Rice Benefits of Red and Black Rice
Rice is a grain of rice (paddy) which has been separated from the chaff. Chaff (straw Java) are anatomically called 'Palea' (part covered) and 'lemma' (part covering).
At one stage of processing of paddy crops, grain ground with a mortar or ground so that its exterior (leather grain) regardless of its content. Contents of this section, the white, red, purple, or even black, called rice or rice.
Rice itself is biologically part consisting of rice seed aleurone, the outermost layer that often go wasted in the process of separation of the skin, the endosperm, where most of the rice starch and protein are, danembrio, which is a new crop of candidates (in rice can not grow anymore , except with the help of tissue culture techniques). In everyday language, called the eye of rice embryo.
At one stage of processing of paddy crops, grain ground with a mortar or ground so that its exterior (leather grain) regardless of its content. Contents of this section, the white, red, purple, or even black, called rice or rice.
Rice itself is biologically part consisting of rice seed aleurone, the outermost layer that often go wasted in the process of separation of the skin, the endosperm, where most of the rice starch and protein are, danembrio, which is a new crop of candidates (in rice can not grow anymore , except with the help of tissue culture techniques). In everyday language, called the eye of rice embryo.
Rice is a grain of rice (paddy) which has been separated from the chaff. Chaff (straw Java) are anatomically called 'Palea' (part covered) and 'lemma' (part covering).
At one stage of processing of paddy crops, grain ground with a mortar or ground so that its exterior (leather grain) regardless of its content. Contents of this section, the white, red rice.
Like other cereal grains, the largest part is dominated by rice starch (approximately 80-85%). Rice also contains protein, vitamins (especially in the aleurone), minerals, and water.
Rice starch is composed of two carbohydrate polymers: amylose, starch with no branched structure amylopectin, starch with branched structure and tend to be sticky
Comparison of starch composition of both groups are largely determine the color (transparent or not) and the texture of the rice (sticky, soft, hard, or Pera). Ketan is almost entirely dominated by amylopectin so it is very sticky, while rice Pera has amylose content exceeding 20% which makes the rice grains scattered (not berlekatan) and hard.
Kinds and colors of rice
Various kinds of rice and sticky rice in Indonesia.
The color of the different rice is genetically regulated, due to differences in genes that regulate aleurone color, endospermia color, and composition of starch in endospermia.
Rice "ordinary" white somewhat transparent because it has a little aleurone, and amylose content is generally about 20%. Rice dominates the rice market.
Brown rice, due to aleuronnya contain genes that produce anthocyanin which is a source of red or purple.
Black rice, very rare, due to aleurone and endospermia produce anthocyanin with high intensity so dense purple approaching black.
Sticky (or glutinous rice), white, not transparent, all or almost all the starch is amylopectin.
Black sticky rice, sticky rice is a version of black rice.
Some types of rice released scent when cook (eg 'Cianjur Pandanwangi' or 'Rajalele'). The smell of rice is due to release the aromatic compounds that give the effect of fragrance. This trait is genetically regulated and genetic engineering become the object of beras.an, purple, or even black, called rice or rice.
Rice itself is biologically part consisting of rice seed aleurone, the outermost layer that often go wasted in the process of separation of the skin, the endosperm, where most of the rice starch and protein are, danembrio, which is a new crop of candidates (in rice can not grow anymore , except with the help of tissue culture techniques). In everyday language, called the eye of rice embryo.
At one stage of processing of paddy crops, grain ground with a mortar or ground so that its exterior (leather grain) regardless of its content. Contents of this section, the white, red rice.
Like other cereal grains, the largest part is dominated by rice starch (approximately 80-85%). Rice also contains protein, vitamins (especially in the aleurone), minerals, and water.
Rice starch is composed of two carbohydrate polymers: amylose, starch with no branched structure amylopectin, starch with branched structure and tend to be sticky
Comparison of starch composition of both groups are largely determine the color (transparent or not) and the texture of the rice (sticky, soft, hard, or Pera). Ketan is almost entirely dominated by amylopectin so it is very sticky, while rice Pera has amylose content exceeding 20% which makes the rice grains scattered (not berlekatan) and hard.
Kinds and colors of rice
Various kinds of rice and sticky rice in Indonesia.
The color of the different rice is genetically regulated, due to differences in genes that regulate aleurone color, endospermia color, and composition of starch in endospermia.
Rice "ordinary" white somewhat transparent because it has a little aleurone, and amylose content is generally about 20%. Rice dominates the rice market.
Brown rice, due to aleuronnya contain genes that produce anthocyanin which is a source of red or purple.
