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Lunch with rice 5 healthy recipes
Table of Contents
1. What kind of rice is healthiest?
Brown rice is therefore the healthiest rice because it is the least processed. In stores you can find rice of different lengths short, medium and long grains. While white rice is most prone to peeling and polishing. The best varieties are those that are partially peeled, which does not result in as much loss of vitamins and minerals as whole grain peeling.2. Is it worth the rice?
In addition, it provides mineral components such as magnesium, potassium, zinc, and phosphorus. Rice is a gluten-free product, so people who eliminate gluten from their diet can reach for it. This way of eating is intended to save the food supply by using light foods. In this case, it is recommended to choose white rice because it is the most easily digested. If there are no gastrointestinal disorders and other ailments that require a light diet, you should also choose brown rice because of its high nutritional value.3. Comparison of the nutritional value of the selected rice types
The nutritional value of the selected rice varieties per 100 g of product is given below (H. Kunachowicz et al. 2016; Food Data Central USDA).4. Lunch with rice 5 healthy recipes
Cook the rice as instructed on the packaging.2. Cut the onion into small cubes and smear it with olive oil.4. Cut the corn and beans from the flour, add to the dough.6. Then add the cooked rice and mix it.8. Nutritional value (portion): Energy: 451 kcal, protein: 14.2 g, fat: 4.0 g, ?? carbohydrate: 89.6 g. nutritional fiber: 10.1 g. How to prepare.5. It's a rice cake with vegetables
Cook the rice according to the instructions on the packaging.2. Cut the onion into a small cube and butter it in oil.4. Then add the vegetables to the pan and dough for about 10 minutes.5. Add the cooked rice and spices to the veggies and mix them thoroughly.7. Cut the mozzarella in thin patches and put them on top.9. Nutritional value (portion): Energy: 511 kcal, 1⁄2 1⁄2 protein: 28.4 g, ?? fat: 17.6 g,?? carbohydrate: 59.8 g, protein fiber: 8.6 g.6. Asian rice with tofu and vegetables
Cook the rice in salted water for 10 minutes.2. Cut the onion into a small pan and smear it with olive oil.4. Cut the tofu into a pan, add it to the pan and steam.6. Brush the rice on a thick-milled plate, squeeze it into the pan for 5 minutes.8. Add mung bean, soy sauce, stir 1⁄2 1⁄2 and put it on a plate.10. Nutritional value (portion): Energy: 441 kcal, protein: protein: 18.3 g, fat: 6.4 g, carbohydrate: 77.5 g, flavored with blue rice: 5.8 g.7. Rice and chicken in a sweet-sour sauce
Cook the rice as instructed on the packaging. 2. Add salt and pepper, add a spoonful of potato flour and mix thoroughly. 3. Then add a sliced carrot and a slice of pepper to the dough. 5. Add a tomato concentrate and stir. 7. Place the cooked rice on a plate, place it in the sauce.
