Rice is a perennial plant of the cereal family. Officially, India and Indochina are considered his homeland. In these territories, this cereal began to grow about 8 thousand years ago. Initially, he was planted in ordinary fields, where he gave good crops. Over time, the discovery was made that in flooded areas, rice gives a much larger crop than on dry soil. Thanks to this method, it does not need to be fertilized, and the crop does not suffer in direct sunlight. To date, this crop is grown only on flooded plantations.
Rice is planted in a special way. First, in special greenhouses, grains germinate, when the sprouts reach a length of 10 centimeters, they are thrown into the water. This is done so that the plant itself takes root. This is how the strongest individuals are selected, which in the future will provide a good harvest.
Many centuries ago, rice crops ripened for almost 8 months, which was very disadvantageous. In our time, varieties that yield a crop in three months have been bred. Which significantly reduced the cost of caring for him.
Two months after planting, rice begins to bloom. The smell of its flowers is somewhat reminiscent of the aroma of boiled rice, only with a sweet touch. Hard rice grains are formed. Then the crop is harvested and necessarily dried. If the humidity of the rice is too high, the grain will cover the mold layer and the crop will be spoiled. In rooms where grain is stored, ideal humidity is also maintained. While maintaining the required humidity level, rice is stored unpacked for a year. For three years it can be stored in factory-made plastic packaging.
Long grain white rice
Initially, rice has a large amount of nutrients. However, after polishing it, almost all useful substances leave together with the peel. Only a small fraction remains, which is not too noticeable for the body. But in such rice there are a lot of complex carbohydrates that are able to nourish the body with energy for a long time. Also in its composition are proteins and fats. The composition of long-grain rice has less starch than in other species. This variety practically does not stick together and is good for making pilaf.
In this grade, the nutritional value of rice is 100 grams:
- proteins: 7.13 g;
- fats: 0.66 g;
- carbohydrates: 78.65 g;
- calories: 315 kcal.
This is for a raw product. And the nutritional value of boiled rice per 100 grams:
- proteins: 2.20 g;
- fats: 0.50 g;
- carbohydrates: 24.90 g;
- calories: 116 kcal.
Medium grain white rice
This variety in useful properties does not differ from long-grain. It contains more starch, and it will stick together more strongly.
In a medium grain grade per 100 grams, the nutritional value of rice is:
- proteins: 7.00 g;
- fats: 1.00 g;
- carbohydrates: 71.00 g;
- calories: 320 kcal.
Round grain white rice
Leader in starch content. It is this variety that sticks together and is not suitable for all dishes. It’s good to cook sushi from it.
Nutritional value of rice of this variety:
- proteins: 7.60 g;
- fats: 1.00 g;
- carbohydrates: 75.20 g;
- calories: 351 kcal.
Steamed rice
In steamed rice, there are much more useful properties than in previous varieties. It's all about special steam treatment. Grain is processed before grinding, so some of the beneficial properties are "absorbed" into the steamed rice itself.
Nutritional value per 100 g is:
- proteins: 6.50 g;
- fats: 1.00 g;
- carbohydrates: 79.00 g;
- calories: 350 kcal.
Brown rice (brown rice)
When processing this rice, the upper shell is not completely removed. Due to this, it has an original color and retains most of the nutrients. Brown rice is rich in manganese, magnesium and iron. It contains a lot of B vitamins, proteins, fiber. Thanks to this composition, brown rice has a beneficial effect on the nervous system. In addition, it cleanses the body, lowers cholesterol. Prevents blood clots. Reduces the risk of many diseases, especially those associated with malnutrition. Reduces the risk of cancer. It has a beneficial effect on the intestines. Among other things, this type of rice improves metabolism, is involved in the breakdown of fats. It can be used as an excellent means for losing weight. It lowers blood pressure, therefore hypotonic patients are advised to monitor its performance.
Nutrition value of brown rice:
- proteins: 6.50 g;
- fats: 1.00 g;
- carbohydrates: 79.00 g;
- calories: 350 kcal.
Wild rice
This kind of rice actually belongs to another plant, these are the seeds of Zizania aquatica, whose homeland is North America. Although in all other respects it is similar to traditional cereal. To buy high-quality wild rice, you need to carefully look at it.
Rice grains should not be of different sizes, otherwise it is a guarantee that it is collected on different plantations. As a result, the dish will be unevenly cooked. The shell may be transparent or matte. If you can try it, then you need to bite off a piece, good rice should be hard.
Such rice contains a sufficient amount of manganese, magnesium, zinc, phosphorus and B vitamins. It has a calming effect on the nervous system. Due to its high protein content it strengthens muscles. It has beneficial effects on the digestive tract due to its high fiber content. It is considered a dietary product. Lowers blood pressure.
The nutritional value of raw rice per 100 grams:
- proteins: 6.50 g;
- fats: 1.00;
- carbohydrates: 79.00 g;
- calories: 350 kcal.
Nutritional value of boiled rice per 100 grams:
- proteins: 4.00 g;
- fats: 0.30 g;
- carbohydrates: 21.10 g;
- calories: 100 kcal.
Black rice
Black rice (aka Tibetan) looks beautiful. Does not stick during cooking. It contains proteins, which are twice as many as in other varieties. It is rich in antioxidants, therefore it will be very useful for people suffering from vascular and heart diseases. Reduces the risk of malignant tumors. There is a lot of vitamin E in its composition, which has a beneficial effect on the skin. It is good to eat it with carrots. Carrots are rich in vitamin A, which ideally interacts with vitamin E. One without the other is practically not absorbed.
Nutritional value of rice of this variety:
- proteins: 6.50 g;
- fats: 1.00 g;
- carbohydrates: 79.00 g;
- calories: 350 kcal.
Basmati
A rice variety native to northern Punjab. By useful properties, it is not inferior to other varieties. It contains a lot of potassium, which is very useful for cardiovascular diseases. The composition includes iron, phosphorus, folic acid, starch. Also rich in amino acids, thiamine, riboflavin. It is better to eat in unpolished form, because the main share of nutrients falls on the shell. In addition, the rice "peel" perfectly affects the function of the intestines.
The nutritional value of raw rice per 100 grams:
- proteins: 7.50 g;
- fats: 2.60 g;
- carbohydrates: 62.30 g;
- calories: 303 kcal.
The nutritional value of boiled rice per 100 grams:
- proteins: 7.00 g;
- fats: 0.50 g;
- carbohydrates: 78.50 g;
- calories: 120 kcal.
Rice Harm
The only contraindication to the use of rice are considered persistent constipation. Even if this problem is absent, some caution is still needed. Along with rice, it is recommended to consume a lot of vegetables, which are rich in fiber and stimulate the intestinal wall. In addition, it is important to get enough fluids. Any product will be beneficial if you use it in moderation.