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      Cooking rice in excess water reduces both arsenic and enriched vitamins in the cooked grain

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      Food Additives & Contaminants: Part A
      Informa UK Limited

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          Abstract

          This paper reports the effects of rinsing rice and cooking it in variable amounts of water on total arsenic, inorganic arsenic, iron, cadmium, manganese, folate, thiamin and niacin in the cooked grain. We prepared multiple rice varietals both rinsed and unrinsed and with varying amounts of cooking water. Rinsing rice before cooking has a minimal effect on the arsenic (As) content of the cooked grain, but washes enriched iron, folate, thiamin and niacin from polished and parboiled rice. Cooking rice in excess water efficiently reduces the amount of As in the cooked grain. Excess water cooking reduces average inorganic As by 40% from long grain polished, 60% from parboiled and 50% from brown rice. Iron, folate, niacin and thiamin are reduced by 50-70% for enriched polished and parboiled rice, but significantly less so for brown rice, which is not enriched.

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          Most cited references3

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          Toxicological profile for Arsenic

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            Rice: Chemistry and Technology

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              Levels of arsenic in rice: the effects of cooking

              Raab A (2009)
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                Author and article information

                Journal
                Food Additives & Contaminants: Part A
                Food Additives & Contaminants: Part A
                Informa UK Limited
                1944-0049
                1944-0057
                November 02 2015
                November 02 2015
                : 1-8
                Article
                10.1080/19440049.2015.1103906
                26515534
                dff5ae32-d306-492d-af5b-18e182614c4e
                © 2015
                History

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