How rice affects the intestines. Harm and contraindications of the product

Rice is the world's most popular grain crop, feeding more than half of the world's population. However, rice is not only affordable and very tasty, but also quite a healthy product. The health benefits of rice are comprehensive and cover energy production, improved bowel function, blood sugar stabilization, vitamin B1 supply, blood pressure regulation, cardiovascular disease prevention, and much, much more.

Rice is an excellent source of vitamins and minerals such as vitamin D, calcium, fiber, iron, thiamine, and riboflavin. The beneficial properties of rice vary depending on the specific variety of rice, of which there are more than forty thousand today. One way or another, it is possible to single out some general beneficial properties of rice that are characteristic of most of the most popular varieties of this grain crop.

health benefits of rice

As mentioned above, rice is a huge source of energy. The fact is that rice is rich in carbohydrates, it acts for the body in the same way that fuel works for a car. Rice contributes to the normal functioning of the brain and nervous system. At the same time, rice does not contain harmful fats, cholesterol and sodium, and therefore is an integral part of a balanced diet - and this, in fact, is already enough to include rice in your daily diet. However, this is not all that modern medicine knows about rice - the beneficial properties of "white gold" are much more extensive and complex.

For example, rice is rich in resistant starch, which reaches the intestines undigested. This, in turn, promotes the growth of beneficial bacteria necessary for normal bowel function. Rice, being a low sodium food, is considered the best food for people suffering from high blood pressure and hypertension - this is especially true for older men and women.

Also, rice boasts a large amount of insoluble fiber, which can protect the body from many types of cancer. Many scientists believe that it is these insoluble fibers that are vital for protecting the body from cancer cells, so eating rice in food is also a cancer prevention.

Rice is considered an effective medicine for the treatment of dysentery, and also has a powerful diuretic effect. In China, with the help of rice, stomach diseases and digestive problems are treated, as well as problems with appetite, because rice is known to greatly increase appetite. But in India, rice porridge is used as an effective ointment to cool the inflamed skin surface. In fact, modern medicine agrees with Indian traditional medicine that rice can actually be used to treat some form of skin disease.

Rice is an extremely useful crop for men and women of advanced age, which simply must be in their regular diet. Rice (especially brown) contains high levels of neurotransmitters and other nutrients that go a long way in preventing the onset of Alzheimer's disease. What's more, rice has powerful antioxidant properties, which helps to strengthen the cardiovascular system by lowering cholesterol levels in the body.

And this is not the whole list of positive qualities that rice has - the beneficial properties of this product even affect the topic of sexual health. In particular, regular consumption of rice in food promotes the reproduction of sex hormones, and also has a positive effect on male potency. In addition, rice can prevent chronic constipation - the insoluble fiber in rice acts like a kind of soft sponge that can be pushed through the intestinal tract quickly and easily.

No contraindications!

People with diabetes are advised to include brown rice instead of white rice in their diet, as brown has a lower glycemic index. And so, in general, rice is a product that has no contraindications for use and is useful for everyone in moderate portions. Be healthy!

Rice is a cereal popular not only among adherents, but one of the most common in the world. Rice is a useful dietary product and has a very beneficial effect on the human body.

Rice Description:
Rice is a cereal crop, an annual or perennial plant of the family cereals. Rice has been known to mankind for about 4000 years and is an integral part of many cuisines of the world. There are many types of this product that are grown in different countries, including Russia. Different types of rice differ in taste, shape, color, nutritional value and cooking time. The most valuable for human health is brown unpolished (unpeeled) rice. The beneficial properties described below fully apply to this type of rice.

Types of rice:
Depending on the color, shape and degree of purification, rice is divided into different types. On the shelves of our stores there are mainly the following types:

• Long grain white rice. This is the most versatile type of rice. It cooks quickly, does not stick together and is suitable for various dishes. Since this type of rice is cleaned during the production process, there are much fewer useful properties in it than in brown rice.

• Round grain white rice. This type of rice requires a lot of water to cook and is good for cereals, casseroles, puddings and desserts. It also has a reduced content of useful substances due to the cleaning of the grain shell.

• Steamed rice. The grain is steamed, which moves vitamins and minerals into the interior of the rice grain. This type of rice has more beneficial properties compared to refined white types of rice.

• Brown (unpolished, unpeeled) rice. One of the healthiest types of rice. When processing grain, the bran shell, which contains many useful substances, is not removed from it. Such rice has a light brown color, requires a longer cooking time than white varieties of rice.

Rice Ingredients:
Rice is a source of complex carbohydrates that provide the body with long-term energy. The composition of rice includes, groups B (, B6), macro- and microelements -, phosphorus, and other minerals. Rice contains 8 essential amino acids and is completely free of gluten, which causes allergic reactions in many people.

Rice calories:
The calorie content of rice is about 340 kcal per 100 grams of product. This refers to dry, uncooked rice. For example, when cooking rice, the calorie content of rice is reduced several times.

Useful properties of rice:

• Regular consumption of rice reduces the risk of cancer.

• Rice has a good effect on the cardiovascular system.

• It helps to normalize the work of the gastrointestinal tract, is useful for gastritis and peptic ulcer, helps to remove toxins from the body.

• Favorably affects the nervous system.

• Improves human brain activity.

• Rice is recommended for overweight people, as well as for those who care about their figure.

• Rice provides the body with long-term energy, reduces fat and glucose intake without wasting energy.

• Rice improves the condition of hair, nails and skin.

• Regular consumption of rice slows down the aging process.

Rice contraindications:
Rice is contraindicated in case of individual intolerance, as well as in large quantities even to healthy people, because, firstly, it can cause constipation, and secondly, the shell of brown rice contains substances that interfere with the absorption of iron and calcium. Excessive consumption of white rice can adversely affect the cardiovascular system.

Rice has unique nutritional qualities, it is the most popular product in the East.

In many ways, the benefit or harm of this cereal depends on the type and degree of processing.

Beneficial features

Rice provides the body with energy and helps to increase muscle mass. The vitamins contained in it (groups B and PP) have a positive effect on digestion. The ability to envelop the gastric wall with a shell allows the use of rice by patients with gastritis and peptic ulcer.

He has the ability to remove toxic substances from the body during intoxication. The absence of salts in it does not harm when consumed by people with kidney disease.

High levels of neurotransmitters (especially in brown rice) prevents the development of Alzheimer's disease. It has an antioxidant effect, reduces cholesterol levels and has a strengthening effect on the nervous system.

Rice quickly relieves the feeling of hunger due to the complex carbohydrates it contains. Unpolished rice (one that is less processed) is considered more valuable. It manages to retain more B vitamins, which almost do not remain in polished. Regular consumption of rice stimulates male potency.

Benefits of using rice:

• with damage to the intestines by an inflammatory process, rice water has an enveloping effect;
• with food intoxication removes toxins;
• the contained potassium strengthens the heart muscle;
• has a slight diuretic effect, helps to remove excess fluid, which has a beneficial effect on blood vessels;
• improves metabolic processes in nervous tissues due to tryptophan, lecithin;
• normalizes brain function, prevents Parkinson's disease, senile dementia;
• rice broth helps to remove phlegm from the lungs, it is recommended for bronchitis, bronchial asthma;
• with pneumonia, flu, sore throat relieves the condition, has an antipyretic, diaphoretic effect.

Benefits of eating brown rice:

• lowers acidity, improves digestion;
• prevents the development of diabetes;
• regulates fat and carbohydrate metabolism, blood cholesterol levels;
• improves the activity of the endocrine system;
• removes toxins, radionuclides;
• cleanses the vessels.

