Concerns regarding sustainability have prompted the search of value in the by-products of food manufacturing. Such is the case of the cooking water (CW) of chickpeas. which has shown its potential as a vegan egg white replacement. This study aimed to characterize and compare the CW from three novel legumes (black soybeans. https://www.markbroyard.com/flash-pick-weleda-skin-food-75ml-online-sale-flash-save/