Varieties of rice and their characteristics

Rice found in more than 40 thousand varieties (Variety) is used in every corner of the world. For a healthy lifestyle, it is very important to eat good and balance the nutrients. You have often heard people say that eating rice increases weight quickly, but it is not so. Weight increases by calories and carbohydrate is found in rice. Before making any assumption about rice, it is important to know a few things about it. Many varieties of rice are available in the market, which can be purchased according to the need. Such as brown, red, black, white and purple. Their color depends on their nutrients.

White rice has always been a topic of discussion. White rice is a highly pure form of raw rice. Despite being the most used in the world, why is white rice not considered good for health? Bran and sprouted ingredients are very beneficial if taken in daily diet. They contain fiber as well as nutrients, which are beneficial for health, but even today people prefer to eat white rice, not bran and sprouted grains.

The polishing process of white rice is further enhanced, its alluren layer is removed, causing loss of nutrients. This layer contains vitamin B, other nutrients and essential fat etc. If seen, white rice is mainly starch. During the polishing process, some of these nutrients such as thiamine which is also known as B-1 and vitamin-B are reduced. If they are included in the diet without nutrients, then there is a possibility of disease called beriberi. It is caused by thiamine deficiency. Not only this, white rice can also damage a person’s body in many ways, as well as promote metabolic problems – diabetes, obesity and many diseases.

The polish on rice eliminates 67 percent of vitamin B-3, 80 percent of B-1, 90 percent of B-6, half of magnesium and phosphorus and 60 percent of iron. Not only this, it also removes the fiber and essential fatty acids (raw acids) present in raw rice. “All these warnings recommend keeping away from the white rice, which is very difficult for people. It has a colorful rice healthy option.

Everything from the process of producing brown and red rice to the nutrients is the same. These rice are either less sprinkled, or unheated. This means chewing the bran present in it for a long time, which is beneficial for health. Brown rice is easily found in the country and world, while red rice can be found only in the Himalayan Mountains, South Tibet, Bhutan and South India.

There is no variation between brown and red rice. Both are great sources of fiber, vitamin B, calcium, zinc, iron, magnesium, salinium and other nutrients. Red rice has more anti-oxidants than brown rice, which helps fight harmful particles.

Red rice is rich in anti-oxidant, also known as anthocyanin. This anthocyanin is found in dark purple and red colored fruits and vegetables. It reduces the risk of irritation, allergies, cancer in the body and helps in maintaining the correct weight. Manganese is found in both types of rice. It helps to strengthen metabolism, improve migraine, reduce blood pressure as well as reduce the risk of heart attack. At the same time, magnesium and calcium are helpful in strengthening bones and teeth, curing diseases like osteoprosis, arthritis. Not only this, salinium present in rice prevents infection in the body.

Also, fiber is helpful in strengthening the slow running digestive system. Not only this, the fiber also reduces the carbohydrate converted to blood sugar gradually. Therefore, fiber-rich food is low-glycemic. Red and brown rice are beneficial for patients with diabetes and heart disease. Counted like whole grains, this rice helps in reducing arterial plaque (dregs found in artery), heart related problems, high cholesterol control, and correcting blood sugar. Including one cup of brown rice in your diet reduces your risk of diabetes by 60 percent. According to some other studies, some other elements, such as the fatty acid found in brown rice, harm a person’s body. Fatty acids stop the exploitation of iron and calcium. This only happens when iron and calcium are consumed with brown rice.

The shiny black rice changes to a purple color when cooked. Along with seeing, they also find their difference in food. Due to this specialty, black rice is leaving brown and red rice behind. They contain fiber, anti-oxidants, phytonutrients, phytochemicals, vitamin E, protein, iron, and other nutrients. It is believed that it is beneficial for liver, kidney and stomach. It contains high amount of anthocyanin, which protects against cancer risks. Heart and sugar patients like to include it in their daily diet due to its low sugar and glycemic specialties. Not only this, black rice is also a better option for patients with high blood pressure. A teaspoon of black rice peels contains more anthocyanin than a teaspoon of blueberries. Apart from this, they also contain less sugar, more fiber, vitamin E, anti-oxidants.


by Abdullah Sam
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