Is the manganese content is raw chickpeas correct?
Was just looking at the manganese content of raw chickpeas and is it really 20mg per 100g or is this an error because the equivalent amount of cooked chickpeas has a manganese content of 2mg? Is this a case of the decimal being in the wrong place?
Answers
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I'm seeing 1mg/100g for cooked, in USDA, 21 raw.
The manganese atoms in beans/chickpeas are mostly bound to lectin molecules, and are required for lectins' function. Lectins are toxic to humans and typically located on the surface.
The lectins are destroyed and removed by cooking and water. So the cooking process washes away most of the manganese.