Parboiled rice white

Heavy metals such as arsenic occur naturally in our environment (air, soil, water, rocks, etc.). The rice plant absorbs arsenic through the soil and accumulates it in the grains much more than other plants. The arsenic content varies depending on the growing region. The majority of our rice varieties come from northern Italy. There, the arsenic contamination of the soils is significantly lower than in southern Italy, for example. The arsenic levels in all our rice varieties are below the legal limits: These are 0.2 mg/kg for polished or white rice, 0.25 mg/kg for parboiled and husked rice and 0.1 mg/kg for rice used for infant formula. There is no limit for wholemeal rice. Our Basmati rice from India shows the lowest values of all Rapunzel rice varieties. Often, no arsenic is detectable here at all. Arsenic in rice is mainly deposited in the silverskin, which is why arsenic levels are lower in white, husked rice than in whole grain rice. The following applies to all Rapunzel rice varieties, whether whole grain or hulled, and also to our rice noodles: the heavy metal content is so low that, according to European eating habits, you could consume any of our rice varieties on a daily basis.

Background information on rice

We generally recommend washing all cereals before preparation, as they are only cleaned mechanically and dust can still adhere to the cereal. With white rice, this happens when the rice grains are milled. Washing removes the dust.

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The grey, sticky edge after cooking occurs with many natural cereals and brown rice. The foam that appears during cooking comes from the rice's own starch and from small particles from the shell. These particles detach from the rice grain during cooking and may then stick to the rim of the pot. This is an indication that the product is natural.

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To produce white rice, the silverskin is ground off the germ of the brown rice grain. What remains is the starchy seedling, as up to 80% of the minerals and vitamins are contained in the silverskin. To avoid the loss of these minerals and still be able to peel the rice, the parboiling process is used. Using steam and pressure, the nutrients are pressed into the inside of the still unhulled grain. After hardening the surface by treating it again with hot steam, the grains are polished and the nutrients remain in the grain.

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