Rice is one of humanity’s staple foods. There are several types of rice: round, parboiled, ecological, wild, Thai, whole, arborio, basmati, bomb or red. Each of these rices is part of a culinary tradition and has specific properties.
Red rice characteristics
It is mainly cultivated in areas of India and Southeast Asia, with a smaller amount in the United States and France. It is brown rice and is one of the most consumed on the planet.
Its characteristic red color is due to its grains retaining a layer of bran (the husk), which has a reddish color due to the presence of anthocyanins, natural pigments that are also present in other crops.
There are several types of red rice: red husk, wild and red yeast rice. They all need a longer cooking time compared to traditional white rice ; in relation to its flavor, it is also more intense.
In the context of Latin American cuisine , red rice is a key ingredient in Mexican cuisine.
Its health benefits
The consumption of it has health benefits for several reasons. It is a food with a lot of fiber and is composed of complex carbohydrates. This rice helps control blood sugar levels by keeping the glycemic index low.
Several studies prove that the frequent consumption of red rice provides energy to the body. On the other hand, it contains antioxidants that help to reduce free radicals. They contain iron and magnesium, two energy sources and, at the same time, antioxidants that prevent cell aging.
In addition, rice is rich in zinc, a mineral that helps in the wound healing process.
It also improves the health of bones, nails and hair. It is a liver protector that helps with the action of insulin. Another of its benefits is vitamin B6, a vitamin that helps balance the formation of serotonin and thus make people feel good, for example, it is good during premenstrual tension and helps in the release of glycogen.
Nutrition experts believe that red rice is helpful in weight-loss diets. Lastly, one of its most valued properties is its ability to reduce bad cholesterol and increase levels of good cholesterol.