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煮熟的米飯,只有放涼之後,才會產生
更多抗性澱粉。所以米飯煮熟後,要打
開鍋蓋,用勺子把米飯攪鬆,讓米飯散
熱;待米飯到溫和的溫度後再吃,就會
產生抗性澱粉了。這樣的米飯,因為抗
性澱粉較多,抗性澱粉不容易轉化成醣
類,有益減肥及較易于控制血糖,對預
防腸癌也非常好。
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