Image: Improved rice cooking approach to maximise arsenic removal while preserving nutrient elements

Size of this preview: 800 × 462 pixels. Other resolutions: 320 × 185 pixels | 1,535 × 886 pixels.

Original image ‎(1,535 × 886 pixels, file size: 205 KB, MIME type: image/jpeg)

Description: Highlights from the study: " Parboiled and absorbed (PBA) method removed 54% & 73% iAs from brown & white rice. Washing and pre-soaking prior to absorption cooking reduced iAs in white rice only. PBA raised MOE by 3.7 and 2.2 times for white and brown rice, respectively. Brown rice retained more nutrients than white rice under absorption methods. Absorption methods preserved micronutrient such as Zn in brown & white rice. "
Title: Improved rice cooking approach to maximise arsenic removal while preserving nutrient elements
Credit: https://www.sciencedirect.com/science/article/pii/S0048969720368728
Author: Authors of the study: Manoj Menon, Wanrong Dong, Xumin Chen, Joseph Hufton, Edward J. Rhodes
Usage Terms: Creative Commons Attribution 4.0
License: CC BY 4.0
License Link: https://creativecommons.org/licenses/by/4.0
Attribution Required?: Yes

Image usage

The following 2 pages link to this image:

All content from Kiddle encyclopedia articles (including the article images and facts) can be freely used under Attribution-ShareAlike license, unless stated otherwise.