The benefits and harms of brown rice, tips on its use and storage

Residents of Asian countries are considered long-livers with good health and abundant energy reserves. These components are largely dependent on the nutrition of healthy and high-quality products. The main component of their daily diet is rice. Brown or brown variety is especially popular and useful.

This variety has many names that came into use - "brown", "cargo". Brown and white rice represent the same product. They differ only in production processing using a special mechanism. During the processing process, brown rice is peeled from the yellow upper skin, as a result of which the grain retains its bran shell. It is this outer shell that gives the rice cereal a pleasant aroma and nutty taste. That's all the difference. The shape of the kernels are elongated, not too large. By the color can be found in light coffee tones and even the color of white chocolate.

Brown unpolished rice retains the entire supply of dietary fiber, especially fiber, which is located in the bran shell. And the useful and necessary elements for the body store the well-known germ of the grain.

White polished rice, in turn, loses the necessary level of cellulose, a part of nutritious components and, what is most important, a particle of a germ with valuable essential oils by a certain processing method. Therefore, brown from white polished has the highest nutritional value.

The difference between brown and red is insignificant. The second is a real source of high iron content - the engine of oxygen in the body, without which the normal functioning of all human organs is impossible. In this case, the cleaning method also plays an important role. Minimal manipulations retain an important part of the grain and the main content of fiber, which does not distinguish it from the wild and brown. It also contains vitamin B and other minerals. From this it follows that unrefined rice cereals prevail over others.

The nutritional value per 100 g of the product is about 360 kilocalories, of which - 7.5 g of proteins, 1.8 g of fats, 77.2 g of carbohydrates. In addition, the composition contains a sufficient amount of water - 12.3 g.

The chemical composition of the product:

• group of vitamins B - B1, B2, B4, B5, B6, B9;
• vitamin E;
• vitamin K;
• vitamin PP;
• vitamin H;
• magnesium;
• ash;
• potassium;
• silicon;
• chlorine;
• phosphorus;
• calcium;
• sodium;
• sulfur;
• zinc;
• iodine;
• copper;
• manganese;
• cobalt;
• selenium;
• chromium;
• molybdenum;
• fluorine;
• Omega-3 and Omega-6 fatty acids.

Unpolished brown cereal is a truly valuable and nutritious product. All the benefits for a living organism are concentrated in the core, which is not touched during processing. With the help of the vitamin and mineral groups in the kernel, the croup has the following properties:

• control of cholesterol levels;
• increased intestinal motility;
• maintaining the normal functioning of the thyroid gland;
• assistant for anemia and exhaustion;
• acceleration of metabolism, the launch of carbohydrate and fat metabolism;
• normalization of gastric acid balance;
• cleansing toxins, toxins and excess fluid;
• strengthening immunity, resistance to viruses and infections;

• stimulation of brain neurons;
• increased blood circulation and oxygen enrichment;
• prevention of ulcers and gastritis;
• maintains blood glucose levels;
• makes the central nervous system strong;
• reduction of hot flashes during menopause in women;
• inhibits the aging process, strengthens the heart vessels;
• cleansing the bloodstream;
• fighting insomnia and depression.

The benefits of brown rice are manifested in many ways.

• Broths based on rice work well in the season of diseases and colds, which mainly include flu, sore throat and pneumonia. The healing qualities of such a drink can quickly and effectively alleviate the condition of the patient.
• A similar drink experts recommend suffering from intestinal ulcers. It is necessary to apply such means only in the form of an enema. Valuable ingredients contribute to the rapid healing of wounds or ulcers.
• For people leading an active lifestyle, as well as athletes, doctors advise you to add this variety of rice to your diet. He is able to fully return the spent strength, energy, restore muscle tissue. And in the summer the product can be a good remedy for thirst.
• It has a beneficial effect on the health of pregnant and lactating women. Using this cereal culture, you can be confident in the normal intrauterine development of the baby. And also guaranteed the development of a strong immune system.
• The presence of gamma-oryzanol has given brown rice the function of reducing unhealthy fats, which have a negative effect on the human body, which helps cleanse the blood. Grass serves as a powerful antioxidant and protector from the harmful effects of sunlight.

• The use of cooked rice without salt will help to clear and remove excess liquid and harmful substances from the body. This will save you from edema and increase blood pressure, as well as improve the overall balance of water.
• By adding rice to your daily menu, you will save yourself from muscle tissue atrophy.
• Especially useful for women's health. Strengthening and growth of hair, nail plates, improvement and radiance of the skin integument - all this is within the power of rice groats.
• It has a positive healing effect on the nervous system, relieves unnecessary irritation, makes sleep sound and calm.
• Rice porridge, for example, can eliminate inflammation in the digestive organs. Salvation will be for those with ulcer and gastritis.
• The product is very nutritious and satisfying, eliminates the feeling of hunger for long hours. Due to the high level of fiber and cleansing abilities, the representative of cereals helps to get rid of hated kilograms and constipation.
• Carbohydrate and fatty syntheses are launched, it stabilizes the cholesterol balance.
• The functioning of the hormonal system is getting better, the risk of developing diabetes is reduced.

According to experts, the use of brown rice should be reduced to three times a week. Such a rule is able to fill the entire lack of micro and macro elements. In case of non-observance of the norm, a delay with a chair and frequent abdominal distention are possible. In this case, this product should be deleted from the diet of people with diseases of the gastrointestinal tract.

Due to the abuse of brown rice, hypertension, cardiovascular diseases, atherosclerosis, and urolithiasis are observed.

At risk of individual intolerance and allergy to cereal. Consultation with a doctor is required.

Improper storage can also make the product harmful to health. In the course of many studies it was concluded that the wrong methods of processing the grains can cause serious harm.

