Glycemic index of rice of different types. Beneficial features

Different types of rice differ in glycemic index, cooking method and components.

During the production process, many valuable substances are washed out.

Rice takes a long time to digest, delays digestion.

However, the white variety is not the mainstay of the diabetic diet. There are more suitable, but expensive types, which are much smaller than simple ones and have fiber. Products are allowed for diabetes. Their quality depends on the method of manufacture and methods of preparation.

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Topic: Grandma's blood sugar returned to normal!

To: site administration

Kristina
Moscow city

My grandmother has been suffering from diabetes for a long time (type 2), but recently there have been complications in her legs and internal organs.

The glycemic index of white rice is 50 units, the product contains a lot of carbohydrates. A person eats well, but increases sharply. For this reason, it resumes quickly. White rice is peeled from the shell, where there are many useful trace elements.

In polished grains there is starch, which belongs to the category of hard to digest carbohydrates, it does not give benefits to the body. When there are diseases of the heart and blood vessels, joints, feet due to the high load on the bones. It is better for diabetics not to eat such food so that metabolic processes remain normal.

Brown

The glycemic index of brown rice is 50 units. Grains in production are not completely cleaned. After processing, husks or cuts are present in the cereal, thanks to which the cereal does not lose its beneficial qualities.

There are 335 kcal per 100 g of rice, it is filled with vitamins, helps regulate glucose, removes toxins and lowers cholesterol. It has a positive effect on the circulatory system.

Dietary fiber in the product is large. After entering the intestines, it absorbs harmful products and toxic elements. Fiber helps to remove toxins from the intestines, there is a feeling of lightness in the stomach.

The skin condition is normalized, vitamins slow down the aging of organs and tissues, the central nervous system normalizes and well-being improves. Antioxidants normalize the effects of radionuclides on the body.

Magnesium remains on the outer surface of unpolished grains and

Magnesium remains on the outer surface of unpolished grains and is necessary for teeth and bone tissues. Substances in rice protect against osteoporosis and arthritis. Iron improves blood composition, prevents anemia. Rice allows you to remove excess cholesterol from blood vessels, veins and arteries become elastic. Diabetics also consume such food in large quantities, as it reduces the amount of sugar.

Black

The glycemic index of black rice is 50 units. Nutritionists consider this product one of the most useful.

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• cellulose;
• iron;
• magnesium;
• amino acids.

Only the shell has black color, it contains most of the vitamins. Cooked food is hearty, light, does not slow down the digestive system.

Black rice is boiled for 50 minutes, the grains are soaked in cold water for 2-3 hours. The appearance of the product does not change after heat treatment, but the liquid in which it is cooked is colored.

You need to choose the right rice variety to use it for diabetes. You can eat 200 g per day 3 times a week. Type 2 diabetes is treated with a diet of foods with a glycemic index below 50. The GI of some types of rice is consistent with this indicator.

Therefore, at the same time with this product, you can not use anything else. Otherwise, the overall glycemic index will be more than 50 and too much sugar will accumulate in the body. The pancreas at the same time intensively produces

Cereals have been present in the human diet since childhood. It is the dishes from them that give the child strength and energy for growth and development. Most often, cereals are prepared from cereals. One of the most commonly consumed cereals is rice. Not only porridge is prepared from it, but also pilaf. Rice is added to soups and salads, as well as cutlets. This is one of the most popular side dishes for meat and fish dishes. There are countries where rice is the main dish, even wine and sweets are made from it. The popularity of this cereal and its use in different forms requires special care from people when using it. It is important to know about all the beneficial properties of this product, its calorie content. Recently, when compiling the menu, they take into account and rice glycemic index which is especially important for people on a diet.

Types of rice cereals and their beneficial qualities

India is considered the birthplace of rice, but it became popular in China. Rice is distinguished by varieties:

• white (GI from 65 to 85 units);
• brown (GI is 50 units);
• brown (GI is 45-50 units);
• black, wild rice (GI from 35 to 40 units).

The glycemic index of rice depends on the type of cereal. For example, brown rice has a low GI and is considered healthier than white rice, which has a GI of 65 or higher. But even with such a GI, cereals are considered dietary, able to fight well with excess weight. Rice is acceptable for people with diabetes.

Rice groats contain a lot of vitamin E, PP and B vitamins. It is important that rice contains 8 types of amino acids.

