Explain the differences among long-grain white rice, brown rice, converted rice, and instant rice. Compare their nutrient contributions
The husk, bran, and germ have been removed in the processing of white rice; therefore, all of the fiber and most of the B vitamins and iron are eliminated. Only the hull has been removed from brown rice, which means most of the fiber is still in the rice. Converted rice has been soaked, steamed under pressure, and dried before milling (bran and germ are removed); some of the water-soluble vitamins and minerals are pushed from the bran and germ into the endosperm; therefore, less nutrients are lost when the rice is polished. Instant rice has been cooked and then dehydrated, which makes the cooking time short.
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The texture of processed poultry products is influenced by a variety of factors including
a. a redistribution of collagen fibers and myofibril proteins around the fat globules. b. the creation of a stable emulsion. c. the addition of a brine mixture to improve flavor and cohesiveness. d. the relaxation of protein fibers. e. the addition of gums that prevent water loss during heating. f. all of the above answers are correct Indicate whether the statement is true or false
MyPlate suggests that wine be consumed in moderation. Describe what this means and how it is different for men and women
Your body needs cholesterol as the precursor for vitamin A, bile acids, and sex hormones
Indicate whether the statement is true or false
Which lipoprotein carries lipids that tend to trigger inflammation and contribute to heart disease?
1.VLDL 2.LDL 3.HDL 4.Chylomicrons