Do long-cooked pasta and brown rice lose more minerals than short-cooked types? There are many different types of brown rice and whole grain paste that one can buy. Some need to be cooked for 25 minutes while others only need to be cooked for 8 minutes. I was wondering if rice or pasta that needs to be cooked for longer will lose more of the minerals as these may leach into the water.
I love the subject of nutrition. According to the charts I looked at in the past (I had the same question), only potassium seems affected by cooking and only a slight lose is shown in the charts.