Rice is a useful product which has to be in a diet of everyone. He delivers in an organism group B vitamins, minerals – calcium, potassium, phosphorus, magnesium, carbohydrates and proteins. Not all grades of rice have identical structure. Some can bring big benefit for health.
Instruction
1. White rice. Today the given type of rice isn't in good graces supporters of healthy food. It is a refined product in which useful substances contain very little. They are removed when processing, that is together with a cover. As a result in grain there is only a high content of starch, and minerals with vitamins much less, than in other raw grades.
2. Brown rice. Much more usefully not polished brown (or brown) rice. The bran skin from it isn't removed. In it all useful substances of a whole grain, in particular, vitamin E, RR, carotene, In and also minerals potassium and magnesium remain. This rice needs to be cooked longer. If for preparation of white rice there are enough twenty minutes, then the term of cooking of brown rice increases by one and a half times. It is more often applied to healthy food, improves a condition of nails, hair, well influences skin. The Japanese scientists even proved that the regular use of the brown brown rice in food increases memory by 60% and forms ability to the best assimilation of information.
3. Converted rice. On the third place on usefulness it is possible to put a converted rice. It is cleaned from a branny peel too, not before it is exposed to steam treatment. As a result of 80% of the useful substances which are contained in a cover aren't lost, and pass into grain. Kernels of a converted rice in the raw have lurid color, partially transparent. But at thermal treatment they become snow-white, don't stick together and differ in bright saturated taste. The converted rice is the dietary product applied at gastritis.
4. Black rice. This exotic type of rice yet not strongly is widespread among us. Thais use it for salads and preparation of desserts. It has a delicate and original grass taste. On usefulness concedes brown, but doesn't concede to white rice. Black rice is the fine adsorbent helping to bring out of an organism unnecessary substances, including, surplus of sodium.
5. Red rice. He is from France where it was long considered a weed. In red rice – the highest content of protein in comparison with all other grades of rice. It has strong rice aroma therefore it can be used in grass salads and for preparation of garnishes. From only 50 g of red rice it is possible to receive standard daily rate of protein. And at the same time, it contains in 100 g 350 calories. With rice it is easy to keep to a diet on dropping weight as it is possible to reduce the volume of the eaten food and to calculate it калораж.