This kind of protein fiber is higher than white rice varieties, but what really shines is its antioxidant components. Like black rice, it is rich in flavonoid antioxidants, including anthocyanin apigenin, myricetin and quercetin.
In fact, research shows that Redmi has more potential to resist free radicals and contains higher concentrations of flavonoid antioxidants than brown rice.
Flavonoids help to reduce inflammation in the body, control the level of free radicals, and reduce the risk of chronic diseases such as heart disease and type 2 diabetes.
Although technically, wild rice is the seed of aquatic plants, it is as widely used in the kitchen as rice.
It is considered as a whole grain, and its fiber and protein content is about three times that of white rice, which makes it a more substantial choice.
In addition, it is associated with many health benefits in animal research. For example, rodent studies show that replacing white rice with wild rice can effectively reduce triglyceride and cholesterol levels, insulin resistance and oxidative stress (the main risk factors of heart disease).
Wild rice is a good source of vitamins and minerals, including B vitamins, magnesium and manganese. In addition, studies show that its antioxidant activity is more than 30 times that of white rice. Brown, black, red and wild rice are all nutritional choices, and they contain a lot of impressive nutrients and disease-resistant plant compounds.
White rice has been shelled, chaff and germ. Although this process can prolong the shelf life of the final product, the nutrients and beneficial plant compounds in bran and germ will be lost during processing.
Therefore, it contains less fiber, protein, antioxidants and some vitamins and minerals than brown rice.
Because the fiber and protein content of white rice is low, its filling amount is lower than that of brown rice, which has a great influence on blood sugar. The antioxidant content is also much lower than that of brown, black, red or wild varieties.