Friday, May 29, 2009

about prawn and brown rice


my auntie and uncles from Banting, Lingga @ Sri Aman came to our house last week. they brought a lot of prawns and newly harvested rice. brown rice to be exact.

the prawns were simply fried with salt and dry. so all the sweetness masih terasa kat udang. beras baru pula masa dimasak harum semerbak baunya. sungguh menyelerakan. makan tak cukup sepinggan..

my family has been eating brown rice. usually we will mix them with white rice in the portion of 1:1. do you know that brown rice is good for your health? eating it helps to lower your cholesterol and type 2 diabetes! i googled for some more info about it, and these are what i found (from the world healthiest foods):

Why Brown-But Not White-Rice is One of the World's Healthiest Foods

The difference between brown rice and white rice is not just color! A whole grain of rice has several layers. Only the outermost layer, the hull, is removed to produce what we call brown rice. This process is the least damaging to the nutritional value of the rice and avoids the unnecessary loss of nutrients that occurs with further processing. If brown rice is further milled to remove the bran and most of the germ layer, the result is a whiter rice, but also a rice that has lost many more nutrients. At this point, however, the rice is still unpolished, and it takes polishing to produce the white rice we are used to seeing. Polishing removes the aleurone layer of the grain-a layer filled with health-supportive, essential fats. Because these fats, once exposed to air by the refining process, are highly susceptible to oxidation, this layer is removed to extend the shelf life of the product. The resulting white rice is simply a refined starch that is largely bereft of its original nutrients.

Our food ranking system qualified brown rice as an excellent source of manganese, and a good source of the minerals selenium and magnesium. The complete milling and polishing that converts brown rice into white rice destroys 67% of the vitamin B3, 80% of the vitamin B1, 90% of the vitamin B6, half of the manganese, half of the phosphorus, 60% of the iron, and all of the dietary fiber and essential fatty acids.

Manganese-Energy Production Plus Antioxidant Protection

Just one cup of brown rice will provide you with 88.0% of the daily value for manganese. This trace mineral helps produce energy from protein and carbohydrates and is involved in the synthesis of fatty acids, which are important for a healthy nervous system, and in the production of cholesterol, which is used by the body to produce sex hormones. Manganese is also a critical component of a very important antioxidant enzyme called superoxide dismutase. Superoxide dismutase (SOD) is found inside the body's mitochondria (the oxygen-based energy factories inside most of our cells) where it provides protection against damage from the free radicals produced during energy production.

Brown Rice is Rich in Fiber and Selenium

For people worried about colon cancer risk, brown rice packs a double punch by being a concentrated source of the fiber needed to minimize the amount of time cancer-causing substances spend in contact with colon cells, and being a very good source of selenium, a trace mineral that has been shown to substantially reduce the risk of colon cancer.

so, wanna try?

1 comment:

Desmond said...

Selamat Gawai Gayu Guru Gerai Nyama :)

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