Scientists discovered a new process that produces puffed rice with three times more protein and eight times more dietary fiber than commercial puffed rice. Unlike traditional puffed rice, the new, crispier strand contains calcium, iron, zinc and other nutrients. "The balanced nutritional profile and use of staple crop byproducts such as broken rice makes these expanded crisps unique to the marketplace," noted a report on the product by ACS' Journal of Agricultural and Food Chemistry.