Yes, parboiled rice generally has less arsenic than white rice. Parboiling is a process where the rice is soaked in water, steamed, and then dried. This process drives the arsenic from the bran and husk into the endosperm, which is the part of the grain that is eaten. When the rice is milled to remove the bran and husk, some of the arsenic is removed as well.
Studies have shown that parboiled rice can have up to 54% less arsenic than white rice. However, the amount of arsenic reduction depends on the parboiling process used. Some parboiling methods are more effective at removing arsenic than others.
In addition to reducing arsenic, parboiling also preserves some of the nutrients in rice, such as fiber, vitamins, and minerals. This is because the bran and husk are not completely removed during parboiling.
Overall, parboiled rice is a healthier choice than white rice, especially if you are concerned about arsenic exposure.
Here are some tips for reducing arsenic intake from rice:
- Choose parboiled rice over white rice whenever possible.
- Rinse rice in cold water before cooking.
- Cook rice in a ratio of 3 parts water to 1 part rice.
- Drain the rice after cooking.
By following these tips, you can reduce your arsenic intake from rice and enjoy this delicious and nutritious food.
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