.1920.02620120024011
Abstract

The unusual demand for foods, coupled with the high price of labor and fertilizer, makes it necessary that each acre of land devoted to food crops produce the maximum amount. From an agricultural standpoint the legumes are considered a profitable crop, since they enrich the soil with nitrogen while producing valuable food for man and beast. The legumes in general have long been important sources of food, and on account of their high protein content are sometimes referred to as the "poor man's beefsteak"; but two valuable kinds, soy beans and peanuts, have been relatively little used in this country in the human dietary.

Studies of the food value of soy beans and peanuts have supplied considerable data relative to their dietary importance. A comparison1 of the composition of legumes in general with the composition of soy beans and peanuts shows that the latter are much richer in protein

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