Due to the lack of salt in rice, it can be used for mono-diets. It is believed that brown rice is more useful than white rice, as it perfectly removes toxins from the body.

Some of the health benefits of rice include:

• noticeable improvement in the condition of the skin, hair and nails;
• stimulation of brain activity;
• normalization of the digestive tract;
• stabilization of the cardiovascular system;
• hypotensive properties.

Including rice in your diet will help enrich the body with many beneficial substances. But you need to pay attention to the fact that brown rice can cause constipation.

Eating rice for diabetes

There have been numerous studies on the consumption of rice by diabetics. As a result, it was found that rice with diabetes can be included in the diet, but the white variety should still be limited. It is best to replace it with brown or brown rice. They do not contain simple carbohydrates, which increase sugar levels. Boiled brown rice without oil has a calorie content of 350 kcal, and white rice - 340 kcal / 100 grams.

The glycemic index (GI) is the rate at which carbohydrates in a food are absorbed by the body and raise blood sugar levels. The glycemic index scale consists of 100 units (0 - minimum, 100 - maximum). quickly give up their energy, and low GI foods contain and digest slowly.

Numerous scientific studies show that regular consumption of foods with a high glycemic index (sugar, pastries, white rice, etc.) disrupts the metabolic processes in the body, negatively affecting the overall blood sugar level, provoking chronic hunger and activating the formation of body fat. in problem areas.

Foods with a high glycemic index

Calories and energy received from carbohydrates contained in food, the body uses one of three ways - firstly, to meet current energy needs; second, to replenish stocks ; thirdly, for the formation of reserve stocks. At the same time, body fat is the main source of reserve energy storage in the body.

However, if such carbohydrates are consumed uncontrollably and constantly during an inactive lifestyle (for example, a bar of chocolate in front of the TV or dinner with a bucket of ice cream and sweet cola), then the body will quickly switch to the mode of storing excess energy in body fat. In addition, it will form in general and from sugar in particular.

How to determine the exact GI of a product?

At the end of this article, you will find detailed tables of high, medium, and low glycemic index foods. However, it is important to understand that the actual GI figure (and the rate of absorption of carbohydrates from food) will always depend on the method of preparation, serving size, combination with other foods, and even on the temperature of the food consumed.

For example, the glycemic index of rice varies significantly both from its direct type (instant white rice has a GI of 90 units, ordinary white rice - about 70 units, and brown rice - 50 units), and from the presence or absence of vegetables, meat and fats. in the final dish. Ultimately, GI is just one of the parameters that characterize the “benefit” of a product.

Is cutting out carbs effective for weight loss and weight loss? What you can eat on - an example of a menu.

First of all, we recall once again that carbohydrate-free foods have an almost zero glycemic index. As for carbohydrate foods, which gradually give their energy to the body - "" - they include most vegetables, fresh fruits (but not juices), various legumes, as well as brown rice and durum pasta (especially slightly undercooked).

Also, keep in mind that the glycemic index is not related to calories. Low GI foods contain calories that will be absorbed by the body sooner or later - in fact, their consumption should be considered in the context of an overall nutrition strategy. Theoretically, you can gain weight by eating large amounts of brown rice, barley and lentils, which have a low GI.

Glycemic index: tables

Below are tables of the 100 most popular foods, sorted by glycemic index. As FitSeven mentioned above, the actual GI numbers of a particular product (and especially a prepared meal) can differ significantly from the data listed - it is extremely important to understand that the tabular numbers are averages.

In other words, the main rule of a healthy diet is not at all the division of carbohydrates into “bad” and “good” (that is, foods with a high and low glycemic index), but an understanding of how exactly a particular product. Despite this, for weight loss and weight loss in most cases it is worth avoiding sugar and other carbohydrates with a high GI.

Foods with a high glycemic index

Foods with an average glycemic index

Foods with a low glycemic index

Saracen grain, Saracen millet or "oriza", is one of the oldest crops grown by man for subsistence. Today, rice remains the same product without which our diet cannot be imagined, despite the fact that this cereal was brought to Russia only in the 19th century. In general, this cereal could not go unnoticed, invaluable, because in addition to its high nutritional qualities, it has a lot of useful properties.

History of rice

The beginning of rice history takes us back to ancient times to the lands where the Ancient Chinese Empire stretched - the birthplace of these grains. Here, this cereal was used not only for food, but also for solemn ceremonies and secret rituals. Old manuscripts and fossilized rice grains told us about this.

Thanks to the development of trade relations between countries, as well as with the advent of fanatical travelers, rice groats migrated to India and Japan, Vietnam and Thailand, where they firmly settled in the hearts of the local public as the main nutritional value.

But why exactly there, in Asia, did rice settle down and appear? It's all about the climate. The tropical and subtropical zone is an ideal place for the growth of this cereal crop.

However, the highest culinary qualities of this grain have made it the main food of the world. And today we, like the rest of the population of the Earth, cannot imagine our life without rice. And this is not at all surprising, because these grains are easy to prepare, they are tasty and versatile, and they also contain the healing power of nature.

During its long, long life, rice has undergone significant changes, thanks to which today we can enjoy various varieties of this plant.

types of rice

We all know that rice is grown in special swampy areas, but this is only part of the truth. In general, there are three types of rice fields: dry, land-enclosed reservoirs - checks and estuaries.

In addition to the method of cultivation, rice grains are classified by color, processing method, grain size, and the smell of broken grains.

Based on the size, the following varieties of Saracen millet are distinguished:

• long grain
• round grain,
• medium grain.

After passing through the processing stages, the finished grain is also divided into:

• brown,
• white,
• golden steamed.

All other differences in color, nutritional value and aroma correspond to one or another variety of rice.

The most expensive rice in the world is Indian and Pakistani basmati. He got such a valuable privilege due to the length of the grains, which when raw are from 8 to 10 mm, and when boiled - up to 2 cm.

However, marketers claim that the price record for rice belongs to Japan, where 1 kg of the cheapest product costs as much as we have for 10 kg of cereals, namely $5.

The inhabitants of the East, who cannot imagine their diet without this cereal, know exactly what benefits are white, black, brown and red rice. There is no doubt that this cereal has practically no disadvantages, because Asians are mostly long-livers. So what is the life-giving power of these grains?

The chemical composition of the grain is unimaginably wide. It contains a large number of chemical elements we need: K, Ca, Mg, Na, P, Fe, Mn, Cu, Zn, Se, which nourish the body and strengthen the immune defense and nervous system. And the vitamins in rice: thiamine, riboflavin, niacin, pyridoxine, folic and pantothenic acid, K and E, improve the condition of the skin, nails and hair.

The maximum of nutrients is contained in brown grains, since the shell is rich in fiber and vitamins, therefore, if there is any doubt which rice is better to eat, steamed or polished, it is better to give preference to the second.

For adults, 8 main amino acids are needed: leucine and isoleucine, valine and lysine, methionine and tryptophan, phenylalanine and threonine, and for babies, arganine and histidine are also required. All these organic inclusions are marked by their presence in rice along with saturated and unsaturated fatty acids.

"Oriza" is distinguished by a high content of useful fiber, due to which the digestive processes are activated in the body, and rice is also able to remove toxins from the body.

Protein is the main muscle builder, and just 50 grams of raw rice contains as much protein as our body needs per day for normal functioning.

In addition, rice contains a decent amount of calories and complex carbohydrates, which allows this cereal to energize the body for a long time. In a boiled product, protein indicators are significantly reduced, just like calories, which makes such a dish ideal for dietary nutrition.

An important property of rice is its enveloping effect, which makes it an indispensable product for ulcers and people suffering from gastritis.

You can learn more about the features of various varieties of this cereal in this table, where you will receive comprehensive data on how many carbohydrates, proteins and calories (kcal) are contained in a particular rice, raw or boiled.

Varieties, nutritional and energy value of rice

Steamed Long Grain Golden

This is exactly the product that we used to use for cooking pilaf and side dishes.

Its grains are steamed and have a length of no more than 8 mm. This is the main feature of this species.

Thanks to steam treatment, over 80% of the useful inclusions of the shell penetrate deep into the grains, in addition, such cereals do not stick together during cooking due to pressed starch.

High moisture-absorbing qualities and low calorie content of the finished side dish make this variety the main dish in the diet menu. Moreover, it actively removes salt from the body and fights slagging.

White round grain

Polished fine grains, the size of which does not exceed 5 mm, are distinguished by their snow-white color and smooth texture.

It is this round rice that is used for milk porridges. As a rule, such cereals are grown in Italy, which explains its popularity in Italian cuisine.

High adhesive properties open the door for him to the Japanese menu. However, one can think about the benefits of this high-calorie and high-glycemic product, despite the fact that it is a real "banker" of amino acids, minerals and vitamins.

blue jasmine

In nature, of course, blue rice as such does not exist, but the Thais are cunning.

Jasmine rice, with a delicate taste and aroma, is colored with Blue Butterfly Pea flowers, although in fact the name of this plant sounds like Clitoria ternatea. It is used as a soothing tea, and as a compatibility dye for rice grains. Grass dyed with such grass becomes a beautiful blue and purple color.

Such groats are prepared in the same way as ordinary long-grain ones, and its color processing does not affect the soft jasmine taste in any way.

Brown brown (gray) brown rice

This variety of Saracen grains is perhaps the most popular among dieters.

This rice undergoes gentle processing, thanks to which it retains its valuable shell. That is why the seeds have a brown, brown or dirty gray color.

It has the most beneficial effect on the human body, stimulating peristalsis, removing toxins and lowering high cholesterol.

There are two types of black wild rice: fine-grained and thick-grained.

Thick cereals have an increased density, and therefore they are soaked for several hours before cooking, and after that they are boiled for 1 hour. Thin grains and without pre-soaking are prepared in 20 minutes.

This variety of rice is typically used in combination with golden parboiled cereal in rice mixes. It gives the side dish a sweetish aftertaste and a subtle nutty aroma.

Black rice is incredibly useful, and is the leader among the dietary varieties of this plant, but despite this, there is quite a lot of protein in these seeds.

pink cereal

Devzira. This is the name of this type of rice cereal. The grains have a beautiful pinkish tint.

Its main difference from other unpolished and slightly polished varieties is its high nutritional quality and high protein content.

In finished form, this product has a delicate taste and aroma. During the cooking process, its volume increases up to 8 times, but the grains do not lose their shape and do not stick together, despite the high moisture-absorbing properties.

Pink Uzbek rice is a storehouse of antioxidants and minerals.

The Thai representative of cereals is distinguished by a characteristic nutty aroma and aftertaste. The benefits of red rice for the body are almost limitless.

These grains have concentrated an incredible amount of antioxidants. In addition, it has a beneficial effect on the cardiovascular system, lowers cholesterol levels, in addition, its beneficial properties also extend to metabolic processes, due to the high content of dietary fiber.

This type of rice may stick together during cooking.

This variety is perhaps the most suitable for traditional Japanese dishes: sushi, nigiri, sushi. It has small, slightly elongated, rounded grains, which contain a lot of starch, amylose, and amylopectin - substances due to which increased stickiness of the boiled product is achieved.

This grain should be cooked according to all Japanese canons, namely, steamed, without adding sugar and without adding salt.

Boiled on water (boiled)

The heat-treated rice becomes soft and increases in size, absorbing moisture. This porridge is incredibly useful. The calorie content of boiled rice is halved compared to the raw product, while it contains little salt, which makes this dish recommended for overweight people.

In addition, such a diet is highly indicated for pathologies of the cardiovascular system, liver and kidneys.

Sea rice, aka Tibetan or Chinese

These names have absolutely nothing to do with rice grain, Tibet and China. This is an Indian fungus that looks like boiled round-grain rice, for which it got its name.

Mushrooms are used to make a very healthy drink, which is marked by the presence of acetic acid bacteria that stimulate digestion and act as defenders against many pathogenic microbes.

When rice fungi enter the water, microorganisms begin to actively develop and, in tandem with bacteria, begin to carry out the fermentation process. This "kvass" contains many useful inclusions: unsaturated fats, esters, organic acids, as well as a vitamin-mineral complex, coupled with enzymes.

Scientists claim that this healing drink is a real elixir of youth, besides, it restores cartilage tissue and promotes the production of red blood cells.

This is a great, refreshing summer dish that came to us from India. Lemon adds citrus notes to the taste and aroma of this dish, and numerous other spices make this food incredibly fragrant and unforgettable.

In the preparation of this dish, the main load is taken by the aromatic additive, which is done as follows.

1. Cumin (½ tsp), mustard seeds (1 ½ tsp), cinnamon stick (5 cm), curry leaves (5 pcs.) are added to hot butter (1 tablespoon) and after 5 minutes finely chopped green hot pepper (1 pod) and long-grain rice pre-soaked for 20 minutes (350 g).
2. After 3 minutes, pour salted water (3.5 l + 2 tsp salt) into the container and bring to a boil.
3. Then we anoint the dish with turmeric (½ tsp), close the container with a lid and simmer over low heat until the water has completely evaporated (20 minutes).
4. After the allotted time, we take out the cinnamon, sprinkle the finished dish with lemon juice and add a little lemon zest, grated on a fine grater, put butter (2 tablespoons) and a few sprigs of parsley on top.

Many different dishes are prepared from Saracen grain, and one of the most popular is garlic rice. It is prepared from a minimum of ingredients, however, in terms of its taste characteristics, it is not inferior to the same pilaf.

1. Pour 4 cups of water into the wok, add 2 tbsp. washed rice and cook cereals until soft.
2. In a separate pan in hot oil, fry chopped garlic (4 cloves), green onions (1 bunch) and green chili peppers (4 pods).
3. After all thermal manipulations, mix rice with frying, add salt and pepper and continue frying for several minutes. All! Quick, easy and very tasty dish!

Mexico has always been famous for its craving for hot and spicy food, so they make green rice only spicy and vigorous.

1. In order to make an emerald garnish, garlic (3 cloves), onions (1 head), cilantro (large bunch) and seeded hot green pepper (1 pod) should be chopped in a blender with the addition of 1 tbsp. chicken broth until smooth. The result is a beautiful saturated green liquid mass.
2. Next, fry long-grain rice (1 tbsp) in hot oil for 2 minutes, after which we pour 1 tbsp from the container. chicken broth and green mixture, salt to taste, cover and bring to readiness over low heat.

A beautiful and very aromatic dish that everyone will like!

Rice. Contraindications

Now many nutritionists argue about the possible dangers of rice, and the question immediately arises, is it as useful as they say?

Here it is worth noting that unpolished rice is not considered in a negative aspect, all attacks are addressed exclusively to refined products.

1. Rice can provoke the development of atherosclerosis, diabetes, kidney stones and hypertension.
2. Excessive use of rice dishes can be reflected in persistent constipation.
3. Insulin-dependent diabetics are strictly prohibited from taking sea (Tibetan, Chinese) rice, or rather a drink from it.
4. In addition, rice can cause allergy attacks. Asthma, atopic dermatitis, eczema or rhinitis can act as a negative reaction to its reception. Even rice pollen can make allergy sufferers unwell, and it is worth noting that some allergens can retain their destructive power even after heat treatment.

How to store rice and what is its shelf life

Rice is a product that should always be at hand, which is why we always have a supply of white grains in our kitchen cabinets. But are you storing these cereals properly? In order for cereals to live happily ever after in the bins, you should follow the following rules:

Rice is the product without which we cannot imagine our diet today. That is why we simply need to know everything about this cereal, and then our food will benefit us, and not harm us.

In the article, we will consider the glycemic index of brown rice.

This is an old cereal crop. Such groats enjoy wide popularity in the countries of the East. There it is consumed daily, due to the excellent balanced composition. It is worth talking more about the benefits, glycemic index and calorie content of rice.

Varieties of cereals and index of varieties

India is the birthplace of rice, but it gained popularity in China. Groats differ in varieties:

• Rice is white. The glycemic index is quite high. It is in the range of 65-85 units.
• Wild, black rice. His index is 35-40.
• Brown or brown. The glycemic index of brown rice is 45-50 units, which is almost two times lower than white rice. Brown has an index of 50.

What does the GI depend on?

The glycemic index depends on For example, brown rice has a low index and is healthier than white rice. However, even with this value, cereals are dietary, it helps to cope with excess weight well. It is acceptable to use it for patients with diabetes. The glycemic index of brown brown rice is very low.

Beneficial features

White and brown rice cereals are essentially the same product, but processed in different ways. The brown variety experiences fewer treatments, only the peeling of cereals from the upper yellowish peel occurs in production. However, the bran shell remains intact, it is for this reason that grains of this variety have an elongated shape and a brown tint. Brown rice has a specific nutty smell and taste. On the territory of Russia, brown rice groats have not gained such strong popularity compared to white ones.

But this product in Asian countries has become famous for a large number of useful properties, it is one of the main dishes of the daily family diet.

