Pulses, such as lentils, beans, and chickpeas, are nutrient-dense powerhouses packed with protein, fiber, vitamins, and minerals. However, they also contain compounds known as anti-nutrients, such as phytates and lectins, which can interfere with nutrient absorption and cause digestive discomfort in some people. Soaking pulses before cooking is a traditional practice that has been shown to reduce the levels of anti-nutrients and improve their digestibility.
