Which specific anti-nutrient found in mung beans can slightly inhibit the absorption of minerals like iron and zinc?
Answer
Phytic acid
Like many legumes, beans, nuts, and seeds, mung beans naturally contain phytic acid, which is classified as an 'anti-nutrient'. This compound has the characteristic of binding to certain essential minerals, such as iron and zinc, within the digestive tract, thereby slightly impeding their proper absorption by the body. However, this concern is largely mitigated through standard food preparation techniques. Soaking, sprouting, or cooking the mung beans before consumption significantly reduces the levels of phytic acid present, making the minerals more bioavailable for regular eaters.
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