Do beans lose their beneficial properties when cooked?

Beans are rich in nutrients. To enjoy its taste and softness, bean beans must be boiled in water before use, since raw beans are a source of toxic components (fazin, phaseolunatin). Often, eating raw or undercooked beans results in poisoning.

Poisonous substances in beans begin to break down after 10 minutes of cooking. But for greater safety, the product must be boiled for at least 1,5 hours.

Cooked beans do not lose their beneficial ingredients. However, if baking soda was added to the water when boiling the beans for quick cooking, the B vitamins may be destroyed during cooking due to the alkaline environment created by the baking soda. It is more useful not to put soda, but to cook the beans for a longer time. A long soak (at least 8 hours) will help shorten the boil time of the beans. Soaking will also reduce the likelihood of flatulence.

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