riceRice (Oryza sativa L.) is one of the main cereals harvested in the world and it is consumed by almost half of the world population. It contains both starch and protein.


  • It provides energy to our body
  • Its protein is high quality, even higher than most cereals
  • Hypoallergenic
  • Easy to digest

Not only is a carbohydrate with advantages but it is a carbohydrate with functional properties in the human body.

There are different types of rice on the market, the most common being white rice and brown rice, the second one is a kind of whole or natural grain, since brown rice is the un-milled or un-processed rice it still contains the rice bran.

Rice bran mostly contains insoluble fiber which increases the volume in the gastrointestinal tract favoring a quicker transit lowering the bile acid absorption, making it more difficult to be incorporated into our blood circulation therefore it reduces the formation of gallstones and it has been demonstrated that rice bran lowers cholesterol.

Rice bran is a potential valuable source of antioxidants.

White rice mostly contains starch and since it is easily digested it has a very low glycemic index (which provides a measure of how quickly blood sugar levels rise after eating a particular type of food) therefore is a better carbohydrate to be consumed by diabetics and athletes.

Source: Functional Foods: Biochemical and Processing Aspects

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