Types of rice

Depending on the differences in grains, the types of rice are as follows: short, medium and long grain rice. The rice grain is packaged in an inedible husk, which is removed by different methods of rolling and grinding. The rice grain has several outer layers (they are rich in vitamins and minerals) and according to the degree and methods of their removal we distinguish several types of rice: brown (wholegrain), brown steamed, white, white steamed, white polished and quick-cooking white rice.

The most wholesome is the wholegrain rice, because it is stripped only of the husk, and thus its nutritional qualities are retained to a maximum extent. White rice is subject to significant processing, in which it loses its vitamins and minerals. Brown rice is a natural source of fibers, vitamins of the B group and minerals. In addition, it has a very low glycemic index, i.e. it is absorbed slowly and does not lead to an increase in the level of blood sugar. 100 grams of wholegrain wheat rice contain 362 kcal, 3g fats, 8g proteins and 76g carbohydrates. Its only disadvantage in comparison to white rice is that it is cooked far more slowly. To soften completely, brown rice needs at least 45-50 minutes.