Weißen Reis durch braunen Reis ersetzen
Alicja Kowalska
2026-03-21
3 Min. Lesezeit
222
Aufrufe
1 / 1
Reis ist eine der am weitesten verbreiteten und wichtigsten Zutaten der Welt, und nach Weizen und Mais ist es das am häufigsten produzierte Getreide. Es gibt viele Sorten von Reis, abhängig von der Art und Weise des Anbaus, der Größe der Körner, dem Reinigungsgrad, dem Stärkegehalt oder der Farbe. In Bezug auf die Farbe des Reises wird in der Regel weißer Reis verzehrt, aber aufgrund seiner gesundheitlichen Vorteile wird immer häufiger brauner Reis gewählt. Im folgenden Artikel werden wir uns beide Arten von Reis genauer ansehen, insbesondere die braune Sorte.
A few words about the composition and nutritional value
The grains of brown rice are notable for their elongated shape and brown color, which results from the removal of the outermost, indigestible layer, known as the husk. Brown rice is a source of a large variety of vitamins, such as thiamine (vitamin B1), riboflavin (vitamin B2), niacin (vitamin B3), pantothenic acid, vitamin B6, folate, as well as vitamins E and K. However, it lacks vitamins A, B12, C, D, as well as carotene and lycopene. Brown rice also contains a significant amount of macro- and micronutrients, such as calcium, magnesium, phosphorus and potassium, as well as zinc, manganese, copper, selenium and iron. The nutritional and energetic values for a portion of cooked brown rice (100 g) are: – protein: 2.6 g; – carbohydrates: 23.9 g; – fat: 0.7 g; – fiber: 3.0 g. The total energy value is 118 kcal. Through thermal processing of brown rice, substances such as fructose, glucose, galactose, lactose, cholesterol, and caffeine are removed.
Is there genuinely an option to choose between brown and white rice varieties?
Upon comparing the brown variant with the popular white rice, we discover fascinating outcomes. The rice type we described possesses more fiber (349%), magnesium (219%), vitamin E (203%), vitamin B6 (185%), and protein (19%). The primary source of its rich composition is the outer layer of grains known as the silver shell. Among the differences, we should also note a lower glycemic index, which is 15 points lower than that of white rice. This feature has led to the utilization of brown rice in diabetes therapy and as a natural means of regulating blood sugar levels, as it does not cause insulin spikes. The silver shell contains fat that lowers cholesterol levels in the blood and prolongs the feeling of satiety. Additional differences between brown rice and white rice include longer cooking time, shorter shelf life, varied taste values, and costs.
Brief summary
The varied composition of brown rice, which contains a greater amount of fiber, vitamins, and minerals and prevents diabetes and hypercholesterolemia, clearly indicates its positive impact on health. If you don't mind the longer cooking time, higher price, and different taste experience, we recommend incorporating this product into your diet.