Tag: Culinary properties

Despite having significantly more protein than most traditional lentils, soybeans are not typically prepared as dal due to their distinct composition. The reasons why soyabean is not used as dal involve complex culinary chemistry, including its high fat content, bitter flavor enzymes, and crucial anti-nutrients that demand extensive heat treatment for safe consumption.

Did you know that despite its resemblance to a watermelon, winter melon cannot be eaten raw? While botanically a fruit, its culinary properties and raw composition differ significantly from other melons, making cooking a necessary step for both safety and palatability.