Nutritional value of parboiled rice?

cozmik

Does anyone know if Uncle Bens parboiled wholegrain brown that cooks in abt 10 mins is as nutritious as regular longer cooked brown rice?

Thanks!

rubadub

Some say it is actually more nutritious (see wikipedia). The parboiling is usually done under pressure and is said to lock the nutrients into the grain structure. To make sure more is not washed away it is best to use only the water required, but becareful of burning the bottom of the pan. It is better done in the microwave, some people do not like microwaves, so bang it in a pyrex dish, cover and do it in the oven along with your meal.

Uncle ben wholegrain is usually top of the list when I compared it to other brown rice brands, roma was worst, tesco was OK.

ApeXaviour

cozmik wrote: »

Does anyone know if Uncle Bens parboiled wholegrain brown that cooks in abt 10 mins is as nutritious as regular longer cooked brown rice?

Thanks!

Parboiled rice is the same as white rice. It's like over 90% starch, it's pretty nutritionally valueless and will mess with your insulin levels. Eat as little of it as possible.

According to this random swiss rice website parboiled has a little more niacin, but sucks in every other comparison with white rice, which is evil anyway.

If you really must eat rice, stick to the brown/wholegrain.

cozmik

rubadub wrote: »

Some say it is actually more nutritious

I've heard that too, but on the other hand people say that brown rice that has not been parboiled is the more nutritious of the two.

So it's a bit of a dilemma, as I'm sure you'll agree.

Answers on a postcard please.

rubadub

White rice is crap, I think we are all agreed

brown rice that has not been parboiled is the more nutritious of the two

The way I read it was that parboiled wholegrain would have more nutirents than "normal cooked" wholegrain.

In some countries, rice is commonly consumed as parboiled rice, also known as easy-cook rice. Parboiled rice is subjected to a steaming or parboiling process while still a brown rice. This causes nutrients from the outer husk to move into the grain itself. The parboil process causes a gelatisisation of the starch in the grains. The grains become less brittle, and the colour of the milled grain changes from white to yellow. The rice is then dried, and can then be milled as usual or consumed as brown rice. Milled parboil rice is nutritionally superior to standard milled rice. Parboiled rice has an additional benefit in that it does not stick to the pan during cooking as happens when cooking regular white rice.

A nutritionally superior method of preparing brown rice known as GABA Rice or GBR (Germinated Brown Rice)[2] may be used. This involves soaking washed brown rice for 20 hours in warm water (38 °C or 100 °F) prior to cooking it. This process stimulates germination, which activates various enzymes in the rice. By this method, a result of research carried out for the United Nations Year of Rice, it is possible to obtain a more complete amino acid profile, including GABA

I had forgotten about the GABA rice.

http://en.wikipedia.org/wiki/Rice

Of course information on wikipedia should be treated the same as that written on a toilet wall.

According to this random swiss rice website parboiled has a little more niacin, but sucks in every other comparison with white rice, which is evil anyway.

I presume "full rice" is brown, and that the parboiled is white parboiled rice.


http://translate.google.com/translate?hl=en&sl=de&u=http://www.riso.ch/index.cfm%3Ffuseaction%3Dshow%26path%3D1-285-202.htm&sa=X&oi=translate&resnum=1&ct=result&prev=/search%3Fq%3Dhttp://www.riso.ch/index.cfm%253Ffuseaction%253Dshow%2526path%253D1-285-202%2526teaser%253D0%26complete%3D1%26hl%3Den%26sa%3DG

ali.c

rubadub wrote: »

White rice is crap, I think we are all agreed

though basmati rice isnt complete crap though mid gi range etc!

emeraldstar

ali.c wrote: »

though basmati rice isnt complete crap though mid gi range etc!

and gorrrrgeous. The smell of it cooking...