Am curious of the potassium loss of cold soaking beans before cooking. Thank you
About 60% if you soak first; only 30% if cooking directly in water without soaking. I’m not sure of the exact preparation for soaking, but I’m inclined to believe that ‘soaking’ also implies that the soaking water is discarded before cooking (hence the 2x loss).
Ref: Published in Jan 2021, a selection of papers were included in a larger meta-analysis of potassium loss in food when cooked:
https://onlinelibrary.wiley.com/doi/abs/10.1111/jhn.12846 (refer to the attached table)