Whole basmati rice: properties
Basmati rice is a rice historically originating from Asia, especially India and Pakistan. Widespread in Indian cuisine, it is now possible to find it cultivated in the country as well. This allows you to control, especially when it comes to brown rice, the production and avoid consuming brown rice contaminated with pesticides that are harmful to health.
It is characterized by the long and thin shape, and for the intense aroma which, depending on the variety, changes from lemon to vanilla sandalwood.
The main properties therefore concern the intense aroma, the shape and the chemical composition of the grain, which allow to use it as a side dish and salads: the starch in fact is usually washed off before cooking, during the usual rinsing that is recommended to do with basmati, and in general with all whole grains. This peculiarity leaves the grains well separated during cooking.
Thanks to the presence of fibers allows you to increase the sense of satiety, calibrate the assimilation of fats and sugars, rebalance intestinal functions, also acting as a scavenger of the intestine. Basmati rice is therefore useful as a detoxifier and remineralizer.
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Whole Basmati Rice: Benefits
Like all types of wholemeal rice, basmati rice is also subjected to the husking process, which consists in eliminating the outermost part of the rice, that is, the husks.
This allows the basmati rice to keep the germ intact, the part of the rice which contains the most quantity of nutrients.
Being little processed it is advisable to choose wholemeal basmati rice from biological agriculture: this in fact guarantees the exclusion of the presence of pesticides that remain in traces in the external part of the whole grain.
I benefits of wholemeal basmati rice are numerous:
> brown rice presents in low glycemic index: it is therefore useful in case of diabetes and as a food to be included in a diet dedicated to weight control and hunger attacks;
> the presence of amylopectin which helps circulation and concentration of glucose in the blood: Like the low GI, this also makes whole basmati rice useful for the prevention of diabetes, and in the diet of diabetics;
> is rich in carbohydrates and fiber: brown rice is an important intestinal scavenger, increases the sense of satiety thanks to the fibers that swell with water during cooking and digestion;
> it is gluten-free, therefore suitable for celiac;
> is an important one potassium source: potassium has numerous functions within the body; it allows good muscular functioning, the transmission of nerve impulses, the regular level of blood pressure;
> wholemeal basmati rice is a energizing: according to Ayurvedic medicine, of which basmati rice is a widely used ingredient, this food gives strength and energy without making the body heavy and without burdening digestion.
Photo: espies / 123RF Stock Photo
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