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June 24, 1944

Soybeans from Soup to Nuts

JAMA. 1944;125(8):601. doi:10.1001/jama.1944.02850260075030

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This is a little book full of suggestions for working that valuable food the soybean into a tasty dish on any part of the menu. Designed for the housewife to help stretch the wartime shortage of the staple foods with which she is familiar, it first attracts the interest with a brief description of the history and Chinese background of the soybean and then with a brief discussion of its nutritional merit commands appreciation for this vegetable. It is of interest to learn that there are more than a hundred edible varieties of soybean, although relatively few are in common use. As shown in a chart and table, an average serving of soybeans has a considerably greater nutritional value than a comparable amount of other types of beans or steak. These comparative values are accurate representations of the facts but fail to acknowledge the superior quality of the meat protein.

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