The National Health Administration stated that anthocyanins are water-soluble nutrients, so when washing purple rice, some of them will be dissolved in water. They are natural phytochemicals, not added artificial pigments; schematic diagram.

(picture taken from freepik)

[Health Channel/Comprehensive Report] In recent years, purple rice can be seen in many buffets. It not only tastes delicious, but also has higher nutrition than ordinary white rice. However, some people find out why the water is always a little black when washing rice. ?

In this regard, the National Health Administration said don’t worry, the black ones are anthocyanins, which are water-soluble nutrients, so some of them will dissolve into the water when washing rice. They are natural phytochemicals, not added artificial pigments.

The National Health Department issued an article on the Facebook fan page "Food is Good Health", pointing out that anthocyanins are water-soluble nutrients, so when washing rice, some of them will dissolve into the water, which will cause the water to look black.

Therefore, according to the usual way of washing rice, it can be soaked and cooked after washing 2 to 3 times, and it does not need to be washed until the water becomes transparent.

Please read on...

According to the National Health Administration, anthocyanins usually appear red, purple, and blue due to the difference in acidity and alkali, so they often exist in dark crops, such as grapes, blueberries, and purple sweet potatoes.

In terms of nutritional efficacy, it can help maintain night vision, anti-oxidation, and anti-inflammation. Occasionally eating purple rice instead of white rice can absorb more nutrients.

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keywords

• anti-oxidation

• anti-inflammatory

• healthy diet

• anthocyanin

• pigment

• purple rice

• Phytochemicals

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