Rice is one of the oldest cereals that is used in cooking. This culture was originally originated in Asian countries, where it is now widely used. Rice, the benefits and harms to human health are well understood. Therefore, it is well used in various methods of treatment of Asian medicine. This article will talk about rice, the chemical composition, its advantages and disadvantages as a cooking 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 this time, it was also called the Saracen grain, and after that it was renamed Sorochinsky millet.
This rice crop is a plant over one meter tall. The leaves are rough, dark green in color. Spikelets appear at the very top. In each of them there will be a flower. And it is covered by four types of scales, which are spinous or boneless.
Which countries are rice producers?
This cereal needs favorable conditions. It cannot grow in cold places. Therefore, the subtropics of Australia, Asia and Africa are considered its place of growth. In Russia, rice plantations can only be seen in the Krasnodar Territory, and even 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. It has other components that also have a beneficial effect on the human body.
Are there carbohydrates in rice? Yes, of course, this was discussed above. They make up the bulk 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? Of the total carbohydrate content, it is about 95%. Some people note that if this culture is preliminarily 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, of the total amount of carbohydrates, its percentage composition varies within one percent. The rest is dietary fiber. They are about 4%.
How much protein is there 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 in the rice is available, we proceed to consider 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 cereal from this cereal in the morning diet makes up for 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, cobalt.
In addition to the substances described above, amino acids, saturated and unsaturated fatty acids enter the human body.
We can talk a lot about rice (chemical type composition). This content of components has a positive effect on the human body, strengthens the work of internal organs.
Rice: Nutrition Facts
In the previous section, it was examined what useful substances are in this cereal. So, having examined rice (chemical composition), we turn 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, rice nutritional value is expressed in the ratio of proteins, fats and carbohydrates. The latter constitute the largest mass and are equal to 80.89 g. Proteins in the product are about 7.5 g, and even less fat, 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 in brown rice contains about 330 kcal, and in unpolished - 287 kcal, in wild - 335 kcal.
How to get and process grains?
There are three types of this process.
The first is a polished and fully processed product. White is inherent in it. It takes a small amount of time to cook it. 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 much more useful properties than the previous one. This type of culture is most suitable for people who intend to lose weight.
And the last type of grain is unpolished 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 the shell in it is in the form of rice bran. Despite the unpresentable appearance, the largest amount of vitamins and minerals is preserved in this rice.
What are the beneficial properties of this product for human health?
As a rule, rice groats are represented by oval or elongated grains. This is one of the universal products that helps maintain and restore the strength of the human body.
As mentioned earlier, in rice, the benefits and harms to health are related to the chemical composition and nutritional characteristics. In this section we will talk about the first indicator.
Regular use of this product contributes to the good functioning of the digestive system, 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 mass of fibrous type acts like a brush. Collects and removes all toxins from the body, and then gently massages the walls of the organs. This helps to improve blood circulation.
Also in rice there is a large amount of potassium. He is responsible for controlling the water-salt balance. Rice cereals in milk are very useful for diseases of the joints, kidneys and intestinal problems.
Another advantage of this product is its lack of gluten. This component contributes to an allergic reaction in young children. Therefore, rice porridge is considered safe for babies. In addition, it is useful for lactating women, since the regular use of this culture contributes to the production of lactation.
Another fact unproven scientifically, according to the Japanese, is that rice favorably affects brain activity and the nervous system. There is still partial confirmation by scientists. This is due to the presence of lecithin in rice.
A little information about the types of product and their beneficial properties
Brown or brown rice has this color due to the bran shell. The latter 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 among girls for weight loss.
The color of wild or black rice indicates the presence of a large number of antioxidants in it. They are needed for the timely and effective prevention of the development of tumors. In terms of its beneficial properties, this culture is compared with products such as red wine, blueberries and grapes.
And red rice very well helps fight cholesterol and heart and vascular diseases. In addition, it can be used to prevent cancer.
Product Harm and Contraindications
As mentioned above, rice has a good effect on digestion, but at the same time it can 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 effects. Due to the content of phytic acid in the bran part of 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 a 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 cultivation products of this crop are used for the production of cardboard, starch, paper. In addition, wine is made from rice.
Grain is also important in the life of the Chinese. So, they use early, midday and late rice for breakfast, lunch and dinner.
It is noted that the healing properties of rice are used in some Asian peoples. This is explained by absorbent properties that contribute to the stimulation of processes for the removal of slag and heavy metals.
Based on this culture, medicines and dietary systems are made. 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 the pros and cons of cooking. Do not forget about your health. Be sure to take care of him!