Rice is one of the most widely consumed foods in the world, but its ability to absorb toxic inorganic arsenic is about 10 percent higher than other grain crops, so its arsenic content is very high. Although human understanding of arsenic toxicity dates back thousands of years, the awareness of the dangers of arsenic in rice is a new discovery in recent years, and how to reduce arsenic in rice has become a new topic of research for scientists.
A new study from the UK has found a cooking method that not only effectively removes arsenic from rice, but also preserves nutrients in rice,media reported.
From the beginning of people’s awareness of the dangers of arsenic in rice, they began to reduce their arsenic levels by different means, such as through multiple washes or different cooking methods. But while some methods can reduce arsenic levels, they also drain nutrients from rice.
So scientists from the University of Sheffield in the UK carried out a study that looked at various cooking methods for different types of rice to find a way to maintain nutrition while also reducing arsenic levels.
In the study, the scientists selected three representative brown rice and white rice on the market. Subsequently, four different cooking methods were used to process six kinds of rice.
The four cooking methods are as follows:
1, unwashed absorption method (UA): rice does not go through washing, directly placed in the water for cooking;
2, washing absorption method (WA): rice in the oscillator washing for 5 minutes, and then put in water for cooking;
3, pre-soaked absorption method (PSA): the rice soaked in water for 30 minutes, put in water for cooking;
4, boiling absorption method (PBA): first bring the water to the boil, then add the rice to cook for 5 minutes, then pour out the water in the rice, and then add the water to cook.
It was found that the arsenic content was the highest in the rice of the unwashed absorption method, the second-highest arsenic content in the rice of the washing absorption method and the pre-soaked absorption method, and the arsenic content in the boiling absorption method was the lowest. In addition, the boiling absorption method retains more nutrients such as phosphorus, potassium, magnesium, zinc and manganese in rice than the other three cooking methods.
The researchers say boiling absorption removes about 54 percent of inorder compounds from brown rice and about 73 percent of inorder compounds from white rice, while retaining most of the nutrients in rice.
The specific operation method of boiling absorption method is: boiling water first, the ratio of rice to water is 1:4;
Arsenic, commonly known as arsenic, is known as arsenic, and on October 27, 2017, the World Health Organization’s International Agency for Research on Cancer released a preliminary list of carcinogens, arsenic and inorganic arsenic compounds in a list of carcinogens;