Tag: Panta bhat

According to a study conducted by Assam Agricultural University researchers, the fermentation process of panta bhat can increase the iron content of rice by more than 20 times and calcium by over 40 times. This surprising nutritional enhancement is key to understanding whether eating panta bhat is good for health or a food safety risk.

According to research published by ResearchGate, the availability of iron in 100g of rice can increase from 3.4mg to a staggering 73.91mg after just 12 hours of fermentation. So, is it good to eat fermented rice in the morning, and can you reap these significant nutritional benefits by adding this simple, traditional dish to your daily breakfast?

While traditionally cherished for its soothing properties, not all congee is created equal when it comes to probiotics. The answer to "Is congee a probiotic?" depends on the specific preparation method, with some regional variations featuring a critical fermentation step that adds gut-friendly bacteria.

Fermented foods have been a staple in human diets for millennia, with many cultures traditionally consuming fermented rice for its perceived health benefits. The process transforms simple cooked rice into a nutrient-rich and gut-friendly food.

Across South Asia, panta, or fermented rice, has been celebrated for centuries as a cooling and nutritious meal, especially during hot summer months. But is panta good for health from a modern nutritional perspective, or is this a benefit based purely on tradition?

According to recent studies, while plain cooked rice lacks probiotics, a simple overnight fermentation process can turn it into a rich source of these beneficial microorganisms, enriching its nutritional profile and providing gut benefits. This traditional practice, common in many cultures, highlights the difference between standard rice and its fermented variant.