Does Boiling Reduce Protein in Moong Dal?
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5 min read
According to nutritional studies, cooking, including boiling, does not significantly reduce the overall protein content of legumes like moong dal. While the application of heat alters the protein's molecular structure, a process known as denaturation, this change does not diminish its total nutritional value. In fact, this process can often make the protein more digestible and easier for the body to absorb.
