Rice is a perfect choice for the active life style and healthy food adherents. It is an important source of complex carbohydrates also containing significant amounts of fiber and minerals.
Nutritional properties of rice differ to some extent depending on rice species: brown and parboiled rice contain more microelements then white rice.
Carbohydrates Rice is rich in complex carbohydrates providing body with lasting inflow of energy to its muscle tissues. Use of increased amount of complex carbohydrates enables reducing the day rate of sugar and fats without losses of energy needed by the human body. In rice, content of carbohydrates reaches 78%.
Vitamins Rice contains no vitamins A and C, however is an important source of several B group vitamins, i.e. thiamine (B1), riboflavin (B2), niacin (B3) and vitamin B6. In addition, vitamins of B group stimulate strengthening nervous system. These are also important elements in the process of transforming nutrients to energy in the human body.
Proteins Rice contains eight most important amino acids needed by human body for creating new cells. In 7-8% rice grains consist of proteins. Not the least of the fact is that rice, unlike other cereals, contains no gluten, a vegetable protein causing allergic reaction in some persons.
Minerals Rice contains no salt, therefore is recommended for people with cardiovascular and renal diseases, as well as for those who tries to get rid of excess weight. Rice contains much potassium. This mineral neutralizes influence of salt, entering organism with other foodstuffs. Rice contains also small quantities of phosphor, zinc, iron, calcium and iodine.
Fiber There is not much fiber in rice - 3% in white and parboiled, and up to 4,5% - in brown. The need of organism in fiber is easily replenished by consuming fresh and stewed vegetables. You can prepare hundreds of tasty and nutritious dishes from rice. Rice dishes will decorate your table, diversifying and enhancing quality of your diet.
Types of treatment
Treated in different ways, the same sort of rice will differ in color, taste, nourishing properties and cooking time. By types of treatment, you can distinguish brown, white and parboiled rice.
Brown rice. In Asian countries, brown rice is consumed preferably by children and old people, whereas in Europe and America it is valued by the adherents of healthy life style for the higher content of nutrients as compared to usual rice. Being in a poorer request, brown rice is always a bit more expensive than white rice, since rice bran can be sold separately. Half the time, you can find long or medium grain rice.