Effective treatment with oats at home for the liver, pancreas, stomach and other organs.

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Nutritional value of 100 g, (g):

The calorie content of the dry product is 303 kcal per 100 g.

Is there any harm and contraindications?

There are no contraindications for the use of rice. In case of individual intolerance to the product, you should stop using it.

Rice contains a lot of starch, which can cause an increase in blood sugar levels. With excessive use, it is possible to worsen the activity of the intestines, the appearance of constipation. With the existing tendency to constipation, cracks in the large intestine, hemorrhoids may appear.

People with diabetes are advised to eat brown rice instead of white rice, the glycemic index of which is lower.

Methods of application in traditional medicine

Rice is used in folk medicine as a means to improve sleep, to eliminate bad breath from the mouth, to restore appetite after a long illness, to increase lactation in lactating women.

The problem that. decides	Mode of application
Fever with colds	Pour a glass of rice with water (7 stacks), add mint (1 tablespoon), boil. Add chopped onion, drink the resulting broth every 2 hours, 1/3 stack.
Salt deposits	Eat on an empty stomach daily 2 tbsp. l. dry rice, chewing thoroughly.
Obesity	Cook 100 g of rice, divide it into several stages. Eat with pineapple or apple juice (no sugar).
Excess weight	Placed in a liter jar 4 tbsp. l. long grain rice and 15 pcs. seedless raisins. Dissolve 2 tbsp in 1 liter of water. l. sugar and add to a jar of rice. Cover with gauze, leave in a dark place for 2 days. The resulting infusion is filtered, the raisins are thrown away, the rice is washed and again filled with water. Drink daily ½ stack. before meals 20 min.
Obesity	A glass of brown rice is thoroughly washed, water (1:5) is added, put on a slow fire, boiled for 35 minutes. without cover.
Diseases of the digestive system	Brown rice is boiled for 1.5 hours, cream is squeezed out of the resulting slurry. After its use, strength returns to the seriously ill.

Eat rice for weight loss should be without the addition of salt, sugar, butter, sauces.

Brown and unpolished rice helps to get the desired result faster.

Rice is one of the most popular foods. An ancient cereal is used for cooking and traditional medicine recipes. In the past, people were sure that rice had a soul. A disrespectful attitude to grain could bring a lot of trouble to the owner and his house.

1. composition and calorie content of rice;
2. benefit;
3. harm and contraindications;
4. use in traditional medicine;
5. varieties of rice;
6. varieties on store shelves;
7. rice for pregnant women;
8. rice for children;
9. selection and storage;
10. cooking features;
11. recipe: Kazakh pilaf at home;
12. conclusion.

Useful composition and calorie content

There is a wide range of rice varieties, while their composition remains virtually unchanged. Grass is saturated:

• vitamin complex of group B (especially a lot IN 1- 0.33 mg - 22.5% of the daily value in 100 g of the product; AT 6- 0.54 mg - 27%, B4 - 17%)
• vitamins: H 12 mg - 24%; RR 5.2 mg - 26%; E;
• iron- 2.1 mg - 11.7% of the daily value;
• magnesium- 115 mg - 29%;
• zinc- 1.8 mg - 15%;
• cobalt- 6.8 mcg - 68%;
• manganese- 3.6 mcg - 181%;
• molybdenum- 26.5 mcg - 38%;
• copper- 560 mcg - 56%;
• calcium - 4%;
• phosphorus- 328 mcg - 41%;
• potassium;
• selenium- 20 mcg - 36.6%;
• gray - 6%;
• chlorine - 6%;
• chromium - 5.6%.
• silicon (in excess) - 1240 mg - 4133%. But silicon is poorly absorbed and most of it is excreted by the body.

Rice is high in carbohydrates(about 30% of the daily value in 100 g of rice). The carbohydrates contained are complex. They are slowly absorbed and assimilated, while saturating the body for a long period of time.

A lot of dietary fiber(about 48% of the daily value in 100 g of product), which are important for the health and proper functioning of the digestive system.

Quite a few essential amino acids(Valine, Leucine, Tryptophan, Phenylalanine + Tyrosine, etc.), which must be supplied with food, since they are not synthesized in the human body, unlike interchangeable ones. Without essential amino acids, the proper functioning of all systems of our body is impossible.

Important! In cereal does not contain gluten(vegetable protein). Therefore, the product can be used by people suffering from allergic reactions to gluten-containing products.

calories rice (groats) is 330 kcal per 100 grams of product. The calorie content of boiled rice is reduced to 115 kcal.

The benefits of rice

In the past, the main food of the people of the eastern countries was rice. To date, the beneficial properties of the product are known throughout the world.

Useful substances of rice, their effect on the human body:

1. The vitamin complex improves the functioning of the digestive organs. The components envelop the walls of the stomach with a special shell. The product is recommended for people diagnosed with gastritis or ulcers.
2. Fiber in brown rice can positively influence the intestinal microflora, prevent the formation of diabetes.
3. Low calorie content contributes to rapid weight loss (unpolished varieties). Suitable for people on a diet.
4. Rice is used for intoxication, it helps to remove toxic substances from the body.
5. It is used for renal pathologies. The grain does not contain salt.
6. Due to the magnesium, silicon and potassium present in the product, rice has a positive effect on the heart muscle and has a vasodilating property.
7. The composition of the grain has a low percentage of sodium, so it is useful for patients with high blood pressure.
8. Neurotransmitters (high levels) prevent the development of Alzheimer's disease.
9. Rice is good for diarrhea. It has a fixing effect. In this case, it is necessary to drink rice water, or eat boiled grains (steamed are not suitable.)
10. Due to the large amount of selenium (as mentioned above, 100 g of the product contains 36% of the substance from the daily norm), rice protects the body from cancer and the effects of harmful toxins. Selenium is the main mineral needed to fight cancer cells.

Grains have an antioxidant effect. They help to reduce cholesterol levels, have a strengthening effect on brain cells.

In addition to all the listed useful properties, rice has:

• diuretic effect;
• improvement of metabolic substances of tissue structures;
• expectorant effect, used for bronchitis and asthma;
• antipyretic effects (pneumonia, influenza).

To get the most out of rice, it should be steamed rather than boiled.

Harm and contraindications

The harm from eating rice dishes is almost minimal. Avoiding grains is recommended for people with:

• individual intolerance to the product;
• high blood sugar;
• weak bowel activity;
• regular constipation (there is a possibility of cracks and hemorrhoids).
• due to the high content of starch can bring extra pounds. To make the product dietary, rice should be soaked in water, then rinsed.

When diagnosed with diabetes, brown rice varieties are recommended. The male contingent should exclude the systematic use of rice porridge from the diet. The presented product reduces sexual activity. Therefore, do not exceed the consumption of cereals, the norm is 2 to 3 times a week.

Rice in folk medicine

Infusions and decoctions prepared from rice grains are widely used in folk medicine. They have healing qualities, are the strongest natural sorbents.

Cleansing the body with rice

During rice cleansing, it is necessary to completely refuse to take salt, alcoholic beverages, smoked, spicy and fatty foods. Elimination of toxins will begin a month after ingestion of cereals.

You may feel faint or dizzy. General malaise is caused by the loss of potassium. Therefore, during the cleansing of the body, it should be introduced into the diet: potato dishes, dried apricots, raisins, walnuts, tea with honey, vinegar (apple).

