The trick of letting the beans soak before you cook them has a reason. In addition to aiding in the cooking process, this also rids you of foods that contain so-called pro-nutrients, which dissolve in water.
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Practice, which is popular knowledge, has been proven by science. A study conducted by the Food Research Center of the University of São Paulo and Embrapa Arroz e Feijão found that the most appropriate period of time to allow them to rest in water is between 8 and 12 hours. Immediately after this time, it is very important to discard this soaking water.
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Among these are raffinose and stachyose, two of the few sugars that cause gastrointestinal discomfort when fermented in the intestines and cause gas.
By eliminating these elements, the body can easily absorb some nutrients, such as proteins and minerals. Therefore, the study suggests that this process can help people’s health.
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Researchers still believe that different types of beans need to rest in the water for different times, but it has not been possible to prove this.
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