Il riso: calorie e valori nutrizionali

riso

Nato in estremo oriente, ha origini antichissime. Qualcuno definisce il riso come il re dei cereali. In Italia è molto diffuso, probabilmente perché è più digeribile della pasta ed è in grado di combattere la ritenzione idrica. E’ senza dubbio indicato per chi vuole dimagrire in fretta: può arrivare a fare perdere anche 3 kg in 2 settimane.

Qual è il contenuto del riso?
E’ ricco di sali minerali e vitamine (in particolare quelle del Gruppo B).

Qual è l’apporto calorico giornaliero?

All’incirca di 1000/1200 calorie.

13% di proteine
30% di grassi
57% di carboidrati

Non esiste soltanto il classico riso bianco. Nelle diete sarebbe infatti da preferire quello integrale: è meno raffinato e proprio per questo motivo trattiene più sostanze nutritive.

Sono molti i prodotti che hanno come base il riso. Ne è un esempio la pasta di riso, che viene usata soprattutto dai celiaci che come ben sappiamo devono astenersi dal mangiare il glutine. Possiamo trovare poi il latte di riso, consumato soprattutto da chi non può bere il latte comune. E’ una bevanda molto leggera, energetica e completamente vegetale.

Il riso viene usato anche in cosmesi. Negli ultimi anni si sta assistendo ad un boom crescente di prodotti che sfruttano l’amido del riso e creano utilissimi prodotti particolarmente indicati per combattere l’invecchiamento della pelle.

Un discorso a parte va fatto per il riso rosso fermentato, che contiene fitosteroli e che stando a diverse e recenti ricerche sarebbe un ottimo rimedio per ridurre i livelli di colesterolo presente nel sangue. Si tratta, soprattutto per gli anziani di una valida alternativa all’uso dei farmaci.

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46 commenti su “Il riso: calorie e valori nutrizionali”

  1. Pingback: Riso, le virtù di uno dei cereali più diffusi al mondo | La Fattoria di Nonna Paperina
  2. Salve,

    sareste così gentili da dirmi perché si toglie l’amido nella cucina orientale? Intendo in termini alimentari, mi è chiaro che cucinato così e senza amido, il riso diventa “lavorabile” per il Sushi p.e., ma guadagna o perde qualcosa in termini di proteine, vitamine, sali minerali ecc, ecc…fa più male o meno male? ingrassa meno o cosa? Cioè, c’è un motivo anche prettamente alimentare perché in oriente il riso viene cucinato così? Mantiene lo stesso valore nutrizionale senza amido?
Grazie. G

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