Use of rice
Rice is known to us more as a side dish to the main dish, rather than as an independent product, which is very strange, because in most cases the useful properties of rice are several times higher than the properties of those products for which rice is only a side dish. In Asia, the benefits of rice have been known since time immemorial, so rice has become not only an integral part of Asian cuisine, but also one of the popular folk medicines for many diseases. To learn more about the benefits of rice for our body, we need to look at this culture a little more carefully.
Rice is a genus of annual and perennial herbaceous plants in the family Grasses. Traditionally, the birthplace of rice is considered to be Asia, where for the first time people began to cultivate this cereal culture. Despite the popularity of rice in Asia, in Russia it began to spread widely quite late, only in the XIX century, and rice was then called not rice at all, but Saracen grain or Saracen wheat, a little later Sorochinsky millet. In the XX century, due to the growing popularity of rice, the Soviet government began to import this cereal in huge quantities, and later rice began to be cultivated in some regions of the USSR. Since then, rice has firmly entered the diet of every citizen of our country.
Rice has 18 species, the main advantage of this cereal is its unpretentiousness and ability to adapt to almost any conditions, from floods to frosts. However, there is one fact that strongly affects the useful properties of rice and its composition, and this is processing. The more grain was processed, the less useful substances and minerals were preserved in it. The fact is that the main benefit of rice is concentrated in the bran-the shell of the rice grain. At the initial stage, the rice looks the same, regardless of the variety (germ, white grain, brown bran shell, yellow husk), but in the process of processing the rice gets rid not only of various components of its structure, but also of useful properties, instead acquiring a new taste. That is why the most useful is considered unprocessed, brown rice, which retains its useful properties to the maximum.
The composition of rice
per 100g. product:
Protein: 7.3 g
Fat: 2.0 g
Carbohydrates: 63.1 g
Water: 14.0 g
Calorie content: 284 kcal
B vitamins:
Vitamin B1: 0.5 mg
Vitamin B2: 0.1 mg
Vitamin B3: 0.6 mg
Vitamin B6: 0.5 mg
Vitamin B9: 35.0 mcg
Other vitamins:
Vitamin E: 1.0 mg
Vitamin H: 12.0 mcg
Vitamin PP: 3.8 mg
Mineral substance:
Aluminum: 912.0 mcg
Boron: 224.0 mcg
Vanadium: 400.0 mcg
Iron: 2.6 mg
Iodine: 2.3 mcg
Potassium: 202.0 mg
Calcium: 66.0 mg
Cobalt: 6.9 mcg
Silicon: 1240.0 mg
Magnesium: 96.0 mg
Manganese: 3630.0 mcg
Copper: 560.0 mcg
Molybdenum: 26.7 mcg
Sodium: 89.0 mg
Nickel: 51.6 mcg
Selenium: 20.0 mcg
Sulfur: 60.0 mg
Fluorine: 80.0 mcg
Phosphorus: 328.0 mg
Chlorine: 133.0 mg
Choline: 85.0 mg
Chrome: 2.8 mcg
Zinc: 1800.0 mcg
Ash: 4.6 g
Mono - and disaccharides: 3.1 g
Dietary fiber: 9.0 g
Starch: 55.2 g
Use of rice
The beneficial properties of rice are so high due to the combination of many important substances in this cereal for the body. Perhaps the main benefit of rice is that this cereal is not only extremely nutritious, able to charge a person with energy for the whole day, but also combined with almost any food, whether it's meat, fish or vegetables. First of all, rice is a source of protein, carbohydrates and minerals, the fat content in the composition of rice is extremely small. That is why rice is considered a dietary product! It is important that rice contains minerals that help the body get rid of excess fluid and metabolic products.
Of the most important minerals in the composition of rice include: manganese, zinc, phosphorus, iron, calcium, potassium. High content of vitamins Helps to strengthen the nervous system, improves the condition of the skin, nails, hair and teeth. When combined with other vitamins, it helps the body convert the food it consumes into energy. Rice contains amino acids, which are required by the human body in order to synthesize new cells that make up every organ inside us!The benefit of rice is also that it, unlike other Important fact that rice, unlike other cereals, does not contain gluten, a protein that can cause an allergic reaction.
The beneficial properties of rice are not limited to the vitamins contained in it, rice also has lecithin, which is necessary for good brain function and memory, aminobutyric acid, which stabilizes blood pressure and improves blood circulation, and other substances that favorably affect the work of the intestinal tract. Rice has high absorbent properties. Rice is able to absorb many harmful substances that enter the body with other products, which helps to eliminate toxins and toxins.
Rice is a genus of annual and perennial herbaceous plants in the family Grasses. Traditionally, the birthplace of rice is considered to be Asia, where for the first time people began to cultivate this cereal culture. Despite the popularity of rice in Asia, in Russia it began to spread widely quite late, only in the XIX century, and rice was then called not rice at all, but Saracen grain or Saracen wheat, a little later Sorochinsky millet. In the XX century, due to the growing popularity of rice, the Soviet government began to import this cereal in huge quantities, and later rice began to be cultivated in some regions of the USSR. Since then, rice has firmly entered the diet of every citizen of our country.
Rice has 18 species, the main advantage of this cereal is its unpretentiousness and ability to adapt to almost any conditions, from floods to frosts. However, there is one fact that strongly affects the useful properties of rice and its composition, and this is processing. The more grain was processed, the less useful substances and minerals were preserved in it. The fact is that the main benefit of rice is concentrated in the bran-the shell of the rice grain. At the initial stage, the rice looks the same, regardless of the variety (germ, white grain, brown bran shell, yellow husk), but in the process of processing the rice gets rid not only of various components of its structure, but also of useful properties, instead acquiring a new taste. That is why the most useful is considered unprocessed, brown rice, which retains its useful properties to the maximum.
The composition of rice
per 100g. product:
Protein: 7.3 g
Fat: 2.0 g
Carbohydrates: 63.1 g
Water: 14.0 g
Calorie content: 284 kcal
B vitamins:
Vitamin B1: 0.5 mg
Vitamin B2: 0.1 mg
Vitamin B3: 0.6 mg
Vitamin B6: 0.5 mg
Vitamin B9: 35.0 mcg
Other vitamins:
Vitamin E: 1.0 mg
Vitamin H: 12.0 mcg
Vitamin PP: 3.8 mg
Mineral substance:
Aluminum: 912.0 mcg
Boron: 224.0 mcg
Vanadium: 400.0 mcg
Iron: 2.6 mg
Iodine: 2.3 mcg
Potassium: 202.0 mg
Calcium: 66.0 mg
Cobalt: 6.9 mcg
Silicon: 1240.0 mg
Magnesium: 96.0 mg
Manganese: 3630.0 mcg
Copper: 560.0 mcg
Molybdenum: 26.7 mcg
Sodium: 89.0 mg
Nickel: 51.6 mcg
Selenium: 20.0 mcg
Sulfur: 60.0 mg
Fluorine: 80.0 mcg
Phosphorus: 328.0 mg
Chlorine: 133.0 mg
Choline: 85.0 mg
Chrome: 2.8 mcg
Zinc: 1800.0 mcg
Ash: 4.6 g
Mono - and disaccharides: 3.1 g
Dietary fiber: 9.0 g
Starch: 55.2 g
Use of rice
The beneficial properties of rice are so high due to the combination of many important substances in this cereal for the body. Perhaps the main benefit of rice is that this cereal is not only extremely nutritious, able to charge a person with energy for the whole day, but also combined with almost any food, whether it's meat, fish or vegetables. First of all, rice is a source of protein, carbohydrates and minerals, the fat content in the composition of rice is extremely small. That is why rice is considered a dietary product! It is important that rice contains minerals that help the body get rid of excess fluid and metabolic products.
Of the most important minerals in the composition of rice include: manganese, zinc, phosphorus, iron, calcium, potassium. High content of vitamins Helps to strengthen the nervous system, improves the condition of the skin, nails, hair and teeth. When combined with other vitamins, it helps the body convert the food it consumes into energy. Rice contains amino acids, which are required by the human body in order to synthesize new cells that make up every organ inside us!The benefit of rice is also that it, unlike other Important fact that rice, unlike other cereals, does not contain gluten, a protein that can cause an allergic reaction.
The beneficial properties of rice are not limited to the vitamins contained in it, rice also has lecithin, which is necessary for good brain function and memory, aminobutyric acid, which stabilizes blood pressure and improves blood circulation, and other substances that favorably affect the work of the intestinal tract. Rice has high absorbent properties. Rice is able to absorb many harmful substances that enter the body with other products, which helps to eliminate toxins and toxins.