Rice Calories and Nutritional Values
日本語
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White rice is one of the easiest and quickest foods to digest. Rice contains all the amino acids essential for building and maintaining muscle tissue, and make up antibodies, enzymes, and hormones. These amino acids also help maintain healthy skin, hair, eyesight, and nourish the heart, brain and nervous system to mention few.
There are 4 methods of cooking rice in Iran: Chelow, Polow, Kateh and Damy. The nature of rice is neutral. |
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A: Rice with chaff
B: Brown rice C: Rice with germ D: White rice with bran residue E: Musenmai (Japanese: 無洗米), "Polished and ready to boil rice", literally, non-wash rice |
(1): Chaff
(2): Bran (3): Bran residue (4): Cereal germ (5): Endosperm |
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100 grams (3.5 oz), of white rice approximately contains;
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Chelow - Saffron Rice
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Scientific Discoveries-Selection-Storage
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There are more than 25,000 varieties of rice. Brown rice, white rice, black rice and red rice are the few varieties commonly consumed. As far as calories, carbohydrates, and protein are concerned, both brown and white rice contain similar amounts. However, in terms of vitamins, minerals and dietary fiber, brown rice is a better source. Early oriental writings mention the calming and soothing effect of brown rice which has been confirmed by modern science. |
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Brown rice contains oil in its outer layer (bran), which can help lower bad cholesterol (LDL).
Red rice has ten times more antioxidants than brown rice. The phytonutrients in these pigmented strains of rice help to protect against heart disease, inhibit the growth of cancer cells, and even help protect against asthma and hay fever. |
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Selection & Storage:
Whatever kind of rice you are buying; make sure that the bag is well sealed and that the rice smells good, not rancid, when you get it home. White rice keeps almost indefinitely in a well-sealed container. In proper cool storage areas, rice sealed in oxygen-free containers can be stored for up to 30 years. Because of the bran, brown rice can turn rancid more quickly. Leave it in your pantry for about six months, or refrigerate it to keep it longer. Generally, rice should be stored in rigid sealed containers to prevent moisture contamination or insect or rodent infestation. |
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Sources:
http://fnic.nal.usda.gov/food-composition/individual-macronutrients-phytonutrients-vitamins-minerals/vitamins-minerals
http://extension.usu.edu/foodstorage/htm/white-rice
Wang Q, Han P, Zhang M, Xia M, Zhu H, Ma J, Hou M, Tang Z, Ling W. Supplementation of black rice pigment fraction improves antioxidant and anti-inflammatory status in patients with coronary heart disease. Asia Pac J Clin Nutr. 2007;16 Suppl 1:295-301.
P. N. Chen, W. H. Kuo, C. L. Chiang, H. L. Chiou, Y. S. Hsieh, and S. C. Chu. Black rice anthocyanins inhibit cancer cells invasion via repressions of mmps and u-pa expression. Chem. Biol. Interact., 163(3):218{229, 2006.
S. P. Choi, M. Y. Kang, H. J. Koh, S. H. Nam, and M. Friedman. Antiallergic activities of pigmented rice bran extracts in cell assays. J. Food Sci., 72(9):{719, 2007.