An important factor is the cultivation of this crop, especially the use of chemicals and stabilizers to increase the yield.

Chemical processing makes the rice almost poisonous, which is likely to lead to kidney stones or to such a disease as diabetes.

Today, store shelves are full of a variety of sizes of packages of rice of various varieties and producing countries. Most cereals are grown under the influence of genetically modified organisms, which makes them GMO foods. Domestic producers do not resort to prohibiting technologies, so domestic cultivation is safe.But do not forget that most of the packages with rice are imported to us from abroad. The main importers are Asian countries, namely: China. Therefore, choosing cereals, pay attention to the inscription "without GMOs" on the pack. The highest quality and safest products are from the Krasnodar Territory.

On sale, the representative of cereals is divided into: ground / unpolished, long grain / round grain, steamed, peeled, blended and others. But the buyer also presented rice by weight, in cardboard and transparent plastic bags, as well as recently appeared rice in sachets. One package contains several special bags for quick cooking - the mass of one varies from 50 to 200 g.

It is better to give preference to transparent packages, where you can easily see every grain. Try to avoid rice cereals with a large number of "foreign" grains or grains of a different color.

Color "cargo" should be light brown. The size of the quality grains is slightly different from each other.

Judging by the reviews, the red type of brown rice is ideal for Italian dishes, for example, risotto with the addition of mushrooms. For cooking porridge and pudding, pay attention to the black appearance.

On the shelves there is a mixture of brown and wild rice. On the appearance it is very unusual, has narrow and long grains. Wild rice overtakes white in total protein content. Therefore, it is considered the most dietary of rice fellows. And also it is called a valuable source of vitamin B9 (folic acid). Therefore, a mixture of varieties can be a good choice for cooking side dishes, as there is a combination of healthy and taste.

By storage, unpolished rice is inferior to white. This is due to the presence of oils in the grain of the shell, which are susceptible to oxidation with air, high temperatures and solar exposure. An ideal place to store cereals will be a dark, dry place with good air circulation. Keep in closed bags or cans with the lid tightly closed. High levels of humidity can make the product less tasty and fragrant, and also deprive it of parts of nutrients.

Save the entire set of vitamins, as well as excellent taste allows not only a certain gentle method of production processing, but also the correct preparation. Observing all the rules, brown rice should get crumbly and elastic.

Unpolished grain is divided into types:

• short grain;
• medium grained;
• long grain

The long grain look is usually used for hot dishes, such as pilaf, porridge, risotto, and the first two are added to salads and cold snacks, as well as for Japanese dishes.

Description of cooking technology:

• soak the cereal in water and leave it overnight (such a trick will add a nut flavor to the dish);
• then change the water in the pan and cook for 10 minutes;
• wash the rice and set to cook for another 15 minutes;
• Then we wrap the pan with a thick cloth (towel) for 10 minutes, bring to readiness.

Dietary rice dish can be made exclusively without adding salt. It can be replaced by spices, herbs, vegetables and fruits, berries and dried fruits.

Each national cuisine dictates its own rules of cooking brown cereal dishes. Italians serve it not fully cooked. In their opinion, it is this method that retains a large number of useful elements.Mediterranean people prefer to bake the cereal in a frying pan until it turns white. Added spices and water complete cooking. By the way, your chosen spice will affect the color of the future dish. For example, saffron and turmeric dye rice yellow, and Provencal herbs add greenish colors.

Brown rice is definitely a healthy cereal product. The impact on some groups of people is slightly different from the usual impact. The controversial question about the use of this product belongs to diabetes mellitus type II.

Dietitians safely recommend supplementing the ration with rice groats of this type of people. All because it does not contain simple carbohydrates, which are responsible for a sharp jump in the glucose indicator in the blood. Due to the presence of complex carbohydrates, diabetics can easily treat cargo rice. But from white should refrain.

Brown rice retains its husks and bran, where all the healing ingredients that diabetics need are concentrated. For example, a high indicator of vitamin B1 affects the nervous and vascular systems, as well as the main organ of vital activity - the heart. Their normal functioning supports the health of this group of patients. Folic acid in rice is responsible for maintaining the right percentage of blood sugar.

Do not forget that after breastfeeding for the child is a separate menu that meets all the needs of the growing child's body. It is the first cereal that a baby can eat is rice. In this case, its use is better to start at the age of 6 months.

The product will be useful for children with frequent bouts of diarrhea, as the cereal has a pronounced holding effect. They note a good assimilation of rice foods by the body and, which is not unimportant, basically such a dish is very popular with small gourmets. The enveloping action will protect against digestive upset.

There are several beneficial properties of brown rice for a growing body.

• The developing child needs such a component as selenium. Thanks to him, the likelihood of chronic diseases that will grow into future heart problems, arthritis and cancers is reduced.
• Cooked cereal affects the concentration of attention and memory in school, as well as the contained manganese forms the nervous system.
• Antioxidants act as advocates for various infections, helps to cope with acute respiratory infections, acute respiratory viral infections, influenza, allergies and asthma.
• Scientific studies have proven that feeding a child with brown rice avoids the so-called metabolic syndrome in the long run. This disease leads to disorders in the children's body - we are talking about overweight, diabetes, high blood pressure and diseases of the cardiovascular system.

From this it follows that rice dishes are incredibly useful not only for an adult healthy person, but also for children of any age, as well as for a group of people with health problems.

Today, brown or brown rice is highly valued not only in Asia and Europe, but also in Russia. Increasingly, you can find in restaurants and cafes for a healthy diet meals from this cereal. Of course, the price of this product is significantly different from the common and well-known white rice. But you also need to correctly approach the choice of product. Carefully examine the packaging, shelf life, manufacturer and appearance of the grains.

See the following video for the benefits and harms of brown rice.