The nutrition of boiled water for cooking is not lost.
Cooking rice at home usually involves washing rice first and then cooking it in cold water. But if you change the order of cooking, what good will it do? Most people may not know.
Starch granules are insoluble in cold water. When the water temperature is above 60℃, starch will absorb water, swell and break, and become paste (that is, the rice we eat). The original large starch molecules will become many small molecules ... oligosaccharides and monosaccharides. Rice contains a lot of starch. After cooking, starch macromolecules become small molecules, which are easily digested and absorbed by human body. The tap water we usually use is disinfected with chlorine. If we cook rice directly with this kind of water, the chlorine in the water will inevitably destroy the vitamin B 1 in rice. Vitamin B 1, also known as thiamine, is a colorless crystal, which is soluble in water. Vitamin B 1 mainly exists in the husk and germ of seeds, such as rice bran and wheat bran, and also exists in yeast, animal viscera (liver and kidney), lean meat, egg yolk, Chinese cabbage and celery. Vitamin B 1 deficiency can lead to polyneuritis and beriberi. The patient's peripheral nerve endings are inflamed and degenerated, accompanied by symptoms such as numbness of limbs, muscle atrophy, edema of lower limbs and heart failure.
In order to avoid the lack of vitamin B 1, we should often eat foods containing more vitamin B 1 such as brown rice and miscellaneous grains in our daily life. In order to reduce the loss of vitamin B 1, rice should be washed quickly. It is important to pay special attention here that it is not advisable to use cold water for cooking, but it is better to use boiled water. Because, when cooking with boiling water, the rice is put into hot water with higher temperature at first, so that the starch expands and breaks, and becomes mushy as soon as possible, which is easier to be digested and absorbed by the human body; At the same time, when cooking with boiling water, chlorine has volatilized with water vapor, which greatly reduces the loss of nutrients such as vitamin B 1. Therefore, the scientific cooking method should be to boil the tap water first, and then pour the rice in, so that the chlorine in the water has basically evaporated, which will reduce the damage of vitamin B 1.