How do they make "quick" cooking grains and do they lose nutritional value in the

J

Jonathan

Member
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)?
 
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