Beans contain a large proportion of sugars (oligosaccharides), which our bodies cannot absorb. When these sugars enter our intestines, bacteria go to work and produce large amounts of gas. We also produce gas from other sources, such as the air we breathe in, the air that permeates the intestines through the blood circulation, and the gas contained in the carbon dioxide produced when saliva reacts with stomach acid.

Beans and legumes are rich in protein and carbohydrates. However, due to the lack of α-galactosidase enzyme in the human body, the oligosaccharides contained in legumes cannot be properly digested. Therefore, it is easy to produce a large amount of gas, leading to flatulence or farting.

Beans are a gas-producing food and contain substrates that can produce a large amount of hydrogen, carbon dioxide, hydrogen sulfide and other gases. When they are decomposed in the body after eating, they will produce methane, and farts are mostly carbon dioxide, hydrogen sulfide and other gases. Hydrogen and methane. Therefore, after eating, the exhaust gas will increase greatly and you will continue to fart.

Extended information:

A large part of beans are oligosaccharides, and it is very difficult for the intestines to absorb this sugar. However, when this substance enters the intestines, it will still cause the decomposition bacteria in the intestines to work and perform aerobic respiration and other exercises, thereby producing gases such as carbon dioxide.

In addition to soybeans, raffinose and stachyose are present in legume crops such as lentils, peas, broad beans, mung beans and peanuts. Studies have shown that the flatulence factor is resistant to high temperatures but is soluble in water. Once soybeans are soaked, steamed, and germinated, the content of stachyose and raffinose can be significantly reduced, making farting bothersome.

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