Boiled rice carbohydrates per 100. Calorie content of rice and dietary properties

People are not in vain interested in what is the calorie content of rice boiled in water. After all, this product is of great value to the human body and is known for its dietary properties. For many, rice is associated with oriental cuisine. There is an opinion that the inhabitants of the Far East have a toned body precisely due to the use of this cereal. However, in the post-Soviet states, rice is also in demand and is included in many dishes of Russian cuisine.

Calories in boiled rice

So, how many calories are in boiled rice? Approximately 116 kcal per 100 g of product. The exact calorie content of a dish based on it depends on the ingredients used and the type of cereal.

Calorie table of rice boiled in water

Table of proteins, fats and carbohydrates in boiled rice

In accordance with the data in the table, rice contains a small amount of fats, proteins and fats, while carbohydrates, on the contrary, predominate. Despite this, it is recommended to include it in the diet for weight loss. The trick is that rice contains complex carbohydrates, the breakdown of which requires the body to expend additional energy. They are the ones that help you lose weight.

This is interesting! The dry product contains 360 kcal per 100 grams. However, after cooking, the cereal absorbs water, so the calorie content of boiled rice, taken in the same amount, becomes approximately three times less.

Composition and useful properties

Even after heat treatment, white rice retains a full range of useful substances. The composition of the product includes:

• vitamins of group H, PP, B, E, D;
• minerals - calcium, potassium, iodine and others;
• natural fiber;
• ash substances;
• fatty acid.

On a note! Nutrition experts recommend eating boiled rice at least once a week. Preference should be given to red, brown and black varieties of cereals, since they contain the maximum of vitamins and nutrients. However, it is white coarse-grained rice boiled in water without the addition of salt and oil that has the minimum calorie content. There are about 105 kcal per 100 grams of this product.

Dietary Properties

The main feature of rice, which is welcomed by nutritionists, is the presence of complex carbohydrates. They accumulate in the muscles of a person and give their own energy, if necessary. At the same time, rice does not contain gluten, which often causes allergic reactions.

This cereal is endowed with the ability to lower blood glucose levels. And since rice also has enveloping properties, it is often used as an adjuvant for the treatment of gastrointestinal diseases (gastritis, pancreatitis, and others).

Since the calorie content of one hundred grams of boiled rice is only 116 kcal, this product is ideal for weight loss. It compensates for the lack of important vitamins and minerals, without posing a danger to the figure. In addition, rice goes well with many foods such as fish, meat, milk, mushrooms, seafood and others. Thus, if you cook a dish from this cereal for dinner, it will turn out not only tasty, but also healthy.

Life in the modern world is replete with many factors that adversely affect human health. The main ones are bad ecology, questionable food quality, contaminated drinking water, poor quality medical care, as well as stressful situations and bad habits. Therefore, it is so important to pay attention to the regular improvement of the body using various methods and means. Be sure to consult with a specialist so as not to harm your health!

Being slim and healthy, looking beautiful in any outfit is the task of every woman. What to do if weight is gained? How to get rid of folds of fat? Diets will always come to the rescue. Among the variety of diet recipes presented in this section, you can always choose what is right for you. Your attention is offered diets for various diseases of the internal organs with a detailed description of the properties of the products. The centuries-old diets of the peoples of the world will reveal to you the secrets of losing weight in non-traditional ways. Choose your favorite weight loss method and enjoy the beautiful shapes of your body!

Everyone has heard about the benefits of dieting. Excess weight and body fat do not bring beauty and health. There is a belief that with every gram of fat, the path to various diseases opens up. Therefore, a diet for weight loss is not only the beauty of the body, but also your health! In China, maintaining a healthy lifestyle and proper nutrition is a national feature. Have you seen fat Chinese people? They simply don't exist. Maybe they know secret recipes? On the site you can find:

• with different methods and approaches to healthy eating;
• with the national diets of the peoples of the world;
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Rice is one of the oldest crops that people grow for food. Today we can no longer imagine our diet without this product, although it came to Russia only in the 19th century. Given all the beneficial qualities of rice and its nutritional value, mankind simply could not leave this culture unnoticed. At present, we can enjoy several kinds of this product. Boiled rice, the calorie content of which is of interest to many, is the basis of many dishes. Consider its qualities and useful properties.

