Beras dikekelaké

Nasi parboiled (uga diarani nasi sing diowahi lan nasi gampang masak [1] ) yaiku salah sawijining jinis olahan arupa sega sing wis umob sebagian ing kulit . Telung langkah dhasar kanggo parboiling yaiku rendhem, kukus lan pangatusan. [2] Langkah-langkah kasebut nggawe nasi luwih gampang diolah kanthi tangan, uga nambah profil nutrisi, ngowahi teksture, lan nggawe luwih tahan karo weevil . [3] Pangobatan kasebut ditindakake ing pirang-pirang wilayah ing donya. [4]

Sega rebus
Wanita sing nyiapake beras parboiled ing Nigeria
Sega parboiled sing wis disiyapake

Parboiling nyurung nutrisi, utamane thiamin, saka bran nganti endosperma, mula beras putih parboiled umume padha nutrisi padha karo beras coklat . [5]

Rice, brown, parboiled, dry, UNCLE BEN'S (#20042)
Ajiné nutrisi saben 100 g (3.5 oz)
Ènergi370 kkal (1,500 kJ)
78.68 g
Gula0.5 g
Serat panganan3.5 g
2.75 g
7.60 g
Vitamin
Tiamin (B1)
(24%)
0.277 mg
Riboflavin (B2)
(8%)
0.092 mg
Niasin (B3)
(33%)
4.973 mg
Vitamin B6
(31%)
0.407 mg
Folat (B9)
(4%)
14 μg
Vitamin K
(1%)
0.9 μg
Mineral
Kalsium
(1%)
8 mg
Wesi
(9%)
1.16 mg
Magnésium
(28%)
98 mg
Fosforus
(39%)
275 mg
Potasium
(5%)
219 mg
Sodhium
(0%)
6 mg
Sèng
(21%)
1.96 mg
Komponèn liyané
Banyu9.82 g
Persèntase sadarma pangira-ira sarana pamrayoga ing AS tumrap wong diwasa.
Sumber: Sasana Dhata Gizi USDA
Cara masak nasi sing luwih apik kanggo nggedhekake ngilangi arsenik nalika ngreksa unsur nutrisi [6]

Referensi besut

  1. "Types of rice – Rice Association". www.riceassociation.org.uk. Diarsip saka sing asli ing 2021-07-05. Dibukak ing 2021-01-25.
  2. Miah, M. A. Kaddus; Haque, Anwarul; Douglass, M. Paul; Clarke, Brian (2002). "Parboiling of rice. Part II: Effect of hot soaking time on the degree of starch gelatinization". International Journal of Food Science and Technology. 37 (5): 539–545. doi:10.1046/j.1365-2621.2002.00611.x.
  3. Kik, M.C.; Williams, R.R. (June 1945). "The Nutritional Improvement of White Rice". Bulletin of the National Research Council. 112: 61–.
  4. Pillaiyar, P. (1981). Household parboiling of parboiled rice. Kishan World, 8, 20–21.
  5. Kyritsi, A.; Tzia, C.; Karathanos, V.T. (January 2011). "Vitamin fortified rice grain using spraying and soaking methods". LWT – Food Science and Technology. 44 (1): 312–320. doi:10.1016/j.lwt.2010.06.001.
  6. Menon, Manoj; Dong, Wanrong; Chen, Xumin; Hufton, Joseph; Rhodes, Edward J. (29 October 2020). "Improved rice cooking approach to maximise arsenic removal while preserving nutrient elements". Science of the Total Environment (ing basa Inggris). 755 (Pt 2): 143341. doi:10.1016/j.scitotenv.2020.143341. ISSN 0048-9697. PMID 33153748. Dibukak ing 10 November 2020.   Available under CC-BY 4.0.