Rice: useful properties and contraindications. What is rice good for?

Rice is characterized by unique nutritional qualities; in the East it is the most popular product.

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 increase muscle mass. The vitamins contained in it (groups B and PP) positively affect digestion. The ability to envelop the gastric wall with a membrane allows the use of rice with patients with gastritis and peptic ulcer.

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

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

Benefits of using rice:

with intestinal damage by an inflammatory process, rice broth has an enveloping effect;
removes toxins;
contained potassium strengthens the heart muscle;
it has a light diuretic effect, helps to remove excess fluid, which favorably affects blood vessels;
improves metabolic processes in nerve tissues due to tryptophan, lecithin;
normalizes brain function, prevents Parkinson's disease, senile dementia;
rice broth helps to remove sputum from the lungs, it is recommended for bronchial asthma;
with, facilitates the condition, has an antipyretic, diaphoretic effect.

Benefits of eating brown rice:

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

Nutritional value and calorie content

Nutrition value of 100 g, (g):

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

Are there any harm and contraindications?

There are no contraindications for the use of rice. If you are hypersensitive to the product, you should abandon its use.

Rice contains a lot of starch, which can cause an increase in blood sugar levels. With excessive consumption, a deterioration in intestinal activity and the appearance of constipation are possible. With a tendency to constipation, cracks in the colon, hemorrhoids can appear.

People with diabetes mellitus are recommended to use brown rice, the glycemic index of which is lower than white, instead of white.

Methods of application in traditional medicine

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

Problem that. decides	Mode of application
Fever for colds	Pour a glass of rice with water (7 glasses), add mint (1 tbsp.), Boil. Add chopped onion, drink the resulting broth every 2 hours for 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, washed down with pineapple or apple juice (sugar free).
Excess weight	Put in a liter jar of 4 tbsp. l long-grain rice and 15 pcs. seedless raisins. 2 tbsp. Are dissolved in 1 liter of water. l sugar and added 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 out, the rice is washed and again filled with water. Drink daily ½ stack. before meals in 20 minutes
Obesity	Rinse thoroughly a glass of brown rice, add water (1: 5), put on low heat, cook for 35 minutes. without cover.
Digestive diseases	Brown rice is cooked for 1.5 hours. The cream is squeezed out of the resulting slurry. After its use, the forces of seriously ill patients return.

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. Ancient cereal is used for cooking dishes and recipes of traditional medicine. In the past, people were convinced that rice had a soul. Disrespect for the grain could bring a lot of trouble to the owner and his house.

composition and calorie content of rice;
benefit;
harm and contraindications;
application in traditional medicine;
varieties of rice;
varieties on store shelves;
rice for pregnant women;
rice for children;
selection and storage;
cooking features;
recipe: Kazakh pilaf at home;
conclusion.

Useful composition and calorie content

There is a wide range of rice varieties, while their composition remains virtually unchanged. Grain 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%; PP 5.2 mg - 26%; E;
iron- 2.1 mg - 11.7% of the daily norm;
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%;
sulfur - 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 content carbohydrates (about 30% of the daily value in 100 g of rice). Carbohydrates contained are complex. They are slowly absorbed and absorbed, while saturating the body for a long period of time.

A lot of dietary fiber(about 48% of the daily norm 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 should come with food, since they are not synthesized in the human body, unlike interchangeable ones. Without essential amino acids, the correct functioning of all the systems of our body is impossible.

Important! In cereal gluten free (vegetable protein). Therefore, the product can be consumed by people suffering from allergic reactions to gluten-containing products.

Calorie content rice (cereal) is 330 kcal per 100 grams of product. Calorie boiled rice is reduced to 115 kcal.

The benefits of rice

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

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

The vitamin complex improves the functioning of the digestive organs. Components envelop the walls of the stomach with a special shell. Acceptance of the product is recommended for people with a diagnosis of gastritis or ulcer.
Fiber in brown rice is able to positively affect the intestinal microflora, prevent the formation of diabetes.
Low calorie content contributes to rapid weight loss (unpolished varieties). Suitable for people on a diet.
Rice is used for intoxication, helps to eliminate toxic substances from the body.
It is used for renal pathologies. The cereal does not contain salt.
Due to the magnesium, silicon and potassium in the product, rice has a positive effect on the heart muscle and has a vasodilating property.
The grain contains a low percentage of sodium, so it is useful for patients with high blood pressure.
Neurotransmitters (high level) prevents the development of Alzheimer's disease.
Rice is good for diarrhea. It has a fixing effect. At the same time, you need to drink rice broth, or eat cooked grains (steamed are not suitable.)
Due to the large amount of selenium, (as mentioned above, 100 g of the product contains 36% of the daily value), rice protects the body from cancer and exposure to harmful toxins. Selenium is the main mineral needed to fight cancer cells.

Cereals have an antioxidant effect. Contribute to lowering cholesterol, firming effect on brain cells.

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

diuretic effect;
improving metabolism of tissue structures;
expectorant effect, used for bronchitis and asthma;
antipyretic effect (pneumonia, flu).

In order to get the maximum benefit from rice, it should be steamed, not cooked.

Harm and contraindications

The harm from eating rice dishes is almost minimal. Refusing cereals is recommended for people with:

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

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

Rice in folk medicine

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

Rice Cleansing

During rice cleaning, it is necessary to completely abandon the intake of salt, alcoholic beverages, smoked, spicy and fatty foods. The elimination of toxins will begin a month after taking cereals.

A feeling of weakness or dizziness may be felt. General malaise is caused by the loss of potassium. Therefore, during the cleansing of the body, it is necessary to introduce into the diet: potato dishes, dried apricots, raisins, walnuts, tea with honey, vinegar (apple).

