Digestion: Soaked almonds may be easier to digest due to the breakdown of phytic acid, a compound that can hinder nutrient absorption.
Nutrient Absorption: While the difference is minimal, soaking may make some minerals in almonds, like phosphorus and calcium, slightly more bioavailable for your body to absorb.
Texture: Soaked almonds tend to have a softer and chewier texture compared to raw almonds, which are harder and crunchier. Some people find the soaked texture more enjoyable.
Antioxidants: Both raw and soaked almonds contain antioxidants, but some studies suggest that soaking might slightly increase the antioxidant activity.
Enzyme Inhibitors: Soaking helps neutralize enzyme inhibitors present in almonds. These inhibitors can interfere with nutrient absorption.
Taste: Soaking can slightly alter the taste of almonds, making them a bit creamier and less bitter. However, some people prefer the original taste of raw almonds.
Disclaimer: This content including advice gives generic information only and is in no way a substitute for qualified medical opinion.