Let's Use Soybeans

This book details extensively the use of soybeans and the different methods to preserve them. The book is a cooperative extension work between the Agriculture and Home Economics Department: University of Illinois College of Agriculture, and the United States Department of Agriculture. In this book, the author notes that soybeans and soybean products are receiving increased attention at present when the rationing of many of the protein-rich foods of animal origin has made us aware of the possibility of insufficient protein in our dietaries. This interest is highly desirable since soybeans are such a valuable source of protein of superior quality, calcium and iron, and of at least some of the members of the vitamin B complex. Soybeans also have a high caloric value due to fat content and have a higher energy value per pound than the other more commonly used legumes, except peanuts.