Rice is an ingredient that is regularly used in every kitchen. In addition to the classic dishes that use it as a main or ancillary ingredient, you can also learn some new dishes that will enrich the weekly menu.
Nutritional value of rice
Rice is originally from Asia and is the staple food of more than half the world’s population. It thrives in almost all parts of the world, especially in warm and humid regions. There are about 1,000 varieties of rice.
Rice is extremely nutritious, poor in fat, but rich in starch, so it is easily digestible.
Compared to other cereals, rice has the highest energy value: 100 grams of rice contains 1540 kj or 368 kcal. Most of the nutrients are starch (70–80%), followed by protein (6.5%) and fat (0.7%), and are rich in minerals. It has the most phosphorus (116 mg%) and potassium (98 mg%), and the amounts of magnesium, calcium, manganese, iron, sulfur, copper, zinc, cobalt, fluorine are not negligible.
Vitamins have vitamin E – in the liver, and almost all B vitamins – in the skin.
Peeled rice has, by the way, incomparably more raw cellulose, so it stimulates bowel emptying, stimulates the secretion of gastric and intestinal juices. The ideal relationship of its biological constituents restores the body’s balance.
Five new rice recipes
The Tasty team suggests five delicious recipes that will teach you how to use rice in a different way: