Rice

Rice is the cereal crops and belongs to the family of grasses.

This cultural  Rice - Cereal crops Cereals family
 plant grows mostly in tropical and subtropical regions of the world, especially in Asia and America, Africa and Australia.

One of the most common crop is rice planting, everything else related to a number of the most ancient food crops. The domestication of rice has more than 9 thousand. Years.

In our country, the word "rice" was used only in the late 19th century, before that it was called "Saracen wheat" or "Saracen grain", a little later - "Sorochinsk millet."

Figure in the modern world consumed everywhere, however, different approaches to its use. Conventionally, they are divided into "East", which is typical for the countries of Asia and, accordingly, "Western", which is preferred in Europe and America. In Asia, rice is an alternative to potatoes and wheat, and is the basis of many dishes. Eastern culture eating rice for food and curious way, the residents of Asian rice eaten with the fingers, to agglutinate lumps, the same rule applies to the land. Long-grain rice, parboiled and crumbly, made to eat with chopsticks.

The variety of the cereal is so great that to this day is problematic to count them. By the most conservative standards this kind of cereal reaches 1,000 varieties. Classification of rice carried out on several parameters: the type of treatment, the length of the grain, the price - these are just some of them.

Nutritional value, composition and caloric content of rice

Despite the variety of types of rice, cereal composition is virtually identical. The product is rich in vitamins B, and E and PP. Useful elements in its composition: iron, zinc, calcium, manganese, phosphorus, potassium, selenium.

Nutritional value of rice consists of the following parameters: 6, 7 g protein; 0, 7 grams of fat; 78, 9 g carbohydrates. Calorie rice determined mainly high in carbohydrates. However, this should not frighten those who follow the figure. The fact is that contained in the cereal carbohydrates - complex, so they are permanently saturated and give energy to the body, slowly being absorbed by the body and assimilating. Because the feeling of fullness, even at a low use of cereals comes quickly and lasts a long time. Despite the fact that the calorie rice with high enough - about 344 kcal per 100 grams, exceeding the daily caloric needs with it is almost impossible due to the above properties.

Along with this figure is composed of 8% of protein compounds. It is also important to note that the gluten - a vegetable protein, the culprit in the occurrence of allergy, - it does not contain.

Useful properties of rice

Useful properties of different varieties of rice are highly valued in different countries for thousands of years.

Due to the high potassium content, this product neutralizes the salt from the body itself as it does not contain. This property allows you to recommend rice for diseases requiring compliance with a diet low in salt. This applies mainly to diseases of the joints, as well as disorders associated with kidney function or cardiovascular activity.

The complex of vitamins B, contained in cereals and improves the condition of hair, skin and nails, as well as strengthens the nervous system and is involved in the formation of energy from nutrients.

The use of rice in violation of the gastrointestinal tract caused it contains starch and fiber, which envelop and protect the mucosa. Often due to this property rice diet is recommended for gastritis and ulcers. Good rice water and diarrhea, and indigestion.

In addition, experts believe that the use of rice depends on its variety. Thus, the crude brown rice contains many more minerals than white refined as those found in its husk.

Black rice, together with the nutrients that are in white, as characterized by the presence of antioxidants, whereby its use is recommended in patients with cancer.

Harm rice

At all  Cooking rice
 undeniable benefits of rice consumed in large quantities is not recommended. This is especially true refined white rice. According to nutritionists, such rice is refined foods, excessive and frequent use of which leads to the development of diabetes and cardiovascular disease.

The work of the gastrointestinal tract can be improved by not only eat rice, but also worsened when adopting immoderate consumption. The fact that cellulose and starch, which help with diarrhea, can cause constipation and lock the bowels. Such damage to rice is not dependent on its type.

It is also believed that this herb for products that cause allergies. Because children and adults who are prone to allergic reactions, the use of rice can cause a rash, itching, and other symptoms of allergies.

Finally, damage to rice is noticeable when the wrong combination with other products. Because it contains a large amount of carbohydrates, it is not recommended to use in conjunction with a diet containing a high percentage of body fat. Otherwise, instead of waiting for consumer rice diet weight gain.





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