How to keep more nutritional of rice cooking?
Nutritionists as early as in the 1950s, served as cereals suitable milling degree . Quantitatively measured thiamine concentrated in seed embryos situated absorbing layer; aleurone layer is concentrated on the outer - nicotinic acid ; riboflavin in the seed external uniform distribution,about 70%; lysine in seed external higher concentration; hemicellulose most concentrated in the outer layer of the seed , a suitable milling degree is obtained by experiment . Think "1992 meters " should be promoted .
With the improvement of people's living standard , more and more refined rice white, polished rice nutrients along with dozens of years ago, the brown rice declined, more and more nutrients lost to rice bran. Prevent rice processing nutrients lost attention, otherwise, in addition to providing energy, rice nutrition becomes very faint . However, in the cooking process will result in a further loss of nutrients.
Rice either porridge or rice before cooking the need for panning, panning will result in the loss of nutrients should be noted that as far as possible to reduce the number of rice washing . Experiments showed that the rice after washing 2 to 3 times, thiamine loss of 30 to 60% ; riboflavin and niacin can be a loss of nearly 25%; scrub the more the number, the higher the wash water temperature or soak in water . the longer the time, the loss of nutrients will be more . So should avoid washing rice excessive .
Thiamine and riboflavin is more stable under acidic conditions, very unstable under alkaline conditions, easily damaged, it should put an end to the porridge alkali . Someone in order to accelerate the speed of porridge and increase the viscosity and improve the taste, habits porridge alkali, which is the most desirable, should change this cooking habits .
Article Source: Chinese Nutrition Society
Articles published by : Organizing Committee of the INIE
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