White rice is the most commonly consumed type, but brown (whole grain) rice is becoming increasingly popular in some Western countries due to its health benefits.Various products are made from rice.Various products are made from rice. These include rice flour, rice syrup, rice bran oil, and rice milk.
This is what rice typically ;
It is usually white in color, but brown rice can come in a variety of shades; brown, reddish, purplish, or black.
a) Nutrition Facts
Rice is composed of carbs, with small amounts of protein and virtually no fat.
b) Carbs
a) Rice is primarily composed of carbs.
c) Starch is the most common form of carbohydrates in foods, made up of long chains of glucose known as amylose and amylopectin.
d) Amylose and amylopectin have different properties that may contribute to both the texture and digestibility of rice.d) Rice that is high in amylose, such as basmati rice, does not stick together after cooking.
e) On the other hand, rice that is low in amylose and high in amylopectin is sticky after cooking.
f) Perfect for risottos and rice puddings, sticky rice (glutinous rice) is also preferred in Asian cooking because it is easy to eat with chopsticks .
g) High digestibility is one of the downsides of the carbs in sticky rice. For a high-carb food, good digestibility is not always favorable because it may cause an unhealthy spike in blood sugar, especially among diabetics.
For more information please visit website: authoritynutrition.com
No comments:
Post a Comment