Rice cleansing is suitable for people of all ages. Raw cereals are used. In the morning (on an empty stomach) peeled rice is consumed. Proportions: the number of grains is equal to the number of completed years. Groats are not washed down with a water substance. Forbidden consumption of food and water within three hours. Otherwise, there are no changes, the diet remains the same. The last meal is taken no later than seven o'clock in the evening. The duration of the procedure is 10 days. If necessary, the repetition takes place after a break (40 - 60 days).

Raw cereals contribute to the removal of toxins from the intestinal area, proper metabolism, and improve the body as a whole.

Rice broth for the treatment of pathologies

The presented medicinal infusion is prepared without boiling, for the complete preservation of the vitamin complex. During heat treatment, useful compounds are eliminated.

Cooking:

• 200 grams of rice are poured with cold water, pop-up fragments are removed;
• cereal leans back in a colander;
• re-washed under a stream of running liquid;
• grains are placed in a plastic container, filled with cooled boiled water (1 liter);
• the medicine is infused for 30 minutes, the liquid is drained.

Enriched rice water is stored in a cold store. Shelf life 2-3 days. Before use, the infusion is mixed and heated (to room temperature).

This remedy is used to treat many diseases, which are presented in the table:

Name of pathologies	Decoction application
Diarrhea	100 grams of decoction, at least 5 times a day. Add a pinch of salt. Fluid is taken between meals.
Intoxication	Dosage 70 - 120 grams. The number of receptions is unlimited.
Pain symptoms of the stomach, gastritis	In the morning and evening, rice liquid is drunk, 200 grams each. The course of treatment is 15 days, a break of one week.
Vomit	The decoction is drunk after cleansing the stomach, 70 grams, 5-6 times a day.
Pancreatitis	50 grams of dandelion root is poured with 200 ml of boiling water. Rice broth is introduced, the proportions are 1: 1. Therapeutic cocktail is taken 2 times a day. The course of treatment is 21 days.
Colitis	Rice infusion (250 g) is drunk twice a day. The course of treatment is 30 days.
Eczema	Lotions are made, the affected areas of the skin are treated with liquid. At least three times a day.

Rice remedy is used in home cosmetology. Strengthens the structure of the hair and nail plate, provides the skin with elasticity, eliminates mimic wrinkles. To do this, systematically, in the morning and evening, the skin is treated with a rice drug, using a cotton pad. When washing off the decoction, soap products are not used.

Varieties of rice

In nature, there are about one hundred thousand types of rice, 8000 are used for eating. Cultivated cereal is divided into two branches: Indian(long and thin rice varieties) and Chinese(common vitreous and sticky mealy grains). Consider the most popular rice varieties, their features and interesting facts.

red rice

In the distant past, the inhabitants of ancient China called rice "forbidden". The presented name appeared for a reason. The cereal was available only to the family of the Chinese emperor. Restrictions were connected not only with price criteria. During the period of hostilities, red rice acted as a kind of prize, reward. The best warriors bothered to honor such an honor. People believed that the use of cereals provides the body with courage, endurance, strength.

The Japanese cultivated rice on sacred lands.

Indian lands are famous for the production of the Ruby variety crop. It is used in traditional medicine and for religious purposes.

The south of France is rich in red cereals. The grain is called "Camargue". This variety is distinguished by its unusual taste quality, the aroma of hazelnuts.

Red rice is rich in beneficial vitamins and minerals. It helps to increase the immune system, prevents the occurrence of cardiac pathologies, acts as a defense against cancer cells, and is included in the diet. It has no contraindications, except for overeating (no more than 2-3 times, in 7 days).

Brown rice

The original country of brown rice production was China and India. Over time, the culture became popular in the US, Africa and other countries. Today, the product is in demand all over the world.

Brown rice differs from white rice in a different way. White cereals are polished with steam, brown grains remain in their natural shell. Therefore, in the presented variety, a maximum of useful vitamins and microelements is preserved.

Rice is good for the human body. It is used not only for the preparation of delicious dishes, but also in traditional medicine.

Dishes in the basis, which include brown grains, help to reduce weight, strengthen muscle tissue connections. The vitamin complex improves the functioning of the nervous system, actively combats the manifestations of insomnia and fatigue. Supports male sexual activity. Produces the production of the necessary hormones for the female.

Brown rice is good for children's body. Groats are recommended for the first complementary foods.

long grain rice

The date of the first written mention of the cultivation of cereals is 2800 BC. The chronicle was found in China.

Emperor of China Sheen Nung treated culture with special respect. He issued a law on the annual planting ceremony of valuable grains. The first seeds were sown by myself. The presented custom has been preserved to our times. In India, Sri Lanka, China and Japan, grain planting day is considered a real holiday.

Long-grain varieties were brought to European countries by travelers and traders from East Asia.

Rice has a thin kernel, with a diameter of 6 to 8 mm. The product contains practically no adhesive substance. Therefore, cooked dishes are distinguished by friability and lightness.

The long grain crop has varieties represented by:

• black rice (obtained from glutinous varieties, cannot be processed);
• purple;
• red (received from wild crops);
• brown (unpolished, freed from the upper husk);
• steamed (processed with steam).

Also varieties of long-grain rice include Jasmine and Basmati varieties. During cooking, they have an original nutty aroma.

Different varieties of rice on store shelves

On the shelves of stores you can find not only a large number of species, but also varieties of their cleaning and processing. Here are some popular ones:

peeled rice- this variety is characterized by cleaning of the upper layer. As you know, the skin (top layer) contains a lot of fiber, vitamins (especially group B). Therefore, this variety loses its useful composition. The cheapest rice

White rice(polished) - at the moment this type of rice is the most popular in our country. Its difference from peeled is that in addition to removing the skin, it is also polished. It turns out white smooth slightly transparent grain. But it has even less vitamins and fiber than the above-described peeled. Such rice is great for people with high acidity, diseases of the gastrointestinal tract (ulcer, gastritis), and diarrhea. Cheap product.

yellow rice(or steamed) - has a yellow tint due to steam processing in production. In such rice, nutrients are transferred inside at the time of processing, and its benefits are more obvious than the previous two. Not a very expensive product.

black rice(Tibetan) - the most expensive of all and not always available for sale. This variety of rice is not subjected to heat treatment and cleaning. It retains not only all the useful natural composition, but also the ability to germinate, which makes it even more valuable.

rice for pregnant women

The culture contains a lot of proteins, carbohydrates and vitamins. Therefore, it is a valuable product for a pregnant woman. Useful substances have a beneficial effect not only on the female body, but also on the fetus.

The healing effect of cereals during the period of bearing a child:

• strengthens the nervous system;
• relieves mood swings;
• improves water exchange;
• helps with heartburn, diarrhea, intoxication;
• has a diuretic effect;
• strengthens the bones of mother and child;
• relieves puffiness;
• strengthens the immune system.
• keeps the cardiovascular system in order.

Rice is contraindicated, women diagnosed with diabetes mellitus, with rapid weight gain, obesity, constipation.

Rice dishes while carrying a baby

A pregnant woman needs to add rice to her diet. It goes well with meat products, fish, fruits and vegetables.

Milk rice soup: The cereal is boiled, poured with milk. The container is placed on the stove, brought to a boil. Salt is added to taste, sugar, butter (butter). To get the maximum vitamins, you can add boiled carrots (optional).

Boiled rice- a useful side dish. Prepare carrots, onions, bell peppers, beans, chop (cube). Dip the vegetables into a stew pot. Mix the prepared ingredients with boiled rice. Put the dish in the oven (for 10 minutes). The garnish is useful for a pregnant woman and a baby.

The main rule for the use of rice cereals during pregnancy is: the minimum use of fatty meat and hot spices. Otherwise, there are no restrictions.