Rice peeling is suitable for people of all ages. Raw grains are used. In the morning (on an empty stomach), peeled rice is used. Proportions: the number of grains is equal to the number of years executed. Croup is not washed down with water substance. Prohibited drinking food and water for three hours. The rest is no change, the diet remains the same. The last meal is taken no later than seven 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 elimination of toxins from the intestine, proper metabolism, improve the body as a whole.

Rice decoction for the treatment of pathologies

The presented therapeutic infusion is prepared without boiling, to fully preserve the vitamin complex. During heat treatment, beneficial compounds are eliminated.

Cooking:

200 grams of rice are poured with cold water, pop-up fragments are removed;
groats recline in a colander;
re-washed under 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 drains.

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

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

Pathology name	The use of a decoction
Diarrhea	100 grams of decoction, at least 5 times a day. Add a pinch of salt. Liquid is used 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.
Vomiting	The broth 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 proportion is 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 hair and nail plate, provides elastic skin, eliminates facial wrinkles. To do this, systematically, in the morning and evening, the skin is treated with a rice potion, using a cotton pad. Washing off the broth, soap products are not used.

Varieties of rice

In nature, there are about one hundred thousand types of rice, 8000 are used for food. Cultivated cereal is divided into two branches: indian (long and thin rice varieties) and chinese (ordinary glassy 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. Grain was available only to the family of the Chinese emperor. Limitations were associated not only with price criteria. During the war, red rice acted as a kind of prize, award. The best warriors bothered with such an honor. People believed that eating cereals provides the body with courage, stamina, and strength.

The Japanese grew rice in sacred lands.

Indian lands are famous for producing Rubin cultivars. It is used by folk medicine and for religious purposes.

The south of France is rich in red cereals. The grain is called the Camargue. This variety is notable for its unusual taste, hazelnut flavor.

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

Brown rice

The initial country of the producer of brown rice was China and India. Over time, culture has become popular in the United States, Africa and other countries. Today the product is in demand all over the world.

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

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

Dishes based on brown grains contribute to weight loss and strengthen muscle tissue connections. The vitamin complex improves the functioning of the nervous system, is actively fighting the manifestations of insomnia and fatigue. Supports male sexual activity. It produces the necessary hormones for the female sex.

Brown rice is good for the baby. Groats are recommended for the first feeding.

Long grain rice

The date of the first written mention of the cultivation of cereals is 2800 BC. Annals discovered in China.

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

Long-grain varieties were brought to Europe by travelers and traders from East Asian countries.

Rice has a thin core, with a diameter of 6 to 8 mm. The product contains virtually no sticky substance. Therefore, cooked dishes are friable and light.

The long-grain culture has varieties represented by:

black rice (obtained from sticky varieties, can not be processed);
purple
red (obtained from wild crops);
brown (unpolished, freed from the upper husk);
steamed (steamed).

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

Different varieties of rice on store shelves

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

Peeling rice - this grade is characterized by cleaning the top layer. As you know, in the skin (top layer) contains a lot of fiber, vitamins (especially group B). Therefore, such a 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 peeling is that in addition to peeling it is still polished. It turns out a white smooth slightly transparent grain. But it has even fewer vitamins and fiber than in the above peeled. This rice is great for people with high acidity, diseases of the gastrointestinal tract (ulcer, gastritis), with diarrhea. Cheap product.

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

Black rice(Tibetan) - the most expensive of all and can not always be found on sale. This kind of rice is not subjected to heat treatment and cleaning. It preserves not only the entire beneficial natural composition, but also the ability to germinate, which makes it even more valuable.

Maternity Rice

The culture contains a lot of proteins, carbohydrates and vitamins. Therefore, it is a valuable product for a pregnant woman. Nutrients beneficially affect not only the female body, but also the fetus.

The healing effects of cereals during the period of gestation:

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

Rice intake is contraindicated, women with a diagnosis of diabetes, with rapid weight gain, obesity, constipation.

Rice dishes while carrying the baby

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

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

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

The basic rule for using rice cereals during pregnancy is: minimal use of fatty meat and hot spices. Otherwise, there are no restrictions.

Rice for children

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

Rice is an ideal product for the first feeding:

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

For these reasons, rice cereal should be present in the diet of the child.

Contraindications to the reception of culture include:

tendency to constipation;
obesity;
colic in the abdomen.

When these symptoms occur, complementary foods for rice porridge are carried out after consulting a pediatrician.

Selection and storage of cereals

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

pay attention to the release date, shelf life, information about the manufacturer;
rice in the package must be friable;
inspect cereals for insects;
grains should be the same size.

Do not purchase crushed groats. Its composition practically does not include useful substances. Often garbage is found in rice packaging.

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

Special Secrets:

Following the advice, the selection and storage of rice will not be difficult.

Fig. 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 similar to popcorn, Jasmine has a milky aroma.

Grain is suitable for cooking or frying, for the preparation of sweets and casseroles. It has the perfect combination with meat and fish products. Rice is added to soups, risottos, side dishes and oven pies. Residents of China and Japan based on cereals make alcoholic beverages.

Almost every nationality cooks 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 kind of rice is introduced for its preparation. For a loose side dish, a long-grain appearance is suitable, in a medium-grain soup, round for cereals, casseroles and sushi. For breakfast, cereal from rice, with the addition of milk, will be an ideal dish; kozinaki are made from an aerial view of cereals.

To emphasize the taste of the product, it is not boiled in water, but on 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 yoghurts.

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 is not much different. The difference is the addition of other ingredients. For example, in Ferghana pilaf, dried apricots, Khorezm, raisins are put. In others, barberry, raisins and peas are added.

This dish is being prepared, in a special bowl - a cauldron. In it, thanks to the form, the burning of cooked products is excluded. This allows you to observe the optimal conditions for cooking pilaf.

