Rice is one of the most common staple food consumed in the world today. It belongs to the grass species, Oryza sativa or Oryza glaberrima. It is the most important grain with regard to human nutrition and caloric intake providing more than one – fifth of the calories consumed worldwide by humans. While there are various types types of rice in the world, the health benefits gotten are similar.
There are different methods used in preparing rice and various products could be made from rice such as: rice flour, rice syrup, rice milk and rice bran oil.
Here are the health benefits derived from rice consumption.
1. Provides the body with energy:
Rice is majorly a carbohydrate which main function is to provide the body with energy to do work.
2. Controls blood sugar levels:
Much fiber is found in the husk of rice grains which slows the absorption of glucose into the blood so that the body’s low store of insulin can have a chance to take the glucose to where it is needed most.
3. A source of selenium:
The brown rice especially has been shown to be a source of selenium which is a rare trace mineral that carries out important functions in the body such as assisting with metabolism and promoting male sexual health. Selenium is also said to be able to reduce the chances of DNA mutations occurring thereby, reducing the risk of cancer development in the process.
4. Prevents cancer:
The brown rice is rich in insoluble fiber that helps protect against many types of cancer. Fiber is beneficial in helping the body fight against colorectal and intestinal cancer. Rice also has natural antioxidants like vitamins C & A and phenolic and flavonoid compounds which help scour free radicals from the body.
5. Improves metabolism:
Rice is an excellent source of vitamins and minerals like niacin, calcium, thiamine, iron, vitamin D, fiber and riboflavin, all of which provides the foundation for the body’s metabolism, immune system health and general functioning of the organs.
6. Its gluten free:
Rice does not contain gluten. Therefore, it can be added in the diet of those suffering from celiac disease and those allergic to proteins.