Fermented rice offers significant nutritional advantages, primarily an increase in the availability and presence of key vitamins and minerals.
Fermentation is a traditional process that involves microorganisms breaking down components of food. When applied to rice, this process drastically enhances its nutritional profile. According to studies, the availability of several essential micronutrients sees a substantial increase.
Enhanced Nutrient Availability
One of the primary benefits of fermented rice is the improved accessibility of nutrients already present in the grain. The fermentation process helps predigest complex compounds, making vitamins and minerals easier for the body to absorb.
Key micronutrients whose availability increases drastically after rice undergoes fermentation include:
- B complex vitamins: Essential for energy metabolism, nerve function, and cell health.
- Vitamin K: Important for blood clotting and bone health.
- Calcium: Crucial for bone health, muscle function, and nerve signaling.
- Iron: Vital for oxygen transport in the blood.
- Magnesium: Involved in over 300 biochemical reactions in the body.
- Potassium: An electrolyte important for nerve signals and fluid balance.
- Selenium: An antioxidant trace mineral.
Furthermore, fermented rice becomes a good source of specific vitamins that are often hard to obtain from a normal diet:
- Vitamin B6: Important for brain development and function, and hormone regulation.
- Vitamin B12: Essential for nerve tissue health, brain function, and red blood cell production. Vitamin B12 is particularly noteworthy as it is rare in plant-based foods, making fermented rice a potentially valuable source for some diets.
In essence, consuming fermented rice can provide a more nutrient-dense food source compared to unfermented rice, especially concerning these vital micronutrients.
