2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14
Rice is very popular all over the world. Every year there are more and more regions where rice is grown. With the passage of time, people have learned to cook a lot of different tasty and he althy dishes from it. For more than 8000 years, people have been growing this crop, however, for example, Europe knew it only during the late Middle Ages. In Russia, rice became popular about 300 years ago, and now there are a huge number of recipes for housewives who are just starting to master the culinary art and have already become home cooking professionals. Let's look at the different types of this crop, their benefits and why you should include them in your diet.
Brown rice
This species got its name because after an incomplete cycle of its processing, a shell remains on it. Brown grains are not subjected to grinding and polishing, as usual. The higher usefulness of this type compared to traditional white is due to the fact that it contains essential amino acids,vegetable proteins, as well as indigestible dietary fiber. In addition, brown grains are rich in B vitamins, without which the normal functioning of the nervous system, hair growth and skin regeneration is impossible. The content of minerals in this culture is in the first place. The gluten content of brown rice has been found to be zero. Improving bowel function, removing toxins and toxins, normalizing sugar and cholesterol levels are among the beneficial properties of brown rice.
Yellow rice
In our country, this species is not very popular. If we compare the sales volume of white and yellow rice, then the former far exceeds the latter. For a Russian person, rice that is not white is some kind of curiosity. But in vain. Golden rice, also known as yellow, is distinguished by the fact that it contains a huge amount of beta-carotene. The following fact, however, may scare you a little. The production of golden rice is genetically engineered (that's the fear-inducing phrase). That is why it is such a non-standard color. Yellow rice is different because it contains carotenoids, as already mentioned. When it is eaten, beta-carotene is transformed into vitamin A. Currently, a large number of diseases appear precisely because of the lack of this vitamin. Yellow rice also helps to replenish its reserves. A big plus of vitamin A from rice is that it is absorbed without fat, which is impossible, for example, when eating carrots. Another useful property of yellow rice is the minimum content of starch andfat.
Wild rice
Wild rice is rich in he althy and nutritious substances, as well as high in protein - 15 g per 100 g, and at the same time this protein consists of the most necessary amino acids for the body. In addition, wild rice contains B vitamins and folic acid. Magnesium, phosphorus, zinc, manganese - all this is found in large quantities in wild rice. Of the amino acids in this type of culture, methionine, lysine and threonine can be found. Wild rice is useful for strength training as a food for muscle growth. Regular rice contains twice as much sodium as wild rice. And this is in the absence of fat and cholesterol.
Red rice
Red rice is one of the he althiest types. It, like brown, is not polished during processing. The richness in fiber, the maximum number of minerals, amino acids and vitamins are all the result of an incomplete processing cycle. If your nails, hair and skin are in poor condition, then you should include red rice in your diet. The B vitamins contained in it help to solve these problems. Red rice is also useful for migraine and asthma sufferers, as it contains a lot of magnesium, helps to strengthen the nervous system and develop muscle tone. In addition, it lowers blood pressure and reduces the likelihood of heart attacks.
Steamed rice
Parboiled rice is a he althy food product, as it contains 80 percent of vitamins and minerals. It is ideal fordiet food, as it becomes crumbly and airy when cooked. Steamed rice contains B vitamins, many macro- and microelements. Steamed rice has a good effect on strengthening the central nervous system, stimulating brain activity. The high concentration of potassium in the composition has a beneficial effect on the cardiovascular system. Parboiled rice is virtually cholesterol-free, low in sodium and fat.
As you can see, there are many types of he althy rice, each of which has its own unique properties for the human body. Do not be afraid to try new things, because very often unusual, at first glance, products can become the basis of your permanent menu! There are a lot of options for recipes with unusual types of rice. Forward to culinary experiments!
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