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the claim
Eating beans cold alters their nutritional profile compared to eating them hot
the verdict
SUPPORTED
the evidence backs this
refutedsupported
the weight of evidence
3 sources for · 0 against

Eating beans cold or after cool storage alters their nutritional profile, specifically by increasing resistant starch content and reducing starch digestibility compared to consuming them freshly cooked and hot.

Evidence for · 3
Effect of storage on resistant starch content and <i>in vitro</i> starch digestibility of some pressure‐cooked cereals and legumes commonly used in India
2010 · cited by 26
Storage and cooling temperatures alter the resistant starch content and digestibility of cooked legumes.
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The analysis

The retrieved papers consistently demonstrate that cooling and storing cooked legumes (such as beans and mung beans) alters their starch structure, increasing resistant starch and modifying digestibility and glycemic response.

More for · 2
Exploring the impact of cooking techniques and storage conditions on resistant starch levels in mung beans and its effect upon blood glucose level and lipid profile in vivo
2024 · cited by 7
Cooking followed by cold storage modifies the resistant starch levels and glycemic index of mung beans.
Effect of Preparation and Freezing Methods on the Concentration of Resistant Starch, Antinutritional Factors and FODMAPs in Beans
2019 · cited by 2
Freezing and cold storage significantly modify the resistant starch content and nutritional properties of cooked beans.
The paper trail · every fact has a biography
first checked31 Jul 2026
judged → SUPPORTED · 8431 Jul 2026
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