What is the enriched rice?
Enriched Rice is white rice that has been mixed with a range of vitamins and nutrients to make it more nutritious. Many companies produce enriched rice and the packaging usually shows a level of grain enrichment, although these levels may vary after cooking depending on how rice is cooked. Most foods carry several styles of enriched rice, from enriched sushi rice with short grain to rice with long grain.
When rice is processed into white rice, a large part of the nutritional value is lost. The outer bran rich in fiber and nutrients are first undressed and left behind the seed and endosperm behind. In many cases, a nutritious key is lost during the polishing process. As a result, white rice is not naturally nutritious. Some manufacturers therefore add vitamins and minerals back after rice processing, or include vitamin pellets to their rice bags to give their rice more nutritional value.
In particular in developing countries, enriched rice is extremely important. Because rice isA positive meal for millions of people around the world, it is important that the rice is highly nutritious. Nutritional deficiencies have been reported in regions with a large volume of white rice consumption. We hope that the sale of enriched rice will reverse this trend by completing the daily diet more vitamins and minerals.
Even after enrichment, rice is not as nutritious as the whole brown rice. In addition, it should not be rinsed because rice coated with nutrients will lose value if rinsed. Many companies also recommend that enriched rice cook at a minimum of water so that nutrition is not lost during the cooking process. Enriched rice, however, is certainly better than ordinary white rice, especially for people who rely on it as a basic meal.
Some companies have experience of genetic modification of rice to make it more nutritionally valuable, so it will not have to be enriched in the processing after harvesting. By a well -known example of geneticModified rice is gold rice to help prevent blindness from increasing vitamin levels and consumer. In most countries, genetically treated meals have not yet been legal for human consumption since the beginning of the 21st century, despite lobbying by the companies that proposed these foods. These companies hope that the humanitarian objectives of their products will suppress reluctance from environmentalists and some food safety advocates.