Home Be healthy! Experts say Technologist's advice Rice groats, rice

рисRice, rice grain - the perfect choice for supporters of an active lifestyle and healthy eating. It is a significant source of complex carbohydrates, and contains fiber and minerals in significant quantities.

 

Nutritional value per 100 g grain rice, rice:

Protein - 7 grams
Fat - 1g
Carbohydrates - 74 g
Dietary fiber - 3 grams
Water - 14 gr
Mono-and di-saccharides - 0.7 oz
Starch - 72.9 gr
Ash - 0.7 g
Saturated fatty acids - 0.3 oz
Unsaturated fatty acids - 0.51 oz

Calories   -  333 kcal

 

рис Rice cereals - rice - a native of Asia. More precisely the north of Vietnam and Thailand. Long before our era rice cultivation has become a way of life in India, China, Indonesia and Malaysia. During the first millennium AD, rice won the love and acceptance of people of the Middle East, really surpassing crop wheat and millet. In contrast to the Asian people, Europeans once took rice as nutritious cereals for cooking. The Greeks and Romans, who knew of the existence of rice, even before the Christian era, treated him just like a drug. Within a half thousand years figure to push its way to the European table. And helped him in this ... plague. In the thirteenth century, the south of Europe swept the plague, which made this place in the desert. Cultivate wheat had neither the strength nor the means. Survivors have to sow the fields of Valencia and Sicily nutritious and low-maintenance "round" rice for the cultivation of which did not require a lot of water, and get rich harvest.

Soon, the figure began to enjoy increased attention in the northern and central Europe, where it was not allowed to grow climate. Rice is an export commodity, and British cookbooks of the eighteenth century had already placed on the pages of the famous rice pudding recipe. We were in Russia Figure hit recently, almost simultaneously with the potatoes. Grown in domestic fields, rice is the most northerly in the world. Cultivated rice fields in the southern Astrakhan and Rostov regions, the Stavropol and Krasnodar Territory. But the bulk of the rice gets to our table as a result of imports from other countries. Russia is engaged in procurement of rice abroad for more than half a century of being the largest importers of "white kitchen pearls".

Rice is the most diverse varieties. The properties and the taste of rice is influenced by many factors, including the quality of water used for irrigation, the soil, climate and landscape features. But above all, rice is different in the way of treatment. With minimal processing of the brown rice, which retains most of the nutrients in the grain, white - polished, but which, in practice, a lack of vitamins. There is parboiled rice, which is treated with steam in order to keep it in the maximum amounts of vitamins and minerals.

Almost 8% of the rice grains are composed of proteins. Vegetable protein gluten that can cause allergic reactions, rice, unlike other grains, does not. 78% figure is made up of complex carbohydrates that provide long-term supply of power.

Rice contains a lot of potassium, salt neutralizes the effect of the other products on the body. Rice grain itself contains almost no salt, it can be recommended for use for people with kidney and cardiovascular diseases

There in the rice as phosphorus, zinc, calcium, iron, iodine and vitamins - B1 (thiamine), B2 (riboflavin), B3 (niacin) and B6 that promote nervous system and play an important role in the transformation of nutrients in the human body into energy.

Fiber is found in rice in small quantities: in brown rice to 4.5%, and in steamed white rice - 3%.

Dish of white rice are widely used in dietary food, as they are well absorbed by the body just because of the low fiber content. Contained in white rice starch is slowly digested and absorbed, which provides a constant supply of glucose in the blood, thus regulating the diabetics blood sugar levels.

Vitamins

витаминыVitamin PP - 1,6 mg
Vitamin E - 0,45 mg
Vitamin B1 (thiamine) - 0.08 mg
Vitamin B2 (riboflavin) - 0.04 mg
Vitamin B5 (pantothenic) - 0.4 mg
Vitamin B6 (pyridoxine) - 0.2 mg
Vitamin B9 (folic) - 19 mcg
Vitamin E (TE) - 0.4 mg
Vitamin H (biotin) - 3.5 mg
Vitamin PP (niacin equivalent) - 3.3 mg
Choline - 78 mg

Micronutrients

1 mg of iron
Zinc 1.42 mg
Iodine 1.4 mcg
Copper 250mcg
Manganese 1.25 mg
Selenium 15.1 mcg
Chromium 1.7 mcg
Fluoride 50 mg
Molybdenum 3.4 mcg
Boron 120 mcg
100 mg of silicon
Cobalt 1 microgram
Nickel 2.7 mg