New Way of Cooking Rice Removes Arsenic and Retains Mineral Nutrients, Study Shows
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New way of cooking rice removes arsenic and retains mineral nutrients, study shows:
Cooking rice in a certain way removes over 50 percent of the naturally occurring arsenic in brown rice, and 74 percent in white rice, according to new research.
A new paper, released today in Science of the Total Environment shows that cooking rice in a certain way removes over 50 percent of the naturally occurring arsenic in brown rice, and 74 percent in white rice. Importantly, this new method does not reduce micronutrients in the rice.
Following previous research from the University of Sheffield that found half of the rice consumed in the UK exceeded European Commission regulations for levels of arsenic in rice meant for the consumption for infants or young children.
This new study tested different ways to cook rice to try and reduce the arsenic content and the team from the Institute for Sustainable Food found that by using a home-friendly way of cooking rice, the "parboiling with absorption method" (PBA), most of the arsenic was removed, while keeping most nutrients in the cooked rice.
Journal Reference:
Manoj Menon et al. Improved rice cooking approach to maximize arsenic removal while preserving nutrient elements, Science of The Total Environment (2020). DOI: 10.1016/j.scitotenv.2020.143341
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