Nutritional value of rice boiled, brown. Rice: Nutrition value per 100 gr

Rice is a perennial plant of the cereal family. Officially, his homeland is India and Indochina. In these territories, this cereal began to grow about 8 thousand years ago. Initially, he was planted in ordinary fields, where he gave good harvests. Over time, it was discovered that in flooded areas rice yields much more than on dry soil. Thanks to this method it does not need to be fertilized, and the crop does not suffer under direct sunlight. To date, this culture is grown only on flooded plantations.

Planted rice in a special way. First, in special greenhouses, the seeds germinate when the shoots reach a length of 10 centimeters, they are thrown into the water. This is done so that the plant itself is rooted. This is how the strongest individuals are selected, which in the future will ensure a good harvest.
Many centuries ago rice cultures ripened for almost 8 months, which was very unprofitable. In our time, varieties were harvested, yielding crops for three months. That significantly reduced the cost of care for him.

Two months after planting rice begins to bloom. The smell of its colors is somewhat reminiscent of the flavor of boiled rice, only with a sweetish tinge. Rice solid grains are formed. Then the harvest is collected and dried. If the moisture of the rice is too large, the grain will cover the mold layer, and the crop will be spoiled. In the premises where grain is stored, ideal humidity is also maintained. When maintaining the required level of humidity, rice is stored a year in an unpacked form. Three years it can be stored in factory plastic packaging.

Long grain white rice

Initially, rice has a large number of nutrients. However, after its grinding, practically all useful substances go away together with the skin. There remains only a small fraction, which for the organism is not too palpable. But in such rice there are many complex carbohydrates that are able to feed the body with energy for a long time. Also in its composition there are proteins and fats. Starch is smaller in the composition of long-grain rice than in other species. This variety is practically not stick together and is good for cooking pilaf.

In this variety, the nutritional value of rice is 100 grams:

• Proteins: 7.13 g;
• Fats: 0.66 g;
• Carbohydrates: 78.65 g;
• Calories: 315 kcal.

This is for a raw product. And the nutritional value of boiled rice per 100 grams:

• Proteins: 2.20 g;
• Fats: 0.50 g;
• Carbohydrates: 24.90 g;
• Calories: 116 kcal.

Medium grain white rice

This sort of useful properties does not differ from long grain. In its composition, more starch, and stick together it will be stronger.

In the medium-grained variety per 100 grams, the nutritional value of rice is:

• Proteins: 7.00 g;
• Fats: 1.00 g;
• Carbohydrates: 71.00 g;
• Calories: 320 kcal.

Round grain white rice

The leader in the content of starch. It is this variety that strongly coalesces and does not fit all dishes. It's good to cook sushi from it.

Nutritional value of rice of this class:

• Proteins: 7.60 g;
• Fats: 1.00 g;
• Carbohydrates: 75.20 g;
• Calories: 351 kcal.

Steamed rice

In steamed rice, the beneficial properties are much greater than in the previous grades. It's all about special steam treatment. Cereals are processed before grinding, so some of the useful properties are absorbed into the steamed rice itself.

Nutritional value of 100 grams is:

• Proteins: 6.50 g;
• Fats: 1.00 g;
• Carbohydrates: 79.00 g;
• Calories: 350 kcal.

Brown rice (brown rice)

When processing this rice, the upper shell is not completely removed. Due to this, it has an original color and retains most of the useful substances. Brown rice is rich in manganese, magnesium and iron. There are a lot of vitamins of group B, proteins, fiber in it. Due to this composition, brown rice favorably affects the nervous system. In addition, it cleanses the body, lowers cholesterol. Prevents formation of blood clots. Reduces the risk of many diseases, especially those associated with malnutrition. Reduces the risk of cancer. Has a beneficial effect on the intestines. Among other things, this type of rice improves metabolism, is involved in the breakdown of fats. You can use it as a great tool for losing weight. Lowers the pressure, so it is recommended that hypotensionists monitor its performance.

Nutritional value of brown rice:

• Proteins: 6.50 g;
• Fats: 1.00 g;
• Carbohydrates: 79.00 g;
• Calories: 350 kcal.

Wild rice

This kind of rice actually belongs to another plant, it's the seeds of Zizania aquatica, whose native land is North America. Although in all other respects it is similar to traditional cereal. To buy quality wild rice, you need to carefully look at it.

Rice seeds should not be of different sizes, otherwise it is a guarantee that it is collected on different plantations. As a result, the dish will be unevenly cooked. The shell can be transparent or matte. If you can try it, you need to bite off a piece, good rice should be hard.

This rice contains in a sufficient amount of manganese, magnesium, zinc, phosphorus and B vitamins. It has a calming effect on the nervous system. Due to its high protein content, it strengthens muscles. Beneficial effect on the digestive tract due to the high fiber content. It is considered a dietary product. Lowers the pressure.

Nutritional value of raw rice per 100 grams:

• Proteins: 6.50 g;
• Fats: 1.00;
• Carbohydrates: 79.00 g;
• Calories: 350 kcal.

Nutritional value of boiled rice per 100 grams:

• Proteins: 4.00 g;
• Fats: 0.30 g;
• Carbohydrates: 21.10 g;
• Calories: 100 kcal.

Black rice

Black rice (also Tibetan) looks beautiful. Does not stick together when cooking. Contains in its composition proteins, which are twice as large as in other varieties. It is rich in antioxidants, therefore it will be very useful for people suffering from diseases of blood vessels and heart. Reduces the risk of malignant tumors. Very much in its composition of vitamin E, which has a beneficial effect on the skin. It is good to use it with carrots. Carrots are rich in vitamin A, which perfectly interacts with vitamin E. One without the other is practically not digested.

Nutritional value of rice of this class:

• Proteins: 6.50 g;
• Fats: 1.00 g;
• Carbohydrates: 79.00 g;
• Calories: 350 kcal.

Basmati

A variety of rice, home to which is the northern Punjab. On useful properties, it is not inferior to other varieties. Contains a lot of potassium, which is very useful for cardiovascular diseases. The composition includes iron, phosphorus, folic acid, starch. Also rich in amino acids, thiamine, riboflavin. It is better to eat in unpolished form, because the bulk of the nutrients comes from the shell. In addition, rice "peel" perfectly affects the functions of the intestine.

Nutritional value of raw rice per 100 grams:

• Proteins: 7.50 g;
• Fats: 2.60 g;
• Carbohydrates: 62.30 g;
• Calories: 303 kcal.

Nutritional value of boiled rice per 100 grams:

• Proteins: 7.00 g;
• Fats: 0.50 g;
• Carbohydrates: 78.50 g;
• Calories: 120 kcal.

Harm to rice

The only contraindication to the use of rice is considered stable constipation. Even if this problem is not present, some caution is still needed. Together with rice, it is recommended to consume a lot of vegetables that are rich in fiber and stimulate the walls of the intestine. In addition, it is important to get enough fluid. Any product will benefit if you use it in moderation.