Brown rice is a good

The grain of rice consists of three shells: a white grain, above it a shell of brown color and the uppermost one is a yellow shell. To obtain brown (brown) rice, it is necessary to remove only the upper shell. Otbranaya husks and gives this rice a brown color and an unusual pleasant taste. This rice is much more expensive than ordinary white, but the high price is justified by the enormous benefit of brown rice.

Benefit and harm of brown rice

Brown rice contains a lot of fiber - 1.66 g. For comparison, in white rice - 0.37 g. The vitamins of group B and E in brown rice are several times larger than in white. The same applies to minerals. Magnesium, zinc, potassium and phosphorus are approximately three times larger. In brown rice, there is absolutely no gluten, which can cause allergic reactions.

Due to this chemical composition, brown rice has a huge number of useful properties. It lowers cholesterol, in contrast to white rice, prevents constipation, normalizes the activity of the digestive tract, clears the body of toxins. But this is not all that brown rice is good for. It protects the body against gastritis, normalizes the water balance, lowers blood pressure, improves kidney function and circulation, strengthens the nervous system, removes insomnia and makes the hair and skin color much better.

How to cook brown rice?

Brown rice is more stringent, therefore it takes longer to cook it. Pre-rice should be left to stand in cool water at night. You must start cooking it in cold water. After 10 minutes, boil over low heat rinse with cool water, and then fall asleep again in cold water and cook for another 15 minutes. After that, the rice needs to be removed from the fire and wrapped in a blanket, then it will come to the ready. Caloric content of brown rice is 111 kcal in 100 grams of product.