Rice for children

Rice is the main type of cereal, which is introduced into the diet of the baby in the first place. The time of introduction of rice dishes directly depends on the type of feeding of the child. When breastfeeding, cereals are added to the diet from 7 to 8 months. If the baby eats milk mixtures, then the introduction of rice porridge cooked in milk is allowed.

Rice is an ideal product for the first complementary foods:

1. Suitable for children with frequent manifestations of diarrhea. The components that make up the cereal have a fixing effect.
2. The starch-mucous structure of cereals is quickly absorbed by the body.
3. The enveloping effect of the grains has a beneficial effect on the digestive system.

It is for these reasons that rice porridge should be present in the child's diet.

Contraindications for taking culture include:

• tendency to constipation;
• obesity;
• colic in the abdomen.

With the manifestation of these symptoms, complementary foods of rice porridge are carried out after consulting a pediatrician.

Selection and storage of cereals

In the modern world, a huge range of any products is stored on the shelves of shops and supermarkets, rice is no exception. To get a quality product you need:

• pay attention to the release date, shelf life, manufacturer information;
• rice in the package should be crumbly;
• inspect the cereal for the presence of insects;
• grains should be the same size.

You should not buy crushed cereals. It contains practically no useful substances. Often, garbage is found in the packaging of rice.

For long-term storage of rice grains, special containers (glass or plastic) are used. If these are not available, you can use an ordinary glass jar and a plastic lid.

Special Secrets:

Following the advice, choosing and storing rice will not be difficult.

Rice. Cooking features

The taste of rice will depend on the type and method of preparation. For example, white grains have a sweet taste, brown varieties have a spicy, nutty flavor, Indian basmati is similar to popcorn, Jasmine has a milky aroma.

The cereal is suitable for boiling or frying, for making sweets and casseroles. It has an ideal combination with meat and fish products. Rice is added to soups, risottos, side dishes and oven pies. Residents of China and Japan produce alcoholic beverages based on cereals.

Almost every nationality prepares rice dishes. In Japan - sushi, Southeast Asia - original dessert masterpieces, Caucasian cuisine is famous for pilaf.

To make the dish an original masterpiece, a certain type of rice is introduced for its preparation. For a crumbly side dish, a long-grain type is suitable, in a medium-grain soup, for cereals, casseroles and sushi - round. For breakfast, rice flakes with the addition of milk will be an ideal dish; gozinaki are made from airy cereals.

To emphasize the taste of the product, it is not boiled in water, but in broth. All kinds of spices are added (turmeric, cinnamon), lemon juice, sauce. If rice porridge is served on the table, you can improve the taste with sugar, butter, honey, nuts, fruits or yogurts.

The most popular rice dish in many countries is pilaf. Introducing one of his recipes, perfect for home cooking.

Cooking Uzbek pilaf at home

There are many recipes for Uzbek pilaf, in general, their preparation does not differ much. The difference lies in the addition of other ingredients. For example, in Ferghana pilaf, dried apricots, Khorezm, sultanas are put. In others, barberry, raisins and peas are added.

This dish is prepared in a special dish - a cauldron. In it, thanks to the shape, burning of the prepared products is excluded. This allows you to meet the optimal conditions for cooking pilaf.

For cooking, you will need: fatty meat (lamb is best), onions, carrots, and garlic.

Number of products for cooking pilaf:

• meat 800 grams (cut into medium pieces), both the pulp and the bone are taken;
• rice - 1 kilogram;
• onion - 3 pieces (chopped in a half ring);
• carrots - 2 pieces (cut into strips);
• garlic - 3 - 4 heads (peel off the outer shell, can be broken into cloves);
• vegetable oil -100 - 150 grams;
• spices - cumin, zira, cinnamon, black allspice;
• greens for decorating pilaf.

Step-by-step instruction.

Oil is poured into the cauldron, which is heated over high heat. Then, meat is placed in boiling oil and fried until golden brown. When the meat is fried, the next ingredient is added to it - carrots, and everything is mixed. After 5 minutes, you need to report the onion and mix the contents of the cauldron again. When the onion is fried, 2 cups of water are added, and the dishes are closed with a lid. They do this so that the frying is stewed. At this stage, the fire is reduced to medium. Stew vegetables with meat, about 15 minutes.

After that, you can add salt and spices:

• salt (to taste);
• cumin - 1 pinch;
• cumin seeds - 2 pinches (before adding, mash in your fingers);
• minimum cinnamon - 1 pinch;
• black pepper, ground - 3 pinches (you can add a little hot pepper).

After adding spices, rice is poured. It is distributed in an even layer, over frying.

Until the end of cooking, the ingredients are not mixed. After laying the rice, water is added, but this must be done carefully so as not to mix the components of the recipe. To do this, it is better to take a large spoon or slotted spoon, on which water is poured in a small stream.

The amount of water is determined visually, it should not exceed rice by more than 2–3 centimeters approximately.

The limited amount of moisture in the workpiece does not allow the rice to boil too much. After that, the fire is reduced to a minimum, and the cauldron is closed with a lid for 40 minutes. During this time, do not open the lid, otherwise the moisture will quickly evaporate. When the appointed time has elapsed, the lid is removed, the fire is turned off and the contents are mixed.

In Uzbekistan, it is customary to spread pilaf on lyagan, this is a large, round plate, they put it in a slide, decorate it with cooked pieces of meat and garlic. Top with sprinkling of herbs. Use dill, parsley, cilantro. Some decorate with basil sprigs.

Cooking pilaf is easy. If you do everything right, you get a very tasty and satisfying dish. Pilaf looks quite elegant.

This dish will decorate any festive table, and will please not only the eye, but also the gastronomic taste.

Conclusion

Rice is an ancient crop. It is widely used for cooking, has medicinal properties, is useful for pregnant women and babies. It contains a lot of vitamins and minerals necessary for the normal functioning of the body. Cereals have practically no contraindications.

close on topic:

Unpolished, steamed rice (white, red, black or dark), noodles, butter and flour from it are a traditional component of the menu in some countries of the East, where it can be present during almost any meal. Europeans adopted this tradition and also began to use puffed and ordinary steamed, unpolished rice, its benefits and harms remain a subject of controversy for a long time. In some cases, which will be listed below, the use of the product is contraindicated. But for most people, such a side dish is only beneficial.

types of rice

This cereal differs both in plant variety (basmati, red, brown, black) and in preparation for sale, it can be steamed, polished, or unpolished. Flour and noodles can be made from different varieties. The content of nutrients also varies. The difference is detailed below. On the shelves are the following types of rice:

1. basmati;
2. black;
3. wild;
4. red (rare);
5. pink;
6. white steamed (polished and unpolished).

Also on sale are rice flakes, puffed rice. Flakes are good because they cook quickly. Enough to pour boiling water. The benefits of rice cereal porridge are no less. Another popular rice product is bran. They consist of fragments of shells of rice grains and hold the record for nutrient content. This difference will be described in detail below. Bran is consumed with milk.

It is difficult to say unequivocally which rice is more useful. However, we can say that the peeled and steamed white side dish is the most useless.

Important! Most of the nutrients are found in the peel of the seeds, and during grinding and cleaning, it is completely lost. Choose parboiled, unpolished rice. This is the best type of "budget" white rice. Prepared with milk or water. It is not purified and all useful substances are preserved. During the steaming process, vitamins B and E, minerals zinc, magnesium, iron and phosphorus are transferred to the grain.

What is useful?