A bit of history

The origins of people's acquaintance with this culture must be sought in the Ancient Chinese Empire. It was there that rice was most widely used. It was used not only for food. He was an obligatory participant in rituals and solemn events. This is evidenced by ancient manuscripts. Gradually, with the development of trade relations, rice groats came to the countries neighboring China: India, Thailand, Japan and Vietnam.

It is in these regions that rice remains one of the main products to this day. The climate of Asia is ideal for growing this crop. Over time, rice became known in all corners of the planet, and it has firmly taken its place among the most important, versatile, tasty and nutritious foods.

types of rice

Today, on the shelves of stores you can find different varieties of this cereal. Boiled white rice, the calorie content of which we will consider below, has no longer become the only representative of this family. This cereal is classified according to color, grain size, processing method and even smell. Separate long-grain, medium-grain and round-grain rice. According to the processing method, white, brown and golden, steamed grains are divided. Basmati rice grown in Pakistan or India is considered the best and most expensive. Its grains reach a length of up to 10 millimeters in raw form, and up to two centimeters in boiled form.

Useful properties of rice

Boiled rice, the calorie content of which is not so great, has an excellent composition. No wonder it is eaten in large quantities by residents of Asian countries, who are mostly long-lived. Rice contains many elements of the periodic table, which are so necessary for the body. These are potassium, sodium, magnesium, calcium, copper, zinc, phosphorus, sulfur and iron. Eating rice strengthens the immune and nervous systems.

This cereal also contains a large amount of vitamins: E, K, riboflavin, niacin, pyridoxine, thiamine, pantothenic and folic acid. Therefore, rice grains have a positive effect on the condition of the skin, hair and nails. The maximum amount of nutrients and fiber is found in brown rice. 50 grams of rice (raw) contains the daily protein requirement. Grains are also rich in complex carbohydrates, which provide the body with energy for a very long time. But since we eat boiled rice, its calorie content is significantly reduced. That is why this product is recommended for dietary nutrition.

Parboiled, long grain rice

The calorie content of rice boiled in water depends on its variety. For the preparation of pilaf and side dishes, long steamed grains of this cereal are very often used. This rice is steamed and has a length of no more than 8 millimeters. Why is this processing important? Thanks to it, 80% of nutrients penetrate into the grain. Such cereals do not stick together during cooking.

Rice steamed, boiled, the calorie content of which is very low, is great for diet food. It has a high ability to absorb moisture and well removes salts and toxins from the body. 100 grams of steamed product contains 79 grams of carbohydrates, 6.5 grams of protein and 1 gram of fat. Boiled rice, the calorie content per 100 grams of which is about 170 kcal, has a glycemic index of 60 GL.

White rice with round grains

This variety is distinguished by a small grain size (no more than 5 millimeters), a smooth structure and a perfectly white color. It is great for making porridge. This rice is valued in Italy and Japan for its high adhesive properties. There are also a lot of useful substances in this product.

However, the calorie content is also not the lowest. 100 grams of the product contains 79 grams of carbohydrates, 0.52 grams of fat and 6.5 grams of protein. Boiled rice, whose calorie content is 179 kcal, has a glycemic index of 70 GL.

Jasmine, blue rice

It is impossible to grow cereals of this color. But in Thailand, jasmine rice is dyed with the flowers of the Clitoria ternatea plant. This culture is also a soothing tea. It is she who gives the rice grains such a delicate, violet-blue color. Use this cereal for cooking various dishes in the same way as ordinary rice. Giving it a certain color does not affect its taste in any way, and it also has a delicate jasmine flavor. Boiled rice, the calorie content per 100 grams of which is 170 kcal, contains 79 grams of carbohydrates, 6.7 grams of protein and 0.7 grams of fat. Its glycemic index is 60 GL.

Brown, unpolished rice

As mentioned above, this variety of rice is considered the most useful. The shell that remains on the grains contains a large amount of nutrients and fiber. That is why, this product is preferred by those who are on a diet or watching their diet. The color of rice is due to the presence of a valuable shell on top.

Usually it has a brown, brown or dirty gray color. This rice normalizes digestion, removes toxins from the body and lowers cholesterol. boiled is about 167 kcal, and the glycemic index is only 50 GL. 100 grams of this product contains 1.8 grams of fat, 7.4 grams of protein and 73 grams of carbohydrates.

Black, wild rice

This variety of rice is divided into two types: groats with thick and thin grains. From this indicators and depends on the method of preparation. Rice with thick grains has a high density. Before cooking, it must be soaked in water for several hours. After that, it is boiled for about one hour. Rice with fine grains cooks much faster. It does not require pre-soaking and is cooked for about 20 minutes. This variety is usually used in combination with parboiled, golden grains. This rice mix is ​​amazingly delicious.

Black, wild rice gives the side dish a slightly sweet taste and a subtle nutty flavor. Naturally, a dish prepared using wild rice will sparkle with new colors and flavor notes. This variety of rice is very useful. Among the dietary varieties of cereals, it is in first place. The calorie content of rice boiled in water is only about 50 kcal. Naturally, his glycemic index is also very small, only 35 GL. 100 grams of this product contains 0.4 grams of fat, 4 grams of protein and 21.5 grams of carbohydrates. All indicators are quite low.

pink rice

A large number of varieties of this culture is striking in its diversity. Devzira is a type of cereal with a pleasant pink hue. This rice can be either unpolished or lightly polished. Its distinguishing feature is its high nutritional value and high protein content. Pink rice tends to absorb moisture well. Therefore, in the process of cooking, its grains increase by 8 times. Despite this, the croup does not lose its shape and does not stick together. Ready grains have a very pleasant aroma and delicate taste. It is a good source of minerals and antioxidants. The calorie content of the raw product is 311 kcal. 100 grams of rice includes 70 grams of carbohydrates, 6.2 grams of protein and 0.7 grams of fat. The glycemic index of pink rice is 60 GL.

red rice

This variety grows in Thailand. Its distinguishing feature is an expressive nutty flavor and an unusual aftertaste. The benefits of using such a product are very great. Rice contains a lot of antioxidants. Its use is good for the heart and lowers cholesterol levels.

The high fiber content helps speed up metabolic processes. Raw red rice has a calorie content of 308 kcal and a glycemic index of 55 GL. This variety is high in fat (2.5 grams), 7 grams of protein and 64.4 grams of carbohydrates.

Nishiki

This variety is used for making sushi. This is due to its increased stickiness. Rice contains a lot of starch, amylopectin and amylose. It is steamed without sugar and salt. The calorie content of the raw product is 277 kcal. The cereal contains 2 grams of fat, 7 grams of protein and 56 grams of carbohydrates.

Boiled rice

After heat treatment, the calorie content of the product is halved. The use of porridge from rice grains has a very beneficial effect on the body. But this is if you do not use additives. Boiled rice with butter, the calorie content of which will be much higher, is not recommended for overweight people. On average, boiled rice has a calorie content of about 160 kcal. It contains 25 grams of carbohydrates, 2.2 grams of protein and 0.5 grams of fat.

Nov-12-2012

A little about rice:

Rice porridge has been familiar to everyone since childhood, and rice, as an agricultural crop and food product, is not only popular, but also the main one in many countries. This product is very popular with us. Therefore, the question of how rice is useful, the calorie content of boiled rice, is far from idle. Especially for women.

Rice as a crop is one of the oldest cereals. Archaeologists and historians claim that this culture was known in the East already in the third millennium BC. Rice appeared in Europe about two or three hundred years ago.

Many, of course, know, but it does not hurt to recall that this cereal is classified according to the shape of the grain. In accordance with this classification, rice is round-grained, medium-grained and long-grained. According to how it is processed, there are white rice, parboiled and brown.

Rice (polished, polished and crushed) has the highest starch content - up to 75%. Rice groats are easily digestible and contain almost no fiber. There are relatively few proteins, but in terms of amino acid composition they are more complete than the proteins of other types of cereals. There are few minerals and vitamins in rice groats.

Rice is widely used in dietary nutrition when it is necessary to spare the digestive organs, as well as in case of exhaustion. Rice is an excellent food for the elderly, but is not recommended for those who are predisposed to be overweight.

The cooking time of rice groats is about an hour, while the volume increases five to six times.

