The rice belongs to the family of carbohydrates which, once swallowed, are released as needed to give energy to the body. That's why the rice, without seasoning, is not fat. It also contains complex protein crops and glucids that should represent a significant part of the daily energy supply. The rice is very good with a large number of vegetables, a combination that brings health at the table.
Constant consumption of cereals, such as rice, would help to reduce the risk of cardiovascular disease, some forms of cancer, diabetes and obesity. This faculty would be due to vitamins, antioxidants and minerals present in rice grains. The effects are increased when integral or semi-integral rice is used because it contains more amounts of iron, selenium, phosphorus, copper and zinc
Thanks to the high content of B vitamins, rice is a highly digestible food because its nutrients are easily absorbed by the intestine. By means of glucids contained in the grains, it is also a good regulator of the intestinal flora. It is well known that rice is recommended in cases of gastrointestinal disorders, as it helps regulate the digestive process by preventing constipation and diarrhea.
Rice is one of the foods recommended for celiac disease, which involves gluten intolerance. It can therefore be used normally for the preparation of pasta and sweets which, initially consumed by coeliacs, are now also appreciated by a good share of consumers thanks to the remarkable organoleptic and nutritional characteristics.