The health benefits of rice are due to its complex composition. In steamed, unpolished, red or other rice, noodles, butter and flour, there is a lot of protein (8%) from it, which makes cereals suitable for weight loss. According to this indicator, among the cereals, only buckwheat “overtook” it, there is 12.4% protein. 100 g of garnish contains the following amounts of minerals:

• Potassium regulates water balance and evens out the heart rhythm by acting on the heart muscle. The leader here is brown rice and flakes from it, it contains 268 mg of potassium, 101 mg in black, 115 mg in Jasmine rice;
• Phosphorus provides the density of bones and teeth. Contains 328 mcg in basmati, black 82 mg, brown 264 mg, 115 mg in Jasmine rice;
• Magnesium (116 mg) is responsible for the relaxation of the muscular system, which helps to relieve cramps;
• Chlorine is involved in osmoregulation (maintaining constant pressure in body fluids), which helps to reduce edema. It contains 32 mg in black rice, and brown (brown rice), the benefits and harms of which will be discussed below, 143 mg;
• Calcium is needed for the health of bones, nails, teeth, increases their density, which is especially good for adolescents during a period of active growth and the elderly, whose bones become brittle due to age-related changes. Its content is not so high, for example, in Jasmine rice 28 mg;
• Sodium (30 mg) together with potassium is involved in osmoregulation in the body, controls excitability reactions in neuromuscular fibers. This is the main benefit of rice and rice oil for people suffering from cramps, because it reduces their likelihood;
• Sulfur (60 mg) keeps the nervous system healthy and maintains normal metabolism. It is an essential element of keratin, this explains the beneficial properties of rice, flour and noodles from it for nails;
• Iron (2.1 mg) is involved in the process of hematopoiesis in the body, which is good for people suffering from anemia;
• Zinc (1.8 mg) is useful for men, as it prevents the pathological growth of prostate tissue, prevents the development of prostate adenoma. It is also indispensable for women, as it participates in the synthesis of proteins in the body;
• The manganese content (3.63 mg) is another property that rice is useful for diabetics. It regulates blood sugar levels, increases the effectiveness of insulin in the body;
• Copper is involved in the synthesis of hemoglobin from iron. With its lack, even a large amount of iron consumed will not increase hemoglobin. Its 277 mcg in brown rice, 267 mcg in Jasmine rice;
• Selenium (19 mcg) - a powerful antioxidant that prevents the formation of free radicals that destroy cells;
• Chromium (2.8 mcg) interacts with insulin, helping it regulate the metabolic process. For patients with type 2 diabetes, this property is indispensable;
• Silicon takes part in the formation of connective tissues, cartilage. Very high content in basmati (1240 mg);
• Vanadium is present in basmati in an amount of 400 mcg. Slows down the production of fatty acids and suppresses the generation of cholesterol.

There is a lot of aluminum in basmati rice (912 mcg). The role of this element is not completely clear. It is assumed that it promotes regeneration and healing, stimulates the growth of new tissue, which is good for fractures.

vitamins

The benefits of rice, flour, butter and noodles from it are also explained by the diverse vitamin composition of the product. It includes many vitamins of group B, E, PP, choline and others listed below.

• B1 is abundant in rice bran (2.75 mg). This element is involved in supplying the brain and nervous system with nutrients;
• B2 in bran 0.284 mg. Protects the nervous system during the production of the stress hormone;
• B5 in bran 7.39 mg. Promotes the production of glucocorticoids, which help the body resist viruses;
• There is a lot of B6 in basmati, as well as brown, red rice and cereal - 0.5 mg each. Participates in the synthesis of red blood cells, helps to increase hemoglobin for people suffering from anemia;
• B9 in basmati is 0.2 mg, and in wild brown rice it is completely absent. Essential for the production of red blood cells. He explains the benefits of rice and rice oil for pregnant women, as it participates in the formation of the fetal nervous system;
• PP is the most (5.3 mg) in basmati. Participates in the conversion of sugar and fats into energy;
• Brown rice contains 0.24 mg of vitamin E. One of the most powerful antioxidants, along with selenium;
• Vitamin H (12 mcg in all varieties) is involved in the synthesis of fatty acids, has a good effect on the health of the skin and nails;
• Choline predominates in Basmati (85 mg). Helps the body to produce methionine, thereby reducing the risk of developing cardiovascular disease.

Separately, you need to consider rice bran. The main benefit of bran is its high content of potassium (1485 mg), phosphorus (1677 mg), magnesium 781 mg, vitamin PP (34 mg). Bran is relatively expensive - 300 r. per kg in Moscow stores.

Rice decoction is used for diarrhea due to the starch in the cereal. The broth is saturated with starch during cooking. After entering the stomach, and then into the intestines, the decoction has an astringent effect. Preparing a decoction is simple - place 1.5 teaspoons of rice in 500 ml of boiling water. Boil the broth for 40 minutes, then strain and cool. Drink the decoction twice a day in a glass.

When is it better not to eat rice?

A decoction, puffed rice, rice porridge, the benefits and harms of which are discussed in the article, can be prepared in different ways - in water, in milk, in broth. Depending on this, contraindications also differ. So, the benefits of rice porridge cooked in milk for a person with lactose intolerance are extremely insignificant. In this case, it is better to either completely abandon milk and boil cereals in water, or replace cow's milk with a soy analogue. Also, milk should be abandoned for those who seek to lose weight on a rice diet, because it adds calories to rice. So, rice porridge cooked on water has a calorie content of 78 kcal, while on milk - 128 kcal.

Rice noodles are made according to different recipes. For example, Khanom Tiin includes 3-4 eggs per 500 g of product (other types have much less - 1-2). Because it has a high calorie content - 370 kcal. It is also better for those who are losing weight to refuse such noodles.

There are also contraindications for baking with rice flour. Although the digestibility of such flour is better than that of wheat, depending on the recipe, baking can still turn out to be high-calorie by adding eggs, milk, sugar to the dough. Dessert pies are about 200 calories. Pay attention to composition. Don't put oil in your dishes.

Indian sea rice, the beneficial properties of which help to lose weight (the lipase in the composition speeds up the metabolism, burns body fat), also has contraindications. Do not use insulin-dependent diabetics, as rice is incompatible with insulin and neutralizes its effect.

If we consider cereal, decoction, oil, puffed, brown, red, white, black, wild rice, the benefits and harms must be considered separately in each case. Since starch predominates in the composition (80%), the product is digested slowly and has an astringent effect. It is good for diarrhea, but in people prone to constipation, it causes deterioration.

The answer to the question of which rice is more harmful (black, red, white), the answer is unequivocal - white polished and some cheap flakes prepared from this variety. Since the peel is removed as a result of grinding, the beneficial substances are lost. Such rice consists mainly of starch. Steamed, unpolished rice is slightly healthier. During steaming, some substances (vitamins B and E, minerals - zinc, magnesium, iron and phosphorus) from the shell pass into the grain.

Some symptoms of the appearance:

• increased sweating;
• weakened immunity, frequent colds;
• weakness, fatigue;
• nervous state, depression;
• headaches and migraines;
• intermittent diarrhea and constipation;
• want sweet and sour;
• bad breath;
• frequent feeling of hunger;
• weight loss problems
• loss of appetite;
• night grinding of teeth, salivation;
• pain in the abdomen, joints, muscles;
• does not pass cough;
• pimples on the skin.

If you have any of the symptoms or doubt the causes of ailments, you need to cleanse the body as soon as possible. How to do it read here.

If you find an error, please select a piece of text and press Ctrl+Enter.

