2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Rice is one of the most useful cereals, but unfortunately its health benefits are still underestimated. This food is extremely rich in complex carbohydrates, which are a major source of energy for the body.
In addition, it has a very low glycemic index, which means that it slowly releases energy into the body and a person stays full longer.
Depending on the differences in grains, the types of rice are: short-grain, medium-grain and long-grain. Rice grain has several layers of outer shells that are rich in vitamins and minerals.
According to the degree and methods of their removal, several types of rice differ: brown (whole grain), brown steamed, white, white steamed, white polished and fast-cooking white.
Whole grain rice is the most useful, as only the husk is removed from it and thus its nutritional qualities are preserved to the maximum. White rice is subject to significant processing, in which vitamins and minerals from its composition are lost.
Rice (but prepared without salt) in combination with fresh fruits and vegetables cleanses the body, satiates and is easy to eat. It is characterized by high nutritional qualities - 75-85% carbohydrates and 5-10% protein, and they are the main energy engines of the body. This is the main reason why rice is so suitable for active athletes.
The misconception is that the starch it contains leads to the accumulation of subcutaneous fat. As already mentioned, brown rice is the most useful. It is a natural source of fiber, B vitamins and minerals. In addition, it has a very low glycemic index, ie. it is absorbed slowly and does not raise blood sugar levels.
100 grams of whole grain rice contains 362 kcal, 3 g of fat, 8 g of protein and 76 g of carbohydrates. Its only drawback compared to white is the far slower cooking. It takes at least 45-50 minutes to soften completely.
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