• HoChiMaxh [he/him]
    ·
    2 years ago

    legumes lose certain nutrients like thiamine during soaking and nutrition. The process of cooking is also required to actually digest the nutrients though. 1 cup of cooked beans has the same vitamin B1 content as 1/3 cup raw dried beans

    You know that soaking and cooking beans makes them about 3x as big right?

    • xXthrowawayXx [none/use name]
      ·
      2 years ago

      Idk if you’re serious so uhh…

      The b1 water soluble. It goes into the soak and cook water. It’s not just creative vitamin accounting.

      If a cup of dried beans had idk, nine grams of thiamin in it, and they got three times bigger but lost two thirds of their thiamin when cooked, then how many grams of thiamin are you gonna get when you eat your reasonable one cup serving of cooked beans?

      That’s right! One gram!

      It doesn’t matter that the beans expanded when cooking because the thiamin isn’t in them anymore.

      This is true of all b-vitamins btw. Save your aquafaba.