Cooking is not just an art, but also the basis of health. Both Ayurveda and modern science believe that soaking some special things is very beneficial. This makes them digestible, the anti-nutrients (such as phytic acid) present in them decrease and the body is able to absorb them better. Let’s know about those foods that should be soaked before cooking:
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1. Pulses (gram, Rajma, urad, lentils etc.)
Soaking it quickly cooks and does not produce gas in the stomach. Nutrients are better absorbed.
2. Grain (brown rice, millet, tide)
Soaking for a few hours in water makes them light and digestible.
3. Nuts (almonds, walnuts, cashews)
Soaking almonds overnight and eating it, it improves digestion and improves skin health.
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4. Seeds (chia seeds, fenugreek seeds, flax seeds)
Soaking in water makes a gel -like texture, which is beneficial for the intestines.
5. Heavy legumes like Rajma and Chole
By soaking overnight, the fiber present in them softens, so that there is no problem of gas and indigestion.
6. Peanut or whole moong
They are more nutritious in sprouted form, for which it is necessary to soak first.
Additional suggestions
- The soaking water is always clean and fresh.
- Keep the things soaked in summer covered and take care of the time, so that they do not get spoiled.