Rice (Oryza sativa) is believed to be one of the oldest grains, as it has been cultivated for at least 5,000 years. It is the staple food for over half of the world's population, especially those living in southern and eastern Asia. White rice is the most commonly eaten type, but brown (whole grain) rice is becoming more popular in developed countries due to its health benefits. Rice is used to make various products such as rice flour, rice syrup, rice bran oil, and rice milk. It is usually white in color, but brown rice can be brown, brown, reddish, purple, or black. Below you will find out: rice - the benefits and harms to human health, nutritional value and calorie content, etc.

Rice health benefits and harms

Nutritional value of rice

Rice consists of carbohydrates, with little protein and virtually no fat, and is a high starch food.

Below you will see detailed information about all the nutrients per 100 grams of round grain white rice. (1)

• Calories: 130
• Water: 69%
• Protein: 2.4 g
• Carbohydrates: 28.7 g
• Sugar: 0.1 g
• Fiber: 0.4 g
• Fat (total): 0.2 g
• Saturated fat: 0.05 g
• Monounsaturated Fat: 0.06 g
• Polyunsaturated fats: 0.05 g
• Omega-3 fatty acids: 0.01 g
• Omega-6 fatty acids: 0.04 g
• Trans fats: ~

The benefits of rice

How is rice useful for the human body? In fact, the benefits of rice are due to its chemical composition. Below you can learn about each component of rice and their beneficial properties and harm.

Carbohydrates

Rice is made up primarily of carbohydrates, which are mostly in the form of starch, making up up to 90% of total dry weight and 87% of total calories (1, 2). Starch is the most common form of carbohydrate in foods, made up of long chains of glucose known as amylose and amylopectin.

Amylose and amylopectin have different properties that may be responsible for the texture and digestibility of rice. Rice with a high amylose content, such as basmati rice, does not stick together after cooking. Amylose also slows down the digestion of starch and is often associated with so-called resistant starch, a type of healthy fiber (3, 4).

On the other hand, rice that is low in amylose and high in amylopectin becomes sticky after cooking. Sticky rice is perfect for risotto and rice puddings. It is most preferred in Asian cooking because it is easy to eat with chopsticks (2).

The high degree of digestibility is one of the disadvantages of carbohydrates in glutinous rice. For foods high in carbohydrates, good digestibility is not always a plus because it can cause an unhealthy spike in blood sugar, especially among diabetics.

Summary:

Rice mainly consists of carbohydrates. Certain types of rice (such as white rice) can cause unhealthy blood sugar spikes, making them unsuitable for diabetics.

Cellulose

Brown rice contains a significant amount of fiber (1.8%), while white rice contains almost no fiber (0.3%). One bowl of cooked brown rice (195 grams) contains approximately 3.5 grams of fiber.

Variable amounts of resistant starch are also found in both white and brown rice. Resistant (resistant) starch helps feed the good bacteria in the gut, stimulating their growth.

In the colon, resistant starch leads to the production of short-chain fatty acids, such as butyric acid, which may improve gut health and reduce the risk of colon cancer (5, 6, 7).

In addition to resistant starch, fiber is concentrated in the bran that is removed from white rice. Bran is primarily made up of insoluble dietary fiber such as hemicellulose and contains virtually no soluble fiber.

Summary:

White rice contains virtually no fiber, while brown rice is a good source of fiber. Both types may also contain varying amounts of resistant starch, which may promote colon health.

Vitamins and minerals

The nutritional value of rice depends on the variety and cooking method.

Many vitamins and minerals are concentrated in bran and germ, which are components of brown rice, but not white. The beneficial properties of rice (brown) are due to the presence of the following compounds in it:

• Manganese: A trace mineral found in most foods, especially whole grains. It is important for metabolism, growth, development, and the body's antioxidant system.
• Selenium: a mineral that is a component of selenoproteins, which perform various important functions in the body (8).
• Thiamine: Also known as vitamin B1, thiamine is essential for the metabolism and function of the heart, muscles, and nervous system.
• Niacin: Also known as vitamin B3, the niacin in rice is mainly present as nicotinic acid. Soaking rice in water before cooking can increase its absorption (2).
• Magnesium: Found in brown rice, magnesium is an essential dietary mineral. It has been suggested that low magnesium levels may contribute to a number of chronic diseases (9).
• Copper: Often found in whole grains, copper is present in small amounts in the diet of the average modern person. Insufficient dietary intake of copper can have adverse effects on heart health (10).

Summary:

White rice is usually a poor source of vitamins and minerals. However, significant amounts can be concentrated in brown rice bran.

Other plant compounds

A number of plant compounds have been found in rice, some of which have health benefits.

Pigmented rice, such as the red-grain variety, has been found to be particularly rich in antioxidants (11).

• Phytic acid: An antioxidant found in brown rice. Phytic acid (phytate) impairs the absorption of dietary minerals such as iron and zinc. Its levels can be reduced by soaking, sprouting and fermenting rice before cooking (12).
• Lignans: Found in rice bran, lignans are converted to enterolactone by intestinal bacteria. Enterolactone is an isoflavone (phytoestrogen) that may offer health benefits (13, 14, 15).
• ferulic acid: Strong antioxidant found in rice bran. May protect against various chronic diseases such as cancer, diabetes, and cardiovascular disease (16, 17).
• 2-acetyl-1-pyrroline (2AP): aromatic substance responsible for the taste and smell of aromatic rice, such as jasmine and basmati rice (18).

Summary:

White rice is a poor source of antioxidants and other plant compounds. However, brown rice bran can be a good source of ferulic acid, lignans, and phytic acid.

White vs Brown Rice - What's the Difference?

White rice is refined, polished and devoid of bran (grain husk) and germ. This is done to improve palatability, shelf life, and speed up cooking, but unfortunately, this comes at the expense of its nutritional value (19, 20).

brown rice A whole grain containing both the bran and the germ. For this reason, brown rice contains significantly more fiber than white rice. As the most nutritious parts of grains, bran and germ are rich in fiber and several vitamins, minerals, and antioxidants.

However, bran is also a source of antinutrients like phytic acid and can contain high levels of heavy metals when grown in polluted areas (12, 21).

Eating white rice can negatively affect blood sugar balance and should be avoided by people with diabetes. On the other hand, brown rice is generally viewed as a low-glycemic food that has beneficial effects on blood sugar levels (22, 23).

Brown rice is definitely the winner when it comes to nutritional quality and health benefits.

Summary:

Brown rice is generally considered to be much healthier than white rice.

Health Benefits of Brown Rice

Aside from providing energy and essential nutrients, refined white rice does not provide any health benefits and falls into a category of foods called refined carbohydrates.

On the other hand, regular consumption of brown (whole grain) rice can be beneficial, providing a healing effect.

Heart health

The benefits of rice for the heart

Cardiovascular diseases, including heart attacks and strokes, are one of the leading causes of death worldwide.

Observational studies have linked whole grain consumption to a reduced risk of dying from heart disease (24, 25, 26, 27, 28).

In one study, researchers followed 86,190 men for 5.5 years. Those who ate one serving or most of whole grain breakfast cereals each day had a 20% lower risk of death from cardiovascular disease than those who never or rarely ate whole grains (25).

In another study, researchers followed 75,521 women for 10 years. A high intake of whole grains has been found to be associated with a 30% lower risk of heart disease compared to a low intake ( 24Trusted Source ).

Whole grains may also have beneficial effects on people who are overweight and have diabetes, conditions that are closely linked to cardiovascular disease (29, 30).

Keep in mind that all of these studies are observational. They show a link between whole grains and health, but fail to prove causation.

One thing is clear, whole-grain brown rice contains a number of heart-healthy components, such as minerals, antioxidants, lignans, and dietary fiber (15, 31, 32).