Nutritionists say that rice as the basis of nutrition is ideal, because it is rich in a variety of nutrients and does not contribute to obesity. At 150 gr. rice has no more fat than a third of a slice of white bread, but protein - as in half a glass of milk, calcium - as in one tomato, magnesium - as in five stalks of asparagus. There are also vitamins B and E, iron and vegetable fiber in rice. Rice is divided into long-grain, round-grain and medium-grain.

The aroma and color depend on the place of cultivation and the method of processing after harvest. The basmati variety is grown in India at the foot of the Himalayas and has a delicate aroma. The jasmine variety grows in Thailand - it is a long-grain white fragrant rice. Brown rice has a shell containing many vitamins and minerals, which gives the grain its brown color. The aquatic variety acquires a dark color after drying in the sun.

Dietary properties of rice:

The low calorie content of rice, including the calorie content of boiled rice, as well as its other beneficial properties, are explained by its unique composition. It contains 7 to 8 percent protein, which in turn contains eight essential amino acids. These amino acids are indispensable in the creation of new body cells. Rice can be safely given to allergy sufferers, as it does not contain gluten. In addition to proteins, rice contains B vitamins: vitamin B1 - 0.08 mg, vitamin B2 - 0.04 mg, vitamin B3 - 0.45 mg, vitamin B6 - 0.2 mg, vitamin B9 - 1.9 mg, vitamin E - 0.4 mg, vitamin H - 3.5 mg, PP - 1.6 mg.

This cereal is not deprived of minerals and has up to 100 mg of potassium, 8 mg of calcium, 50 mg of magnesium, 12 mg of sodium, 1 mg of iron, 46 mg of sulfur, 150 mg of phosphorus, 25 mg of chlorine, 100 mg of silicon, etc. It contains and trace elements - zinc, boron, manganese, copper, nickel, molybdenum, fluorine, cobalt, chromium.

Rice is rich in complex hydrocarbons, which can support a long-term energy supply for the human body, and lecithin, which rice contains, is useful for people engaged in intellectual activities.

It has this cereal and substances that envelop the stomach, so rice is useful for people suffering from stomach ulcers and gastritis. Rice broth is recommended for use in various stomach disorders.

Rice is very useful for people with cardiovascular diseases, with diseased kidneys, blood vessels and joints, since it contains practically no salt and is rich in sodium and potassium. And the lack of fiber can be compensated by adding vegetables to rice dishes.

So, what is the calorie content of rice. Like this, depending on the type:

Rice calorie table, per 100 grams of product:

And the nutritional value of rice cooked in different ways is as follows:

Table of nutritional value of rice (BJU), per 100 grams of product:

At first glance, the calorie content of dry rice is not very small. What explains the low calorie content of boiled rice? The fact is that during the cooking process, dry rice increases its volume by almost three times. Therefore, if we cook one hundred grams of dry rice, then as a result, we will have three hundred grams of boiled rice. But since water has no calories, the calorie content of boiled rice does not change in any way compared to dry rice. So if we cooked one hundred grams of white rice, then we get three hundred grams of porridge, which will contain 340 kcal. Hence:

The calorie content of boiled rice will be 113 kcal per hundred grams of product

How to cook rice properly? Here's a simple recipe for you:

Products:

• One glass of rice
• Two glasses of water
• A pinch of salt

We take two glasses of water for one glass of rice. Pour water into a saucepan and bring to a boil. Salt, pour rice into salt water, mix, reduce the heat of the stove to a minimum and tightly close the lid. Cook for exactly 25 minutes, with the lid closed. That's all! And the dish is delicious and the low calorie content of rice will not add extra pounds to you.

What is the benefit of rice for weight loss?

With the help of ordinary rice, you can quickly lose weight and cleanse your body. Rice is an ancient cereal that contains potassium, calcium, magnesium, as well as vitamins and proteins. This cereal perfectly cleanses the body, removes toxins and harmful salts.

A balanced rice diet for weight loss is designed for supporters of a low-calorie and balanced diet. It is designed for 7-10 days. For the day you will need the following products:

500 grams of rice for the whole day;

200 grams of low-fat yogurt for breakfast in addition to rice;

200 grams of lean fish or other seafood, chicken, lean beef or turkey;

500 grams of any fruit, except bananas, as they contain a lot of carbohydrates, which you will get in full with rice anyway;

300-500 grams of any vegetables, greens, except those containing a large amount of starch, since it is enough in rice;

1 liter of apple juice, if you get tired of the juice, then any fruit tea will do. Or 1 liter of kefir.

