I never tire of eating rice. After writing about rice benefits for the skin last month
Moving to Asia in 2012, I got to explore a wilder range, especially brown and also jasmin rice. It leaves such a nice scent all over the kitchen when you steam it and its so delicious with oriental foods.
In some parts of the world, the word “to eat” literally means “to eat rice.” All varieties of rice are available throughout the year, supplying as much as half of the daily calories for half of the world’s population.
Today, in OiB, we explore a few of the dozen different types of rice to choose from at the grocery store: long-grain, short-grain, white, brown, basmati, instant, converted, whew! Which one is best?
∴ One Major Distinction.
→ Short-grain rice is very starchy and cooks up soft and sticky.
→ Long-grain rice, much skinnier, contains less starch so the cooked grains are drier and more separate. For that reason it is considered the best type of rice to serve with sauces; it holds the sauce well but it also tastes good plain.
∴ The Case of Whole Grain Rice.
Most of us think of “brown rice” as being synonymous with whole grain rice, but in fact whole grain rice can be many different colors, depending on the variety of rice.
Slightly chewy and nutty tasting, brown rice contains more natural nutrients than white rice. By definition, brown rice is a whole grain, and whole-grain foods are good carbs. Brown rice naturally contains 10 to 15 percent of the daily intake of iron, zinc, thiamin and niacin.
Brown rice has six times more fiber than white rice. You’ll get 3.5 grams of fiber in 1 cup of cooked brown rice, compared to only 0.6 grams in the same portion of white rice. Source: HeatlhyEasting.com
∴ The Black Rice: Rare yet Highly Nutritious
It was cultivated in very small amounts because it was only for the emperor’s consumption.It’s occasionally called “emperor’s rice” or “forbidden rice” for that very reason: Oral history suggests that only the richest of the rich were able to afford the delicacy.
→ Why is it Better?
Black rice is lower in carbs but higher in fiber, and a better source of protein than brown rice.
∴ The Red Rice: Straight from the Himalayans.
Both brown and red rice have similar nutritional profiles including harvesting process. Brown rice is easily available across the globe whereas the red one is specifically typical to Himalayan Mountains, southern Tibet, Bhutan, as well as southern India.
→ Why Red?!
The red variety gets its rich colour from an antioxidant called anthocyanins, which are also found in deep purple or reddish fruits and vegetables. The compound is believed to have properties that can reduce inflammation, allergy, prevent risks of cancer and help in weight management.
→ Why is it better?!
It is full of Vitamine B.
The B-vitamins are known to be essential to the body as it is present in all organ function and energy production. Calcium is needed for bone health, Iron for blood supply and Zinc for brain function.
Observing from the information above, types of rice have close nutrient composition and thus are safe to be consumed by health buffs. These products may be different in physical attributes but their fiber action and B-vitamins are quite similar.
Choosing one is already a fit decision, choosing both (for instance red and black) may be a healthier choice.