According to a recent report on the website of Medical Today, American scientists have found that soaking brown rice in warm water before cooking can promote its "germination" and stimulate the production of various enzymes in rice. These active substances are very beneficial to human health and nutrient absorption. Studies have shown that eating more germinated brown rice can improve cognitive ability and prevent diabetes.
In this regard, Chen, chief nutritionist of the Nutrition Department of Shanghai Huadong Hospital, said: "After soaking brown rice, it can really promote nutrient absorption. For ordinary rice, soaking it before steaming or cooking can also have the same effect. " Chen analyzed that, first of all, after soaking, rice grains can fully absorb water. The steamed rice will be full of particles, taste more fluffy and sweet, and help digestion; Secondly, rice contains a substance called phytic acid, which will affect the absorption of protein and minerals in the body, especially important elements such as calcium and magnesium. Although rice contains a lot of phytic acid, it also contains a phytase that can decompose phytic acid. Soaking rice in warm water can promote the production of phytase and decompose most of phytic acid in rice, so that it will not affect the absorption of protein and minerals such as calcium and magnesium. In addition, soaking can save the time of steaming and cooking, and cooking is fast and delicious. "However, the soaking time should be controlled well, and it is not good to be too long or too short. Generally, it is best to use warm water of 30-60 degrees Celsius, and the soaking time should not exceed half an hour. " Chen reminded that it is best to cook rice with water soaked in rice, so that more nutrients can be retained and the flavor of rice is stronger.