Beans are known to be a nutritious food source for humans. Bean have a lot of caculum, so vegetarians can live healthy with only beans. Generally,beans have two to five times more protein than other cereals, they also are rich in B group vitamins, iron, potassium, and lots of fiber. With health tips to use bean will help us effectively use the nutrients in beans to improve a good health.
Beans are like most cereals that normally contain natural toxins and enzyme inhibitors to protect them during development and harmful agents. After harvest in the seeds often contain substances such as phytic acid, tannin, goitrogen. These substances, if not decomposed before use, will combine with calcium, magnesium, copper, iron and zinc in the intestinal system and reduce the absorption of nutrients.
So why do we need to soak seeds and beans before cooking? Im sharing some health tips about this.
1. The purpose of soaking seeds is to hydrolyze nutrient absorption inhibitors that soften the granules before grinding.
- Eliminate or reduce phytic acid.
- Eliminate or reduce tannins.
- To neutralize enzyme inhibitors.
- Encourage the production of beneficial enzymes.
- Increasing the amount of vitamins, especially vitamin B.
- Breaking gluten and making digestion easier.
- Make the protein ready to absorb easily.
- Prevent mineral deficiencies and osteoporosis.
- Helps neutralize toxins in the colon and keeps the colon clean.
- Prevent diseases and improve health conditions.
2. Does seed immersion affect the flavor and nutrition of seeds?
Absolutely not. The soaking of hard beans also saves cooking time.
It can be said, the most obvious benefit of soaking beans and nuts to minimize the content of phytic acid enzyme inhibitors. This results in increased nutritional value of the grain.
In addition, another benefit is softening of materials, making processing easier. At the same time with some recipes, this also improves the taste of the dish.
For example, making almond milk or cashew nuts in particular, nut milk in general. Soaking before grinding helps the milk taste better, smoother and easier to drink! Or for soybeans is example. Soaked soybeans, cooked quickly and cooked better.
3 How to soak, how long?
Soak for 20 minutes to 2-3 hours or even soak in the refrigerator overnight. Beans and seeds are harder so we need to soak longer to make beans softer.
Beans have been hard-dried, the soaking time may need 7-24h. At least 7 hours. During this time, enzyme inhibitors are inactivated and stimulate the natural germination of seeds.
Soy beans, azukito bean are soak overnight. They drink a lot of water, so I give them plenty of water.
Red beans, black beans or green beans, I leave them for at least one day. When cooking, I cook well before eating!
A tip that you can use to make the soaking process more efficient is to add a pinch of salt or lemon juice. This will stimulate phytic acid decay more!
I recently started soaking beans with hot water. In doing so, beans become softer, less time-consuming than cold water soaking about 25%. For example, when cooking black beans. I boiled 2 parts of water (for 1 part of beans) at near boiling point. Then I soaked beans with hot water in a bowl, adding a little salt to prevent the peel from peeling. Then I soaked for 5-6 hours or longer (instead of soaking 6-8 hours in cold water as before) and cooking carefully. I also tried to start this way with azuki soybeans and red beans and the results were also very good.
Life is increasingly enhanced, health is on top, and with a nutritious food from nature, nutritious, healthy, beans are a good choice for you to send to relatives and friends as well as for yourself to have a best health. With the health tips to using the beans mentioned above you can save cooking time and nutrients in beans. Start using the tips right away and feel its effect for your health.
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