Eliminate fatty, floury, sweet, smoked, fried, salty and high-calorie foods and you are guaranteed to lose 4-5 kg ​​in a week. The beauty of such a diet is that the feeling of hunger will not be present in your life, because you can eat both proteins and carbohydrates, in the form of rice, fruits and vegetables.

A balanced diet for weight loss is good because every day you can vary protein foods and varieties of vegetables and fruits, tired of which you can include cheese, dairy products and one egg a day.

Which of the proposed options you would not choose, the main thing to remember is the following:

1. Any rice diet is not only the right way to get rid of extra pounds, but also an effective cleansing of the body from toxins, cholesterol deposits, salts and toxins, because rice is an excellent absorbent.
2. Rice leaches potassium from the body, so add foods containing this trace element to your diet, such as dried apricots, raisins, potatoes, nuts, parsley, or asparkam or any other preparation.
3. 3. As rice for weight loss, choose only brown or brown rice, black rice, or steamed, they can be alternated by day, in this regard, a balanced diet is ideal.

Calories in cooked white rice

A variety of rice varieties exist along with many variations in its color and shape. However, the most popular is just the same white croup. She gets smoothness and whiteness after processing and polishing. These white and almost transparent grains are divided into the following groups according to their shape:

1) Long-grained - in this case, a thin and long (about 6-8 mm) grain is characteristic. They absorb moisture in moderate amounts, thanks to which they cook quickly and do not stick together. They are characterized by a rather hard texture and are more suitable for desserts, salads, soups and snacks.

2) Medium-grained - these are distinguished by a wider, rounded and short (5-6 mm) shape. They absorb large amounts of moisture, so they have a high degree of adhesion and softness. It is advisable not to cook them to the end. Suitable for different types of dishes: risotto, paella.

3) Round-grained - have a short (4-5 mm) and round shape. During cooking, they become creamy, very soft and sticky. Great for casseroles, pudding, milk porridge, etc.

In this regard, when cooking rice dishes, you need to take into account the above characteristics and choose the best type of cereal for a particular case.

Groats should be washed in advance;

Use thick-walled dishes (you can also take thin ones, but in this case you will need constant stirring);

The correct ratio of cereals and liquid is 1/2 (i.e., 100 g of cereals need 200 g of water);

You should not turn on the fire to the full (groats should be brought to a boil over medium heat, cook on a small one);

The readiness of rice is detected by checking for taste (cooked cereals can be easily cracked, but some hardness must be present);

The average cooking time for white rice is 15-20 minutes;

Calorie content of white boiled rice - 116 kcal. The composition also contains proteins - 2.2 g, carbohydrates - 24.9 g, fats - 0.5 g.

Cooked rice is very beneficial for the human body, so it would be great to include it in your diet, but in the right doses (once or twice a week). In addition, it contains an impressive amount of complex carbohydrates (they saturate muscle tissues with energy).

It contains vitamins E, D, B3 (niacin), B2 (riboflavin), B1 (thiamine), B6, which strengthen the nervous and immune systems and convert energy into nutrients. It also contains amino acids (8), which are responsible for the appearance of new cells.

There is a little salt in the product, and therefore its use will not affect overweight people in any way. It is also recommended for people suffering from diseases of blood vessels, heart, liver and kidneys.

This cereal is endowed with potassium and phosphorus, it has a little less calcium, zinc, iodine and iron, as well as starch and natural fiber. These components, by enveloping the gastric mucosa, prevent the harmful effects of acids in cases of gastritis and peptic ulcers.

However, all of the listed favorable properties are slightly overshadowed by negative ones, as a result of which this product is considered taboo for diabetics and people who experience constipation.

Calorie unpolished rice boiled

From the name it may become clear that this rice is not fully processed (polished). Only the lemma (protective shell) is removed, while the bran remains intact, thereby giving the rice a light brown color. According to the size and shape of the grain, there is a division into short (otherwise "pearl" or round), long and medium. The long-grained one is more than 6 mm long, the short-grained one is about 5 mm, and the medium-grained one is 5-6 mm.

