Rice, useful properties of rice as a food product

As archaeological research shows, rice was eaten by ancient people many thousands of years ago. And in the modern world, rice remains the main food product for some peoples of Southeast Asia.

Useful properties of this grain culture consist in a large content of carbohydrates, which, as is known, provide the human body with energy. Along with this, rice contains a small amount of proteins that can cause allergy, and there is no fat at all, only a small number of their components are present. It is the practical absence of fats and is the determining factor in using rice in many diet for weight loss. Rice, useful properties of which are proved by well-known nutritionists and doctors, is popular as a natural product with health-improving qualities in diseases and disorders of the human gastrointestinal tract. In connection with the high content of potassium, rice promotes the purification of the body as a whole, in particular, joints.

At present, dishes made from rice are loved and popular all over the world so that its annual production is about five hundred million tons. There is a huge variety of species and varieties of rice, and although it is home to the countries of Asia, rice is now grown in many countries of the world using irrigation systems in the fields.

Which rice is useful? The use of any sort of this cereal is not in doubt, because it is rich in vitamins, it contains the most important for health micro- and macro-elements. Regardless of the type, variety and origin, any rice is useful, as it is a unique product in its composition and provides a useful balanced food.

Another similar question: "Which rice is more useful?" Deserves more attention. A certain type of rice can have different taste and useful properties, largely dependent on the way it is worked.

The acknowledged leader for its medicinal qualities is brown rice, the useful properties of which are related to the technology of its processing. When processing does not remove the surface shell of grain, so it retains the maximum vitamins and minerals. The only but significant drawback is that such rice is not subject to long-term storage, due to the presence on the grains of this oil-containing shell itself.

The second place is deservedly occupied by steamed rice, thanks to a special treatment, in which almost 80% of useful elements pass from the shell directly to the grain itself. The yellowish shade that remains on the rice after steaming disappears when cooking, and this rice will always be crumbly and will never stick together, even if the dish is reheated many times.

The least of all minerals and vitamins contains white ground rice. It is prepared very quickly, the dishes made from it are tasty and have an attractive appearance, so round-grain and long-grain polished rice is the most common type of rice in the world.

Red rice, widely used in Thailand, is gradually becoming popular in European countries. It contains a huge amount of natural antioxidants, which help to cleanse the body. It is recommended to use it when reconstructing after various diseases, especially for children. The disadvantage can be considered a long cooking time - about 45 minutes, but when soaking rice grains for the night, the cooking time can be reduced to 15-20 minutes.

Rice, whose useful properties are extremely diverse, has become an integral product in our kitchen. All its varieties are good in their own way, so it's worth trying each of them.