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inthewild
Joined: 28 Mar 2004
Location: Korea
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 Posted: Sat May 19, 2007 2:10 am Post subject: Nutritional values of white rice? |
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Like the white rice they serve in the gimbap places?
Like a cup is 150grams carbs and like 10g protein? |
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igotthisguitar
Joined: 08 Apr 2003
Location: South Korea (Permanent Vacation)
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| Posted: Sat May 19, 2007 2:15 am Post subject: |
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Not so good. Something about the starch, carbs.
Preparation counts for a lot as well apparently, as far as nutritional value goes.
BROWN RICE IS SAID TO BE THE BEST  |
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lulu144
Joined: 31 Aug 2006
Location: Gwangju!
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| Posted: Sat May 19, 2007 2:50 am Post subject: |
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Rice, white, medium-grain, cooked 1cup 242 kcal 0g-fat 53g- Carb 4g- Protein
( more or less of course)
Brown rice is definately better for you as it isn't as processed and actually has a huge fiber factor which is beneficial and will keep you feeling fuller longer. White rice is basically a simple carb and will be digested quickly, and has a higher glycemic index than brown rice meaning that it will spike you blood sugar higher and will drop, leaving to craze more simple sugars and junk sooner than brown rice....
I dont' understand why Brown rice isn't more popular in Korea..... |
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Ozabout7or8
Joined: 04 May 2007
Location: NZ
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| Posted: Sat May 19, 2007 3:26 am Post subject: |
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| lulu144 wrote: |
| Brown rice is definately better for you as it isn't as processed and actually has a huge fiber factor which is beneficial and will keep you feeling fuller longer. |
That is right and I would like to help add to that answer by copying the following info from Wikipedia's entry on brown rice:
| Wikipedia wrote: |
Brown rice and white rice have similar amounts of calories[citation needed], carbohydrates[citation needed], fat and protein. The difference between the two lies in processing and nutritional content. If the outermost layer of a grain of rice (the husk) is removed, the result is brown rice. If the husk and the bran layer underneath are removed, the result is white rice. Several vitamins and dietary minerals are lost in this removal and the subsequent polishing process. A part of these missing nutrients, such as B1, B3, and iron are sometimes added back into the white rice making it "enriched", as food suppliers in the US are required to do by the Food and Drug Administration (FDA). One mineral that is not added back into white rice is magnesium; one cup (195 grams) of cooked long grain brown rice contains 84 mg of magnesium while one cup of white rice contains 19 mg.
When the bran layer is removed to make white rice, the oil in the bran is also removed. A recent study has shown that rice bran oil may help lower LDL cholesterol.
Among other key sources of nutrition lost are fatty acids and fiber. |
It could be compared to eating wholegrain breads and breakfast cereals as opposed to refined grains really. As already stated there are so many benefits to wholegrains that have been conclusively proven over the years from their lower glycemic index, to their fibre which aids in cancer-protection and overall health. When you remove anything from most natural food sources, you often lose alot of the benefits of that food source.
There is the old addage that my mother says "you should always try to eat your food closer to the paddock", which basically means the less refining and processing the better.
| lulu144 wrote: |
| I dont' understand why Brown rice isn't more popular in Korea..... |
As far as I know (and related to the infor from Wikipedia above and from my own experience) there are a couple of major reasons:
- Brown rice takes up to twice as long to cook;
- [Brown rice] tastes like cereal because the outside layers are very similar to the whole-wheat part of the wheat from which they make alot of breakfast cereals. I have often had my family say "what is that taste I know it" then I say "cereal" they say "ahh ha! yes that's right!"
- Brown rice is chewier than white rice;
- There is some sort of a "snob-factor" in eating white rice I have heard, such as the rich people do it;
- Brown rice is more difficult to keep because it deteriorates faster;
I personally try to eat brown rice whenever possible but it is hard because not many restaurants serve it. |
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KumaraKitty
Joined: 09 Jan 2006
Location: Bucheon
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| Posted: Sat May 19, 2007 4:54 am Post subject: |
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| Most of the white rice in Korea is glutinous white rice, which has a different caloric content and nutritional value than Western White rice. It's worth double checking! |
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Tokki1
Joined: 14 May 2007
Location: The gap between the Korean superiority and inferiority complex
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| Posted: Sat May 19, 2007 4:57 am Post subject: |
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| Korean doctors will tell you it's chock full o' fibre and nutrition. |
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pkang0202
Joined: 09 Mar 2007
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| Posted: Sat May 19, 2007 5:05 am Post subject: |
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There is a growing trend to mixing the rices. Before, there weren't that many pressure rice cookers. nowadays, a lot of homes have those fancy rice cookers, so they mix white rice with other things (barley, brown rice, beans, corn, etc...)
In a restaurant setting all you will find is White rice or 보리밤 (barley and rice). Maybe some fancy places will have the purple rice.
Personally, I like the white/brown rice mix. |
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RobertX
Joined: 07 May 2006
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| Posted: Sat May 19, 2007 5:57 am Post subject: eyes |
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| Ive got to get my eyes checked...i read the topic as "nutritional values of the white race"...my first thought was - unhealthy |
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Ilsanman
Joined: 15 Aug 2003
Location: Bucheon, Korea
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| Posted: Sat May 19, 2007 6:07 am Post subject: |
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| I refuse to eat straight white rice anymore. My wife now changed her habits and mixes it with something else, be it barley, another kind of rice, etc. |
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Tokki1
Joined: 14 May 2007
Location: The gap between the Korean superiority and inferiority complex
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| Posted: Sat May 19, 2007 6:17 am Post subject: |
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I use that grain/pea/wtf stuff and sprinkle it in, then add a bit more water into the rice cooker. Figure at least I'm getting some nutrition that way.
I asked my local ajummah at the supermarket and she agrees. |
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icicle
Joined: 09 Feb 2007
Location: Gyeonggi do Korea
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| Posted: Sat May 19, 2007 6:37 am Post subject: |
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| lulu144 wrote: |
Rice, white, medium-grain, cooked 1cup 242 kcal 0g-fat 53g- Carb 4g- Protein
( more or less of course)
Brown rice is definately better for you as it isn't as processed and actually has a huge fiber factor which is beneficial and will keep you feeling fuller longer. White rice is basically a simple carb and will be digested quickly, and has a higher glycemic index than brown rice meaning that it will spike you blood sugar higher and will drop, leaving to craze more simple sugars and junk sooner than brown rice....
I dont' understand why Brown rice isn't more popular in Korea..... |
It is also important to know that there is actually more than one type of white rice .... which means that some of it has a lower GI value than the others ... I have to try and eat lower GI foods and back in Australia knew which rice was the best for me to eat ... I would be interested to know what specific type of white rice is used in Korea ... not all white rice is the same. Some white rice is Low GI and some brown rice is not low GI.
A good authoratative source if you do want to check the GI values of specific foods is http://www.glycemicindex.com/
Icicle |
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