The rice can not miss the table of the Brazilian. But in an attempt to shed a few pounds, some people scratch rice from the dietary allowance list because they think he's the big villain of the ideal weight. When consumed in excess, rice does get fat. But in moderate portions, it is good for your health and may even help you lose weight.
There are over 1500 species of cereal in the world. The concentration of nutrients between them varies, but the calorie value is about 165 calories per spoon for any type of rice.
Varying the types of rice at meals not only makes the dishes more colorful but more nutritious. In addition, each type has a specific flavor and requires various accompaniments when preparing, plus an advantage of not just consuming white rice.
Get to know five types of rice most common in Brazil, their properties and suggestions on how to serve them. Try rotating between them and making your meals more tasty.
White
It is the most common and most consumed in the world. It is not the most nutritious, but offers carbohydrates and protein. However, it is low in vitamins and minerals that are lost in the process of peeling. At the time of serving, double white rice and beans is the best known combination and can be accompanied by vegetables.
Integral
This type keeps the layer surrounding the grain preserved. Thus, B-complex vitamins are conserved. Another advantage of brown rice is that it offers more fiber than any other species, so it is great for improving bowel function and promoting a feeling of satiety, making you eat less and be hungry again.
It is the type of rice most suitable for those on a diet. For those who wonder the taste, the tip is to sauté it with plenty of onion.
Arboreal
Of Italian origin, its characteristic is the short, white and "fat" grains. It is great for preparing risottos, as it absorbs the spices and stays on point: hard on the outside and creamy on the inside.
The nutritional value of arboreal rice is similar to that of white rice, that is, it has few fibers and vitamins, offers more carbohydrates than proteins. To serve, one suggestion is to use it as a roast accompaniment.
Wild
Despite the name, this is not a real rice. Wild rice is a very long, thin, dark brown grain grass with a sweet taste reminiscent of almonds. The nutritional properties are similar to those of wholemeal. It has a good amount of fiber and minerals, except that it has less carbohydrate.
black
Although part of the Chinese menu for thousands of years, this type and rice is not yet very popular here. Brownish short, round grains contain a large amount of powerful antioxidants to fight aging.
Like the full version, it has B vitamins, fiber and protein, but it has less fat and less caloric value. Black rice still offers iron, so it is good to ward off anemia.
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