Table of Contents
Introduction
Since the parboiling process plays a key role in the rice production industry, there are many nutritional benefits from consuming germinated processed rice that are not well-recognized by the public and must be acknowledged by consumers and food technologists in order to consider it in human nutrition industries.
Because processed rice contains more nutrients than regular white rice, one phenomenon of the parboiling process comes from starch gelatinization and nutrient absorption at the grain embryo, which enables B vitamins to move inward onto the endosperm and become more nutritious, providing benefits that otherwise would not be available to consumers.
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Health Benefits Of Parboiled Rice
More Vitamin B nutrients:
The key nutrient of parboiled rice is Vitamin B1, also referred to as Thiamine, which is a water-soluble micronutrient that helps the body convert food into energy.
Lowers high blood sugar levels:
Processed rice holds 25% higher vitamin B6 than white rice, which is beneficial for people with type 2 diabetes or anyone looking to maintain stable blood sugar levels as it is effective in reducing hypertension/high blood pressure.
The process of parboiling rice improved the smooth morphology of its carbohydrates, which may be responsible for its resistance to digestion.
Lower Glycemic Index Level:
Parboiled rice has a lower glycemic index (GI) compared to white rice. The glycemic index measures how quickly a food raises blood sugar levels. Foods with a lower GI are digested and absorbed more slowly, leading to gradual increases in blood sugar.
Better Gut health:
The increased fiber content in processed rice facilitates regular bowel movements and prevents constipation. Fiber acts as a prebiotic, improving the growth of beneficial gut bacteria. Moreover, it is less likely to cause bloating or acidity compared to white rice.
Additionally, processed rice contains six times more calcium than regular white rice, making it beneficial for those at risk of osteoporosis. Other prominent characteristics include its non-sticky texture and rapid water absorption while cooking, making it firmer than white rice.
Conclusion
Processed rice can be used in dietary consumption and biomedical goods due to its rich nutrients and dietary fiber. Numerous characteristics of parboiled rice, such as its non-sticky nature, rapid water absorption, good digestibility properties, and high mineral content, along with the increasing demand for high-nutritive rice, are boosting the global market for processed rice.
Frequently Asked Questions
Q1. Difference between parboiled rice and regular white rice?
A. Parboiled rice undergoes a hydro-thermal process including soaking, steaming, and drying before the milling operation. This process enhances its nutritional value by transferring vitamins and minerals from the outer layers into the grain. On the other hand, white rice loses many of its nutrients during milling, while processed rice retains more vitamins, has a firmer texture, and is less sticky when cooked.
Q2. How does the parboiling process improve the vitamin and mineral content of rice?
A. The soaking and steaming process during parboiling allows nutrients from the bran and husk to penetrate the endosperm of the grain. This process ensures that even after milling, the rice retains vitamins and minerals.
Q3. Does parboiled rice have a lower glycemic index than white rice?
A. Yes, parboiled rice has a lower glycemic index (GI) compared to white rice. The GI measures how quickly a food raises blood sugar levels. Parboiled rice has a GI of around 50-60, whereas white rice has a GI of 70-90. The lower GI of parboiled rice makes it a better choice for individuals who want to maintain stable blood sugar levels.
Q4. Is parboiled rice a good choice for people with diabetes?
A. Yes, parboiled rice is a better choice for people with diabetes than regular white rice due to its lower glycemic index level.
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