The Utilization by Human Subjects of the Nitrogen, Calcium, and Phosphorus of the Navy Bean Phaseolus Vulgaris with and without a Supplement of Cystine

Publisher Website
Google Scholar
Abstract
A study was made of the utilization of the nitrogen, calcium, and phosphorus of the navy bean. Five adult women served as subjects. The beans were cooked in two ways—as bean purée and baked beans. They were eaten with and without a supplement of cystine in the proportion of 2 per cent of the weight of the calculated protein. The diet—consisting of beans, purified butter fat, sucrose, lactose, grape juice, and lemon juice—was presumably adequate except for some deficiency of Vitamin D. The following tendencies were observed: The trend of the nitrogen balance was increasingly negative while the beans were eaten without the cystine supplement. Addition of cystine in the above proportions, although showing some irregularities, apparently improved nitrogen retention slightly. The calcium and phosphorus of navy beans in the amounts used were, as a rule, unable to maintain the balance of these elements in the body. The phosphorus was utilized somewhat better than the calcium and showed a slightly favorable response to addition of cystine. Improved utilization of the phosphorus in most cases appeared to parallel better retention of nitrogen. No such correlation was noted between calcium and nitrogen or calcium and phosphorus. The methods of cooking used apparently had little effect upon the usage of the elements studied. Navy beans seemingly can be eaten in comfort by healthy people in quantities at least as large as 4 ounces, dry weight, daily. This work on human subjects appears to support the findings of others that navy beans are not entirely satisfactory as the chief source of nitrogen in the diet.

This publication has 1 reference indexed in Scilit: