Concept in Definition ABC

Rice is one of the food basic to humanity. There are very different varieties of rice: round, steamed, organic, wild, Thai, whole, arborio, basmati, bomba or red. Each of these rice dishes is part of a tradition culinary and has specific properties.

Particularities of red rice

It is grown mainly in parts of India and Southeast Asia and to a lesser extent in the USA and France

It is a brown rice and is the most consumed on the planet.

Its characteristic red color is due to the fact that its grains retain a layer of bran (the peel), which presents a reddish color due to the presence of anthocyanins, natural pigments that are also present in other crops.

There are red rices of various types: the wholegrain with a red shell, the wild, the red yeast. All of them require a longer cooking time than traditional white rice and in terms of its flavor it is also more intense.

In the context of gastronomy Latin American, red rice is a fundamental ingredient in Mexican cuisine.

Its health benefits

The consumption of red rice is beneficial to health for various reasons. It is a food with a high fiber content and is composed of complex carbohydrates. This rice allows you to control blood sugar levels by having a low glycemic index. Several studies show that the habitual consumption of red rice contributes Energy to the organism.

On the other hand, it contains antioxidants, which help to counteract free radicals. Contains iron and manganese, two Energy sources and at the same time antioxidants that prevent aging mobile.

In addition, red rice is rich in zinc, a mineral which helps in the wound healing process. It also improves bone, nail and hair health. It is a liver protector and collaborates in the action of insulin. Another of its benefits is based on vitamin B6, a vitamin that helps balance the formation of serotonin to feel good (for example, during PMS in women or for the release of glycogen).

The experts in nutrition argue that red rice is useful in weight loss diets. Finally, one of its most valued properties is its ability to reduce bad cholesterol and increase levels of good cholesterol.

Photos: iStock - Atid Kiattisaksiri / FotografiaBasica