This study assessed the effect of soaking on the retention and removal of arsenic (As) along with other toxic elements and nutrients in three types of soaked rice or overnight steeped rice (pantavat), as this food dish was highlighted on the Australian MasterChef program in 2021 as a popular recipe. Results showed that brown rice contained twice as much As as basmati and kalijira rice. Cooking with As-free tap water using the rice cooker method removed up to 30% of As from basmati rice. Around 21–29% removal of total As was observed in soaked basmati, brown, and kalijira rice. However, while 13% of inorganic As was removed from basmati and brown rice, no changes were noted in the kalijira rice. Regarding nutrient elements, both cooking and soaking rice caused significant enrichment of calcium (Ca) whereas potassium (K), molybdenum (Mo) and selenium (Se) were reduced substantially for the tested rice varieties. The nutrients magnesium (Mg), iron (Fe), sulfur (S) and phosphorus (P) did not significantly change. The results indicated that soaking can minimize up to 30% As and soaked rice reduced few nutrients like K, Mo and Se. Data in this study highlights the retention and/or loss of toxic and beneficial nutrients elements in pantavat when As-free water is used to prepare this food.

本研究评估了浸泡对三种浸泡大米或隔夜浸泡大米 (pantavat) 中砷 (As) 以及其他有毒元素和营养素的保留和去除的影响)，因为这道菜在 2021 年的澳大利亚主厨计划中被强调为热门菜谱。结果表明，糙米中的砷含量是印度香米和卡利吉拉米的两倍。使用电饭煲方法使用无砷自来水进行烹饪，可去除印度香米中高达 30% 的砷。在浸泡过的印度香米、糙米和卡利吉拉大米中观察到约 21-29% 的总砷被去除。然而，虽然从印度香米和糙米中去除了 13% 的无机砷，但在卡利吉拉米中没有发现任何变化。关于营养元素，蒸煮和浸泡大米都会导致钙 (Ca) 显着富集，而受试水稻品种的钾 (K)、钼 (Mo) 和硒 (Se) 则显着减少。镁 (Mg)、铁 (Fe)、硫 (S) 和磷 (P) 的养分没有显着变化。结果表明，浸泡可以减少高达 30% 的 As，并且浸泡过的大米减少了 K、Mo 和 Se 等少量营养素。本研究中的数据强调了体内有毒和有益营养元素的保留和/或损失pantavat当无砷水被用来准备这种食物时。