Jasmine rice is high in insoluble fiber which aids in digestion, complex carbohydrates which provide energy and keep a person feeling full longer and vitamins and minerals that have a number of different benefits. Jasmine rice is also a fat-free food.Know More
Those looking for a simple alternative to plain, white rice often choose jasmine rice. This aromatic rice only contains 4.2 grams of protein per cup, making it a viable choice for those who are on a low protein diet. Unlike plain white rice, jasmine rice contains iron and niacin which help to aid in the production of red blood cells in the body and convert carbohydrates to glucose for energy.
Jasmine rice comes in both white and brown varieties. Since white rice is high in starch and therefore raises blood sugar levels, consuming brown rice, which is lower in starch and higher in fiber, can decrease the risk of type-2 diabetes in many people and help those with diabetes keep their blood sugar under control.
One cup of plain white jasmine rice contains 205 calories, 148 of which are carbohydrates. Brown jasmine rice has the same amount of calories but is lower in starch and higher in manganese, a nutrient that produces energy from protein and carbohydrates.Learn more about Pasta & Grains
All types of rice contain protein, although the amount of protein varies by strain of rice. One cup of cooked long-grain white rice, for example, contains 4.25 grams of protein, while a similar measure of cooked long-grain brown rice contains 5.03 grams.Full Answer >
Rice is a complex carbohydrate, which is a good source of energy for the body. There are 22 grams of carbohydrates in a 1/2-cup serving of cooked white rice, and 21 grams of carbs per 1/2-cup serving of cooked brown rice.Full Answer >
Basmati rice is a type of long-grain, firm-textured rice that is grown in India and Pakistan. It is known for its sweet smell and nutty, pleasing taste.Full Answer >
Sticky rice is a short-grain variety of rice called glutinous rice that is grown in Southeast Asia. It is a commonly used in Asian recipes and is the staple food of Laos. The rice gets its stickiness from the starch component amylopectin and its reaction to hot water.Full Answer >