PULSE OR LEGUMINOUS SEEDS. 143 



of the seeds, yet these varieties are not distinguished by definite 

 differences in chemical composition. That composition entitles 

 the soy-bean to the highest place, even amongst the pulses, as a 

 food capable of supplementing the deficiencies of rice and of other 

 eminently starchy grains. Very few vegetable products are so 

 rich as this bean at once in albuminoids and in fat or oil, the 

 former constituent amounting on the average to 35 per cent, and 

 the latter to 19. The cultivation of the pale large-seeded varieties 

 should be extended. 



COMPOSITION OF SOY-BEANS (C.).* 



In TOO parts. In I Ib. 



Water ... ... ... ii'o ... i oz. 333 grs. 



Albuminoids ... 35-3 ... 5 283 



Starch and Sugar ... ... 26*0 ... 4 70 



Fat ... 18-9 ... 3 10 



Fibre 4'2 ... o 294 



Ash ... 4-6 ... o 322 



The nutrient-ratio is here about i : 2, while the nutrient- 

 value is 105. Potash forms nearly one-half, and phosphorus- 

 pentoxide one-third of the ash of the soy-bean. Ripe soy-beans 

 require long soaking, preferably in warm water, in order to render 

 them soft. 



In China and Japan three preparations are extensively made 

 from the soy-bean. Soy sauce is the best known of these, but 

 more important are the soy or bean cheeses, and a kind of paste. 

 The beans are sometimes pressed for the sake of the oil they 

 yield ; the residual cake forms an extremely rich cattle food, con- 



* The mean percentages, deduced from 8 analyses of unhusked soy-beans, 

 4 of the samples being of Chinese origin, and from 2 of husked soy-beans, are 

 thus given by Dr. Forbes Watson : 



With Husk. Husked. 

 Water ... ... ... ;;; 9-1 ... io'3 



Albuminoids... ... ... ... 40^4 ... 43-6 



Starch and Sugar ... .;. ... 25*1 ... 21*0 



Fat ... ... 15-8 ... 15-5 



Fibre... ... ... ... ... 5*2 ... 4-4 



Ash ... ... ... ... ... 4-4 ... 5-2 



