Black beans are rich in polyphenols, anthocyanins and soluble fiber, compounds that can improve liver function as well as reduce oxidative stress.
However, the effectiveness of black bean water depends largely on how it is prepared and used.
Many recent studies have shown that drinking roasted black bean water properly helps support the liver better, while improperly processing can reduce active ingredients or cause adverse effects.
According to the National Institutes of Health (NIH), green beans in general contain high levels of polyphenols, which have the effect of protecting liver cells from oxidative damage.
However, NIH also notes that the retention of antioxidants depends on the cooking and roasting process. Roasting at high temperatures or for too long can destroy anthocyanin - a substance that helps reduce inflammation and protect the liver.
Therefore, roasting beans at medium temperatures (150-170°C) helps maintain the biological value of polyphenols.
Anthocyanins in black beans have the ability to reduce liver fat accumulation and improve the activity of liver phase I and II detoxification enzymes.
Roasted black bean water only promotes liver detoxification when beans are roasted properly and do not filter out waste too much.
Black bean water provides a small amount of soluble fiber and minerals that help support the liver in the process of metabolizing and eliminating toxins.
Foil water will almost completely lack fiber, an important factor in reducing fat absorption and controlling blood lipids, thereby reducing the burden on the liver. The optimal way is to retain a small portion of the bean residue in the drinking water.
According to Medical News Today, black beans contain minerals such as magnesium, manganese and especially potassium, which are important factors in the process of regulating epidemics and supporting liver cell function.
However, drinking concentrated or too much black bean water during the day can put kidney patients or people with potassium deficiency at risk. Therefore, roasted black bean water should be drunk in moderation (200-300 ml per day).
In addition, it is important to pay attention to lectins and phytate in beans, which can cause indigestion if the beans are not soaked enough or roasted undercooked.
Soak beans for 6-8 hours to reduce lectin and increase absorption.
Roast at medium heat until the skin is lightly fragrant, avoid slashing.
Cook with moderate amount of water, do not filter too much to retain the active ingredients.
Drink 200-300 ml/day, do not completely replace filtered water.
Avoid drinking too much if you have kidney disease or are monitoring potassium.