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

Number of products for cooking pilaf:

meat 800 grams (cut in medium slices), both pulp and bone are taken;
rice - 1 kilogram;
onion - 3 pieces (shredded in a half ring);
carrots - 2 pieces (cut into strips);
garlic - 3-4 heads (peeled from the outer shell, can be broken into cloves);
vegetable oil –100 - 150 grams;
spices - caraway seeds, zira, cinnamon, black allspice;
greens to decorate 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 following ingredient is added to it - carrots, and everything is mixed. After 5 minutes, you need to report the onion and again mix the contents of the cauldron. When the onions are fried, 2 cups of water are added, and the dishes are covered with a lid. Do this so that the frying is stewed. At this point, the fire is reduced to medium. Stewed vegetables with meat, about 15 minutes.

After which, you can add salt and spices:

salt (to taste);
caraway seeds - 1 pinch;
zira seeds - 2 pinches (before adding, mash in 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 evenly over the frying pan.

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 cm approximately.

A limited amount of moisture in the workpiece does not allow 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, the lid does not open, otherwise moisture will quickly evaporate. When the appointed time expires, the lid is removed, the fire turns off and the contents are mixed.

In Uzbekistan, it is customary to spread pilaf on a lagan, this is a large, round plate, put it in a slide, decorate with cooked pieces of meat and garlic. Sprinkle with herbs on top. 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 delight not only the eye, but also the gastronomic taste.

Conclusion

Rice is an ancient culture. It is widely used for cooking, has healing 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 virtually no contraindications.

close on the topic:

No wonder they say that white rice is a gift from the gods. Its benefits and harms to the body and health are incommensurable. And although mankind got acquainted with this product a long time ago, today it is experiencing another birth, as rice dishes are becoming more and more popular. After all, proper nutrition significantly strengthens its position.

Composition and energy value of rice

There are many varieties of the product - brown, wild, jasmine and others. They have both many common and many different characteristics. It is a source of vegetable protein, fatty acids and healthy carbohydrates.

The cereal contains:

a large number of vitamins and minerals;
plant fiber;
essential amino acids;
lecithin;
starch.

Rice can be of different types depending on the processing. It is ground, steamed or crushed. The product most familiar to a simple layman is ordinary polished or steamed white rice. Steaming allows you to save more nutrients. However, any white rice contains these substances in smaller quantities than other types of product.

Pilaf, sushi are prepared from rice, it is added to salads. Energy value is quite high - about 300-370 kcal. For this reason, the use of rice should be limited to people who though lose weight. It is recommended to eat dishes with rice 1 or 2 times a week and not more than 200 g.

Benefit

The useful properties of the product include the following:

porridge and decoction of rice have enveloping properties, therefore they are of great benefit if there is inflammation in the stomach or intestines, are also useful for gastritis and ulcers;
helps the digestive system to get rid of toxins, therefore it is useful in case of poisoning;
due to the content in large quantities of potassium strengthens the heart, helps get rid of excess fluid and salt, which is useful for blood vessels;
vitamins fill with energy;
the nervous system is getting better;
beneficial effect on the brain;
promotes alkalization of blood, resulting in an anti-cancer effect;
a decoction of rice will help in the fight against asthma and bronchitis;
useful for colds;
it has a diaphoretic and antipyretic effect, which has a beneficial effect on the condition of a person with an illness;
enemas with rice decoction help to heal intestinal ulcers.

Pregnant women, as well as those who breastfeed, can safely eat rice dishes. This product has a good effect on the development of the fetus. Thanks to rice, milk becomes better.

What are the benefits of brown rice?

Due to the fact that brown rice is processed much less white, it contains more nutrients.

You can highlight the following health benefits of cereal:

helps to cleanse blood vessels;
relieves the body of toxins;
normalizes fat metabolism;
is a prophylactic for diabetes;
good for digestion;
reduces acidity in the stomach;
helps to remove excess fluid from the body;
evens complexion, strengthens hair.

What are the benefits of red rice?

There are two types of red rice. One of them is close to wild rice. It has a red tint, flavor and aroma with notes of walnut. Another species is fermented plain white rice that has been processed with Monascus fungi. Thanks to them, the color of the rice turns red. Used by Chinese doctors. Helps normalize cholesterol metabolism and is used to prevent heart and vascular diseases.

Red wild rice is also of great benefit due to the fact that it retains many useful substances. The product helps to improve well-being in asthma and migraines. Helps reduce pressure. Useful for joints.

Increases skin elasticity.

It contains a lot of iron, therefore it is useful for anemia. The antioxidants in the composition reduce the likelihood of bowel and breast cancer. A very satisfying product, which in some situations can be considered as a great alternative to meat.

The glycemic index of red rice is the lowest, so it can be eaten by people suffering from diabetes.

What are the benefits of black rice?

Differs in low calorie content - only 100 kcal. Moreover, it contains the most fiber.

This type of rice has such useful properties:

benefits the nervous system;
improves health during menopause;
useful for exhaustion;
helps recover after surgery;
prevention of heart disease.

Possible harm

The benefits and harms of rice for the human body are great. Rice can harm the body in the following situations:

allergy to this product;
excessive manifestation of the fixing effect;
contributes to the development of diabetes, since it contains a lot of carbohydrates.

If the fixing effect is manifested excessively, hemorrhoids may appear, as well as chronic constipation. In diabetes mellitus, the amount of polished rice in the diet should be reduced or completely abstained from eating it. Unpolished varieties can be eaten by consulting a doctor.

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Due to the high energy value of rice, an increase in body weight is possible. Especially when eating white cereal, which contains a lot of starch. Brown rice in large quantities can cause bloating and abdominal pain. Excessive consumption of black rice can irritate the intestines as well as the stomach. Too much rice reduces male sexual function. It is better to eat it no more than 3 times a week.

Rice is characterized by unique nutritional qualities; in the East it is the most popular product.

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

Beneficial features

is 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.

