Boiled white rice among the slimming population is considered the most dietary food. However, the value of this cereal is not at all a small amount of calories. No less interesting are other properties possessed by rice, as well as its benefits and harms to the body. It is not for nothing that rice is recommended to be used by doctors to their patients for the purpose of recovery.
The shape and color - what is the benefit and harm?
Rice rightfully received the title of the most legendary product on our planet. Just imagine: it was first cultivated for the first time 9 thousand years ago in China, ancient Asia and Thailand. True, culture came to European countries much later thanks to Alexander the Great. Today, everyone knows about rice: both small children and old people. This cereal is the basis of many national dishes, such as the famous Uzbek plov, Ukrainian kulebyaka, English pudding, and everyone's favorite Japanese sushi.
Moreover, rice is a diverse product. On the shelves of stores you can find about 20 of its varieties, and each differs not only in color, but also in grade, method of processing and storage. We propose to consider the main types of rice and find out what is the difference between them.
Such rice is received as a result of heat treatment of grains. It is most popular in the CIS countries due to the speed and ease of preparation. Steamed grains never stick to the pan, they are difficult to spoil, and besides, they are ideal for almost all dishes.
As for the benefits and harm of eating steamed rice, everything is also quite simple here. Nutritionists recommend including it in the menu for people with problems of the gastrointestinal tract and intestines. However, it is worth knowing that this kind of rice can exacerbate chronic constipation.
People call it unpolished rice. By the way, there are active debates about its benefits and harms. In fact, it is this variety that is most often recommended to be eaten by adherents of a healthy diet, because, thanks to a gentle treatment, the previously acquired beneficial properties are retained in brown.
Unlike steamed, unpolished rice acts as a natural sorbent, helping to cleanse the intestines from toxins and toxins. In addition, it is often used by athletes to build muscle mass. But there are also disadvantages: brown rice is high-calorie, therefore it is not suitable for women with extra centimeters at the waist.
If the white and perfectly ground grain contains starch most in itself, then black rice has a whole arsenal of vitamins, in particular, group B, natural acids, and also boasts a high concentration of magnesium.
Unfortunately, this variety is not as popular in our countries as its counterparts. And in vain, because the use of black rice will favorably affect the cardiovascular system, as well as help get rid of skin ailments, including acne, teenage rashes and inflammations.
This rice, rather, can be attributed to the category of delicious treats, and not to the ingredients of the main dish. Such rice is made by sharply heating the grains, resulting in a neat air cushion. It is cooked mainly from high-starchy varieties, due to which the rice is very low-calorie.
Talking about the benefits and harms of popped rice is very difficult. Much will depend on the additives that make up the purchased product. The only thing that can be noted: pure puffed rice is an ideal start to the day for schoolchildren, as well as women who strictly follow the diet.
Of the other subspecies sold in our regions, we can recall sticky rice - after cooking, it acquires the consistency of dough. There is also the popular rice "Basmati" - the most fragrant, it is often used for cooking oriental dishes. If you wish, you can try a product with aromatic additives, for example: "Jasmine", "Kamolino", "National".
What are these cereals rich in?
Health benefits and harm to rice, as always, rests on its composition. It is logical that each variety not only has a different ratio of proteins, fats and carbohydrates, but also differs in the amount of vitamins and essential macronutrients. However, the peculiarity of this cereal culture is that some common components are able to get along in the rice of different color and form. We propose to focus your attention on them:
- First of all, it should be said that rice contains most of all natural protein - almost 8%.
- Rice is the leader in the amount of complex carbohydrates useful for the body. In some varieties of such particles can be counted up to 80%.
- As for vitamins, there is generally almost a full range: B, PP, E and N.
- Macronutrients are represented by zinc, magnesium, sulfur, selenium and manganese.
But gluten in rice does not find what can be attributed to the undoubted advantages, because it is this chemical that can cause allergies in many people.
How not to get confused when choosing a variety?
Among such a large amount of information about the benefits and harms of white rice, an ordinary housewife may find it difficult to decide on the choice of the right product for cooking a particular dish. Therefore, experts recommend to pay attention to the type of grain:
- Long rice is the perfect complement to a salad or soup, it can also be a complete garnish. Such grains remain intact and do not stick together after steam treatment.
- Medium sized grains are an ingredient for making homemade paella and risotto. Though they are not much boiled soft, they become rather sticky after heat treatment.
- But the round rice variety is very strongly boiled soft due to the high starch content. This kind of rice is bought if they want to cook Japanese sushi or roll up rolls. It is also ideal for the kindergarten menu. They make excellent casseroles, puddings and rice porridge-mash out of it.
When buying a pack of rice, also pay attention to the quality label. This mark allows you to ensure that the product has passed toxic control and is suitable for cooking. Only by choosing the right products, you can know with 100% certainty that no health problems will arise, and the finished dish will bring pleasure to the taste and benefits to the body.