Useful And Harmful Properties Of Rice And Rice Porridge

Joe Fowler
Author: Joe Fowler Time for reading: ~6 minutes Last Updated: August 08, 2022
Useful And Harmful Properties Of Rice And Rice Porridge

Rice is a carbohydrate-rich cereal. It is used to make rice porridge, which contains vitamins, small amounts of minerals and is suitable for people suffering from kidney and cardiovascular diseases.

Rice is a common easily accessible and high-carbohydrate cereal. It is nutritious and combines well with various products (sour, salty, spicy and sweet). It is used to make rice porridge , which contains vitamins, small amounts of minerals and is suitable for consumption by people suffering from kidney and heart diseases.

White rice has been heavily processed - its husk (hard protective coating), bran (outer layer) and germ (nutrient-rich inside) have been removed. It does not contain bran and germ, only endosperm and is almost entirely composed of carbohydrates. It is processed to improve the taste, to extend the shelf life and to improve the cooking properties. White rice can be purchased and enriched with nutrients such as iron, B vitamins (folic acid, niacin, thiamine and others).

Nutritional composition of rice

Nutritional content per 100 grams in different types of cooked rice:

white rice, not enriched:
  • 123 calories
  • 2.9 grams of protein
  • 30 grams of carbohydrates
  • 0.4 grams of fat
  • 0.9 grams of fiber
brown rice, not enriched:
  • 111 calories
  • 2.6 grams of protein
  • 23 grams of carbohydrates
  • 0.9 grams of fat
  • 1.8 grams of fiber

One serving of brown rice (100 grams) has fewer calories and carbohydrates than white and twice as much fiber. Brown rice contains more vitamins and minerals than white. However, fortified white rice has a higher content of iron and folate, and brown naturally has more antioxidants and essential amino acids.

Rice crops, unlike other cereals, do not contain gluten - a vegetable protein that causes allergic reactions in some people, especially children. This makes them a great choice for people suffering from celiac disease or gluten intolerance.

Useful properties of rice

 

It has a beneficial effect on the nervous system and the brain

The culture has a number of useful properties and is rich in carbohydrates. It contains 8% proteins, as well as the trace elements manganese, potassium, phosphorus, calcium, iron, magnesium, copper, selenium, zinc. The proteins in rice are more complete in terms of amino acid composition than the proteins in other cereals. This product contains eight amino acids involved in the synthesis of tissue proteins and are necessary for the proper functioning of the brain. In rice crops there are several B vitamins (thiamine B1, riboflavin B2, niacin B3, pyridoxine B6), which are involved in metabolism, normalize the activity of the nervous system and hematopoietic organs. B vitamins allow all nutrients to be perfectly converted into energy.

Purifies the body

The useful composition of rice helps cleanse the body of toxins and toxins. Scientists recognize the product as the best in this regard. Its elements improve the work of the nervous system, keep the skin and hair in good condition. Rice is used to restore lost appetite, and a decoction of the culture helps with fever. That is why consuming bean porridge is so beneficial.

A good source of energy

Rice is very rich in starch (up to 75%) and contains almost no cellulose. Complex carbohydrates provide a long flow of energy, and the intake of large amounts of such allows you to reduce the daily amount of sugar and fat without losing energy. Rice is a very good source of complex carbohydrates, which are an important source of energy for the body. It is also low in fiber and is therefore a good choice for diarrhea.

It is suitable for heart and kidney diseases

There is almost no salt in rice, so it is suitable for consumption by people with cardiovascular and kidney disease, as well as for those who want to lose weight. Rice is rich in potassium, which neutralizes the action of salts entering the body with other foods.

Helps with heartburn and nausea

White rice can serve as a better alternative to brown rice in some situations. For example, pregnant women can benefit from folate, which is found in fortified types of white rice. People on a low-fiber diet and adults who often suffer from heartburn and nausea can consume white rice because it is easier to digest and does not cause unpleasant symptoms.

Useful properties and composition of rice porridge

 

Rice porridge contains vitamin E, which has antioxidant properties that improve cell nutrition, strengthens blood vessel walls and prevents blood clots. The porridge is nutritious, but not heavy on the stomach, as it does not contain heavy carbohydrates. In its composition are present in small amounts of iron, phosphorus, iodine, calcium, selenium. There are 78 calories in a bowl of rice porridge (made of white rice). Of these, carbohydrates make up 62 calories, protein - 6, and the remaining 10 calories come from fat. Provides about 4% of the recommended daily calorie intake for a standard adult diet containing 2000 kcal.

Rice porridge is recommended for those suffering from kidney and cardiovascular diseases. It does not burden the stomach, as it does not contain cellulose, is easily digested and is extremely suitable for adults and young children. Recommended for consumption by people with ulcers and gastritis.

How can rice be prepared and served?

  • Rice in the form of rice porridge

 

With its intense taste and rich texture, rice porridge is one of the most preferred breakfast dishes worldwide. For many families, it is an integral part of their morning routine. Some people consume rice porridge in its pure form, while others add dark chocolate, fresh or dried fruit, seeds, peanut butter or other ingredients. Rice porridge saturates, supplies energy and improves brain function. You can prepare it with water or milk and white rice. Most cereals, including wheat, corn, buckwheat, barley or oats, are suitable for making porridge. Therefore, their nutritional value varies according to the recipe and the added ingredients.

Rice as a side dish

 

One of the most famous side dishes to a main course is boiled or stewed rice with spices . It is preferred by many athletes because it provides the necessary calories and energy to increase muscle mass. To make the perfect cooked rice, you need to know the right ratio of water to different types of rice. Here you can find out this, as well as how long it takes to cook it to make it fluffy and tasty.

Rice is also used as a filling for peppers, sarma and other vegetables or meat products. The traditional Japanese dish sushi is also prepared from the culture. It is cooked seasoned rice wrapped in a roll or ball in a piece of raw fish or other seafood. Cereals are also added to soups and salads.

Dessert with rice

Milk with rice or the so-called sutliash (sutliash) is a classic dessert that we grew up with. It is prepared from white rice with water or milk. Flavored with cinnamon or vanilla and sweetened with raisins or sugar. Serve sprinkled with cinnamon.

Harmful properties of rice and rice porridge

White rice has a high glycemic index (GI) * and is not suitable for consumption by people who have heart problems or diabetes, as well as those who aim to lose weight. This is because the culture affects blood sugar levels by raising them.

* The glycemic index (GI) is a measure of how much a particular food can raise blood sugar once consumed, and how fast it rises. Foods with a low glycemic index raise blood sugar slowly and gradually, and those with a high glycemic index - faster, which makes them unsuitable for people with diabetes. White rice has a medium GI of 64 and brown has a low GI of 55. The carbohydrates in white rice are converted to sugar much faster than those in brown rice. This may be one of the reasons why white rice is associated with a higher risk of type 2 diabetes.

Rice porridge is not recommended for people prone to constipation and obesity (due to the large amount of starch in white rice).

 
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