35.7
18.0
12.
5.4
4.6
353
1,600
and Soybean
From press cake .
6.2
41.8
5.7
15.
5.3
5.8
278
1,265
Products1
Soybean flour:
High fat content .
6.9
37.3
20.2
12.
2.5
4.7
379
1,720
From press cake .
7.5
43.4
7.8
12.
2.6
5.8
292
1,325
Soybean curd or cheese, fresh .
84.1
7.5
4.2
3.4
.1
.8
81
370
Soybean milk .
92.6
3.4
1.5
2.0
.0
.5
35
160
Soy sauce, domestic or Oriental
65.
2.
1.
9.
20.
53
240
of animal proteins. We produce soybeans
primarily as a source of fat and for animal
feeding. The fat is extracted as a source of
oil and the residue, largely protein and pen¬
tosans, goes into animal feeds and certain
industrial uses. Since this product is known
to be useful as a source of calcium, iron, and
the B vitamins, as well as protein, relatively
small amounts have been specially prepared
for use as human food in the forms of low-fat
soybean flours and meals. These are distrib¬
uted largely through industrial channels,
and reach the consumer in the form of mixed
products: crackers, soups, and pancake mixes.
Some of these flours are stable and might well
be more widely used.
Full-fat soybean flour is on the market.
This has a rich nutty flavor and is a good
source of fat as well as protein, calcium, iron,
and the B vitamins. The instability of some
of these soy flours has retarded their distri¬
bution. When properly milled, full-fat soy
flour is quite stable and makes a palatable,
nutritious addition to breads, cookies and
other baked products.
Nuts. Nuts vary considerably in popu-
^rom data compiled by the Bureau of Human
Nutrition and Home Economics.
2These figures have been adjusted when necessary
to represent nutritionally available carbohydrate.
larity and in cost. Most varieties are more
expensive than the legumes as sources of
protein and energy but are in demand for
their desirable flavor and texture.
Surprisingly enough the most used nut
in this country is not really a nut but a leg¬
ume, the peanut. English walnuts, pecans,
almonds, and filberts come next in the
amounts used in the order named. All these
are produced commercially in this country.
Brazil and cashew nuts are available only by
import. In some parts of the country the
woods still offer nuts for the gathering, black
walnuts, hickory nuts, butternuts, beech¬
nuts, and pine nuts.
From the standpoint of nutrition, the
protein from nuts may be used interchange¬
ably with animal proteins. As nuts are a
concentrated food, high in protein and fat,
they should be used in small quantities when
used alone. They are well adapted for use
in combination with other foods.
SELECTION AND CARE
Legumes. The kinds of legumes available
in any market are determined by supply
(particularly by production within a given
area) and consumer preference for a particu¬
lar variety.
[260]
Nuts Are Used Raw or Lightly Toasted as Confections • They add distinctive
flavor and texture to cooked dishes
New England prefers white navy beans;
the South likes black-eyed and field peas,
cooked with fat meat; the West uses pintos
and red kidney beans, boiled, highly sea¬
soned, and in chili con carne; and dried Limas
are a general favorite in the Middle West.
Soys are newcomers, and not generally
available. Some kinds are difficult to cook.
Certain varieties1 can be cooked easily and
✓
Page 233
Presented as published in 1935. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
35.7
18.0
5.4
4.6
1,600
and Soybean
From press cake .
6.2
41.8
5.7
5.3
5.8
1,265
Products1
Soybean flour:
High fat content .
6.9
37.3
20.2
2.5
4.7
1,720
From press cake .
7.5
43.4
7.8
2.6
5.8
1,325
Soybean curd or cheese, fresh .
84.1
7.5
4.2
3.4
.1
.8
Soybean milk .
92.6
3.4
1.5
2.0
.0
.5
Soy sauce, domestic or Oriental
of animal proteins. We produce soybeans primarily as a source of fat and for animal feeding. The fat is extracted as a source of oil and the residue, largely protein and pen¬ tosans, goes into animal feeds and certain industrial uses. Since this product is known to be useful as a source of calcium, iron, and the B vitamins, as well as protein, relatively small amounts have been specially prepared for use as human food in the forms of low-fat soybean flours and meals. These are distrib¬ uted largely through industrial channels, and reach the consumer in the form of mixed products: crackers, soups, and pancake mixes. Some of these flours are stable and might well be more widely used.
Full-fat soybean flour is on the market. This has a rich nutty flavor and is a good source of fat as well as protein, calcium, iron, and the B vitamins. The instability of some of these soy flours has retarded their distri¬ bution. When properly milled, full-fat soy flour is quite stable and makes a palatable, nutritious addition to breads, cookies and other baked products.
Nuts. Nuts vary considerably in popu-
^rom data compiled by the Bureau of Human Nutrition and Home Economics.
2These figures have been adjusted when necessary to represent nutritionally available carbohydrate.
larity and in cost. Most varieties are more expensive than the legumes as sources of protein and energy but are in demand for their desirable flavor and texture.
Surprisingly enough the most used nut in this country is not really a nut but a leg¬ ume, the peanut. English walnuts, pecans, almonds, and filberts come next in the amounts used in the order named. All these are produced commercially in this country. Brazil and cashew nuts are available only by import. In some parts of the country the woods still offer nuts for the gathering, black walnuts, hickory nuts, butternuts, beech¬ nuts, and pine nuts.
From the standpoint of nutrition, the protein from nuts may be used interchange¬ ably with animal proteins. As nuts are a concentrated food, high in protein and fat, they should be used in small quantities when used alone. They are well adapted for use in combination with other foods.
SELECTION AND CARE
Legumes. The kinds of legumes available in any market are determined by supply (particularly by production within a given area) and consumer preference for a particu¬ lar variety.
[260]
Nuts Are Used Raw or Lightly Toasted as Confections • They add distinctive
flavor and texture to cooked dishes
New England prefers white navy beans; the South likes black-eyed and field peas, cooked with fat meat; the West uses pintos and red kidney beans, boiled, highly sea¬ soned, and in chili con carne; and dried Limas are a general favorite in the Middle West.
Soys are newcomers, and not generally available. Some kinds are difficult to cook.
Certain varieties1 can be cooked easily and
✓