This type of rice is ahead of white polished rice in terms of useful and nutritious properties. This is due to the preservation of the pericarp (pericarp) and the embryo, which are removed during the grinding process.

Unpolished rice contains three to four times more protein. The shell contains amylose (a polysaccharide that gives friability), and the germ contains fatty acids (lipids). In addition, it boasts the presence of dietary fiber, the amount of which (when compared with a white counterpart) is as much as 12 times more. It has a positive effect on the immune system and is involved in the cleansing function of the body. Its advantage is also a twofold advantage in terms of the content of trace elements (iodine, copper, zinc and phosphorus). There are also differences in the vitamin composition (mainly B vitamins). The amount of vitamin PP exceeds that of white rice by 4 times, vitamin B1 - by 6 times.

Calorie unpolished boiled rice - 125 kcal. It should be noted in the composition of proteins - 2.7 g, carbohydrates - 36.0 g, fats - 0.7 g.

Such a chemical composition has a great effect on metabolic processes, and therefore this rice is recommended for diabetes, allergies, obesity, cardiovascular diseases, and just lovers of healthy food.

It is best to store it in the refrigerator. The shelf life of the product does not exceed 1 month, because. the fats contained in the germ begin to undergo oxidation over time (with a change in taste).

The consistency of rice is tougher, so it will take much longer to cook (up to 40-50 minutes). Given this fact, the shape is preserved, acquires friability and a delicate structure. How to cook uncooked rice:

Pour one glass of unpolished rice with cool water, leave for an hour;

Bring three cups of water to a boil, pour in the soaked and washed rice, do not forget to salt (about half a teaspoon of salt);

Cook the rice over low heat with the lid removed for about five minutes, then for about half an hour with the lid closed (without stirring);

Turn off the heat, cover with a towel and let the rice brew (10-15 minutes).

To make rice even tastier, you can boil it in vegetable or meat broth.

It is worth noting that the black stripe around the edges of the pot is a common occurrence when cooking brown rice.

Brown rice is a white grain in a bran shell. It has a pleasant nutty flavor and aroma. It has a rather hard and elastic texture. As with white rice, it is divided into round-grain, medium-grain, and long-grain. However, it is much more expensive and more useful than its white counterpart.

Calorie content of brown boiled rice - 110 kcal. The composition also contains proteins - 2.6 g, carbohydrates - 22.8 g, fats - 0.9 g.

Given that the core of long rice becomes hard at low temperatures, it is advisable to make hot dishes from it, and vice versa from short rice.

It is worth noting that the cooking process itself (in a separate case, boiling) takes more time and has some differences from white rice. You need to follow the following steps:

Soak the rice in cold water (ideally overnight);

Rinse it in the morning and fill it with water again, cook for about 10 minutes;

Then drain the water, rinse again and fill with cold water, cook for another quarter of an hour;

Then wrap the pot with rice and let it rise.

Such a rather lengthy process can ensure a successful outcome. The rice comes out crumbly, but you won't find it overcooked (thanks to the casing). There is an unusual aroma, unique taste and preservation of maximum benefits.

As for its benefits, this factor can be assessed using the chemical composition, which includes dietary fiber, saturated fatty acids, various minerals (phosphorus, iron, manganese, calcium, zinc, potassium, magnesium, sodium, copper) and vitamins (B1, B2, B5, B6, B9, PP).

The only drawback is a rather modest shelf life (one year). This is due to the fact that the shell of the rice in question contains oil and many biologically active substances. Storage is advised to be carried out in the refrigerator so that the oxidation of these oils does not occur.

Groats came to us from North America, it grows naturally near slow-flowing rivers, in small reservoirs, and its collection is done only by hand. Its minimal quantities and complex harvesting process account for the rather impressive cost.

Wild rice grains are distinguished by their length (up to three centimeters). The color can be from black to dark brown, with a smooth surface. It is similar to the seeds of aquatic grasses that look like rice.

This type of rice is much (five times) superior to sown rice in terms of fiber, nutrients and vitamins.

