Obviously legumes have quite a bit better micronutrient profile than regular pastas. but when it comes to pastas like Banza and the like, are those micronutrients stripped out when it is created? it feels like you are really just changing up the macronutrient profile and thats it. would you essentially lose out on the benefits of eating legumes by eating that kind of pasta?
You could find information about nutrient degradation depending on cooking here: