You may have heard many times that soaked cereals are good for health. But it also has other benefits. Let’s find out.

Why do we soak chhole (gram), rajma, green dal, gram dal before cooking? Such a question may come to your mind at some point. Soaking cereals also saves them time in cooking and makes them easier to digest, as you may have heard many times. But there are other benefits to soaking these foods for a few hours. Learn more



Ayurveda expert Dr. Diksha Bhavsar shared a post from her Instagram account and provided guidance on this topic. In this post, he talks about the benefits of soaking pulses and cereals before cooking. While writing in this post, he has shared information about his favorite green dal. He said that green dal is a great way to make a meal in a very short time and also make digestion easier.



Writing further in this post, he said that if you also like mood dal and sometimes do not suggest eating, you should soak mung dal every day before cooking. Talking about the benefits of soaking pulses and cereals and how they improve health, he said that it helps in removing phytic acid and tannins. They also help the body absorb nutrients.



Improves digestion, absorption of nutrients

Soaking pulses and cereals improves digestion and ability to absorb nutrients. For this reason, pulses and cereals need to be eaten properly. Nutrients are essential for good health of the body. So soaking is the best option if you want to absorb useful nutrients.

The mode of eating cereals is really healthy. This makes the protein easier to digest. Vitamins double or triple. Vitamin C is formed only after the mode. Cereals reduce flatulence and improve absorption of iron and calcium. Unmodified cereals contain three absorbent substances. They are tannins, phytic acid and trypsin inhibitors. Tannins inhibit the absorption of iron and phytic acid reduces the absorption of lime. The trypsin inhibitor inhibits the production of an enzyme (wicker) called trypsin. As a result, the digestion of cereals is not good and the stomach becomes heavy.

In this post, Dr. Bhavsar also shared information about the soaking time of pulses and cereals. It is very important to soak green gram, tur, lentils and urad dal for at least 8 to 12 hours. Other pulses need at least 6 to 8 hours of soaking. Soak heavy cereals like beans, chickpeas or chickpeas for at least 12 to 18 hours. In general, soaking any pulses and cereals overnight is the best option. He also said that it is best to eat these foods soaked in the afternoon.

After soaking pulses and cereals, you may be wondering what to do with the water. The answer to these questions is also Dr. Bhavsan has given in this post. After soaking pulses and cereals, you cannot reuse them as the water contains tannins or phytic acid. So we can use that water to feed the plants we plant in our house. This way your house plants will also get some nutrition.



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