However, when choosing to prepare, many people find that roasted black bean water brings a rich flavor and feels better than unroasted black bean water. Explaining this, nutritionists say that the roasting process has a significant impact on nutritional composition and how the body absorbs it.
According to nutritionist David Grotto (USA), author of many studies on whole foods: "The roasting process changes the structure of starch and protein in nuts, making it easier for the body to digest, while increasing the release of natural antioxidants".
In raw black beans, enzymes and biological compounds are intact, but not all are easily absorbed immediately when cooked. When roasted at moderate temperatures, some ingredients such as polyphenols and flavonoids, antioxidants, become more active, helping the body fight oxidative stress and contribute to liver protection. Nutritional studies have also shown that roasting helps reduce phytate intake, a substance that hinders mineral absorption, thereby making it easier for the body to absorb substances such as iron, zinc and magnesium.
Not only that, roasted black bean water also has a characteristic aroma, natural sweetness, is calmer, easier to drink, and helps reduce the feeling of fullness compared to unroasted bean water. This makes the roasting method popular not only for its flavor, but also for digestive benefits.
However, experts warn that over-heating can lose some heat-responsive vitamins and create unfavorable compounds if burned fiercely. Therefore, roasting at a moderate temperature is a key factor to optimize nutritional benefits.
In short, roasted black bean water is not only a favorite choice for its flavor but also has more obvious biological benefits than unroasted black beans, especially when the goal is to optimize nutrient absorption and increase antioxidant activity. Thanks to that, from both nutritional and flavor perspective, roasted black bean water is considered a better advantage in making drinks at home.
