Rice is perhaps the most common staple food in the world and feeds more than half of the world’s population. It is the second most cultivated crop after maize (corn). There are around 40,000 varieties of rice and are grown in all the continents except Antarctica. It is a source of instant energy and a prominent source of Vitamin B1.
Despite being a fundamental food item in a lot of cuisines, many people now choose to avoid a diet comprising of rice mainly due the kilos it might add to their belly. However, it wouldn’t be ideal to discard rice consumption solely based on this controversial assumption. Let’s delve a little further into the details and look at some of its advantages and disadvantages.
1. Source of energy: Rice is rich in simple carbohydrates, which are easily digested and converted into energy, unlike complex carbohydrates. Carbohydrates are essential for effective metabolic activities which increase energy levels.
2. Cholesterol free: Rice does not contain harmful fats and cholesterol. That makes it an excellent choice of diet since it cuts down the risk of heart and arterial diseases. Further, low levels of fats and cholesterol reduce the chances of obesity and diseases related to it.
3. Low sodium levels: Being low in sodium, rice does not aggravate high blood pressure and hyper-tension. Sodium compresses arteries and veins, limiting the blood flow and increasing stress on cardiovascular system.
Further, whole grain rice like the brown rice is rich in insoluble fibers and can protect the body against development of cancerous cells, especially against intestinal cancer. It is also said to contain nutrients that causes the neurotransmitters to grow reducing the risk of Alzheimer’s disease and dementia.