Positives and Negatives of commonly used rice
Rice is an essential part of a meal of people especially if they are from Asia. In addition, it has been becoming popular because of the hype on gluten-free product. Therefore, the powder from rice is also called as gluten-free flour, which is available in the form of both white and brown rice. For everything there will be good and bad waiting for us. This is the same case when it comes to rice also.
Rice when eating with bran, gives you a significant number of benefits, Some of which are high in fibre, and may improve liver function. However, there are many drawbacks when it comes to white rice usage on a daily basis. The main downside with the over-consumption of white is the risk of type 2 diabetes.
White rice is the predominant type of rice eaten worldwide and has high GI values. High GI diets are associated with an increased risk of developing type 2 diabetes. Source
We must be knowing that consuming higher amount of rice leads to type 2 diabetes, but there is an evidence saying we should not cross the recommended value which should be five servings. In addition, researchers affirm that substituting white rice with brown rice offers you with lower the risk. Furthermore, they are asserting that replacing white rice with brown rice or whole wheat gives you a significant percentage of reduced risk of the diseases.
The researchers estimated that replacing 50 grams of white rice (just one third of a typical daily serving) with the same amount of brown rice would lower risk of type 2 diabetes by 16%. The same replacement with other whole grains, such as whole wheat and barley, was associated with a 36% reduced risk. Source
Another point to consider is that polished white rice, where the rice bran is removed through several processes, is not as good as when the bran is not removed. They proclaim that this over covering of rice grain has high nutritional value which also gives high protein content, fats, and micro nutrients.
We investigated the amino acids, vitamins, cofactors and secondary metabolites that can be found in rice bran, as we suspected that they contribute to its medicinal and nutritional benefits. We were surprised to find that cofactors, vitamins and amino acids make up almost 50% of the total small molecule content. Source
When it comes to consumption of brown rice and benefits, some of which are improving heart health, decreasing cholesterol, and lowers diabetes risk.
Brown rice’s high magnesium content is good for your heart, according to Toups. She said, Magnesium is an important mineral for regulating blood pressure and offsetting sodium in the body. Source
White rice, which contains 130 calories, 2g protein, no fibre, 0.2mg Iron, is very low in nutrition when compared to brown rice, which contains 111 calories, 3 g protein, 2 gm fibre and 0.4 mg iron for a 100g serving. But is there anything that gives more than brown rice is black rice, which contains 8.9g protein, 2.2g of fibre and 2.4mg of iron, which rich in all when compared to others.
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Thank you for the article and your research on it! It is true, rice holds very little nutritional value and therefore, in my household it is only ever eaten once a week mixed with quinoa and served in tiny quantities. It adds flavour to the dishes :)
The revelation of your post to me is the fact that brown rice is high in magnesium! Such an important mineral, so good for absorption of calcium and flushing excess. One problem - we all have got used to white rice so much that eating brown is challenging and expensive!
Moderation.
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Very useful post! Thank you for it! 😉
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I have never heard before, that white rice increase the risk of type 2 diabetes. What I knew was, that brown rice had better nutritional values and that people with digestive problems should prefer white rice.
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