section_path: Chemical composition/Comparison to other major staple foods
section_name: Comparison to other major staple foods
paragraph_text: Comparison to other major staple foods
  
  The following table shows the nutrient content of green soybean and other major staple foods, each in respective raw form on a dry weight basis to account for their different water contents. Raw soybeans, however, are not edible and cannot be digested. These must be sprouted, or prepared and cooked for human consumption. In sprouted and cooked form, the relative nutritional and anti-nutritional contents of each of these grains is remarkably different from that of raw form of these grains reported in this table. The nutritional value of soybean and each cooked staple depends on the processing and the method of cooking: boiling, frying, roasting, baking, etc.
  
  raw yellow dent corn raw unenriched long-grain white rice raw hard red winter wheat raw potato with flesh and skin raw cassava raw green soybeans raw sweet potato raw sorghum raw yam raw plantains unofficial