Why are beans soaked?

Soaking beans before cooking is necessary for better absorption by the body without disrupting the normal functioning of the digestive system. Beans contain oligosaccharides that the human body does not digest due to the lack of the required enzyme, which leads to increased gas production in the intestine. The beans also contain antinutrients that protect the beans from premature germination, but negatively affect the human gastrointestinal tract.

Only prolonged soaking and boiling helps to neutralize all these substances and activates special enzymes that help the body digest beans and absorb vitamins and mineralscontained in it. In addition, the beans may be dry. During soaking, they absorb water and become softer, which significantly shortens the cooking time.

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