Black rice, very rare, due to aleurone and endospermia produce anthocyanin with high intensity so dense purple approaching black.
Sticky (or glutinous rice), white, not transparent, all or almost all the starch is amylopectin.
Black sticky rice, sticky rice is a version of black rice.
Some types of rice released scent when cook (eg 'Cianjur Pandanwangi' or 'Rajalele'). The smell of rice is due to release the aromatic compounds that give the effect of fragrance. This trait is genetically regulated and genetic engineering become the object of beras.an, purple, or even black, called rice or rice.
Rice itself is biologically part consisting of rice seed aleurone, the outermost layer that often go wasted in the process of separation of the skin, the endosperm, where most of the rice starch and protein are, danembrio, which is a new crop of candidates (in rice can not grow anymore , except with the help of tissue culture techniques). In everyday language, called the eye of rice embryo.
Value nurtrisi Rice, white, long, usually per 100 g (3.5 oz)
Energy | 1.527 kJ (365 kcal) |
Carbohydrate | 79 g |
- Sugar | 0.12 g |
- Dietary fiber | 1.3 g |
Fat | 0.66 g |
Protein | 7.13 g |
Water | 11.62 g |
Thiamine (Vit. B1) | 0.070 mg (5%) |
Riboflavin (Vit. B2) | 0.049 mg (3%) |
Niacin (Vit. B3) | 1.6 mg (11%) |
Pantothenic acid (B5) | 1.014 mg (20%) |
Vitamin B6 | 0.164 mg (13%) |
Folate (Vit. B9) | 8 μg (2%) |
Calcium | 28 mg (3%) |
Iron | 0.80 mg (6%) |
Magnesium | 25 mg (7%) |
Manganese | 1.088 mg (54%) |
Phosphorus | 115 mg (16%) |
Potassium | 115 mg (2%) |
Zinc | 1.09 mg (11%) |
Below are the benefits of Red Rice collected from several research experts:
- Having contain vitamins B1, B6, and B12 are high. As is known, Vitamin B is a key to the formation of energy for the human body. Formation energy in cells, facilitated by the adequacy of vitamin B. One of them is in red rice.
- Has a higher fiber content than white rice. The benefits of fiber in them to interfere with the absorption of sugars in carbohydrates, and interfere with absorption of fat that goes with food so it would be more healthful.
- Containing Selenium is a trace element (trace elements) that are part essential feature of the enzyme glutathione peroxidase. This enzyme acts as a catalyst in the breakdown peroxide into bonds that are not toxic. Peroxide can be turned into a radical capable of oxidizing free unsaturated fatty acids in cell membranes to damage membrane, causing cancer and other degenerative diseases. Because ability that many experts say brown rice has the potential to prevent cancer and other degenerative diseases.
- Magnesium, which is contained in brown rice, according to some studies can reduce asthma, lowering high blood pressure, reduce the frequency of migraine, and lowers risk of heart attack and receipt. Magnesium helps regulate nerve and rhythm muscles by balancing the action of calcium. Magnesium is also necessary for bone health. Approximately two-thirds of the magnesium in the human body is found in bone. A cup of brown rice will give you 21% of daily needs in magnesium.
- Besides containing carbohydrate, fat, protein, fiber, and minerals, brown rice also contains anthocyanin. Anthocyanins are red pigments contained in perikarp and tegmen (Skin layer) of rice. Anthocyanins are phenolic compounds that enter the flavonoid and serves as an antioxidant, plays an important role both for the plant as well as for health people. The role of antioxidants for human health to prevent liver disease (hepatitis), colon cancer, stroke, diabetes, are essential for brain function and reduce the influence of aging the brain.
- Other nutritional elements found in brown rice is phosphorus (243 mg per 100 g of material).
The benefits of black rice
Black color indicates this rice has a high pigment. These pigments contain aleurone and endospermia that can produce anthocyanins are useful as anticarcinogenic agent, increase the levels of platelets and has a high antioxidant.
These pigments are also rich in flavonoids substances that can prevent hardening of the arteries. Levels of flavonoid substances contained in the black rice five times higher than flavonoid substances contained in the plain white rice.
Black rice are high in fiber. You are eating black rice will feel full longer.
This rice has a variety of benefits, including:
- Improve endurance.
- Improve liver cell damage in cases of hepatitis and cirrhosis (hardening of the liver).
- Prevent diseases that interfere with kidney function.
- Prevents cancer and tumors.
- Natural antiaging.
- As an antioxidant.
- Cleaning of cholesterol in the blood.
- Prevents anemia.
- Prevent hemorrhagic fever that can lead to decrease in blood platelets.
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