Unfortunately, brown rice, which is often called brown, is rarely found on our tables, but it is much more useful than its white counterpart. Grain has a characteristic beige hue and a bright nutty aroma. According to recent studies, brown rice is the most nutritious kind of rice.
Structure
The composition of this valuable cereal includes complex carbohydrates that provide the body with various nutrients, including vitamins E and B, potassium, selenium, manganese, magnesium, zinc, silicon, iron, sodium, fluorine, cobalt, iodine, boron, nickel ,
nicotinic acid, vegetable fats (oils).
White rice contains much less nutrients, since it is obtained by polishing brown grains, during which their nutritional value is greatly reduced. After this treatment, the cereal loses part of its outer shell, which contains valuable vegetable fats.
How to get brown rice? After harvesting, the grains are cleaned, during which only the husk is removed. It is its removal that allows the cereal crop to be stored for a very long time, since the process of oil oxidation does not occur.
Beneficial features
Consumption of brown rice prevents the occurrence of cancer of the large and small intestines, lowers cholesterol, and reduces the severity of asthma. Brown rice contains trace elements that accelerate the synthesis of new cells that replace damaged cancer cells. The selenium contained in this cereal improves the thyroid gland.
This trace element is a powerful antioxidant that normalizes the general condition of the body. One plate of brown rice contains the daily norm of manganese necessary for the normal synthesis of essential fatty acids.
Brown rice contains dietary fiber, which has a beneficial effect on the digestive tract. It also has gamma-orinazole. This substance absorbs ultraviolet rays, reduces the level of triglycerides in the blood, speeds up the metabolism and promotes weight loss processes. Valuable cereal proteins contain many essential amino acids needed by humans. Brown rice has an energy value of 330 calories per hundred grams. It does not contain gluten (gluten), which many people cannot tolerate.
How to cook brown rice?
There are many dishes including this cereal.
Brown rice, recipes for which are now printed in many culinary publications, like its white counterpart, is used in cereals, pilaf, casseroles, nutritious salads, puddings. This cereal goes well with legumes, nuts, seafood, meat, mushrooms, vegetables, dried fruits and fruits. The product is almost universal. It is best to use a double boiler for its preparation, although in the absence of it a regular pan with a rather thick bottom is quite suitable for cooking. The cooking process takes forty to fifty minutes. The long cooking time is due to the fact that the bran shell makes it difficult to digest the grain. To speed up the process, brown rice must first be soaked in water for several hours.