Unfortunately, brown rice, often called brown, can rarely be found on our tables, and it is much more useful than its white colleague. The grass has a characteristic beige shade and a bright nutty aroma. According to the latest research, brown rice is the most nutritious type of rice.
Composition
This valuable cereal contains complex carbohydrates, which provide the body with various nutrients, including vitamins E and B, potassium, selenium, manganese, magnesium, zinc, silicon, iron, sodium, fluorine, cobalt, iodine, boron, nickel , Nicotinic acid, vegetable fats (oils).
White rice contains much less useful substances, as it is obtained by polishing brown grains, during which their nutritional value is greatly reduced. After this treatment, the grass loses some of its outer shell, which contains valuable vegetable fats.
How to get brown rice? After harvesting, the grains are cleaned, during which only the husks are removed. It is her removal that allows the cereal culture to be stored for a very long time, since there is no oxidation of the oils.
Beneficial features
Consumption of brown rice prevents the appearance of cancer of the thick and small intestines, lowers cholesterol, reduces the severity of asthma. Brown rice contains trace elements that accelerate the synthesis of new cells replacing damaged cancer cells. Contained in this herbal selenium improves the functioning of the thyroid gland. This microelement is a powerful antioxidant that normalizes the general condition of the body. One plate of brown rice contains the daily norm of manganese, which is necessary for the normal synthesis of essential fatty acids.
In brown rice contains dietary fiber, which has a beneficial effect on the work of the digestive tract. Also, it contains gamma-orinazole. This substance absorbs ultraviolet rays, reduces the level of triglycerides in the blood, speeds up the metabolism and promotes the processes of losing weight. In the valuable proteins of cereal, there are many essential amino acids that a person needs. The energy value of brown rice is 330 calories in one hundred grams. It does not contain gluten (gluten), which many people do not tolerate.
How to cook brown rice?
There are many dishes that include this cereal. Brown rice, the recipes of which are now printed in many culinary publications, like its white counterpart, is used in porridges, pilaf, casseroles, nutritious salads, puddings. This cereal is perfectly combined with legumes, nuts, seafood, meat, mushrooms, vegetables, dried fruits and fruits. The product is almost universal. It is best for him to use a steamer, although in the absence of it for cooking, an ordinary pan with a fairly thick bottom is suitable. The cooking process takes forty to fifty minutes. A long time of cooking is due to the fact that the bran shell hinders the digestion of the grain. To accelerate the process, brown rice must first be soaked in water for several hours.