Hello,
I would like to ask how much soaking affects the mineral content of almonds, for instance. Because this is essentially the principle of almond milk production, where all the valuable substances are soaked out into the water, i.e., the milk. Thank you.

Almonds are one of the richest sources of phytates. These antinutritional substances are relatively thermostable and have the ability to bind certain minerals into complexes that are difficult to decompose. Therefore, soaking almonds does not release too many minerals into the water, and the same applies to heat treatment (in both cases, only a few percent are released by these processes). Fermentation, sprouting (which is not used for almonds), or a combination of longer heat treatment at higher pressure is much more effective. In the production of almond milk, it is necessary to distinguish between commercially produced products and those made at home, where the resulting content of all nutrients differs significantly. In the case of homemade production, it is advisable to peel the almonds, then soak, heat treat, blend, and strain them - all with the aim of reducing the proportion of phytates while ensuring the highest possible proportion of macro and micronutrients.

Themes:  Weight loss   Minerals