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It is more nutritious to cook rice in boiling water. Is it better to cook rice in boiling water or cold water?

2023-11-18 source:internet [ typeface:big medium small ]

The nutritional components of Rice

  • heat quantity(kilocalorie)
  • 116
  • fat(gram)
  • 0.3
  • protein(gram)
  • 2.6
  • carbohydrate(gram)
  • 25.6
  • dietary fiber(gram)
  • 0.3
  • thiamine(mg)
  • 0.02
  • calcium(mg)
  • 7
  • riboflavin(mg)
  • 0.03
  • magnesium(mg)
  • 15
  • niacin(mg)
  • 1.9
  • iron(mg)
  • 1.3
  • manganese(mg)
  • 0.58
  • zinc(mg)
  • 0.92
  • copper(mg)
  • 0.06
  • Carotene(mcg)
  • 0.3
  • potassium(mg)
  • 30
  • phosphorus(mg)
  • 62
  • retinol equivalent(mcg)
  • 70.9
  • sodium(mg)
  • 2.5
  • selenium(mcg)
  • 0.4

When we usually steam rice, we are all used to washing the rice first, then adding cold water, and then steaming it. This is a common thing. In fact, the correct way is to boil the water first and then use the boiling water to steam the rice.

Why is rice cooked in boiling water more nutritious?

One: Boiling water to cook rice can shorten the cooking time and protect the vitamins in the rice.

Since starch granules are insoluble in cold water, only when the water temperature is above 60°C will starch absorb water, swell, rupture, and become mushy.

Rice contains a lot of starch. When cooking rice with boiling water, the temperature is about 100°C (the boiling point of water). This temperature can make the rice cook quickly, shorten the cooking time, and prevent the vitamins in the rice from being destroyed by long-term high-temperature heating. .

Second: Boiling water can evaporate the chlorine in it and avoid destroying vitamin B1, which is the most important nutrient in rice.

The tap water we usually use has been chlorinated and disinfected. If this water is used directly to cook rice, the chlorine in the water will destroy a large amount of vitamin B1 in the rice. When you cook rice with boiling water, the chlorine will evaporate with the water vapor, which greatly reduces the loss of vitamin B1 and other B vitamins.

3 tips for cooking rice:

1. Wash the rice 2 to 3 times, stirring gently with your hands without rubbing. Rice contains vitamins and inorganic salts, which are easily soluble in water, so you should not wash the rice too many times and do not rub it vigorously.

2. After washing the rice, steam the rice in boiling water, which can not only shorten the steaming time, but also retain the vitamins and nutrients in the rice to the maximum extent.

3. When steaming rice, add a little vinegar, which not only makes the rice easy to store and prevents it from going rancid, but also makes the steamed rice soft and fragrant.