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

Benefits of using rice:

with intestinal damage by an inflammatory process, rice broth has an enveloping effect;
when food intoxication removes toxins;
contained potassium strengthens the heart muscle;
it has a light diuretic effect, helps to remove excess fluid, which favorably affects blood vessels;
improves metabolic processes in nerve tissues due to tryptophan, lecithin;
normalizes brain function, prevents Parkinson's disease, senile dementia;
rice broth helps to remove sputum from the lungs, it is recommended for bronchitis, bronchial asthma;
with pneumonia, flu, tonsillitis eases 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;
improves the activity of the endocrine system;
removes toxins, radionuclides;
cleanses blood vessels.

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

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What to do when pinched the sciatic nerve? Nutritional value and calorie content

Nutrition value of 100 g, (g):

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

Are there any harm and contraindications?

There are no contraindications for the use of rice. If you are hypersensitive to the product, you should abandon its use.

Rice contains a lot of starch, which can cause an increase in blood sugar levels. With excessive consumption, a deterioration in intestinal activity and the appearance of constipation are possible. With a tendency to constipation, cracks in the colon, hemorrhoids can appear.

People with diabetes mellitus are recommended to use brown rice, the glycemic index of which is lower than white, instead of white.

Methods of application in traditional medicine

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

Problem that. decides Mode of application
Fever for colds Pour a glass of rice with water (7 glasses), add mint (1 tbsp.), Boil. Add chopped onion, drink the resulting broth every 2 hours for 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, washed down with pineapple or apple juice (sugar free).
Excess weight Put in a liter jar of 4 tbsp. l long-grain rice and 15 pcs. seedless raisins. 2 tbsp. Are dissolved in 1 liter of water. l sugar and added 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 out, the rice is washed and again filled with water. Drink daily ½ stack. before meals in 20 minutes
Obesity Rinse thoroughly a glass of brown rice, add water (1: 5), put on low heat, cook for 35 minutes. without cover.
Digestive diseases Brown rice is cooked for 1.5 hours. The cream is squeezed out of the resulting slurry. After its use, the forces of seriously ill patients return.
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.

It is believed that one of the oldest crops is rice (Oryza sativa), as it has been cultivated for at least 5,000 years. This is the main food for more than half of the world's population, especially those living in South and East Asia. White rice is the most commonly consumed type, but brown (whole grain) rice is becoming increasingly popular in developed countries due to its health benefits. Various products are made from rice, such as rice flour, rice syrup, rice bran oil and rice milk. It usually has a white color, but brown rice can have various shades: brown, brown, reddish, purple or black. Below you will learn: rice - the benefits and harms to human health, nutritional value and calorie content, etc.

Rice Health Benefits

The nutritional value of rice

Rice consists of carbohydrates, with a small amount of 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. (one)

Calories: 130

Water: 69%

Protein: 2.4 g

Carbohydrates: 28.7 g

Sugar: 0.1 g

Fiber: 0.4 g

Fats (total): 0.2 g

Saturated Fat: 0.05 g

Monounsaturated Fat: 0.06 g

Polyunsaturated fat: 0.05 g

Omega-3 fatty acids: 0.01 g

Omega-6 fatty acids: 0.04 g

Trans fats: ~

The benefits of rice

What is the use of rice 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 dangers.

Carbohydrates

Rice consists mainly of carbohydrates, which are mainly presented in the form of starch, accounting for up to 90% of the total dry weight and 87% of the total calories (1, 2). Starch is the most common form of carbohydrate in foods, consisting of long chains of glucose, known as amylose and amylopectin.

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

On the other hand, rice with a low amylose content and a high amylopectin content 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).

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

Summary:

Rice is mainly composed of carbohydrates. Some types of rice (such as white rice) can cause unhealthy bursts of sugar in the blood, making them unsuitable for diabetics.

Cellulose

Brown rice contains a significant amount of fiber (1.8%), while white rice practically does not contain it (0.3%). One bowl of boiled brown rice (195 grams) contains approximately 3.5 g of fiber.

Different amounts of resistant starch are also found in both white and brown rice. Resistant (stable) starch helps to feed beneficial bacteria in the intestines, stimulating their growth.

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

In addition to resistant starch, fiber is concentrated in bran, which is removed from white rice. Bran is mainly composed 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. Both types may also contain varying amounts of resistant starch, which can contribute to colon health.

Vitamins and Minerals

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

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: trace element found in most foods, especially whole grains. It is important for the metabolism, growth, development and antioxidant system of the body.

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, 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 important dietary mineral. It has been suggested that low levels of magnesium may contribute to a number of chronic diseases (9).

Copper: often found in whole grains, copper is present in small quantities in the diet of an average modern person. Inadequate production of copper from food can have an adverse effect on heart health (10).

Summary:

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

Other plant compounds

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

It was found that pigmented rice, for example, red-grained varieties, is especially rich in antioxidants (11).

Phytic acid: antioxidant found in brown rice. Phytic acid (phytate) impairs the absorption of dietary minerals such as iron and zinc. Its level can be reduced by soaking, germinating and fermenting rice before cooking (12).

Lignans: Found in rice bran, lignans are converted into enterolactone by intestinal bacteria. Enterolactone is an isoflavone (phytoestrogen) that can be beneficial to human health (13, 14, 15).

Ferulic acid: a strong antioxidant found in rice bran. It can protect against various chronic diseases such as cancer, diabetes mellitus and cardiovascular diseases (16, 17).

2-acetyl-1-pyrroline (2AP): aromatic substance responsible for the taste and smell of aromatic rice, e.g. jasmine and basmati rice (18).

Summary:

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

White and brown rice - what is the difference?

White rice It is refined, polished and devoid of bran (shell of grain) and the germ. This is done to improve taste, shelf life and speed up cooking, but, unfortunately, this is due to a decrease in its nutritional value (19, 20).

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

However, bran is also a source of anti-nutritional substances, such as phytic acid, and may contain high levels of heavy metals when grown in contaminated areas (12, 21).

Eating white rice can negatively affect your blood sugar balance and should be avoided for people with diabetes. On the other hand, brown rice is usually regarded as a low glycemic food that has a beneficial effect on blood sugar levels (22, 23).

