Rice Consumption: Merits And Demerits

Rice is perhaps the most typical staple meals on the planet and feeds more than half of the world’s population. It’s the second most cultivated crop after maize (corn). There are round forty,000 varieties of rice and are grown in all of the continents except Antarctica. It’s a source of immediate energy and a prominent source of Vitamin B1. Despite being a fundamental food item in a whole lot of cuisines, many people now choose to keep away from a weight-reduction plan comprising of rice primarily due the kilos it would possibly add to their belly. However, it would not be perfect to discard rice consumption solely primarily based on this controversial assumption. Let’s delve a little further into the main points and look at some of its advantages and disadvantages.


1. Supply of energy: Rice is rich in easy carbohydrates, which are easily digested and converted into energy, unlike complicated carbohydrates. Carbohydrates are essential for efficient metabolic activities which enhance energy levels.

2. Ldl cholesterol free: Rice doesn’t comprise dangerous fats and cholesterol. That makes it a superb selection of food regimen since it cuts down the risk of coronary heart and arterial diseases. Additional, low levels of fats and cholesterol reduce the probabilities of obesity and diseases associated to it.

3. Low sodium levels: Being low in sodium, rice doesn’t worsen high blood pressure and hyper-tension. Sodium compresses arteries and veins, limiting the blood circulation and increasing stress on cardiovascular system.

Further, whole grain rice like the brown rice is rich in insoluble fibers and can protect the body towards development of cancerous cells, particularly in opposition to intestinal cancer. It is usually said to include vitamins that causes the neurotransmitters to develop reducing the risk of Alzheimer’s illness and dementia.


1. Simple Carbohydrates: 100 gram of white rice equals 86 gram of sugar. Despite being an excellent source of energy, easy carbohydrates are the bad kind of carbohydrates and are known to elevate the blood sugar degree and lead to overeating and obesity.

2. Digestive problems: White rice starch is highly viscous and is troublesome to digest. The fiber content can be extremely low and doesn’t facilitate proper intestinal cleaning.

3. Over-processed and polished: Over-processing removes about 90% of the rice’s nutrition making it less prone to oxidization and easier to store for longer durations. White rice is simply rich in empty energy and an excessive amount of of it can lead to chronic diseases.

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