Digesting Beans and Legumes
Soak beans overnight in a solution of 98 percent water 2 percent baking soda - you only need enough to cover the beans. The alkalizing effect of baking soda will soften the fiber in the beans and start to dissolve the protein, making the beans easier to digest after cooking. Do not cook the bean in the soaking water. Rinse the beans after soaking to remove excess sodium and cook in fresh water or stock.
| The National Standard:GB1886.2-2015 | |||
Manufacturer: HUNAN YUHUA IMP& EXP CO.,LTD | |||
Item | The National Standard | Result | |
The Total Alkalinity Content(NaHCO3)% | 99.0-100.5% | 99.54% | |
Loss On Drying% | ≤0.20% | 0.05% | |
PH Value(10g/l) Solution | ≤8.6 | 8.33 | |
Arsenic Content% | ≤0.0001% | PASS | |
Heavy Metal Content | ≤0.0005% | PASS | |
Ammonium Salt | —— | PASS | |
Clearness | —— | PASS | |
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