A randomized controlled trial of 21 Korean men and women, half of whom were obese, examined the effects of high-fiber rice on risk factors for cardiovascular disease.

Eating high-fiber rice as a substitute for white rice resulted in weight loss accompanied by lower cholesterol levels in obese patients (33).

Eating brown rice along with other cereal grains can have beneficial effects on heart health.

Summary:

Brown rice contains several health-promoting nutrients, so it may help prevent cardiovascular disease.

The harm of rice

Regular consumption of rice can be a concern for some people, especially if rice is the mainstay of the diet.

Type 2 diabetes

Type 2 diabetes is a common disease characterized by high blood sugar levels. High consumption of white rice is associated with an increased risk of developing diabetes, both in Asia and elsewhere (34, 35, 36, 37).

One study of 64,227 Chinese women found that those who ate 300 grams of rice a day had a 1.8 times increased risk of becoming diabetic compared to those who ate 200 grams a day (34). .

This adverse effect is believed to be due to the high glycemic index of certain types of rice, such as glutinous rice, which is common in Asian cooking (22, 38).

The glycemic index is a measure of how foods affect the rise in blood sugar levels after a meal. Studies show that high-glycemic foods increase the risk of developing type 2 diabetes ( 39Trusted Source ).

In contrast, many observational studies have found an association between whole grains like brown rice and a reduced risk of developing diabetes (40, 41, 42, 43, 44).

One study of more than 150,000 men and women suggests that eating brown rather than white rice may reduce the risk of developing diabetes (36).

These effects are thought to be due to the fiber content of brown rice (45).

Eating white rice regularly can have an adverse effect on blood sugar control, especially if you are diabetic.

On the other hand, eating fiber-rich whole grains instead of refined grains can provide significant health benefits.

Summary:

Significant consumption of glutinous white rice may increase the risk of developing type 2 diabetes. Excess consumption of this product is contraindicated for people with diabetes or pre-diabetes.

Heavy metals

Contamination of foodstuffs with heavy metals has become a serious problem all over the world. Heavy metals tend to accumulate in the body over time, leading to adverse health effects (46, 47).

Scientists have reported excessive levels of heavy metals in rice from a number of countries - a particular problem when rice forms a large part of people's diets. Heavy metals mainly include cadmium, chromium, lead, mercury and arsenic (48, 49, 50, 51).

Heavy metals are concentrated in bran. For this reason, brown rice contains higher levels of heavy metals than white rice (21).

Compared to other common food crops grown in contaminated areas, rice accumulates higher amounts of mercury and arsenic (52, 53).

Arsenic is readily tolerated by all cereal grains, but accumulation appears to occur more in rice than in other grains such as wheat and barley (53).

The main sources of heavy metal pollution in soil and water are human activities - heavy industry, mining, vehicular traffic, waste incineration and the use of fertilizers and pesticides (54, 55, 56).

Over time, excessive consumption of heavy metals from contaminated food can have adverse health effects.

Rice grown near heavily polluted industrial or mountainous areas should be avoided. This also applies to other food crops such as vegetables.

Summary:

The consumption of rice from contaminated areas should be avoided. It can accumulate high levels of heavy metals such as arsenic.

Antinutrients in Brown Rice

Brown rice is high in phytic acid (phytate), an antioxidant that impairs the absorption of iron and zinc from the digestive tract (15).

For this reason, phytic acid is often referred to as an antinutrient or antinutrient. Phytic acid is found in all edible seeds, such as legumes, nuts, and whole grains. Consumption of foods high in phytate with most meals may contribute to the development of mineral deficiencies over time.

However, this is rarely a concern in well-balanced diets and is not harmful to people who regularly eat meat. On the other hand, it can be a problem among vegetarians and people living in developing countries where diets are predominantly high in phytate (57).

Several effective methods can be used to reduce phytic acid, such as soaking, sprouting, and fermenting rice grains (12).

Summary:

Brown rice contains phytic acid, which is an antinutrient that impairs the absorption of iron and zinc from the same food.

Summarize

• Rice is a popular cereal throughout the world, especially in Asia.
• White rice is the most commonly eaten, but brown rice is becoming more common because of its health benefits.
• With several beneficial minerals and antioxidants, brown rice may help prevent the development of cardiovascular disease.

On the other hand, high consumption of white rice (especially glutinous) is associated with an increased risk of type 2 diabetes.

The historical roots of the emergence of rice go back 7,000 years, having an Asian origin. The exact territorial place of residence and primary occurrence of rice culture is the Chinese province of Yunnan, a part of Thailand and the northeastern region of India.
To date, white grain of rice is the main breadwinner of humanity on a planetary scale. This affordable, and at first glance, the simplest and most uncomplicated grain crop, in fact, is the owner of a whole baggage of useful properties.

Useful properties and benefits of rice

In addition to its taste, rice brings many vitamins and minerals to the human body. However, health benefits of rice are somewhat dependent on the particular variety you have chosen, the numerical number of varieties today has exceeded 40,000. However, they are all rich in fiber, (niacin), calcium and iron, potassium, phosphorus, zinc, iodine.

A separate place is occupied by B vitamins, which contain a special benefits of rice:

• (thiamine);
• (riboflavin);
• (folic acid).

The beneficial composition of rice does not end there, since it also contains the most essential amino acids for humans.

The beneficial effects of rice on the body

If we consider the effect on the human body, as well as its saturation with complex carbohydrates (78.9 g / 100 g, i.e. 78%) and rice calories(344 kcal / 100 g of product, while 6.7 g / 100 g falls on the share of proteins, fats occupy 0.7 g / 100 g), this is quite comparable with intensive enrichment with energy fuel. The positive influence of the rice composition is felt in everything and covers almost every system of the human body. Take, for example, the functional properties of one of the most complex nervous system and brain - eating rice normalizes their work, having a positive effect on the whole organism as a whole.

The advantage of this cereal is the absence of elements such as unhealthy fats, cholesterol and sodium in its composition, which in itself is considered the basis of a healthy diet. Therefore, people who dream of maintaining a healthy diet can safely include rice in their diet. And, thanks to the beneficial properties of rice, such a diet can be considered complex and balanced. The beneficial effect of rice on the intestines is due to the high content of starch. The good functioning of the intestines depends on the number of beneficial bacteria living in it, the number of which is increased precisely by the undigested starch contained in rice.

Also, the undeniable benefits of rice lies in the large number of insoluble fibers, which to some extent act as a protective shield against many types of cancer. According to scientists, insoluble fibers are actively involved in protecting the body from cancer cells, so by eating rice, you thereby contribute to the prevention of cancer. Another advantage of insoluble fibers is the prevention of chronic constipation.
The problem of sexual health is also solved by using this product, because the beneficial properties of rice, when eaten regularly, promote the production of sex hormones and there is a positive effect on male potency.

Useful properties of rice for the elderly

The almost complete absence of sodium in the composition of rice greatly helps people who experience the phenomenon of hypertension and the effects of high blood pressure. Rice, as a regular component of the diet, which has a high level of neurotransmitters, reduces the incidence of Alzheimer's disease. The cardiovascular system can also be strengthened with the help of rice, its antioxidant properties lower cholesterol levels in the body.

Contraindications to eating rice

Rice is a universally useful cereal and has no contraindications. Naturally, there should be a measure in everything, the same applies to rice. Otherwise, it is safe and very useful. The only caveat is that diabetics are recommended to replace white rice with brown, due to the fact that the latter has a lower glycemic index.

