Rasmussen A I
J Am Diet Assoc. 1978 Jun;72(6):604-8.
Nutrient composition and biologic utilization of cooked, dried, and ground meals prepared from fresh and field-dried, green-seeded edible soybeans were evaluated. On a dry-weight basis, nutrient content of the fresh and field-dried meals were comparable for protein, fat, calcium, phosphorus, magnesium, copper, and iron; fresh beans tended to have higher zinc content than the field-dried beans. Nutrient values for the green-seeded soybean meals were comparable to published values for full-fat soybean flour. Bioassay results indicated that protein efficiency ratios (PER) for rats fed casein were significantly better than those for the soybean-fed animals. Fresh, green-seeded soybean meal supported significantly better growth than did the field-dried, green-seeded soybean meal. Though significantly lower than that for the reference casein diet, the mean PER for fresh, green-seeded soybean meal was 90 per cent of that obtained with the reference casein. The nutrient analysis and protein bioassay data both indicate that green-seeded soybeans used as a vegetable item in the diet are a potentially significant food source of several important nutrients.
对用新鲜的和田间晒干的绿色种子可食用大豆制备的熟制、干燥和磨碎的膳食的营养成分和生物利用率进行了评估。以干重计，新鲜大豆和田间晒干大豆膳食的蛋白质、脂肪、钙、磷、镁、铜和铁的营养成分相当；新鲜大豆的锌含量往往高于田间晒干的大豆。绿色种子大豆膳食的营养价值与已公布的全脂大豆粉的数值相当。生物测定结果表明，喂食酪蛋白的大鼠的蛋白质效率比（PER）明显优于喂食大豆的动物。新鲜的绿色种子大豆膳食比田间晒干的绿色种子大豆膳食更能显著促进生长。虽然新鲜绿色种子大豆膳食的平均PER明显低于参考酪蛋白饮食，但它是参考酪蛋白饮食所获数值的90%。营养分析和蛋白质生物测定数据均表明，在饮食中作为蔬菜食用的绿色种子大豆是几种重要营养素的潜在重要食物来源。