Brown rice is certainly a winner when it comes to nutritional quality and health benefits.

Summary:

Brown rice is generally considered much healthier than white rice.

Brown rice health benefits

In addition to providing energy and basic nutrients, refined white rice does not bring any health benefits, and belongs to the category of products called refined carbohydrates.

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

Heart health

The use 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 with a reduced risk of death from heart disease (24, 25, 26, 27, 28).

In one study, scientists observed 86,190 men over 5.5 years. Those who consumed one serving or most of breakfast cereals from whole grains every day had a 20% lower risk of death from cardiovascular disease than those who never or rarely consumed whole grains (25).

In another study, scientists observed 75,521 women for 10 years. It was found that a high intake of whole grains is associated with a 30% reduction in the risk of developing cardiovascular diseases compared with a low intake (24).

Whole grains can also have a beneficial effect on overweight people and diabetes mellitus - conditions that are closely associated with cardiovascular diseases (29, 30).

Keep in mind that all of these studies are observational. They show the relationship between whole grains and health, but cannot prove causality.

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

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

The use of high fiber rice as a substitute for white rice has led to weight loss, accompanied by lower cholesterol in obese patients (33).

Eating brown rice with other cereal grains can have a beneficial effect on heart health.

Summary:

Brown rice contains several healthy nutrients, so it can help prevent heart disease.

Rice Harm

Eating rice regularly can be troubling for some people, especially if this cereal is the main diet.

Type 2 diabetes

Type 2 diabetes is a common condition characterized by high blood sugar. A high level of white rice consumption is associated with an increased risk of developing diabetes in both Asia and other countries (34, 35, 36, 37).

In one study, 64,227 Chinese women found that those who consumed 300 grams of rice per day were 1.8 times more likely to become diabetic than those who consumed 200 grams per day (34) .

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

The glycemic index is an indicator of how food products affect the increase in blood sugar after eating. Studies show that foods with a high glycemic index increase the risk of type 2 diabetes (39).

In contrast, many observational studies have found a link between whole grains such as brown rice and a reduced risk of diabetes (40, 41, 42, 43, 44).

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

These effects are believed to be due to the fiber content in brown rice (45).

Eating white rice regularly can have an adverse effect on controlling your blood sugar, especially if you have diabetes.

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

Summary:

Significant consumption of glutinous white rice may increase the risk of type 2 diabetes. Excessive consumption of this product is contraindicated for people with diabetes or prediabetes.

Heavy metals

Heavy metal food contamination has become a serious problem worldwide. Heavy metals, as a rule, accumulate in the body over time, which leads to adverse health effects (46, 47).

Scientists report an excessive amount of heavy metals in rice from a number of countries - a special problem arises when rice makes up a significant 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 more mercury and arsenic (52, 53).

Arsenic is easily tolerated by all types of cereals, but its accumulation appears to occur more in rice compared to 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, automobile 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.

Avoid eating rice grown near heavily polluted industrial or mountainous areas. This also applies to other food crops, such as vegetables.

Summary:

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

Antinutrients in Brown Rice

Brown rice contains a lot of 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 anti-nutritional substance or anti-nutrient. Phytic acid is found in all edible seeds such as legumes, nuts, and whole grains. Consuming high-phytate foods with most meals can contribute to the development of mineral deficiencies over time.

However, this is rarely a concern with well-balanced diets and does not harm those who regularly eat meat. On the other hand, this can be a problem among vegetarians and people living in developing countries, where the diet consists mainly of foods that are high in phytate (57).

Several effective methods can be used to reduce the phytic acid content, such as soaking, germinating, 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 all over the world, especially in Asia.

White rice is most often eaten, but brown rice is becoming more common, as it is significantly healthier.

Thanks to several beneficial minerals and antioxidants, brown rice can help prevent the development of heart disease.

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

One of the oldest cereals on our planet, rice can rightfully be called a legendary product. The first varieties appeared 9 thousand years ago on the territory of modern Asia, and scientists are still arguing which country has the right to be called the birthplace of the very rice - India, China or Thailand. Today, rice is not just food, but a full-fledged part of the culture of the eastern countries, the main element of the Asian table, a healthy, nutritious and independent product.

Rice came to European land thanks to Alexander the Great, but won its popularity much later. Now rice of different varieties and even colors has become an iconic dish of many national cuisines - not only Asian sushi, but also Uzbek pilaf, Italian risotto and English rice pudding ...

What is rice valued for?

Today many-sided rice is grown in many corners of the planet - the harm and its benefits largely depend on the variety, processing method and even coloring. But there are common features that this cereal is so famous for.

The richness of rice is a complex of complex carbohydrates that charge us with energy and vigor, so do not forget about rice porridge for breakfast, even if you have already grown up. The vitamin complex in rice may not resemble the composition of any Alphabet, but these grains are a storehouse of B vitamins. It is these vitamins that protect our nervous system in modern conditions of eternal stress, are responsible for our beauty and stable metabolism.

There is a lot of potassium in any rice, and this is the health of our heart. Rice also has a unique feature in removing excess salt from the body, and with it liquid: it is an ideal product for those who have kidney problems, overweight or persistent edema. Also, there is no rice cereal - this means that for allergy sufferers, dishes from the rice menu are quite safe.

The uniqueness of rice (especially peeled) is in its enveloping effect on the walls of the stomach. With gastritis, exacerbation of ulcers and indigestion, this ancient cereal will also help. Many people remember how in childhood with diarrhea, mom prepared a medicine - unsalted rice. And it helped!

When is rice harmful?

Rice is a product with a long history, and its value has been proven for a long time. But with excessive use, it can do much harm. Such harm is associated mainly with peeled, white, varieties - unprocessed colored rice is most useful.

