I’ve been trying to work more beans/legumes into my diet, mainly for fiber content. However in preparing most beans by boiling them you slash the fiber content down to juts about nothing. Check out navy beans for instance (all data from nutritiondata.com)
[quote]AccipiterQ wrote:
I’ve been trying to work more beans/legumes into my diet, mainly for fiber content. However in preparing most beans by boiling them you slash the fiber content down to juts about nothing. Check out navy beans for instance (all data from nutritiondata.com)
This seems to be pretty consistent for any type of bean…is there any way to prepare them WITHOUT devastating the fiber content? [/quote]
Compare any raw/dry food to its cooked version and you’ll see a difference. It has nothing to do with cooking; it has to do with the food increasing/decreasing in volume, generally due to water. Meat gets smaller as water and fat drips out, rice and beans get larger as they absorb water.
[quote]AccipiterQ wrote:
I’ve been trying to work more beans/legumes into my diet, mainly for fiber content. However in preparing most beans by boiling them you slash the fiber content down to juts about nothing. Check out navy beans for instance (all data from nutritiondata.com)
This seems to be pretty consistent for any type of bean…is there any way to prepare them WITHOUT devastating the fiber content? [/quote]
Compare any raw/dry food to its cooked version and you’ll see a difference. It has nothing to do with cooking; it has to do with the food increasing/decreasing in volume, generally due to water. Meat gets smaller as water and fat drips out, rice and beans get larger as they absorb water.[/quote]
This is true…too bad you can’t just eat the beans raw
[quote]AccipiterQ wrote:
I’ve been trying to work more beans/legumes into my diet, mainly for fiber content. However in preparing most beans by boiling them you slash the fiber content down to juts about nothing. Check out navy beans for instance (all data from nutritiondata.com)
This seems to be pretty consistent for any type of bean…is there any way to prepare them WITHOUT devastating the fiber content? [/quote]
Compare any raw/dry food to its cooked version and you’ll see a difference. It has nothing to do with cooking; it has to do with the food increasing/decreasing in volume, generally due to water. Meat gets smaller as water and fat drips out, rice and beans get larger as they absorb water.[/quote]
This is true…too bad you can’t just eat the beans raw
[/quote]
I don’t think you get it. Take 3 beans, and cook them, and they will still have the same fiber content. 3 beans = 3 beans, regardless of whether they’re raw or cooked (not taking into account how well humans digest beans that aren’t cooked). There’s no need to eat anything raw. It’s just the weight that changes.
[quote]AccipiterQ wrote:
I’ve been trying to work more beans/legumes into my diet, mainly for fiber content. However in preparing most beans by boiling them you slash the fiber content down to juts about nothing. Check out navy beans for instance (all data from nutritiondata.com)
This seems to be pretty consistent for any type of bean…is there any way to prepare them WITHOUT devastating the fiber content? [/quote]
Compare any raw/dry food to its cooked version and you’ll see a difference. It has nothing to do with cooking; it has to do with the food increasing/decreasing in volume, generally due to water. Meat gets smaller as water and fat drips out, rice and beans get larger as they absorb water.[/quote]
This is true…too bad you can’t just eat the beans raw
[/quote]
I don’t think you get it. Take 3 beans, and cook them, and they will still have the same fiber content. 3 beans = 3 beans, regardless of whether they’re raw or cooked (not taking into account how well humans digest beans that aren’t cooked). There’s no need to eat anything raw. It’s just the weight that changes.[/quote]
hahaha I get it now; that one oz. of dry beans is now probably 2 oz. once it’s cooked.
[quote]AccipiterQ wrote:
I’ve been trying to work more beans/legumes into my diet, mainly for fiber content. However in preparing most beans by boiling them you slash the fiber content down to juts about nothing. Check out navy beans for instance (all data from nutritiondata.com)