2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Rice is one of the most useful cereals, whose health qualities are still completely underestimated. Rice is extremely rich in complex carbohydrates. They are the main energy source for the body, which also have a very low glycemic index.
Depending on the differences in grains, the types of rice are short-grained, medium-grained and long-grained.
Rice grain has several layers of outer shells that are rich in vitamins and minerals. According to the degree and methods of their removal, there are several types of rice - brown (whole grain), brown steamed, white, white steamed, white polished and quick-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 in combination with fresh fruits and vegetables cleanses the body, satiates it, and at the same time is a light food. It is characterized by high nutritional qualities - 75-85% carbohydrates and 5-10% protein.
The misconception that the starch it contains leads to the accumulation of subcutaneous fat is unfounded.
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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