Rice: the most nutrient-rich varieties

The nutritional qualities of rice are highly dependent on its manufacturing process. Whole rice, also known as brown rice or cargo rice, has the advantage of preserving its nutrient content because only the inedible shell of rice has been removed. This makes whole rice a much more interesting source of manganese, selenium, magnesium and fiber than white rice. However, even if all white rice loses some of its nutrients during pre-cooking, some white rice is better than others. This is particularly the case of long white rice parboiled with steam: this form of cooking preserves more its nutrients. On the other hand, the "minute rice" is really disadvised: by dint of transformations to cook more quickly, it does not present any more little nutritional interest. Ideally, whole rice should be preferred. Only drawback: its very long cooking time ... Not to mention that it sometimes requires soaking before cooking! For regular use, a half-full rice is much more convenient while providing a large amount of nutrients.

Rice: varieties with the best glycemic index

Like all other starchy foods , rice can raise blood sugar (the amount of carbohydrates in the blood). It should be noted, however, that basmati rice has a much lower glycemic index (GI) than other varieties. Because of its limited hypoglycemic effect, it is particularly interesting in cases of diabetes . The same goes for black rice, which also fits among the starchy foods to be favored by the diabetic person. White rice consumption, on the other hand, raises blood sugar much faster.