Red rice: harm and benefit

In nature, grows a lot of varieties of rice.Among them, and red-grained rice, which has a unique nutritional value and is useful for human health.

According to historians, the first mention of red rice was more than five thousand years ago.Initially, red rice was mainly grown in ancient China, India and Japan, where he was prescribed completely mystical properties.Because of the unusual color and nutrients, it was used to treat, during religious rituals.To consume this product could only wealthy and notable people.For example, in China it was available only to the ruling imperial family, and for all others it was forbidden.Only during the military operations for unification of China the best soldiers were honored - a meal from red rice for the addition of strength and dexterity.

In Europe, red rice appeared relatively late - around the VIII century.Climatic features of the south of France allowed to successfully grow this product in the Camargue valley.Since the beginning of the 21st century, Russia has also been a producer of red rice varieties bred by the State Rice Research Institute and named "Ruby" and "Mars".

Red rice: nutritional value and chemical composition

Depending on the cooking method, the energy value of a hundred grams of the product varies from 300 to 400 kcal, which corresponds to 1256 - 1675 kJ.Eating this amount of red rice, a person consumes 7-10% of the required amount of daily calories.

Red rice contains a set of nutrients that determine its beneficial properties. For 100 grams of cereals, their percentage is:

• Carbohydrates - 6.88
• Proteins - 0.21
• Fat saturated - 0.18 and monounsaturated 0.21

By chemical composition, this product,Rich in vitamins, minerals, amino acids, dietary fibers and fiber, necessary for normal life, maintaining immunity, strengthening the general state of the body.Red rice is rich in Group B vitamins. Thiamine( B1) contains 0.401 mg / 100g riboflavin( B2) - 0.093 mg, pantothenic acid( B5) - 1.493 mg, pyridoxine( B6) - 0.509 mg, which is extremely important for pregnant womenFolic acid( B9) - 20 mcg / 100g.In addition, the product is saturated with vitamins E( 1.2 mg), PP( 5.019 mg) and K( 1.9 μg).

This kind of rice has a high content of phosphorus, copper, potassium and magnesium.In 100 grams, their amount is 333 mg, 277 μg, 223 mg and 143 mg respectively.Consumption of red rice provides the body with calcium, iron, manganese and selenium.

Useful properties of red rice

The optimally balanced combination of vitamins, minerals and nutrients makes red rice a valuable source of nutrition.Medical testing determined the usefulness of red rice.Regular consumption of this product not only perfectly affects the immune system, but also prevents the likelihood of diseases of the cardiovascular system.Included in the red rice pigment substances - anthocyanins, perform the function of powerful antioxidants, removing harmful and toxic substances, preventing the occurrence of oncological pathologies.

This product is extremely popular in dietetics.A significant amount of fiber normalizes the work of the digestive tract, improves the microflora, promotes rapid satiety in time for eating.In combination with low calorie, this allows you to effectively reduce excess weight.Red rice is recommended for people with diabetes.It perfectly reduces excess sugar and helps to get rid of cholesterol.The lack of vegetable protein in the product - gluten - makes red rice a hypoallergenic product, which is acceptable in the diet of children and adults - allergy sufferers.

Harm Red rice

Red rice refers to a small group of foods that do not have harmful or negative effects on the body.Long-term clinical studies have not determined what is harmful to red rice.The only contraindication is some restriction in the first days of consumption of the product, as its excess can negatively affect the work of the gastrointestinal tract and lead to flatulence.

Cooking from red rice

Using red rice, you can prepare a huge number of dishes: drinks, desserts, salads, first and second dishes.To maximize the benefits of eating red rice, it is recommended to cook it with a shell.It is there that contain all the useful substances.