Nutrition experts weigh in on whether leftover rice is healthier than freshly made rice due to retrograde starch. This starch ...

White rice can cause sharp blood sugar spikes due to its high, easily digestible starch content. Cooking methods like soaking, rinsing, boiling in excess water, and cooling/reheating can significantly ...

Freezing or cooling before reheating rice can increase its resistant starch, lowering its impact on post-meal blood sugar. Experts explain how it works. Rice is a staple on tables worldwide, but if ...

Starch is a carbohydrate commonly found in nature and one of the primary sources of food energy for human beings. It is regularly eaten in the form of wheat, rice, potatoes, and other staple foods ...

Nutritionist Deepsikha Jain has explained why cooled rice acts as a fibre-rich food, compared to freshly cooked rice.

Cooking rice may seem simple, but anyone who has faced clumpy, soggy, or undercooked grains knows it takes more care than ...

Starch is a complex carbohydrate and a natural component of many plants, such as fruits, vegetables, and grains. Starchy foods form an essential part of a healthy diet. When people hear the word ...