As soya beans are claimed to possess high nutritive value, I reproduce the following from pamphlet No. 7 published by the Bombay Presidency Baby and Health Week Association to enable the food reformer to make experiments:
yellow beans are the richest in protein and fat, especially in the
latter; then come green beans, with black beans last. Farmers in any
part of the world who take up the cultivation of the soya beans should
therefore grow the yellow beans in preference to others.
"The soya bean is one of
the most important articles of diet. It contains far more proteins than
any grain or pulse seed known so far. It has as much as 40 per cent
proteins, i.e. 2 times more than in pulses and beans, 3 times more than
in wheat, and 5 times more than in rice.
"Its proteins are of
high biological value as they contain all the important Amino-Acids;
particularly, Glycine, Trypto-phane and Lycine. In fact, the protein of
soya beans is similar to that found in cow's milk and animal foods. It
is a boon to vegetarians as its protein resembles animal protein. Soya
bean oil contains a large amount of Lecithin and Vitamins A & D and in
this respect it resembles butter. Lecithin of soya beans is identical
with that of yolk of eggs.
"Soya bean is one of the
few seeds containing three Vitamins A, B & D, which are indispensable in
a staple food consumed by mankind.
"The mineral salts in
soya beans are far more than in many other seeds and they consist mostly
of phosphates and calcium. It can therefore be used to great advantage
for the cure of nervous diseases.
"Soya beans are on
account of their low starchy content (only 24 per cent) very important
in the dietary of diabetic patients. Modern researches in diabetic
dietary recognize the importance of a carbohydrate equivalent containing
starch in small proportion. Soya beans fulfill this condition.
"To prepare soya bean
coffee the beans are roasted like coffee beans and ground to a fine
powder for use.