Answer:

Black beans are rich in polyphenols, anthocyanins, flavonoids, plant protein, fiber, vitamins, and minerals. These water-soluble compounds are readily absorbed through the digestive tract and can support the liver's metabolic and detoxification processes. Anthocyanins and polyphenols in black beans also fight free radicals, reduce inflammatory responses, and protect liver cells.

Roasting black beans before brewing helps release these active compounds more easily, creates an aromatic flavor, reduces substances that cause bloating, and aids digestion.

Roasted black bean water contains many nutrients beneficial for the body. *Image created by AI*

While roasted black bean water offers many benefits, it should only be consumed two to three times a week, with each serving ranging from 100-250 ml, depending on individual health. Do not use black bean water as a complete substitute for filtered water or consume it in large quantities for extended periods. Individuals with chronic liver or kidney disease, digestive disorders, or those currently on medication should consult a doctor before consumption.

To prepare roasted black bean water, choose clean ingredients free from mold. After rinsing and draining, roast the beans over medium heat for about 10 minutes until they become fragrant and their skins slightly crack. After roasting, you can either cook the black beans with water for 10 minutes or steep them in boiling water for about 15-20 minutes to best preserve the antioxidant compounds.

Effective liver care involves combining roasted black bean water consumption with a scientific diet, limiting alcohol, managing a healthy weight, and undergoing regular health check-ups. You can also supplement with natural extracts such as Wasabia and S.Marianum, which enhance detoxification and support liver protection by controlling excessive activity of Kupffer cells.

Master, Doctor Doan Vinh Binh

Medical Information Center

Tam Anh General Hospital TP HCM