Does Refrigerating Rice Really Lower Its Calories?
Discover how cooling rice can reduce its calorie content through resistant starch formation.
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Cooking and cooling rice may indeed reduce its calories. When rice is cooled after cooking, it forms resistant starch, which is harder to digest and thus fewer calories are absorbed by the body. For best results, cook the rice, cool it in the refrigerator, and reheat it if desired.
FAQs & Answers
- Does cooling rice really make it lower in calories? Yes, cooking and then cooling rice converts some of the digestible starches into resistant starch, which is harder for your body to digest. This means you absorb fewer calories from the rice.
- How should I store cooked rice to maximize calorie reduction? To maximize calorie reduction, cook the rice, cool it in the refrigerator for at least 12 hours, and then reheat it if desired before consumption.
- What is resistant starch and how does it affect calorie absorption? Resistant starch is a type of starch that resists digestion, leading to fewer calories being absorbed. It can improve gut health and has various other health benefits.
- Can I apply this method to other grains like quinoa or barley? Yes, similar cooling and reheating methods can also be applied to other grains to potentially reduce their calorie absorption through the formation of resistant starch.