How do they make "quick" cooking grains and do they lose nutritional value in the
process? I was just wondering, how do they make quick cooking grains like minute rice, quick oats, quick barley, etc?
Does this process make the grains lose nutritional benefits (vitamins, minerals, etc)?
process? I was just wondering, how do they make quick cooking grains like minute rice, quick oats, quick barley, etc?
Does this process make the grains lose nutritional benefits (vitamins, minerals, etc)?