Brown rice has the following health benefits:

Contraindications

We examined the glycemic index of rice varieties. Are there any contraindications for brown rice, because it has a very low GI. Like any product, this kind of rice tends to have certain contraindications. This cereal is primarily contraindicated for people who suffer from severe bloating. In this case, it is recommended to give preference to its white varieties, to use them no more than twice a week. It is absolutely undesirable to use brown rice cereals if there are difficulties with urination. Croup in boiled form has a rather strong diuretic effect. In the presence of colitis in a person, you also need to abandon this product. Despite the fact that one hundred grams of brown rice contains a small amount of calories, they should not be abused by patients with high weight. Due to the fact that rice cereal has the property of long digestion, you can gain extra pounds.

Composition of brown rice

The glycemic index of cereals needs to be known, especially for those who follow a healthy diet. It should also be remembered that any cereal crop is itself a carbohydrate. But brown rice is a healthy and "long lasting" type of carbohydrate that is broken down entirely in the human body. They are perfectly processed and give an energy charge, do not settle in the form of fat deposits. This rice variety, in turn, contains a lot of vegetable protein, which is a building material for muscle fibers.

It is necessary to dwell in more detail on the equally significant components of brown rice.

• Dietary fiber, often referred to simply as fiber. The concentration of dietary fiber in the composition of brown rice is small, two hundred grams - only three grams. But, when compared with white varieties of cereals, where two hundred grams of fiber contains one gram, it is better to give preference to the use of brown rice. When brown rice is boiled in water, there will be relatively few calories in the dish, and this is due to the presence of coarse dietary fiber in the cereal.
• The vitamin B complex gave the brown variety of rice groats incredible popularity in eastern countries. In order to almost completely fill the daily need of the human body for these elements, one serving of such a product is enough. However, rice groats that have undergone heat treatment reduce the content of such useful components by five times. In other words, their concentration in cooked rice is much lower than in raw rice.
• The concentration of metals necessary for the body also brings this cereal to a leading position in terms of the content of useful elements in the composition. Brown rice cereal is a rich source of iron, magnesium, manganese, zinc and copper. The composition also contains a small amount of sodium, a rather rare metal that is found in food products. Such a chemical composition of this cereal.
• The presence of iodine, selenium and phosphorus in brown rice makes it possible to use such a product as a prophylactic for thyroid pathology.

calories

Due to the low glycemic index of rice (namely brown), this product is becoming a universal favorite for those who are actively struggling with being overweight. One hundred grams of brown rice cereal contains approximately 330 kilocalories. In this situation, we are talking about the product in dry form. However, one hundred grams of boiled brown rice already contains 11 kilocalories. Such a significant decrease in the energy value of rice is due to its pre-treatment, which the cereal undergoes before cooking. Everyone knows that rice groats, regardless of the variety, are recommended to be washed several times in cool water, which helps to remove the adhesive (also called gluten) and starch. It is these two components that add energy value to rice cereal in the form of kilocalories.

The nutritional value

The nutritional value of this variety deserves special mention. As mentioned above, the bulk of brown rice cereals are complex carbohydrates, approximately 74%. One hundred grams has an impressive protein content compared to other cereals, approximately 24%.

In the composition of brown rice cereals, fats occupy the smallest part - only two percent. It should be noted that even a small concentration of fat in brown rice is in the form of healthy oils that have a beneficial effect on the human body.

The glycemic index of brown rice is of interest to many. But what is the special benefit of unpolished cereals?

brown rice

Unpolished brown (brown rice) is the most useful variety, as it is cleaned only from the upper shell, while retaining all the nutrients and bran. Thanks to the unpolished variety, cholesterol is excreted, kidney activity improves, blood circulation is stabilized, and the water balance in the human body is normalized. Any variety of rice other than white is essentially unpolished. It is the shell of the grain that is responsible for the coloring, when it is ground down, the grits become white.

Everyone should know the glycemic index of different rice.

Counting calories in different meals

In one hundred grams of brown cooked variety, the calorie content can differ significantly from one hundred grams of the product in its raw form. This is due to the active absorption of water by the grains during cooking, which increases the mass. In addition, you need to take into account the added ingredients, for example, butter, salt, milk fat, raisins, etc. Salt is the only ingredient from the above that does not increase the calorie content of the cooked dish.

We looked at the glycemic index of brown rice.