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Facts of Life
Rice in its various sorts
 
Brown Rice
This is unpolished rice where the husk is retained and gives the grain its typical biege color on cooking. It is high on fibre and is an excellent source of thiamins, niacin, riboflavin, iron , calcium as also protiens and small amounts of fats. A special variety of basmati brown rice is very rich in Iron and is called Red Rice.
 
 White Rice
This rice is obtained after milling where both hull and bran are removed. It is totally lacking in nutrients and its appeal lies in its pure, white color.
 
Parboiled Rice
 
This rice is steeped in hot water overnight prior to the removal of the hull & bran layers. This allows the nutrients from the husk and outer layers of the rice grain to push further into the grain. Thus these esential nutrients are not lost in the refining process
 
Basmati
Grown in the pristine foothills of the Himalayas, this lengthy grain has a fine surface with a nutty flavor. Its natural subtle perfume has for itself the name, "Prince of rice". Owing to this and also its distinct taste, it finds itself to be the common choice for curries, biryani and pulao.
 
Jasmine Rice
It is more popularly known as Thai fragrant rice. Cooked grains give off a delicate jasmine scent.
 
Red Rice
This should not be confused with the iron-rich brown basmati rice.. This rice actually has a red husk, which lends it the unique color. Infact it is grown in the Indian subcontinent for its color, taste and nutritional qualities.
 
Glutinous Rice
It is also known as sweet rice. It is sticky and is usually used to make rice dumplings, sweets and others.
 
Black Rice
A medium-grain unmilled rice with a black bran. The rice gets a deep-dark purple on cooking.Black rice is used largely in Asia for desert preperations. It is also a very good ingredient for salads. In West Bengal, India, there is another variety of black rice that turns white on cooking.
 Wild Rice
Wild rice is actually an in-water growing type of grass (Zizania palustris) that differs from what we understand as rice ( Oryza sativa). Also known as Indian rice as it was a popular food of the American Indians. It has a higher protein & B bitamins content than refined rice
 
Medicinal properties of rice
   
In China black rice is believed to have a body-strengthening fraction and pharmaceutical value. Thus it is known as "blood strengthening rice", "drug rice" or " (con) tributed rice". "Black rice, which has a pigment level of per 100 g rice has 3 mg vitamin C and 0.2 mg riboflavin per 100 g and has more iron, calcium and phosphorus than non-pigmented rice.
In Kerala, India, the variety Navara is believed to have medicinal properties and is used to rejuvenate the nerves in paralytic conditions: oridine, an alkaloid present in rice, has some antineurotic properties when impure
Water used to rinse rice (initial rinses) has been used for gargling to soothe mouth ulcers. However, the rinse water has to be clean enough.
Consumption of cereal foods including rice has been correlated with dental caries. Refining removes caries – preventing factors from the rice foods and increases these foods’ cariogenicity. The inclusion of rice bran or of a hot water extract of rice bran in human diets has a preventive action against caries.
Parboiled or rice powder gruel, rice water and extrusion-cooked rice have all been effectively used for the treatment of non-infectious diarrhoea since starch has a lower osmolality than glucose. Even the high concentration of 80 g rice per litre in an oral rehydrationsolution is drinkable by patients and is highly effective, providing four times more energy than does standard glucose oral rehydration solution 20 percent.
 
Brown or White?
 

If we study the table that follows, we can gather that brown rice has a higher content of pretein, minerals, vitamins and a high lysine content in its protein than milled white rice. Ofcourse protein levels are the highest in Wild rice.Brown rice is more nutritious than white rice and also its digestible energy is lower. Thus for all those who want to keep a check on their weight, rely only on brown rice.

Dietary fibre is the least in white rice, with the maximum being in Parboiled rice. Parboiled rice has a greater amount of minerals and vitamins. Thus white rice is just a 'good-looking' rice, devoid of any substance.

 

Brown Rice

Red Rice
Black Rice
Basmati Rice Brown
Basmati Rice White
Parboiled White Indica Rice
Energy
1479 kJ 353 kcal
1451 kJ
342 kca
1479 kJ
353 kcal
1418 kJ
339 kcal
1337 kJ
315 kj
Protein
(g)
8
7
8
6
7.2
Fat
(g)
2
2
2
0.5
1
Carbo-
hydrates (g)
77
74
77
78
70
Dietary
Fibre (g)
6
6
6
4
7.5
Moisture
(g)
Max. 14.8
Max. 15
Max 15
Max 14.8
Max 14
Max 14
Minerals
(mg)
Calcium (Ca): 2 Iron (Fe): 1.2
Calcium (Ca): 2
Iron (Fe): 1.2
Calcium (Ca): 4.5
Iron (Fe): 0.6
Calcium (Ca): 60
Iron (Fe): 3.5
Potassium (K): 120
Sodium (Na): 5
Phosphor (P): 136
Magnesium (Mg): 31
Vitamins
(mg)
Vitamin A: 0
Vitamin B1: 0.6
Vitamin B2: 0.07
Vitamin B6: 0.35
Niacin: 3.6
Vitamin E: 0.13 ATE
             
 
Wild Rice
White Rice Short Grain
Brown Rice Short
Brown Rice Long Grain
Energy
1495 kJ
357 kcal
1360 kJ
325 kcal
GRAIN
1354 kJ
319 kcal
1357 kJ
322 kcal

Protein
(g)
14.7
8
8.6
8.6
Fat
(g)
1
1
1.5
1.5
Carbo-
hydrates (g)
74.9
71
68
68
Dietary
Fibre (g)
6.2
1.8
7
7
Moisture
(g)
8.5
Max 14.5
Max 14.5
Max 14.5
Minerals
(mg)
Calcium (Ca): 21
Iron (Fe): 1.9
Potassium (K): 427
Sodium (Na): 7
Phosphor (P): 433
Magnesium (Mg): 177
Calcium (Ca): 28
Iron (Fe): 0.8
Potassium (K): 115
Sodium (Na): 5
Phosphor (P): 115
Magnesium (Mg): 25
Calcium (Ca): 23
Iron (Fe): 1.4
Potassium (K): 223
Sodium (Na): 7
Phosphor (P): 333
Magnesium (Mg): 143
Calcium (Ca): 23
Iron (Fe): 1.4
Potassium (K): 223
Sodium (Na): 7
Phosphor (P): 333
Magnesium (Mg): 143
Vitamins
(mg)
Vitamin A: 19 IU/ 2 RE
Vitamin B1: 0.115
Vitamin B2: 0.262
Vitamin B6: 0.391
Niacin: 0.188
Vitamin E: 0.720 ATE
Vitamin A: 0
Vitamin B1: 0.70
Vitamin B2: 0.05
Vitamin B6: 0.16
Niacin: 1.6
Vitamin E: 0.13 ATE
Vitamin A: 0
Vitamin B1: 0.40
Vitamin B2: 0.09
Vitamin B6: 0.51
Niacin: 5.1
Vitamin E: 0.72 ATE
Vitamin A: 0
Vitamin B1: 0.40
Vitamin B2: 0.09
Vitamin B6: 0.51
Niacin: 5.1
Vitamin E: 0.72 ATE
 
   
 

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