White refined rice in large quantities is contraindicated in diabetes, it can also provoke the development of atherosclerosis, kidney stones. The enveloping and even fixing effect of this cereal can also be harmful - white rice periodically leads to constipation.

How not to get confused in grades

Today, several hundred varieties of rice are grown in the world, and although all this abundance does not fall into Russian stores, understanding rice varieties is very important. Today, the types of ancient cereals are distinguished by:

the length of the grains;
a method of processing rice;
the color of the shell and the grain itself.

On store shelves you can find rice of any length - long, medium and round grain. When cooking, long patterns do not boil and practically do not stick together. They are ideal for salads, side dishes, soups: these are ordinary long-grain rice, jasmine, fragrant basmati, etc.

Medium grains do not stick very much during cooking, but become quite sticky. This is an option for risotto and pilaf, paella, porridge.

During cooking, round rice sticks together very strongly: these varieties are leaders in starch content. Famous sushi and rolls, desserts and rice porridge-smeared in kindergartens are prepared from such rice. There are even special varieties for rolls and dessert rice - for all kinds of puddings and casseroles.

White rice familiar to everyone, steamed yellowish and brown, is one cereal, but different processing methods.

White rice is the cheapest and longest stored, beloved since childhood and cooked in minutes. But it has fewer vitamins, and the mineral complex is not as rich as in other species. Therefore, today more and more people are switching to color rice.

Brown rice - proven benefits!

Brown, brown, and simply unprocessed rice significantly outperforms the white cereal we are used to. Brown grains undergo minimal processing, preserve the shell, and with it a full complex of vitamins and minerals: phosphorus, potassium, magnesium, iron and many others.

This rice is more expensive than processed, but if you still bought brown rice, its benefits will be enormous. It regulates sleep and soothes nerves, tidies hair, nails and thoughts, activating brain activity, cleanses the body. And also this is a real female product: it is brown rice that excellently removes excess fluid from the body, improves metabolism and contributes to a calm but stable weight loss.

Be sure to include brown rice in your menu - the benefits and harms have long been studied, while there is very little harm to the body in comparison with white varieties. Brown rice will bring a bright touch to your lunches and dinners: it has an interesting nutty flavor that will decorate salads and make an ordinary side dish a completely new dish. Cook it on average 25-30 minutes, while it practically does not boil. And you can also try to cook brown rice in meat or vegetable broth - the taste is completely indescribable!

What is good steamed rice?

Steamed rice is very popular today - its benefits and harms are incommensurable: it retains many of the advantages of unprocessed grain, and it has very few harmful properties.

This variety is a cross between processed white grains and healthy brown rice. This product is first steamed well, so that the majority (up to 75%) of all useful elements goes deep into the grains, and then the husks are removed. The result is a yellowish grain, which after cooking becomes habitually snow-white. Such rice is cooked for 20-25 minutes - several minutes longer than white, but it never sticks even when heated and has a more pleasant taste.

Choose rice by color

Among the uncultivated rice varieties you can find not only brown, but also red (various shades) and even black.

Red rice has been known since Ancient China - its benefits have been proven for millennia. Previously, this product was an elite for the imperial table, but today it is commoner who can appreciate its value.

Rice of red and pink flowers is rich, preserves all “rice” vitamins and elements, including iodine, calcium and iron. This is a very nutritious product (calorie content of red rice from 350 to 410 kcal), but it is ideal for diets, including medicinal ones. Red rice just works wonders - gently cleanses the intestines, moreover, it is practically safe for diabetics.

Place red rice on the table more often - its beneficial properties are even stronger than other types of this ancient cereal. It satisfies hunger for a long time, makes the skin beautiful, and hair and nails - shiny and strong. Red rice is a reliable source of antioxidants that prolong our youth and health, good for the heart, and kidney diseases.

Ready red rice has an amazing aroma of brown bread and a light nutty flavor. During cooking, bright grains are well boiled, but do not lose color, and some varieties become even redder. Therefore, red rice varieties looks very advantageous in salads and various casseroles. And if your child is naughty and does not want to eat a regular breakfast, cook him a red porridge - he simply can’t refuse!

Black rice is another gift from the ancient Chinese emperors. Today, this variety is often confused with wild - both of these products are called black rice, but in value and taste they are not inferior to each other.

This product is not cheap, but if you have chosen black rice for yourself, its benefits will be enormous. He is the record holder among all types of rice in terms of vitamins, amino acids and valuable elements. Black rice retains all value for the nervous system and beauty, and blood vessels, and is useful for anemia, helps restore the body after childbirth. There is practically no sodium in it - black rice is very effective for diseases of the heart and kidneys.

Cooking black rice is not a quick process, but this product does not lose valuable properties. Before cooking, hard seeds must be soaked for several hours, and cook for 40-50 minutes. The prepared cereal smells pleasantly of rye bread and has a light unusual taste.

Wild rice - grass or grass?

Strange as it may seem, real wild (black) rice has nothing to do with ordinary rice. In fact, it is a marsh grass (water citricus) of the cereal family. But at the same time - extremely useful. The homeland of this product is North America, but now they began to grow wild rice in other regions.

Be sure to try wild rice - its properties are the same as those of the best varieties of rice, which means that there is practically no harm.

In addition to all the “rice” vitamins, this cereal grass has a lot of magnesium and zinc, potassium and, which ensures the active work of our brain, and is also indispensable during the gestation of the child. Wild rice successfully works as part of various diets, and due to the proteins in black grains it is also useful for athletes.

Almost all amino acids are present in it, and in combination with legumes, wild rice becomes a full-fledged protein dish - note for vegetarians.

In stores, such rice is often found mixed with white, it is often cooked with brown varieties. It is cooked in the same way as Asian black rice, previously soaked. In the pan, wild grains unfold, and the volume of rice increases 3-4 times.

Rice is an ideal product for those who adhere to a healthy diet and an active lifestyle.

It contains many nutrients, vitamins and minerals indispensable for the normal functioning of all body systems.

