Legumes digestible with a spoonful of this ingredient-proiezionidiborsa.it
Legumes are a vast family that includes various vegetables and of which the most famous are certainly beans, chickpeas, lentils and peas. Tasty and substantial, but very often not very digestible with a consequent sensation of abdominal swelling and emissions of flatulence. To avoid all this, grandmothers usually used a common ingredient present in everyone’s homes, let’s see which one.
Legumes are a typical ingredient of Mediterranean diet and also very healthy. They would be rich in carbohydrates and therefore a particularly energy food. They would also also contain fiber, mineral salts, proteins and vitamins.
Also they would be benefits for the microbiota intestinal and to check glycemia And insulin. Unfortunately, however, they would also be among the main ones responsible for abdominal swelling and meteorism. The cause would be some sugars that we would not be able to digest and therefore destined to ferment in the intestine with the consequent production of gas.
Legumes digestible with a spoonful of this ingredient other than bicarbonate
It is known that legumes require a long cooking, this is to facilitate the absorption of proteins by our body at a later time. However, it would not affect the presence of the notorious sugars that would resist the heat. To avoid their annoying effects, however, some would come to the rescue ancient tricks of grandmothers to be applied during the soaking phase. An operation that would already contribute to their digestibility.
To improve it, many would put a spoonful of water in the water bicarbonate, but that’s not the only method. In fact as an alternative you could pour a spoonful of apple cider vinegar or wine into water at room temperature, one for each kg of dried legumes. Obviously after having first rinsed them under running water. In any case it will be important to generally leave the legumes to soak for the whole night. It will be advisable to check the indications given on the package for each individual case. We will have to get rid of the soaking water because it is rich in impurities, well we can exploit its benefits for plants. It will then be necessary to rinse the legumes and discard those floating on the surface.
Other valuable tips to avoid flatulence and make them soft
In addition to being able to make legumes digestible with a spoonful of this ingredient, i.e. vinegar, we could also use others. Another option would be a spoonful of juice of lemonwhich would also help to preserve iron contained in legumes thanks to its vitamin C.
A great solution would also be the carminative spices and herbs which we usually use in digestive teas. We refer to fennel seedsbut also ad laurel, ginger And mint. Or a piece of an oriental food: theKombu seaweed. Never add salt, it risks hardening themwe could put it only at the end of cooking.
There the most indigestible part of legumes is the peelso it would be better to remove it. For decorticate legumes we can leave the legumes to soak in water for a day or half. The time will depend on the type, for example chickpeas have a tougher skin. We will change the water a couple of times at least. When we go to drain them, the skin around them should give way. Alternatively, we can blanch them for 5 minutes and then drain them. The peel will be softer and will lift more easily by rubbing it. We never make the mistake of blending them: the skins, even if reduced in size, will still remain in the past. Rather it is much better to use a vegetable mill which will discard them. Now that we know all the tricks we just have to cook them and use them in our dishes, perhaps for a creamy pasta and beans.
