Rice consists of three components: the endosperm, the bran, and the germ. The bran is where much of the dietary fiber is found. The germ harbors a bundle of vitamins and minerals. When brown rice is processed to make its ghostly counterpart, the bran and germ are removed, leaving behind what's mainly just endosperm.
In the endosperm, you find little more than quick-digesting carbohydrates, making white rice a nutritional dud compared to more nutrient-dense brown. By encouraging a sudden rise in blood sugar, forkfuls of white rice can also spiral into fat gain. For this reason, it's best to prioritize the whole-grain guises of rice discussed below.
If you need a sushi fix, however, the best time to do so is after a vigorous workout when your body can better benefit from the fast-digesting carbohydrates white rice provides. For the most part, the carbs will be quickly taken up by your muscles at such times to replace spent energy stores
We have the various kinds of Rice
-Arborio Rice-Aromantic Rice-Basmati Rice-Broken Rice-Brown Rice-Calrose Rice-White Rice-Sushi rice*-Risotto rice*-Red rice*-Quick-cook rice:*-Par-boiled rice*-Paella rice*-Jasmine rice*-Glutinous rice*-Chinese black ric*-Basmati rice*-Sticky Rice*-Polished Rice*-Forbidden Rice*-Wild Rice *-Glutinous rice (sweet rice, sticky rice)
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