However, few people know about all the beneficial properties of rice; it turns out that this product has long been used for the prevention and treatment of certain diseases.

The main thing is to understand the varieties of cereals and understand how to properly cook each variety.

Rich fortified composition

1. A large number of complex carbohydrates allows you to saturate the muscle tissue of the body with energy that corresponds to the daily norm.

2. Vitamins of group B have a positive effect on the work and strengthening of the nervous system. They are also important for metabolism, stimulate the conversion of nutrients to energy.

3. Fiber. There is not much of it in the rice itself, but if you cook cereal with vegetables in the oven, you will get a very healthy and satisfying dish, in addition, a low-calorie one.

Useful properties of rice for the human body

It is known that rice has healing properties and is prescribed for the prevention of certain diseases.

2. Croup favorably affects the work of the gastrointestinal tract. Useful properties of rice can be used as a fixing agent or for cleaning the intestines. For example, if the cereal is cooked steeply and a little starch is added there, such a dish will help get rid of diarrhea. If you add a little milk to boiled rice, it will help to clean the intestines in case of constipation.

3. If you add finely chopped onions and a small amount of mint to the rice broth, you will get an effective tool to combat sore throat and various colds.

4. Rice does not cause allergies, therefore it is allowed to be used by children from 6 months from birth. Also, porridge is prescribed to a person in the postoperative period. Such a diet favorably affects the restoration of the digestive tract.

5. Eating rice helps get rid of bad breath. Also, raw cereals cleanse the urogenital organs, joints, and stomach.

6. If a person wants to lose weight, he needs to think about the rice diet. Croup accelerates the metabolism, allows you to stimulate the process of fat burning, removes excess fluid from the body.

7. Thanks to the amino acids of the composition, regular use of rice in any form (boiled, stewed) stimulates brain activity.

8. The regular use of cereals reduces the risk of cancer, improves the functioning of the heart and blood vessels.

Useful properties of rice for the color of cereals

On the shelves of the store there is a huge assortment of cereals, which varies not only in shape, but also in color. Few people know that each variety of this cereal has its own cooking characteristics, each gives the body its own benefit.

1. Black rice (wild). In addition to B vitamins, it also contains many useful trace elements. Among them are iron, zinc, magnesium, phosphorus. The variety is expensive, however, this is due not only to the unique nutritional value, but also to the processing features. The grains are hard, so before cooking they must be soaked in cold water for an hour, then cook for no more than 40 minutes. The beneficial properties of rice of this variety are invaluable to the body.

2. Brown rice (unpolished). Most people walk in the store past the shelves with the product, but in vain. It is this variety that is considered the most useful of all existing. In addition to minerals, fiber and other beneficial trace elements, rice oils are also present in the composition, which regulate cholesterol levels in the blood. It is also important to note another advantage of cereals - it does not boil and does not stick together.

3. Basmati is a long-grained variety of white rice. When cooking, the grain lengthens even more. It cooks very quickly and does not boil. Basmati produces a delicious pilaf with a rich aroma, and it can also be added to the salad.

4. The variety "Jasmine". It is extremely rare, it sticks a little when cooking, but it is very useful. It has a pleasant aroma of jasmine and a rich taste.

5. Variety Camolino. Rice of Egyptian origin, round grains. During the grinding process, a small amount of palm oil is added to it, due to which a pearl color is formed. The beneficial properties of Kamolino rice are determined by its rich composition of amino acids, fiber and vitamins.

6. Milk round-grained rice - it is his mistresses who most often first notice on the shelves of the store. When cooking, it becomes soft and aromatic, does not stick together, therefore it is often used for pilaf.

Each rice variety is good for the body. For this reason, it is sometimes recommended to move away from the familiar product and buy something new in order to please loved ones with a delicious rice dish.

Indoor and outdoor use of rice cereal

Surprisingly, rice is useful not only as a food product, very often this product is used in cosmetology and even in traditional medicine.

Useful properties of rice for external use

1. To remove freckles, age spots and smoothing the face. About 50 grams of grains are taken, everything is ground in a coffee grinder. Next, you need to squeeze 150 grams of juice from the melon and boil the rice flour until a mousse texture is formed. The resulting mask may be stored in the refrigerator. It is applied twice a week for 15-20 minutes on problem areas.

2. For wound healing. You will need rice flour again. Only now it will need to be boiled in ordinary water, adding 1 tablespoon of vinegar to it. The resulting porridge is applied in the form of a compress to dislocations, bruises.

Body healing course

1. You will need to purchase unpeeled round rice. The treatment course with its help is effective for cleaning the body.

2. Now you need to put as many spoons of cereal in a convenient container as a person is. For one year there is one spoon.

3. Everything is poured with cold water, the container is placed in the refrigerator. Every morning you will need to drain the liquid, boil one spoon of rice with a slide without salt and eat for breakfast.

4. The product must be eaten on an empty stomach, drinking is allowed after 40 minutes.

5. The procedure is repeated daily until the cereal in the container is over.

The beneficial properties of rice are very effective during the procedure. During the period of therapeutic prophylaxis, body cells will be renewed, skin will tighten (elasticity and elasticity will return), sleep problems will disappear and immunity will increase. It is recommended to carry out the procedure from October to April, since it is at this time that the body needs to be updated and preventive recovery.

Rice is a tasty and healthy cereal that is recommended for use by each person at least 1 time per week. It is especially appreciated for losing weight, as the product is characterized by low calorie content, while giving a feeling of fullness.

Useful composition and calorie content

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

vitamin complex (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%; PP 5.2 mg - 26%; E;
iron- 2.1 mg - 11.7% of the daily norm;
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%;
sulfur - 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.

A lot of dietary fiber(about 48% of the daily norm 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 should come with food, since they are not synthesized in the human body, in contrast to interchangeable ones. Without essential amino acids, the correct functioning of all the systems of our body is impossible.