It is especially enriched with B vitamins. It contains many amino acids (18), including threonine, methionine and lysine. In its composition, you can find potassium, iron, copper, magnesium, phosphorus, zinc. It also has a lot of protein. In this regard, wild rice has the following effects:

Improving vision and eliminating eye fatigue;

Elimination of metabolic disorders;

Transfer of forces (energy) to muscles;

Bringing the cardiovascular system back to normal;

Removal of bad cholesterol from the body, etc.

In addition, like other types of rice, it can cause constipation, so you should not take it in excessive amounts (more than twice a week). For the same reason, it is advised to eat it with fruits and vegetables.

Calorie content of wild boiled rice - 100 kcal. The composition also contains proteins - 4.0 g, carbohydrates - 21.1 g, fats - 0.3 g.

It is a dietary delicacy with a sweet and nutty taste, great for soups, salads, desserts and snacks.

To prepare two servings of a side dish of wild rice, you need 100 g of cereal. It must be washed (repeatedly, so that the water eventually becomes transparent) and placed in boiling water (600 ml.). Cook with the lid closed over low heat for about half an hour. Then salt (half a teaspoon of salt), mix gently and cook without a lid for about ten minutes (so that the remaining liquid boils away). It is worth considering the fact that when boiled, rice practically does not increase in volume.

Another option for boiling wild rice involves the need to pre-soak for several hours. Next, you need to drain the water and place the rice in boiling salted water (in a ratio of 1/3). Cook over low heat for about 40 minutes.

Rice is a very useful cereal. There are several varieties of such a product, each of which has its own characteristics. White rice is the most common, but brown, yellow, and red are also available. Varieties are determined by processing technology, and this also affects the content of nutrients. The calorie content of rice and its nutritional value also depend on the method of production. Due to the presence of valuable properties, it is a popular product in the diet.

Peculiarities

Thanks to various processing technologies, rice can have different properties and qualities. This product is the basis of any diet and is especially appreciated in the diet. The composition includes the following useful substances:

• A large amount of proteins;
• Complex carbohydrates;
• B vitamins;
• Trace elements and minerals.

Due to the rich composition, the product provides the body with the replenishment of the supply of necessary components. Thus, rice is a very valuable and indispensable component of the diet.

The useful composition of the product is characterized by a very small presence of fiber. Thanks to this, all substances are well absorbed by the body. There are practically no special contraindications to the use of such cereals. As a side dish or porridge, this product is very useful and has a pleasant taste.

Rice calories

A healthy and effective diet can include a product such as cereals. The number of calories in rice depends on the type of crop, as well as the method of preparation. The most popular, but less useful variety "white round" contains an average amount of calories, namely 100 grams of the product is 340 kilocalories. The long-grain or steamed type of cereal has the highest energy value - 100 grams contain 362 kcal.

When cooking, cereals absorb a fairly large amount of water. Thus, the calorie content of rice is per 100 grams of product:

• For a round variety - 60 kilocalories;
• For polished long grain - 64;
• For brown - 50 kilocalories.

Important in order to determine how many calories in rice, is the method of preparation. If the lid of the pan is open during cooking, then the energy value increases. Additional additives in the form of butter, milk or sugar also increase the calorie content of rice. An effective diet most often includes a boiled product without the addition of spices and milk.

In a dish containing milk, sugar and butter, you can also determine how many calories are in round boiled rice. 100 grams of such a product contains about 98 kilocalories. In the case of a long-grain variety, this parameter is about 102 kcal. It is also worth considering that if you add 50 grams of butter to the dish, then the calorie content of rice will increase by 290 kcal. Thus, the best option for a diet is boiled cereals without any components. You can use salt, as this spice does not affect the calorie content of boiled rice.

Cereal culture contains a significant amount of complex carbohydrates. Such substances provide the body with a charge of energy, which is not deposited in the form of fat reserves, but is consumed evenly. Thus, the calorie content of rice and its benefits are optimal for eating the product with various diets.

The rich composition provides the valuable properties of this cereal. For example, a positive effect on the gastrointestinal tract and cardiovascular system. The rather low calorie content of boiled rice is an advantage for eating cereal for weight loss. The product is the best option for a full and healthy breakfast, as well as a side dish for main dishes. The most useful is the brown variety, since the groats do not go through the process of careful processing and peeling. It is in the upper shell that the most valuable substances are contained.