Is Brown Rice Good for a Gluten-Free Diet?
by Ivan Yang
Brown rice is rice which has not been hulled, leaving the outer layer of bran on the grain when it is sent to market. It is widely known as a staple food in many diets around the world. One of the most common benefits is the fact that it contains high quantities of several recommended daily nutrients. Some people actively seek out the rice, because they prefer the higher nutritional value and nutty texture.
A grain of rice typically consists of three layers — the bran, the germ, and the endosperm. Brown rice benefits exist because only the outer hull is removed from the grain, with the inner layers left intact. To produce white rice, both the bran layer and the germ layer are removed, leaving only the endosperm. For this reason, it is called a whole grain. It can be found in both long and short grain versions.
Another of the common brown rice benefits is that it is an excellent source of manganese, which helps the body produce energy and acts as an antioxidant. Magnesium is another nutrient found in it. This mineral might help relieve asthma, high blood pressure, migraines, and the chance of a heart attack or stroke. It has also been recommended by most medical professionals to help promote healthy bones.
A grain of rice typically consists of three layers — the bran, the germ, and the endosperm. Brown rice benefits exist because only the outer hull is removed from the grain, with the inner layers left intact. To produce white rice, both the bran layer and the germ layer are removed, leaving only the endosperm. For this reason, it is called a whole grain. It can be found in both long and short grain versions.
Another of the common brown rice benefits is that it is an excellent source of manganese, which helps the body produce energy and acts as an antioxidant. Magnesium is another nutrient found in it. This mineral might help relieve asthma, high blood pressure, migraines, and the chance of a heart attack or stroke. It has also been recommended by most medical professionals to help promote healthy bones.
The term "gluten" refers to a number of plant storage proteins. The gliadin gluten in wheat, hordein from barley and secalin from rye all trigger gluten sensitivity and an autoimmune disorder known as celiac disease. Brown rice contains a form of gluten known as oryzenin, which does not trigger these responses, according to the Celiac Sprue Association.
The Mayo Clinic lists brown rice as one of the rice & grain products that helps lower your cholesterol and reduces your risk factors for coronary heart disease. Brown rice has almost 1.8 g of fiber and 2.3 g of heart-healthy plant protein in a 1/2-cup serving. It's also loaded with a variety of minerals and vitamins, including folate and an array of B vitamins. These nutritional qualities make it a good choice for individuals on a gluten-free diet.
Soaking brown rice for several hours can reduce the cooking time greatly. It is also more prone to going rancid, since it is high in natural fats and oils. Leaving the bran on does have some negative impacts. The food takes longer to cook than white rice, since water must penetrate the bran, which is designed to protect the grain inside. As a result, it should be kept under refrigeration until used, and it should ideally be used within six months of purchase.
Ivan Yang is the freelance writer for e-commerce website in the food industry. 21food.com is just a place for you to look for any delicious foods! Our 21food.com provide E-commerce business directory for importing & exporting of global food products, especially Chinese food products.
The Mayo Clinic lists brown rice as one of the rice & grain products that helps lower your cholesterol and reduces your risk factors for coronary heart disease. Brown rice has almost 1.8 g of fiber and 2.3 g of heart-healthy plant protein in a 1/2-cup serving. It's also loaded with a variety of minerals and vitamins, including folate and an array of B vitamins. These nutritional qualities make it a good choice for individuals on a gluten-free diet.
Soaking brown rice for several hours can reduce the cooking time greatly. It is also more prone to going rancid, since it is high in natural fats and oils. Leaving the bran on does have some negative impacts. The food takes longer to cook than white rice, since water must penetrate the bran, which is designed to protect the grain inside. As a result, it should be kept under refrigeration until used, and it should ideally be used within six months of purchase.
Ivan Yang is the freelance writer for e-commerce website in the food industry. 21food.com is just a place for you to look for any delicious foods! Our 21food.com provide E-commerce business directory for importing & exporting of global food products, especially Chinese food products.
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