Soaking pulses is a crucial pre-cooking step, removing inhibitors, reducing anti-nutrients and so on. Swipe to discover the science behind soaking pulses, and reveal how you can harness this secret trick to drive many benefits from these miracle foods.
ENZYME INHIBITORS REMOVAL
Pulse soaking is very necessary to get rid of the enzyme inhibitors and improve the absorption rate, making the nutrients more bioavailable for your body through digestion.
REDUCED ANTI-NUTRIENTS
Soaking helps to remove the anti-nutrients like phytic acid, tannins and oxalates which facilitates improved absorption of the nutrients while also lowering the potential for digestive problems.
EASIER DIGESTIBILITY
Soaking of the pulses shatters the complex sugars and starches, making digestion much easier. This may help to mitigate the bloating and other digestive problems associated with the consumption of soaked pulses.
MINIMISING FLATULENCE
Soaking the pulses allows for the breakdown of complex sugars that contribute to gas production. Pre-soaking can help in reducing flatulence and other digestive problems upon consumption of pulses.
INCREASED NUTRIENT AVAILABILITY
The soaking of pulses increases the nutrient value by releasing critical vitamins and minerals, making these legumes a lot more effective source of nutrition when incorporated into your diet.
SHORTENED COOKING TIME
Soaked pulses have a reduced cooking time which will help to retain more nutrients and will save energy too. A win-win for both the nutrition and the sustainability kitchen.
IMPROVED TEXTURE
Soaking the lentils makes them more tender, thereby improving the taste of the food products. Be delighted with the enhanced consistency and taste of your beloved pulse-based meals.
PROMOTING GUT HEALTH
Soaked pulses could promote intestinal well-being by promoting a proper balance of the gut microbiota. In addition, the diminution of anti-nutrients creates a more conducive environment for the probiotic bacteria.
CONCLUSION
While soaking pulses offers numerous benefits, individual preferences may vary. Consult a nutritionist for personalised recommendations.