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Aquafaba (/ˌɑːkwəˈfɑːbə/ or /ˌækwəˈfɑːbə/) is the viscous water in which legume seeds such as chickpeas have been cooked. Its use in cuisine was thought to be discovered by the French musician Joël Roessel, but has been actively used as an ingredient in vegan cuisine for years.
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water egg cooking beans proteins chickpeas protein white also carbohydrates used liquid soluble legume seeds composition legumes applications dry cooked
| Subject | Predicate | Object | Confidence | Src |
|---|---|---|---|---|
| chickpeas have been cooked | instance of | is the viscous water in which legume seeds | 0.80 | text |
| white beans or chickpeas | instance of | The simplest way to obtain aquafaba is to decant the liquid from canned or boxed legumes | 0.80 | text |
| Aquafaba | related to Composition | Legume | 0.60 | section |
| Aquafaba | related to Composition | The | 0.60 | section |
| Aquafaba | related to Composition | Although | 0.60 | section |
| Aquafaba | related to Composition | These | 0.60 | section |
| Aquafaba | related to Composition | During | 0.60 | section |
| Aquafaba | related to Composition | More | 0.60 | section |
| Aquafaba | related to Composition | Once | 0.60 | section |
| Aquafaba | related to Composition | Comparing | 0.60 | section |
| Aquafaba | related to Composition | In | 0.60 | section |
| Aquafaba | related to Composition | Fat | 0.60 | section |
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