Como Reduzir as Calorias do Arroz pela Metade no Cozimento

Uma técnica culinária chamou atenção ao sugerir que o arroz pode ter menos calorias após um preparo específico.

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Antes de adicionar o arroz, algumas pessoas colocam pequena quantidade de óleo de coco na água fervente.

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A gordura interage com parte do amido presente nos grãos, favorecendo alterações em sua estrutura química.

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Após adicionar o óleo, o arroz é preparado normalmente, sem mudanças drásticas no restante da receita.

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Depois de cozido, o arroz precisa ser resfriado adequadamente e armazenado na geladeira por cerca de 12 horas.

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Durante esse período, parte do amido sofre reorganização molecular e se torna mais resistente à digestão.

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Esse tipo de amido passa parcialmente pelo sistema digestivo sem ser absorvido da mesma forma que outros.

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Como parte do amido é menos aproveitada pelo organismo, o valor energético pode ser reduzido em comparação ao comum.

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Não. A redução varia conforme o tipo de arroz, método utilizado e características do cozimento.

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Sim. Estudos indicam que parte das mudanças permanece mesmo após o reaquecimento adequado do alimento.

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A técnica mostra como pequenas mudanças de preparo podem alterar propriedades nutricionais dos alimentos.

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Embora promissora, essa estratégia deve ser vista como complemento e não substitui hábitos alimentares equilibrados.

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