大米中的维生素和无机盐等营养素大部分含于米粒的外层,很容易溶解在水中。大米在淘洗、浸泡过程中可使多种营养素损失掉,特别是一些水溶性维生素B1、B2和各种无机盐、蛋白质等,淘米时损失较多。淘米次数越多,搓洗浸泡时间越长,淘米用水温度越高,则米中各种营养素就损失越多。据统计,大米淘洗两次,其 Most of the nutrients such as vitamins and inorganic salts in rice are contained in the outer layer of rice grains and are easily dissolved in water. Rice in the panning, soaking process can make a variety of nutrients lost, especially some water-soluble vitamins B1, B2 and various inorganic salts, proteins, etc., lose more when washing rice. Wash the rice more times, scrub soak longer, wash rice water temperature is higher, the more nutrients in rice on the loss. According to statistics, rice washed twice