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    Registered User TimRobDillon's Avatar
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    Post Macros from cooking starches in Bone Broth or Stock

    When one cooks rice in a stock or bone broth, do the nutrients, macro (carbs, proteins, fats) and micro (vitamins, minerals, etc.), get absorbed into the rice or are those nutrients lost to the cooking process?

    I would also be interested in other starches like quinoa, potatoes, cous cous, etc. Would love to see sources as, while this seems like an obvious answer, I can't actually find anything definitive. Has anyone actually analyzed nutritional value after preparing food in nutrient rich fluids?
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