Fresh food can be directly cook and then serve, but there is also a food that must go through a few specific ways of processing before it can be cooked, such as rice. To obtain rice from paddy, the rice must be milled or crushed first.
Once milled, the rice has several other treatment processes such as in the store, in transport, the washing and so on. In mill process will be undertaken in a way that inadvertently results can occur with low quality, because the rice grains become smaller (rice groats) so wasted on the separation process with a grain that is not broken. How to grind that is too intensive, resulting in a clean white rice (polished rice) are very harmful because the parts that contain nutrients in high concentrations (institutions and epidermis) also wasted. Instead of rice as it is durable, so it is still in enjoy doing anyway.
Percentage of broken rice milling time high of 8%, to the top. It is only a small fraction of grain, bran that go wasted together, or separated with a sieve of rice sold to the working class. Most of the items that broke out at the strain of the degree of quality rice traders sold as high quality rice. If disposal by the maintained below 8%, only a small fraction grains are in the waste, then the result of the origin of 65% should be a lightweight milled rice containing 2 ug of thiamin per gram.
Unlike the case with rice that was obtained through the milling process, the process of rice which is only in the results obtained from the pulverization of rice mash is not durable, but by mashing various food substances contained in the agency and most of the epidermis can be maintained, as middle road can be milled rice by half-rollers (half-milled rice).
Vegetables
Cooking vegetables could reduce substance on it ingredient, due to the influence of various factors during cooking. The amount of vitamins and minerals are retained depends on the nature of which is owned by food substances themselves and the way of cook process done. Most of the vitamins that is damaged is classified as vitamins that are easily damaged by heat, which is soluble in water and are easy on oxidation so changed the nature. In this group that suffered most damage is vitamin C. the amount of minerals which can dissolve in water decreases because of the cooker, especially since there are organic acids which facilitate the dissolution of minerals.