Brown rice

Interestingly, in Asian countries, this rice is eaten mainly by the elderly and children, while in America and Europe this product is simply invaluable supporters of a healthy lifestyle. After all, the increased content of nutrients, as well as the benefits of brown rice compared to ordinary, is beyond doubt. In addition, the calorie content of brown rice is much higher than that of its "colleague. "

During processing, brown rice does not lose its nutritious bran shell, due to which its unusual light brown color is explained, because of which it is also called brown. It is significantly healthier than white rice, since most of all nutrients are contained directly in the grain shell. However, the shelf life of such a product is slightly shortened due to the fact that an oil-containing shell remains on the grain surface. The calorie content of brown rice is 362 kcal per hundred grams.

In addition, brown rice should be boiled much longer than its snow-white "brother, " and the prepared product does not differ in excessive softness. But dishes with its use are especially crumbly. In cooking with brown rice, a large number of various dishes are prepared, for example, pilaf, porridge, casserole, pudding, salads. It also goes well with soy, legumes, as well as nuts, mushrooms, vegetables, fruits, seafood and dried fruits.

Chefs recommend cooking such rice in a steamer or Kazan (for example, an Uzbek pilaf), but for lack of this kitchen utensils, you can do with an ordinary heavy-bottomed saucepan. If the rice is soaked beforehand, it will boil faster and boil better.

Benefits of brown rice

As mentioned earlier, the benefits of brown rice lie primarily in its bran shell, which is rich in B vitamins, minerals, fiber and folic acid, as well as a small amount of zinc, phosphorus and copper.

The beneficial properties of brown rice are also indicated by the fact that it represents an excellent source of manganese and magnesium. With just one portion of the finished product, about 88 percent of the daily norm of manganese enters our body, which in turn provides indispensable assistance in the production of energy from carbohydrate proteins. And this macronutrient is directly involved in the synthesis of the most important fatty acids for the body.