Soybeans

Soybeans are an excellent source of protein. They include one of the finest quality plant-based proteins, making them very beneficial to vegetarians. They are high in vitamins and minerals, including molybdenum, copper, manganese, magnesium, and riboflavin. They also include isoflavones, which are plant substances associated with cancer protection and a lower risk of osteoporosis. According to research, soybeans can also help decrease cholesterol and minimize the risk of obesity and type 2 diabetes. Soybeans, on the other hand, are another food high in lectins.

Boiling soybeans, like cooking red kidney beans, essentially reduces their lectin content. However, make sure you cook them for an extended period of time at a high enough temperature. Soybean lectins are virtually entirely neutralized when boiling at 212°F (100°C) for at least 10 minutes, according to research. Dry or moist heating of soybeans at 158°F (70°C) for several hours, on the other hand, had little or no influence on their lectin concentration. Fermentation and sprouting, on the other hand, are both established techniques for decreasing lectins. According to one study, fermenting soybeans lowered the lectin level by 95%. Another research discovered that sprouting reduced lectin concentration by 59%.