Brown rice and its beneficial properties

As an independent dish or one of the components of various dishes in our country, rice is quite common. However, on the shelves we see already its processed version. In fact, the same white rice, but not completely peeled, is brown rice. Its benefit lies precisely in the shell, which is removed by grinding. It contains more than fifteen substances useful to our body. These are protein compounds, iron, sodium, nicotinic acid, potassium and B vitamins.

If brown rice is processed, we get the usual white version of this cereal crop, devoid of most of its beneficial properties. Then why is it being processed? The answer is quite simple. This product is very sensitive to oxidation and has a relatively short shelf life. In polished rice , starch is the main component, and therefore it can be stored for a long time. It is for these reasons, when purchasing healthy unpeeled rice, carefully look at the expiration date and try to use it as soon as possible. Only in a freezer can brown rice be stored for a sufficiently long time.

Its benefits have long been known to doctors. Back in the Middle Ages, this rice was used for the prevention and treatment of beriberi disease, which occurs due to a lack of vitamin B1. Dr. Christian Aikman, dealing with this problem, drew attention to the fact that the basis of the population’s diet is polished rice. After replacing it with a brown one, the patients quickly recovered.

Nutritionists around the world recommend that their patients use brown rice instead of the polished version . Its calorie content is almost the same, but the useful properties are incommensurably greater. It helps lower cholesterol in the blood, which means it lowers the risk of developing cardiovascular diseases. Due to its high magnesium content, this cereal crop strengthens bones, is the best prophylactic against strokes and heart attacks, alleviates asthma symptoms and helps lower blood pressure.

Recently, scientists have found that brown rice contains some trace elements that contribute to the synthesis of new cells and the replacement of damaged cells. That is, its consumption helps to stimulate the processes in DNA, which means that it can prevent the development of cancer. Brown rice contains a lot of B vitamins that are important for our body, which in the most beneficial way affects the functioning of the nervous system, skin, hair and nails. In addition, brown rice is the basis of many diets. Its calorific value is small, and the purifying abilities are simply wonderful.

The only inconvenience associated with the consumption of this product can be called a rather lengthy method of preparation. Unlike white rice, brown rice should be soaked for eight hours, and it is better to leave it overnight, pouring the required amount of filtered water. After a certain time, the rice is washed, refilled with water and set to cook.

The ideal cooking option for this product is two-stage cooking. Let the rice boil and cook for no more than ten minutes. Remove from heat, drain the water and rinse well. Then we again fill it with water and cook brown rice for another fifteen to twenty minutes. Remove from the stove and wrap in a pre-prepared blanket. In this wrapped state, rice will reach readiness on its own. If you follow this recipe, you can cook really tasty and crumbly rice, preserving all its useful properties.

This cereal has a specific nutty taste distinct from all its other brethren. It is ideally combined with vegetables, fish or chicken, especially it is recommended to people who monitor their health and figure.


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