Tag: Soaking soybeans

According to the National Institutes of Health, soaking soybeans significantly improves their digestibility by reducing anti-nutrients and gas-causing oligosaccharides. The ideal soaking time varies based on the cooking method and desired outcome, ranging from a quick 4 hours to a more traditional overnight soak.

Many people experience bloating and gas after eating soya due to natural compounds called anti-nutrients and oligosaccharides. Understanding the correct preparation techniques is key to unlocking soya's full nutritional potential and making it more digestible for your body.

Soybeans are a nutritional powerhouse, but they contain phytic acid, an anti-nutrient that can inhibit mineral absorption. Fortunately, several traditional food preparation techniques can significantly reduce phytic acid from soybean, making it easier for your body to absorb essential nutrients like iron and zinc.