Rice
Rice comes in many colors (black, white, brown, red), sizes (short, long, medium and round), consistencies (sticky and glutinous) and forms (whole, millled popped, flaked and grounded). Different kinds of rice varies in cooking time and serving directions. As a kind of bread and cereal choice, it is a rich source of carbohydates, the primary source of energy to human. Out of all, white rice is the most common choice. It is produced with the husk removed and milled after harvesting. It is usually served steamed. It is merely contains any fats, however sauce added may make the dish saltier and increase its fat content. The glycamic index (GI) of white rice is high, which means it raise the blood sugar level quickly and so may not be favorable to people with blood sugar level control concern. Adding rice choices with higher fiber content, such as brown rice or wild rice, is helpful in lowering the GI of the bowl. If you do not like the toughness of brown or wild rice, Basmati rice is the alternative choice. It tastes and provides a similar mouth feeling to white rice with a lower carbohydrate content, that helps to have a better blood sugar level control.
| Nutrition Info | |
| per 100g [medium grain, cooked] | |
| Calories | 130 Kcal |
| Protein | 2 g |
| Total Fat | 0 g |
| Saturated Fat | 0 g |
| Total Carbohydrates | 29 g |
| Sugar | |
| Dietary Fiber | |
| Cholesterol | 0 mg |
| Sodium | 0 mg |
* All above for your reference only *
