Legumes (Beans, lentils, chickpeas): Soaking legumes for at least 4-8 hours before cooking helps soften their texture and reduce cooking time.
Nuts and Seeds: Soaking nuts and seeds for a few hours or overnight can activate enzymes that improve digestibility.
Grains: Soaking whole grains like rice, quinoa, and oats can help reduce cooking time and potentially improve digestibility.
Flax Seeds: These tiny seeds are packed with nutrients, but their hard outer shell can be difficult to digest. Soaking flax seeds helps soften the shell.
Chia Seeds: Similar to flax seeds, chia seeds benefit from soaking. Soaking plumps them up and increases their fiber content
Goji Berries: Soaking goji berries can help remove any dirt or debris and potentially improve their rehydration properties.
Dried Fruits: Soaking some dried fruits, like raisins, can help plump them up and make them more palatable.
Disclaimer: This content including advice gives generic information only and is in no way a substitute for qualified medical opinion.