Rice: chemical composition, nutritional value, he alth benefits and harms

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Rice is one of the ancient cereals used in cooking. This culture originally originated in Asian countries, where it is still widely used today. Rice, the benefits and harms to human he alth are well studied. Therefore, it is well used in various Asian medicine treatments. This article will talk about rice, its chemical composition, its advantages and disadvantages as a culinary product.

Description and origin of cereal

The name of this culture comes from the German language. Rice came to Russia only in the 19th century. At that time, it was also called Saracen grain, and after that it was renamed Sorochinsky millet.

This rice crop is a plant over a meter tall. Its leaves are rough and dark green in color. Spikelets appear at the very top. Each of them will have a flower. And it is covered with four types of scales, which are spinous or non-awned.

Which countries are rice producers?

This cereal needsfavorable conditions. It cannot grow in cold places. Therefore, the subtropics of Australia, Asia and Africa are considered to be the place of its growth. In Russia, you can see rice plantations only in the Krasnodar Territory, and then in small quantities. As a rule, this culture is imported to us from Japan and China.

Rice: chemical composition

Some people believe that this cereal saturates the human body due to its content of only proteins and carbohydrates. But this, in fact, is not so at all. It has other components that also have a beneficial effect on the human body.

Does rice have carbohydrates? Yes, of course, this was discussed above. They form the main part of this culture. They contain about 89% of the bulk. As you know, carbohydrates include starch and sugar. Consider their percentage composition.

So how much starch is in rice? It makes up about 95% of the total carbohydrate content. Some people note that if this culture is pre-soaked in water before cooking, the amount of this component will decrease.

Is there sugar in rice? It is so small that its presence is almost not felt. So, from the total amount of carbohydrates, its percentage composition varies within one percent. The rest is dietary fiber. There are about 4%.

How much protein is in rice? This component is the second by weight in this cereal. Here it contains about 8%. In addition to these nutrients, there are others.

So, having figured out how much protein is in riceavailable, let's move on to the remaining components of the product.

It should be noted that rice has a rich complex of vitamins and minerals.

A person who has a small portion of porridge from this cereal in the morning diet replenishes the daily need for useful trace elements.

It contains B vitamins, namely B1, B2, B5, B6, B9. Also in rice culture there are such useful trace elements as phosphorus, copper, magnesium, manganese, selenium, cob alt.

In addition to the substances described above, amino acids, saturated and unsaturated fatty acids enter the human body.

Rice (composition of chemical type) can talk a lot. This content of components has a positive effect on the human body, strengthens the work of internal organs.

Rice: nutritional value of the product

In the previous section, it was analyzed what useful substances are in this cereal. So, having considered rice (chemical composition), let's move on to the question of the calorie content of this product.

For comparison, 100 g of grains of this crop will also be taken. As you know, the nutritional value of rice is expressed in the ratio of proteins, fats and carbohydrates. The latter make up the largest mass and are equal to 80.89 g. Proteins in the product are about 7.5 g, and fats are even less, their mass fluctuates around 1.03 g.

And how many calories are in 100 grams of rice? This indicator largely depends on the type of product. So, brown rice contains about 330 kcal, while unpolished rice contains 287 kcal, and wild rice contains 335 kcal.

How are grains produced and processed?

There are three types of this process.

The first is a polished and fully finished product. He has a white color. It takes a small amount of time to prepare. But in terms of positive qualities, it is inferior to other types of this culture. Nutritionists believe that this rice does more harm than good.

Another type of processing is medium grinding. The surface of this product is not smooth. It has many more useful properties than the previous one. This kind of culture is most suitable for people who intend to lose weight.

And the last type of grain is brown rice. In another way, it is also referred to as brown. This is the most useful product for the body. It has a dark color, and its shell is in the form of rice bran. Despite the unpresentable appearance, this rice contains the greatest amount of vitamins and minerals.

What are the benefits of this product for human he alth?

As a rule, rice groats are represented by oval or elongated grains. This is one of the universal products that helps to maintain and restore the strength of the human body.

As mentioned earlier, the he alth benefits and harms of rice are related to the chemical composition and nutritional characteristics. This section will focus on the first indicator.

Regular use of this product promotes good performancedigestive organs, despite the fact that it is "heavy". This is due to the action of dietary fiber. The content of these components in rice is about half of the required daily allowance. Dietary fiber has a cleansing and stimulating effect on the intestines. This fibrous type mass acts as a brush. It collects and removes all toxins from the body, and then gently massages the walls of the organs. This improves blood circulation.

Rice also has a large amount of potassium. He is responsible for controlling the water-s alt balance. Rice porridge with milk is very useful for diseases of the joints, kidneys and problems with the intestines.

Another advantage of this product is the absence of gluten in it. This component contributes to the occurrence of an allergic reaction in young children. Therefore, rice porridge is considered safe for babies. In addition, it is useful for lactating women, as regular consumption of this crop promotes lactation.

Another fact, unproven scientifically, according to the Japanese, is that rice has a beneficial effect on brain activity and the nervous system. Still, there is partial confirmation by scientists. This is due to the presence of lecithin in rice.

Some information about the types of product and their useful properties

Brown or brown rice has this color due to the bran shell. The last component helps to increase the amount of fiber in the grain and improves the nutritional characteristics. As a rule, this type of product is very popular with girls whenslimming.

The color of wild or black rice indicates the presence of a large amount of antioxidants. They are needed for the timely and effective prevention of the development of tumors. This crop has been compared with products such as red wine, blueberries and grapes for its beneficial properties.

And red rice helps fight cholesterol and heart and vascular diseases very well. In addition, it can be used to prevent cancer.

Harm and contraindications of the product

As mentioned above, rice has a good effect on digestion, but at the same time it can also negatively affect the human body with constipation and colic. It is also not recommended to use dishes from this product for people who suffer from the third stage of obesity.

So, brown rice is characterized by one of the harmful actions. Due to the content of phytic acid in the bran part of the grains, there is an obstacle to the absorption of calcium and iron compounds. Therefore, it should not be used by people who have problems with the lack of these components, as well as those who have weak bones and anemia.

How is rice used?

As a rule, for East Asian peoples, this product is the main one. Also, these regions are considered to be the historical homeland of this cereal.

The products of the cultivation of this crop are used for the production of cardboard, starch, paper. In addition, rice is used to make wine.

Cereal is also important in Chinese life. So, for breakfast, lunch and dinner they use early,midday and late rice.

It is noted that some peoples of Asia also use the medicinal properties of rice. This is explained by the absorbent properties that contribute to the stimulation of the processes of removing slags and heavy metals.

Medicines and dietary systems are made on the basis of this culture. They are used in the treatment of bronchitis and asthma, as well as diseases of the gastrointestinal tract and osteochondrosis.

Thus, this culture has many useful properties that are used today mainly by the peoples of Asia. It should be remembered that this product has not only benefits, but also harm. Carefully weigh all the "pros" and "cons" when preparing meals. Don't forget about your he alth. Be sure to take care of it!