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Immersing nuts and seeds in water may make them easier to digest.

There is a little-known, free trick that may enhance the nutritional value and digestibility of your daily nut hit … soaking.

Many nuts contain natural enzyme inhibitors and phytic acid, which can make digestion more difficult and may interfere with nutrient absorption

But by soaking your nutty snacks, and even some seeds, in water these compounds are broken down, promoting improved nutrient availability and, with it, potential improvements in gut and overall health.

By placing these wholefoods in water, you are essentially tricking them into sprouting, which should neutralise the enzyme inhibitors.

The length of time each nut needs to be soaked varies but they can be split into groups of nuts which require a long time under water and those that only need a couple of hours.

Long-soak nuts such as almonds, pistachios and hazelnuts will need more than eight hours in water, while medium-soak nuts like pecans, walnuts and Brazil nuts, which are more oily and therefore swell up quickly, need less than eight hours’ soaking.

Nuts that don’t need much soaking are cashews, macadamias and pine nuts as they have the highest fat content of all nuts and only need between two and four hours.

For pecans and hazelnuts, soaking can also act as a flavour enhancer.

Not to be left out, pumpkin seeds can also be soaked for between four and six hours, while sunflower seeds will need 12 to 24 hours under water.

Soaking has the added bonus of making nuts softer, which can make cooking and baking with them much easier.

So, add a little water – a free adaptation that could prove beneficial.

HOW TO…

Soak your nuts in the fridge and then, after the recommended time, rinse them well. If you would like them to be crispy, you can dehydrate them at a low heat in the oven until they are just how you want them. You can add a pinch of salt to the water during soaking for each handful of nuts if you think this is something you might enjoy.

FOUR REASONS TO GIVE IT A GO

Better flavour and texture: soaking makes food easier to blend. The silky consistency of nuts soaked before blending into soups and smoothies isn’t achievable with unsoaked nuts.

Improves digestion: soaking raw nuts and seeds in salted water simulates the ideal moist germinating conditions these foods wait for in nature.

Reduces prep and cook times: soaking nuts and seeds results in creamier consistencies, particularly with conventional blenders.

Unlocks nutrients: Vitamins get a boost, proteins become more available, and live enzymes are released.