Veja os Mitos do Feijão Comum da Captious para uma pesquisa de várias questões relacionadas ao feijão . Eles relatam que o Cook's Illustrated indicou ( ênfase adicionada ):
[...] during soaking many nutrients leach out of the beans, more so with a quick soak (presumably due to the brief heat) than with a long cold soak. Apparently heat breaks down cell membranes within the beans, and increases the solubility of water-soluble nutrients, such as calcium, magnesium, thiamine, riboflavin, and niacin. As a result, quick soaking tends to leach somewhat more of the nutrients out of the beans than do slow soaking methods.