Monday, October 31, 2011
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Thursday, October 6, 2011
Beans are a very good source of protein, fibre, starch, Vitamins and minerals (iron, potassium, magnesium, Zinc etc). But we still do not get all beneficial nutrients from eating them and end up being mineral deficient; just because we do not follow proper cooking techniques.
All beans (in fact all grains) has phytic acid in their outer covering. This phytic acid reacts with proteins and minerals especially Zinc and stops their absorption in our intestine. This makes beans difficult to digest.
Amount of phytic acid can be reduced by soaking, cooking, germinating or fermenting beans. Soaking has many benefits:
• Soaking softens beans, reducing their cooking time considerably.
• Soaking increases vitamin (especially Vitamin B) content of beans.
• Helps in increased absorption of minerals by reducing phytic acid (cooking them further reduces phytic acid).