What happens if rice is soaked for a long time

We all know that after most people wash the rice, unless they are in a hurry to eat it, they do not put the rice into the rice cooker to steam it immediately. Instead, they will soak the rice in clean water for a while, because this will make the rice grains softer when steamed, which is easier to digest and tastes better. Some people soak rice for a long time, even overnight. Some people feel that this practice will have an impact on our bodies. So, what happens if rice is soaked for a long time?

1. How long is considered as soaking for a long time? 1. When the temperature is not high, it is okay to soak rice overnight without worrying about it going bad. 2. When the weather is hot, the soaking time of rice should not exceed four hours, otherwise the rice will easily deteriorate and become moldy in the water, which may cause severe liver damage and symptoms of human poisoning. 2. The harm of soaking rice for a long time 1. Rice will lose its taste, and its original color, aroma, taste and freshness will deteriorate if soaked for a long time. In addition, rice tends to break into pieces after being soaked for a long time. 2. If any food is soaked for a long time, the nutrients will be lost. Rice will lose a lot of nutrients if it is soaked for a long time. The vitamin content on the surface of rice is relatively high (between the rice skin and the rice grains). Vitamins are soluble in water. If soaked for a long time, some of the inorganic salts and soluble vitamins in the rice grains will dissolve in the water. In addition, the protein loss in rice will reach 5.5%-6.1%, calcium loss will reach 18.2%-23.3%, and iron loss will reach 17.7%-46.0%. 3. Nutritional value of rice

1. The main component of rice is carbohydrates, about 70%, and it also contains a certain amount of protein, vitamins, cellulose and minerals.

2. The nutritional value of rice is relatively balanced, and its content of B vitamins is relatively rich and complete. However, the processing of rice may cause a large loss of nutrients. Generally speaking, the more refined the rice is, the more nutrients it loses. Therefore, the nutritional value of two-standard rice is higher than that of one-standard rice, and the nutritional value of brown rice is higher than that of two-standard rice.

3. Among rice protein, alkaline-soluble gluten with high lysine content accounts for 80%. The lysine content is higher than that of other grains. The amino acid composition is reasonable, which is closer to the optimal protein amino acid ratio pattern recognized by the World Health Organization. The biological value (BV value) of rice protein is 77, and the protein utility ratio (PER value) is 2.2 (wheat is 1.5 and corn is 1.1). The digestibility of protein exceeds 90%, which is higher than other grains. Therefore, the nutritional value of rice protein is still relatively high. ‍4. Precautions for washing and soaking rice 1. Wash with cold water, do not use running water or hot water, wash the rice three or four times with clean water. 2. The rice should not be soaked before or after washing. If the rice has been soaked after washing, the soaking water and the rice should be put into the pot together. 3. Soak the rice in cold water. 4. When washing rice, the amount of water used and the frequency of use should be reduced as much as possible to remove the mud and sand. Rice should not be washed too much, because rice contains some water-soluble vitamins and inorganic salts, and a large part of them are in the outer layer of the rice grains. If you wash it too much or rub it hard or stir it excessively, a large amount of nutrients on the surface of the rice grains will be lost with the water. During the rice washing process. The loss rate of thiamine can reach 40% to 60%, the loss rate of riboflavin and niacin can reach 23% to 25%, and protein, fat, sugar, etc. will also be lost to varying degrees.