From brain function to blood sugar management... The power of a single bowl of rice that thoroughly cares for your health

Good quality carbohydrates are good for students

Rich in minerals and antioxidant components, among other nutrients

Suppression of osteoporosis, arteriosclerosis, and fatty liver

No insoluble protein components, so I feel comfortable.

Gaining attention as a healthy food ingredient in overseas markets

 

 

 

 

 

There are things we live with out of habit, unaware of their true value.

 

Even if the dishes and side dishes change, rice that always protects our table remains the same.

 

While I try to choose better foods based on their benefits, I usually eat rice daily without considering its nutritional value.

 

If you pay a little attention, you can see that rice is a treasure trove of nutrition. Let's highlight the nutritional value of rice.

 

The nutrient that accounts for the largest proportion in rice is carbohydrates.

 

Carbohydrates, the source of energy for physical activity, make up about 80% of the nutritional components in rice.

 

Our brain uses only glucose, a type of carbohydrate, as its fuel.

Therefore, students who need to use their brains a lot should eat rice, which is rich in carbohydrates.

 

 

 

In addition to carbohydrates, rice also contains protein and vitamins.

It contains various nutrients such as minerals (potassium, phosphorus, iron).

 

Minerals inside rice help prevent osteoporosis and anemia.

 

Unpolished brown rice, which has not had the rice bran and rice germ removed, is richer in vitamins and contains a large amount of dietary fiber compared to white rice.

 

Researcher Kwak Ji-eun from the Rural Development Administration's National Institute of Food and Science explained, "Rice germ and rice bran contain antioxidant components and bioactive substances such as tocopherols, gamma-oryzanol, and tocotrienols, which have the efficacy of suppressing arteriosclerosis and fatty liver."

 

 

Rice has several nutritional advantages compared to wheat.

 

According to a study conducted by the Rural Development Administration, eating rice results in less insulin secretion and a slower rise in blood sugar compared to consuming refined carbohydrates like bread and noodles.

 

In another study, laboratory mice were divided into two groups: one group was fed rice, and the other group was fed wheat for 14 months. The mice fed rice showed lower levels of blood cholesterol and triglycerides.

 

Rice also contains twice as much lysine, an essential amino acid, compared to flour.

 

Sim Sun-a, Director of the Korean Nutrition Research Institute, advised, "A diet centered around flour tends to lack protein, fiber, and vitamins compared to a rice-based diet, while fats and cholesterol are higher, making nutritional imbalance easy to occur."

 

The gluten-free property of rice is gaining renewed attention.

 

Gluten is a water-insoluble protein component found in grains such as wheat and barley.

 

Gluten makes bread rise and creates a chewy texture, but at the same time, it can cause indigestion and a bloated feeling when consumed.

 

Rice contains no gluten at all.

Recently, as consumers increasingly pay attention to the gluten-free properties of rice, various companies are launching rice-based bread and noodles.

 

The overseas market is also paying attention to the nutritional value of rice.

 

In the West, many people suffer from 'gluten allergy' or 'celiac disease,' which cause severe abdominal pain and diarrhea beyond simple indigestion when consuming gluten.

 

It is estimated that 1 to 2% of the global population has a gluten allergy.

 

According to aT (Korea Agro-Fisheries & Food Trade Corporation), the global gluten-free food market size was estimated at $7.859 billion (11 trillion won) in 2021, and it is expected to grow to $11.6 billion (16 trillion won) by 2026.

 

Following this trend, Korean rice processed foods are gaining great popularity in the global market. According to the Korea Rice Processing Food Association, last year's export value of rice processed foods was 217.24 million dollars (approximately 300 billion won).

 

Last year in the United States, frozen kimbap gained popularity as a delicious and healthy food, causing shortages at major franchise supermarkets.