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Description
Folate content in boiled (heated to boiling temperature and then simmered for 2 h) soaked peas and chickpeas decreased by 55% and 47%, and that in pressure-cooked (for 20 min) ones by 49% and 38%, resp., compared to raw legumes

Learn more in our BPC-157 Forms Explained guide
Bunce, D., M

Unlike standard sterile water intended for single use, bacteriostatic water supports repeated withdrawals without compromising solution integrity when handled properly
