Will the way of washing rice by cooking immortals cause nutrient loss?

This way of washing rice will indeed cause nutrient loss, because it washes the rice many times and washes off the essence of the rice, relatively speaking, there will be a little loss of nutrients, but it will not be obvious.

It will not cause the loss of nutrients, this is just a way to wash the rice, and the nutrients will not be lost internally.

Yes, because washing rice too many times will cause the loss of nutrients, but it will be cleaner and taste better.

The way of washing rice by cooking rice immortals will cause a great loss of nutrients, and the rice will be washed too cleanly, and the aleurone layer on it will be gone.

The way of washing rice by the "Cooking Immortals" causes a loss of nutrients because they waste too much time when washing rice. In our country, it is very simple to wash rice and cook rice, you only need to put an appropriate amount of rice into a container, and add water to wash two or three times. Rice is a very clean staple food in our opinion, and it is enough to wash it until there are no obvious impurities in the water before cooking, and it is not particularly important whether the water is milky white or cloudy, because the rice has been cleaned.

However, cooking rice in Japan can be a hassle, because it can take up to two hours for the Japanese to wash the rice, and they will wash the rice until it is crystal clear, and the water will be very clear. The rice they cook is also crystal clear, and in our opinion, as long as the rice is cooked, you can eat it, but the rice cooked in Japan makes netizens feel very high-end. They are meticulous when it comes to cooking, and every time they cook rice, it's a big deal for them.

This behavior is seen by the Japanese as a phenomenon of excellence, and at the same time, many Chinese feel very incomprehensible about rotten socks, because people may not know what kind of behavior it is to spend two or three hours washing rice, nor what purpose this practice exists. However, what we know is that when washing rice, Hua Dan takes too long and processes to cause the loss of nutrients on the surface of the rice, and at the same time, the germ and aleurone layer of the rice are washed away. <>

In Japan, when washing rice, the rice grains are soaked in clean water for about two hours, and then the rice is vigorously scrubbed, and the water is constantly changed and scrubbed. This step will be repeated many times, so that the final cooked rice will look very good, but this behavior will lead to the loss of nutrients. We can get a lot of nutrients from rice when we eat it, but in Japan, this way of cooking rice can only be eaten to the fullest, so there is no need to blindly imitate it.

It will cause nutrient loss, there is living water to wash rice, and scrub hard, will be cautious to wash the starch on the surface of the rice, resulting in the loss of nutrients.

Yes, because the rice is washed for a very long time, the essence of the rice is washed off, resulting in the loss of aleurone dust, so the nutritional value will be lost.

It will indeed lead to nutrient loss, after all, the dust on the surface of the rice has been washed off, which will definitely affect the absorption of nutrients.

About 95% of the volume of rice grains is the endosperm, that is, the crystal clear part, the specific gravity of the free water and bound water in this part is the highest in the rice grains, which is one of the reasons why the endosperm appears crystal clear, the main components in addition to water, that is, starch, protein and a small amount of fat, the endosperm is the main part of the calories that give people, to be precise, the endosperm is the main substance that gives people who take rice as the staple food. However, the endosperm part of the rice grain is very little except for the calorie of the lake good travel socks powder and a small amount of fat. In rice grains, most of the nutrients (vitamin E, vitamin B group, unsaturated and fatty acids, trace elements, active polysaccharides) other than caloric substances are concentrated in the germ and a thin layer of aleurone.

Grain germ and aleurone layer are one of the important vitamins, active polysaccharides, trace elements and unsaturated fatty acids of ethnic groups with rice as the staple food. The aleurone layer is a white powder on the outer layer of rice grains, which is opaque and contains nutrients such as B vitamins, unsaturated fatty acids, and trace elements. After everyone touches the rice grain with their hands, their hands will be stained with this white powder, the peeling of rice, the process of handling will cause the loss of a certain amount of aleurone layer, when washing rice, this white powder will be dissolved in the rice washing water, but as long as it is not scrubbed hard, it can still retain a considerable proportion of the aleurone layer on the surface of the rice grain.

Eventually, these nutrients remain in the rice. However, if you scrub too hard or wash the rice for too long, most of the aleurone layer will be lost to the washing water. The grain germ is the part with the highest nutrient content in the rice grain, which is a small piece located on the side of the tip of the rice grain, with low water content (free water and bound water add up to only about 24%, and the other parts are mostly various nutrients), and the grain germ contains a high proportion of active polysaccharides, vitamin E, B vitamins and unsaturated fatty acids.