You might be able to reduce the carb content of them by removing most of the oligosaccharides[1] in them by boiling them for 10 or 5 minutes then rinsing them, then re-boiling them and doing that three or four times (repeat the process), at least that’s what I do with pinto beans and potatoes to remove the oligosaccharides (sugar)?
But doing so may remove all the micro-nutrients (which may not necessarily be a bad thing, the jury is still out on that? …as most veggies and grains are full of anti-nutrients anyway?) and severely reduce the amount of carbohydrates also, but at least you still get to eat them!
That’s why I don’t use a macronutrient calculator (it renders it useless) because this method literally works on anything!
Another good example is fermenting food to remove the phytic acids (the anti-nutrient; prevents the absorption of micronutrients)?
References:
[1] Oligosaccharides: “…You may not be familiar with them, but sandwiched between simple sugars (monosaccharides) and starches (polysaccharides) is another group of carbohydrates that play an important role in nutrition. You’ve likely seen ingredients like inulin and oligofructose listed on food labels and may have heard phrases like “prebiotic fiber. " Here’s what these terms mean and how they relate to your diet. What Are Oligosaccharides? Oligosaccharides are a type of carbohydrate formed when three to 10 simple sugars are linked together. Small amounts occur naturally in many plants, but chicory root (from which most commercial inulin is extracted) and so-called Jerusalem artichokes (the root of a member of the sunflower family) have the most oligosaccharides. …” …More
Note: What really creates gas (flatulence/farts) are the oligosaccharides! Beans that don’t create gas? Potatoes without carbs? Ducks without beaks? …Lol