Tasty and versatile in the kitchen, its beans are rich in valuable nutrients for health and for the line. Find out what they are and how to make the most of them at the table. And many recipes for exquisite dishes
On the shelves of supermarkets in addition to the classic white beans are now found of different types, including the black rice, Also known as Venus rice. Originally from China, it has long been cultivated in Italy, especially in the area of Po Valley, particularly in Lombardy and Piedmont. Perfumed and tasty, it is one variety of very fine brown rice rich in so many beneficial properties. Given its virtues, it can be considered a real natural supplement. It is rich, in fact, of vitamins, minerals, antioxidants and other nutrients, useful for the proper functioning of the organism. With the help of the doctor Valentina Schirò, biologist nutritionist specializing in Food Science, we see what they are and why it should be brought to the table.
What it contains
Black rice is a casket of well-being. «After cooking and its cooling provides" resistant starch "that behaves similarly to the fibers: it helps to maintain and develop the intestinal bacterial flora, encouraging the growth of "good" bacteria. It has, then, the advantage of do not contain glutenso it can be easily consumed even by those suffering from intolerances , he explains. Furthermore, it is good-humored friend. «Thanks to its richness of B vitamins, minerals like magnesium and potassium and tryptophan, it contrasts tiredness and stress, favoring psychophysical wellbeing.
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What's different than the other varieties?
«Compared to white and semi-wholemeal ones, its black beans with an elongated and rounded shape, for example, contain a higher percentage of antioxidants, including anthocyanins and essential fatty acids, which have anti-inflammatory properties. Then, compared to white beans less sugar and more fibrand, which help stabilize blood glucose levels and avoid insulin spikes, which are responsible for hunger attacks, helping to maintain a healthy weight. Furthermore, they ensure higher amounts of iron, a precious mineral to combat weakness and anemia, "explains the expert.
How to prepare it
Versatile in the kitchen, it can be eaten both hot and cold, lending itself to many gourmet recipes. From risotto to salads, to savory pies and sweet ones. To leave the taste intact and all its beneficial properties, the ideal suggests the expert "is do not rinse it under water and cook it with steam. In this way we preserve water-soluble minerals and vitamins like those of group B, which would be dispersed in water .
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