The Health Benefits of Leftover Rice: Why it’s Healthier Than Freshly Cooked Rice

Image Credit: Times of India

Rice is a staple food for millions of people around the world. It’s easy to prepare and is often served as a side dish or used as a base for a main course. However, many people are unaware that leftover rice is healthier than freshly cooked rice. In this article, we will explore the reasons why leftover rice is healthier than freshly cooked rice.

One of the primary reasons why leftover rice is healthier than freshly cooked rice is due to its resistant starch content. Resistant starch is a type of carbohydrate that resists digestion in the small intestine and instead ferments in the large intestine. This process produces short-chain fatty acids that are beneficial for gut health. When rice is cooked and then cooled, some of its starch is converted into resistant starch, which is not present in freshly cooked rice. Therefore, eating leftover rice is an excellent way to increase your intake of resistant starch and promote a healthy gut.

Another reason why leftover rice is healthier than freshly cooked rice is that it has a lower glycemic index (GI). The GI is a measure of how quickly a food raises blood sugar levels. Foods with a high GI can cause blood sugar levels to spike and then crash, leading to feelings of hunger and fatigue. Leftover rice has a lower GI than freshly cooked rice because the cooling process changes the structure of the rice starch, making it harder for enzymes to break down the carbohydrates into glucose. This slower breakdown of carbohydrates leads to a slower release of glucose into the bloodstream and helps keep blood sugar levels stable.

Finally, leftover rice is also less likely to contain harmful bacteria that can cause food poisoning. When rice is cooked, it can provide an ideal environment for the growth of bacteria such as Bacillus cereus. These bacteria can survive even when rice is stored in the fridge and can cause food poisoning if consumed. However, when rice is cooked and then cooled, the bacteria are less likely to survive, reducing the risk of food poisoning.

Re-reported from the story originally published in Times of India