What to look out for in a store. The most high-quality choice would be packaging with plain rice grains of the same size without excess debris. Options to check out:

• The presence of a large number of fragments that will boil faster than the bulk of rice, spoiling your dish;
• Crushed rice is just a waste of production at a low price, you can not expect tasty porridge;
• White grains on the general background (the so-called chalky kernels, which are actually unripe grains);
• Yellow rice (this color indicates improper storage of rice in large heaps in high humidity, this is fraught with toxic poisoning by fungi that grow strongly in such an environment).

Having learned to distinguish a really high-quality product, you initially lay the foundation for the preparation of delicious and healthy rice dishes.

The main requirement for rice storage is the absence of moisture, which spoils the product. A dry, airtight container is best for storing rice. The shelf life of rice is quite long, however, rice that is a year old is already considered old. But this does not matter, because during this time, of course, he has not lost either his benefits or wonderful taste. You just have to add a little more water when cooking and cook it a little longer than with fresh rice.

For those housewives who like to keep ready-made rice at hand: the shelf life of cooked rice in the refrigerator corresponds to a week of storage, in the freezer - almost half a year. A wide and multifaceted recipe range for cooking rice will allow you to combine healthy and tasty in your dishes without much difficulty.

Unpolished, steamed rice (white, red, black or dark), noodles, butter and flour from it are a traditional component of the menu in some countries of the East, where it can be present during almost any meal. Europeans adopted this tradition and also began to use puffed and ordinary steamed, unpolished rice, its benefits and harms remain a subject of controversy for a long time. In some cases, which will be listed below, the use of the product is contraindicated. But for most people, such a side dish is only beneficial.

types of rice

This cereal differs both in plant variety (basmati, red, brown, black) and in preparation for sale, it can be steamed, polished, or unpolished. Flour and noodles can be made from different varieties. The content of nutrients also varies. The difference is detailed below. On the shelves are the following types of rice:

Also on sale are rice flakes, puffed rice. Flakes are good because they cook quickly. Enough to pour boiling water. The benefits of rice cereal porridge are no less. Another popular rice product is bran. They consist of fragments of shells of rice grains and hold the record for nutrient content. This difference will be described in detail below. Bran is consumed with milk.

It is difficult to say unequivocally which rice is more useful. However, we can say that the peeled and steamed white side dish is the most useless.

Important! Most of the nutrients are found in the peel of the seeds, and during grinding and cleaning, it is completely lost. Choose parboiled, unpolished rice. This is the best type of "budget" white rice. Prepared with milk or water. It is not purified and all useful substances are preserved. During the steaming process, vitamins B and E, minerals zinc, magnesium, iron and phosphorus are transferred to the grain.

What is useful?

The health benefits of rice are due to its complex composition. In steamed, unpolished, red or other rice, noodles, butter and flour, there is a lot of protein (8%) from it, which makes cereals suitable for weight loss. According to this indicator, among the cereals, only buckwheat “overtook” it, there is 12.4% protein. 100 g of garnish contains the following amounts of minerals:

There is a lot of aluminum in basmati rice (912 mcg). The role of this element is not completely clear. It is assumed that it promotes regeneration and healing, stimulates the growth of new tissue, which is good for fractures.

vitamins

The benefits of rice, flour, butter and noodles from it are also explained by the diverse vitamin composition of the product. It includes many vitamins of group B, E, PP, choline and others listed below.

• B1 is abundant in rice bran (2.75 mg). This element is involved in supplying the brain and nervous system with nutrients;
• B2 in bran 0.284 mg. Protects the nervous system during the production of the stress hormone;
• B5 in bran 7.39 mg. Promotes the production of glucocorticoids, which help the body resist viruses;
• There is a lot of B6 in basmati, as well as brown, red rice and cereal - 0.5 mg each. Participates in the synthesis of red blood cells, helps to increase hemoglobin for people suffering from anemia;
• B9 in basmati is 0.2 mg, and in wild brown rice it is completely absent. Essential for the production of red blood cells. He explains the benefits of rice and rice oil for pregnant women, as it participates in the formation of the fetal nervous system;
• PP is the most (5.3 mg) in basmati. Participates in the conversion of sugar and fats into energy;
• Brown rice contains 0.24 mg of vitamin E. One of the most powerful antioxidants, along with selenium;
• Vitamin H (12 mcg in all varieties) is involved in the synthesis of fatty acids, has a good effect on the health of the skin and nails;
• Choline predominates in Basmati (85 mg). Helps the body to produce methionine, thereby reducing the risk of developing cardiovascular disease.

Separately, you need to consider rice bran. The main benefit of bran is its high content of potassium (1485 mg), phosphorus (1677 mg), magnesium 781 mg, vitamin PP (34 mg). Bran is relatively expensive - 300 r. per kg in Moscow stores.

Rice decoction is used for diarrhea due to the starch in the cereal. The broth is saturated with starch during cooking. After entering the stomach, and then into the intestines, the decoction has an astringent effect. Preparing a decoction is simple - place 1.5 teaspoons of rice in 500 ml of boiling water. Boil the broth for 40 minutes, then strain and cool. Drink the decoction twice a day in a glass.

When is it better not to eat rice?

A decoction, puffed rice, rice porridge, the benefits and harms of which are discussed in the article, can be prepared in different ways - in water, in milk, in broth. Depending on this, contraindications also differ. So, the benefits of rice porridge cooked in milk for a person with lactose intolerance are extremely insignificant. In this case, it is better to either completely abandon milk and boil cereals in water, or replace cow's milk with a soy analogue. Also, milk should be abandoned for those who seek to lose weight on a rice diet, because it adds calories to rice. So, rice porridge cooked on water has a calorie content of 78 kcal, while on milk - 128 kcal.

Rice noodles are made according to different recipes. For example, Khanom Tiin includes 3-4 eggs per 500 g of product (other types have much less - 1-2). Because it has a high calorie content - 370 kcal. It is also better for those who are losing weight to refuse such noodles.

There are also contraindications for baking with rice flour. Although the digestibility of such flour is better than that of wheat, depending on the recipe, baking can still turn out to be high-calorie by adding eggs, milk, sugar to the dough. Dessert pies are about 200 calories. Pay attention to composition. Don't put oil in your dishes.

Indian sea rice, the beneficial properties of which help to lose weight (the lipase in the composition speeds up the metabolism, burns body fat), also has contraindications. Do not use insulin-dependent diabetics, as rice is incompatible with insulin and neutralizes its effect.

If we consider cereal, decoction, oil, puffed, brown, red, white, black, wild rice, the benefits and harms must be considered separately in each case. Since starch predominates in the composition (80%), the product is digested slowly and has an astringent effect. It is good for diarrhea, but in people prone to constipation, it causes deterioration.

The answer to the question of which rice is more harmful (black, red, white), the answer is unequivocal - white polished and some cheap flakes prepared from this variety. Since the peel is removed as a result of grinding, the beneficial substances are lost. Such rice consists mainly of starch. Steamed, unpolished rice is slightly healthier. During steaming, some substances (vitamins B and E, minerals - zinc, magnesium, iron and phosphorus) from the shell pass into the grain.

• increased sweating;
• weakened immunity, frequent colds;
• weakness, fatigue;
• nervous state, depression;
• headaches and migraines;
• intermittent diarrhea and constipation;
• want sweet and sour;
• bad breath;
• frequent feeling of hunger;
• weight loss problems
• loss of appetite;
• night grinding of teeth, salivation;
• pain in the abdomen, joints, muscles;
• does not pass cough;
• pimples on the skin.

If you have any of the symptoms or doubt the causes of ailments, you need to cleanse the body as soon as possible. How to do it .

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