You might see people soaking grains, legumes, nuts, and seeds for a certain period of time before cooking. Why do they do that? What will happen to our body if we eat food without soaking them? Watch to find out! #STEMvee
[Video Description: Afro-Latino brown-skinned man wears a teal long-sleeve shirt, has a small afro hairstyle, and has a tiny patch of hair in the center of his chin (soul patch). The background has white/peach walls.
2:11 – An image of a phytic acid compound (C6H18O24P6). The compound consists of a cyclohexane with an oxygen atom bonded to each of the carbon atoms in the hexane and a dihydrogen phosphate group bonded to each of these bonded oxygen atoms.
2:52 – An image of a phosphate group (PO4H2). The group has a phosphorus atom in the center and it is singly bonded to two hydroxide anions, is doubly bonded to an oxygen atom, and is singly bonded to an oxygen atom that is also bonded to an R group.
5:01 – An image of a phytic acid compound (C6H18O24P6). The compound consists of a cyclohexane with an oxygen atom bonded to each of the carbon atoms in the hexane and a phosphate group bonded to each of these bonded oxygen atoms.
5:56 – An image of a phytic acid compound (C6H18O24P6). The compound consists of a cyclohexane with an oxygen atom bonded to each of the carbon atoms in the hexane and a monohydrogen phosphate group bonded to each of these bonded oxygen atoms. Each phosphate group has two oxygen anions trapping a metallic ion. Colored bubbles represent metallic ions: green = calcium (Ca), blue = zinc (Zn), orange = iron (Fe), pink = magnesium (Mg).]
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