. Food; its composition and preparation; a textbook for classes in household science. ncient times; but in this countryits use as such is just beginning. Up to the present time it has served only as a fertilizer,as food for hogs, or as a source of oil to be used as a sub-stitute for more expensive oils. Composition.—Like most legumes the soy bean is veryrich in protein. Compared with the cereals it containsthree times as much protein as wheat or rye flour, and fivetimes as much as corn flour. The amount of fat presenti^ the soy bean is ten times as much as is present in anycereal. It is defici
. Food; its composition and preparation; a textbook for classes in household science. ncient times; but in this countryits use as such is just beginning. Up to the present time it has served only as a fertilizer,as food for hogs, or as a source of oil to be used as a sub-stitute for more expensive oils. Composition.—Like most legumes the soy bean is veryrich in protein. Compared with the cereals it containsthree times as much protein as wheat or rye flour, and fivetimes as much as corn flour. The amount of fat presenti^ the soy bean is ten times as much as is present in anycereal. It is deficient in carbohydrates. Appearance.—In appearance the soy bean is round andyellow, somewhat similar to the garden pea. There aretwo hundred varieties, but it is the yellow-seeded varietywhich is best for food. • Cooking.—The soy bean maybe cooked in a variety ofways, and may be combined to advantage with many otherfoods such as rice, cheese, tomatoes, and corn. It may besoaked over night and baked the same as the navy bean,but without the addition of fat of any kind. 70 FOOD. Courtesy oj Extension 23.—Soy plant to the left inoculated, the one to the right uninoculated.(From McCalls Studies of Crops.) VEGETABLES 71 116. Tubers.—A tuber is a short, fleshy, undergroundstem. The common edible tubers include white potatoesJerusalem artichokes, and sweet potatoes. While white potatoes are rich in starch and are, there-fore, a source of energy to the body, they;are chiefly valuablefor their antiscorbutic properties, due to the nature of themineral matter present. Very new and very old potatoescontain less starch and more soluble sugar, which accountsfor their lack of mealiness when cooked. After potatoesbegin to sprout, the starch content is changed to glucoseby a ferment present in them. Jersualem artichokes contain no starch, and so resemblethe turnip rather than the potato. They do contain a smallamount of sugar and another form of carbohydrate k
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