CHANGES IN MINERAL ELEMENTS AND PHYTIC ACID CONTENTS DURING COOKING OF THREE CALIFORNIA RICE VARIETIES

Abstract

ABSTRACT Calcium, magnesium, sodium, phosphorus, potassium, cadmium, copper, iron, manganese, zinc, and phytic acid were determined in three varieties of milled rice before and after cooking in both domestic tap water and distilled deionized water. For all varieties cooked with domestic tap water, three macrominerals (sodium, calcium and magnesium) and one micromineral (zinc) showed a significant increase in percent retention. Phytic acid content was reduced to approximately 1/3 when cooked in domestic tap water for all varieties.