Rice contains a lot of starch. When cooking with boiled water, the temperature is about 100℃ (the boiling point of water). Such a temperature can make the rice cooked quickly, shorten the cooking time and prevent the vitamins in the rice from being destroyed by long-term high-temperature heating.
Boiling water can volatilize chlorine and avoid destroying vitamin B 1. Vitamin B 1 is the most important nutrient in rice, and its main function is to regulate the metabolism of sugar in the body. Without it, the nervous system will be affected, and it is prone to fatigue, loss of appetite, weakness of limbs, muscle soreness, beriberi, edema, arrhythmia, intractable insomnia and other symptoms.
The tap water we usually use is disinfected with chlorine. If we use this water to cook rice directly, the chlorine in the water will destroy the vitamin B 1 in rice. Burn with fire
When cooking with boiling water, chlorine has volatilized with water vapor, which greatly reduces the loss of B vitamins such as vitamin B 1.
Since ancient times, China has been convinced of the truth that "five grains feed", and modern nutrition has also confirmed that long-term health can be maintained only by ingesting enough complex carbohydrates. For China people, rice is one of the main sources of complex carbohydrates. It not only provides nutrition for human body, but also contributes to human health and disease prevention. ...
Many surveys at home and abroad have found that the total amount of food eaten is inversely proportional to the risk of chronic diseases; However, a survey in Hong Kong found that the consumption of white rice was positively correlated with the risk of diabetes. Some surveys in the United States have similar findings. It can be seen that if you can't eat rice wisely, you may get yourself into trouble.