Does boiled rice have better nutritional value compared to raw rice

Theoretically speaking raw rice have better nutritional value than boiled rice. Protein content of raw rice varies from 6 per cent to 9 per cent. Washing in large quantities of water would remove up to 60 percent of water soluble vitamins and minerals.

Further in some of our Indian homes there is practise of cooking rice in large quantities of water and draining away excess water at the end of cooking which leads to further loss of B-group vitamins. Thus combined effect of washing and cooking may affect seriously the nutritive value of rice.

But practically, it is impossible to eat the rice raw. So, it is best to cook rice in just enough water (about 2 to 2 1/2 measure of water for 1 measure of rice).

Further nutritional workers advocate the usage of under-milled or parboiled rice in place of white or polished rice.

The mechanism behind parboiling is that greater part of vitamins and minerals present in outer aleurone layer of rice grain are driven in to the endosperm.

Thus parboiled rice with subsequent milling even to a high degree, nutrients are not removed. The heat used in this process also hardens the rice grain, hence parboiled rice is also resistant to insect invasion and is more suitable for storage.

Therefore parboiled rice have better nutritional value and the nutrients in it are not removed even after washing or cooking. Modern methods of parboiling even avoid the ‘off-flavour’ which is obtained while cooking.(Ref: Park’s textbook of Preventive and Social Medicine)