The Rice

The Rice2018-09-28T16:37:07+00:00

High digestibility superior to all starches (including pasta):

In the decomposition of the starch, there are two components (amylose and amylopectin). Amylopectin (branched element) is more easily attacked by Amylolytic enzymes and therefore more easily digestible.

High intestinal absorption of rice nutrients:

Salivary enzymes break down starch into:

  • amylose and amylopectin
  • maltose and alpha – dextrins

which are the nutrients totally absorbable from the small intestine.

Regulatory effect on intestinal flora:

The rice-based diet selects fermentative bacteria, which allow resistance to intestinal colonization by pathogens. We remember the famous “White Rice” prescription of the doctor as therapy

The biological value of the highest rice proteins among the various cereals:

They do not contain the gliadiniche and gluteniniche fractions (of hard and soft wheat) that allow the formation of gluten, causing serious food intolerances such as Celiac Disease.

In the rice composition, the essential fatty acids predominate

They are the fundamental constituents of the phospholipids of all cell membranes and therefore are indispensable for the performance of the functions of all tissues and organs. These Essential Fatty Acids favor the physiological development of cellular metabolic reactions

Contents of mineral salts:

1. Low sodium content
2. High Potassium content
3. The high content of Selenium: Selenium is one of the most powerful antioxidant molecules to counter the damage caused by free radicals
4. High Silicon content: trace element that stimulates osteopoietic cells, ie it is necessary for the formation of collagen and elastin, these are proteins that give connective tissues their contractile and elastic properties.