Is it easy to boil red beans with baking soda

Red beans cooked with baking soda are indeed easier to rot. The alkaline components of baking soda can damage the cell wall structure of legumes, shorten cooking time, but may affect the absorption of some nutrients. Baking soda is weakly alkaline when dissolved in water, which can neutralize the pectin and cellulose in the skin of red beans, soften the cell wall structure, and allow water to penetrate into the interior of the beans more quickly. This effect is more pronounced when cooking old red beans or beans that have been stored for a longer period of time, as these red beans have a harder texture due to water loss. When using baking soda, it is recommended to add 1-2 grams per 500 grams of red beans. Excessive use can cause the soup to turn yellow and produce a bitter taste, and the loss of water-soluble vitamins such as vitamin B1 will also increase.

It is not recommended to add baking soda in some special circumstances. For freshly harvested red beans or beans that have been soaked for more than 8 hours, their cell wall structure has become relatively relaxed, and adding extra baking soda may lead to excessive softening and rotting. People with weak gastrointestinal function may experience bloating when consuming beans that have been treated with alkali, and long-term consumption by anemic individuals may affect iron absorption. Using a pressure cooker for stewing or pre freezing treatment can also achieve a similar softening effect and better preserve nutritional components. When cooking red beans in daily life, you can first refrigerate and soak the beans for 12 hours, and then change the water 2-3 times to remove some anti nutritional factors. If using baking soda as an aid, it is recommended to add it when the beans are half cooked and pair it with vitamin C rich ingredients such as tomatoes or lemons to reduce nutrient loss. It is advisable to control the total daily intake at 50-100 grams, and individuals with abnormal kidney function should reduce their intake as appropriate.