Features of basmati rice. Calorie content and composition of the product, benefits and harms to the body. Cooking and culinary uses, the history of the variety.
Basmati rice is one of the herbaceous cultivars from the Cereals family. It differs from other varieties in the shape and size of edible seeds. The grains are long and thin, up to 7 mm long and up to 2 mm thick; romantics compare them with the shape of a Turkish dagger. The color is translucent, white, creamy or creamy, the smell is flour, a little sweet, with a touch of fried popcorn. The texture is smooth, the structure is crumbly.
Basmati rice processing
This variety is rarely sold unprocessed, like brown. The variety is valued for its ability to grow 2 times after heat treatment, while maintaining friability. It is he who is given preference when cooking pilaf, so the grains are thoroughly cleaned.
How basmati rice is prepared for sale
- Raw (grain) is weighed and randomly selected samples are evaluated in a laboratory for vitamin and mineral content.
- Drying is carried out in a special installation and removal of contaminants in a grain cleaning machine equipped with a centrifuge and a metal catcher.
- The intermediate product is fed to a processing line with a built-in exfoliator, gravity separator, rice grinding and polishing machine and an aspiration system. Despite the rise in the cost of cleaning, a color separator is installed in the installation, which removes grains of other varieties.
- The purified basmati is sieved through a sieve system. During the process, cereals, crushed pieces, flour are separated.
- The quality of the final product is checked in the laboratory, then it is poured into polypropylene bags and sent to the warehouse. Pre-sale preparation consists in packaging in small volumes - 0.5-1 kg.
You can buy basmati rice in any large store in Russia and Ukraine. The price for 1 kg is 250-280 rubles or 95-190 hryvnia, respectively. The cost depends on the degree of purification and the supplier company.
Composition and calorie content of basmati rice
Pictured is basmati rice
During heat treatment, the nutritional value of the product decreases, the vitamin and mineral complex is destroyed. That is why it is recommended to cook to the "aldente" state in order to preserve the beneficial properties as much as possible.
The calorie content of dry basmati rice is 340 kcal per 100 g, of which
- Proteins - 7.6 g;
- Fat - 0.6 g;
- Carbohydrates - 79.7 g;
- Dietary fiber - 3.3 g.
Vitamins per 100 g
- Vitamin B1, thiamine - 0.1 mg;
- Vitamin B6, pyridoxine - 0.2 mg;
- Vitamin B9, folate - 8 mcg;
- Vitamin K, phylloquinone - 0.1 μg;
- Vitamin PP - 1.6 mg.
Macronutrients per 100 g
- Potassium, K - 115 mg;
- Calcium, Ca - 28 mg;
- Magnesium, Mg - 25 mg;
- Phosphorus, P - 115 mg.
Microelements per 100 g
- Iron, Fe - 0.8 mg;
- Selenium, Se - 0.015 μg;
- Zinc, Zn - 1.1 mg.
Cooking changes the energy value and vitamin-mineral composition of basmati rice.
The calorie content of basmati rice after boiling is 120 kcal per 100 g, of which
- Proteins - 3.5 g;
- Fat - 0.4 g;
- Carbohydrates - 25.1 g;
- Dietary fiber - 0.4 g.
The vitamin complex is almost completely destroyed. In a small amount, nicotinic acid remains - a substance necessary for the normal functioning of the nervous system, lowering cholesterol levels and increasing hemoglobin. It is possible to note the residual content of iron and macronutrients, among which potassium (32 mg) and calcium (1 mg) predominate, which are necessary for the functioning of the cardiovascular system and the regeneration of bone tissue.
The finished product contains another compound that has a beneficial effect on the human body - acetyl pyrroline. It imparts a characteristic aroma to a raw product and a nutty flavor to a cooked product.
Heat treatment changes not only the nutritional value of the dish, but also the taste of the basmati rice. A properly prepared product, in which the maximum amount of nutrients has been preserved, is sweetish, with a nutty flavor, dense in structure, slightly dryish, crumbly. If the recommendations for cooking are violated, the grains are hard or, conversely, slimy. Such rice is used in medical diets, but it tastes unpleasant.
Benefits of Basmati Rice
The healing effect of this variety on the body was noticed by Ayurvedic healers. They believe that the product simultaneously saturates the human body with the energy of Air, Light and Water.
The health benefits of basmati rice are not denied by official medicine either. Soluble fiber in grains, entering the digestive tract, is transformed into a liquid gel, which forms a film on the surface of the mucous membrane of the stomach and duodenum, protecting against the aggressive effects of digestive juice.
The glycemic index of basmati rice after boiling is low - 56-58 units, so the product can be added to the diet for diabetes mellitus. Normalizes blood glucose levels.
Benefits of basmati rice:
- Reduces the content of "bad" cholesterol, reduces the incidence of atherosclerosis.
- It takes a long time to digest, blocks hunger for a long time, helps to get rid of extra pounds.
- Improves skin condition, strengthens bone and cartilage tissue.
- It has an antioxidant effect and suppresses malignancy during the formation of neoplasms in the gastrointestinal tract and mammary glands.
- Normalizes water and electrolyte balance. Relieves swelling when used during a salt-free diet.
- Has a general tonic effect, helps to recover faster after physical or mental stress.
- Stabilizes the thyroid gland.
Basmati rice accelerates recovery from hepatitis A and rehabilitation from exacerbation of chronic pancreatitis. Only in this case rotted grains should be consumed.
