What compound present in beans is effectively deactivated by thorough cooking?
Answer
Lectin
Beans naturally contain a compound called lectin, which, if consumed raw or undercooked, has the potential to cause digestive distress in individuals. Fortunately, the standard preparation method of thermal processing, which includes thorough cooking, effectively neutralizes or deactivates the lectins, rendering them harmless. Phytic acid is another concern, as it can bind minerals, but proper cooking helps mitigate this effect rather than completely deactivating the compound in the same manner as lectin.
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