The goodness of rice

By Rafal Nazarewicz

 Rice is one of the main ingredients in Spring products. It is a great source of carbohydrates. Rice is also known as an excellent source of iron, vitamin B, phosphorus, manganese, selenium, and magnesium (Iron released from plant foods combined with vitamin C has better absorption rate. No worries we took care of it for you. We have nicely balanced vitamin C and iron in our products). On top these, rice has digestive system calming properties.

To provide optimal benefits, out of 40 000 rice varieties, we carefully selected Basmati rice. In contrast to white rice, Basmati rice has a very low glycemic index (GI; 59 vs. 89), which means that it provides a more sustainable source of energy than the products with the high GI (sugars, maltodextrin, some types of starch). Glucose traped in Basmati rice is released at a slow, gradual rate. Moreover, white rice starch and dextrins are quickly digested and provide glucose rapidly into the bloodstream. As a result, our system is quickly overloaded with one energy substrate (glucose).

Starch is the most common form of carbohydrates in foods, made up of two types of molecules: the linear amylose and the branched amylopectin.

Amylose and amylopectin have different properties that may contribute to both the texture and digestibility of rice. Rice that is high in amylose, such as basmati rice, does not stick together after cooking but also its amylose content slows down the digestion of starch and is often associated with so-called resistant starch. Some fractions of resistant starch are used by microbiota (gut microbes) to provide butyric acid, a short chain fatty acid, known as an excellent metabolite for endurance athletes and recognized for its health benefits.