Brown rice is becoming more popular.

Dietitians around the world say that replacing only one product in our diet for more useful, leads to a significant improvement in well-being. One of these products, undoubtedly, is brown rice, the benefit of which lies in its rich natural composition. Unlike white polished rice, it does not lose much of its useful properties during processing.

If you understand, brown rice is a common rice that has not undergone the grinding process. That is why more than eighty percent of vitamins, amino acids, fiber and minerals have been preserved in it. In most of the Asian countries this fact has been known for a long time. Here it became indispensable in the children's menu and the diet of the elderly, as a truly unique in its useful properties and an exceptionally nutritious product. A vitaminized, tasty and healthy dish can be obtained by simply adding white brown rice instead.

Its use is enclosed in a wealth of mineral and nutrients donated by nature itself. Due to the preservation of the upper coarse layer, in other words, bran, it copes with the cleansing of the intestine perfectly . Also, it contains eighteen useful amino acids, enough copper, iron, phosphorus, zinc, potassium, magnesium, folic acid and B vitamins. It is several times higher than in white rice and the percentage of protein in it. But this malicious cholesterol does not contain this rice. All the slags, decomposing food residues, toxins accumulating in the intestines, often leading to poisoning and weight gain, as well as a decrease in immunity, removes brown rice from the body.

The caloric content of this product is almost the same as that of white rice, but the useful properties are many times greater. The delicate nutty taste gives it a high content of iodine and silicon, which makes its taste qualities unique. Brown rice is undoubtedly an excellent dietary product, and those who want to always stay in good shape should pay the most attention to it. Due to the high content of fiber, it gives a long feeling of satiety and promotes weight loss, and thanks to the content of gamma-oryzanol, it helps to lower the level of harmful cholesterol. The dietary fiber, polyphenols and phytic acid contained in it reduce the risk of developing diabetes. He is especially recommended for diabetic patients, but not more often than twice a week.

In addition to fiber, brown rice contains selenium and IHF-peptide hormone, which helps in the prevention and even treatment of many forms of cancer, including pancreas and intestines. The presence in it of antioxidant enzymes, lignins and manganese significantly enhances the energy potential, and also promotes the purification of blood vessels. It should be noted that all of its useful qualities directly depend on how brown rice will be cooked.

Japanese culinary experts, who know this, before cooking, they must wash the rice under running water for five minutes. Then one part of rice is taken with two parts of water and cooked for no more than three minutes at the highest temperature. Then five minutes on average and seven more on the smallest. Be sure to let it brew for twelve minutes and add a little oil. It should be noted that this product is always a little bit tougher than white rice. If you want softness, it is recommended to soak rice in cold water at night.

For a long time loved by all the inhabitants of Asian countries, brown rice is becoming more popular in the European world. People who watch their health and figure, he gives a huge number of new dishes, filled with subtle flavors and a number of useful elements.