Important! In cereal gluten free (vegetable protein). Therefore, the product can be consumed by people suffering from allergic reactions to gluten-containing products.

Calorie content rice (cereals) makes up 330 kcal per 100 grams of product. Calorie content boiled rice is reduced to 115 kcal .

The benefits of rice

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

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

The vitamin complex improves the functioning of the digestive organs. Components envelop the walls of the stomach with a special shell. Acceptance of the product is recommended for people with a diagnosis of gastritis or ulcer.
Fiber in brown rice is able to positively affect the intestinal microflora, prevent the formation of diabetes.
Low calorie content contributes to rapid weight loss (unpolished varieties). Suitable for people on a diet.
Rice is used for intoxication, helps to eliminate toxic substances from the body.
It is used for renal pathologies. The cereal does not contain salt.
Due to the magnesium, silicon and potassium in the product, rice has a positive effect on the heart muscle and has a vasodilating property.
The grain contains a low percentage of sodium, so it is useful for patients with high blood pressure.
Neurotransmitters (high level) prevents the development of Alzheimer's disease.
Rice is good for diarrhea. It has a fixing effect. At the same time, you need to drink rice broth, or eat cooked grains (steamed are not suitable.)
Due to the large number selena, (as mentioned above, 100 g of the product contains 36% of the substance of the daily value) Rice protects the body from cancer and exposure to harmful toxins. Selenium is the main mineral needed to fight cancer cells.

Cereals have antioxidant effect. Contribute to lower cholesterol, firming effect on brain cells.

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

diuretic effect;
improving metabolism of tissue structures;
expectorant effect, used for bronchitis and asthma;
antipyretic effect (pneumonia, flu).

In order to get the maximum benefit from rice, it should be steamed, not cooked.

Harm and contraindications

The harm from eating rice dishes is almost minimal. Refusing cereals is recommended for people with:

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

Rice in folk medicine

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

Rice Cleansing

During rice cleaning, it is necessary to completely abandon the intake of salt, alcoholic beverages, smoked, spicy and fatty foods. The elimination of toxins will begin a month after taking cereals.

Rice peeling Suitable for people of any age category. Raw grains are used. In the morning (on an empty stomach), peeled rice is used. Proportions: the number of grains is equal to the number of years executed. Croup is not washed down with water substance. Prohibited drinking food and water for three hours. The rest is no change, the diet remains the same. The last meal is taken no later than seven in the evening. Duration of the procedure - 10 days. If necessary, the repetition takes place after a break (40-60 days).

Raw cereals contribute to the elimination of toxins from the intestine, proper metabolism, improve the body as a whole.

Rice decoction for the treatment of pathologies

The presented therapeutic infusion is prepared without boiling, to fully preserve the vitamin complex. During heat treatment, beneficial compounds are eliminated.

Cooking:

200 grams of rice are poured with cold water, pop-up fragments are removed;
groats recline in a colander;
re-washed under 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 drains.

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

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

Pathology name	The use of a decoction
Diarrhea	100 grams of decoction, at least 5 times a day. Add a pinch of salt. Liquid is used 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.
Vomiting	The broth 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 proportion is 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.

Varieties of rice

Red rice

The Japanese grew rice in sacred lands.

Indian lands are famous for producing Rubin cultivars. It is used by folk medicine and for religious purposes.

The south of France is rich in red cereals. The grain is called the Camargue. This variety is notable for its unusual taste, hazelnut flavor.

Brown rice

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

Brown rice is good for the baby. Groats are recommended for the first feeding.

Long grain rice

The date of the first written mention of the cultivation of cereals is 2800 BC. Annals discovered in China.

Long-grain varieties were brought to Europe by travelers and traders from East Asian countries.

Rice has a thin core, with a diameter of 6 to 8 mm. The product contains virtually no sticky substance. Therefore, cooked dishes are friable and light.

The long-grain culture has varieties represented by:

black rice (obtained from sticky varieties, can not be processed);
purple
red (obtained from wild crops);
brown (unpolished, freed from the upper husk);
steamed (steamed).

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

Different varieties of rice on store shelves

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

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

Maternity Rice

The healing effects of cereals during the period of gestation:

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

Rice intake is contraindicated , women with a diagnosis of diabetes, with rapid weight gain, obesity, constipation.

Rice dishes while carrying the baby

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

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

The basic rule for using rice cereals during pregnancy is: minimal use of fatty meat and hot spices. Otherwise, there are no restrictions.

Rice for children

Rice is an ideal product for the first feeding:

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

For these reasons, rice cereal should be present in the diet of the child.

Contraindications to the reception of culture include:

tendency to constipation;
obesity;
colic in the abdomen.

When these symptoms occur, complementary foods for rice porridge are carried out after consulting a pediatrician.

Selection and storage of cereals

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

pay attention to the release date, shelf life, information about the manufacturer;
rice in the package must be friable;
inspect cereals for insects;
grains should be the same size.

Do not purchase crushed groats. Its composition practically does not include useful substances. Often garbage is found in rice packaging.

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

Special Secrets:

Following the advice, the selection and storage of rice will not be difficult.

Fig. Cooking features

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

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

Cooking Uzbek pilaf at home

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

Number of products for cooking pilaf:

meat 800 grams (cut in medium slices), both pulp and bone are taken;
rice - 1 kg;
onion - 3 pieces (shredded in a half ring);
carrots - 2 pieces (cut into strips);
garlic - 3-4 heads (peeled from the outer shell, can be broken into cloves);
vegetable oil –100 - 150 grams;
spices - caraway seeds, zira, cinnamon, black allspice;
greens to decorate pilaf.

Step-by-step instruction.

After which, you can add salt and spices:

salt (to taste);
caraway seeds - 1 pinch;
zira seeds - 2 pinches (before adding, mash in 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 evenly over the frying pan.

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

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 delight not only the eye, but also the gastronomic taste.