What practice, overlooked by many, can potentially enhance the uptake of minerals like iron and zinc from dry beans?
Answer
Sprouting the beans after soaking but before cooking
While soaking dry beans is standard, a practice that can potentially maximize the nutritional advantage, specifically concerning mineral uptake, is sprouting the beans. This germination process occurs after soaking but prior to cooking. The development of the sprout begins to actively break down certain anti-nutrients naturally present in the legume. This breakdown makes the inherent minerals, such as iron and zinc, significantly more accessible and bioavailable for the body to absorb, yielding a potentially more nutrient-dense final product.
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