miercuri, 16 februarie 2011

Types Of Rice

Glossary Of Rice Types

With 40,000 different types of rice, cultivated and wild, grown across the globe, we have attempted to provide an overview of the major types most Americans are likely to encounter.
Over the centuries, three main types of rice had developed in Asia, depending on the amylose content of the grain. They were called indica, long, slender grains high in amylose (a glucose polymer) that cook up into separate, fluffy grains of rice that in more primitive societies can be eaten with the fingers, and in more sophisticated ones work best as a bed for sauces or side dishes; japonica, shorter, plumper medium-grain rice that is low in amylose and cooks up sticky clumps to be eaten with chopsticks (and later, in paella, risotto and sushi); and javanica, with an intermediate amylose content and stickiness. Rice is further divided into long, medium and short-grained varieties; different regions grow different varieties. Within each classification—long, medium and short-grain—there are specialty rices, as you’ll see below.


One of the two japonica (medium-grain) rice varieties favored by the Japanese for sushi, along with koshihikari. Both types are not limited to cultivation in Japan, and are grown in California and elsewhere.


Thanks to technology that has eliminated the human labor factor in rice-growing, the U.S. is the world’s 12th largest exporter of rice. Arkansas, northern California and Texas are leading growers, with mega-farms that use laser technology from scaling the fields to removing broken grains from the milled rice. As opposed to dozens of human laborers, fields are seeded by airplane, and harvested by a single combine operator, followed by a tractor alongside it that receives the harvested rice and delivers it to waiting trailers. Most domestic rice grown (60%) is consumed domestically as table rice, in restaurants or into food products: made into beer, rice mixes and pet food. Some is exported as well: California alone exports some 400,000 tons of rice to Japan, South Korea and Taiwan in Asia; Turkey, Syria and Jordan in the Middle East; and throughout the Pacific, South America and Europe.


This medium-length, round-grained rice is named after the town of Arborio, in Italy’s Po Valley, where it is grown. The grains have a more tan color with a characteristic white dot at the center of the grain. Primarily used in risotto, Arborio rice develops a creamy texture around a chewy center and has exceptional ability to absorb flavors. The creaminess comes from a high starch content. Arborio is a japonica cultivar, the same variety that produces the other “sticky rices,” including mochi and sweet rice. See another photo of arborio rice in the group photo on the next page. See also carnaroli rice and vialone nano.


Aromatic rices have a flavor and aroma similar to that of roasted nuts or popcorn. The better-known aromatic rices are the long-grain rices basmati and jasmine but any size grain can be an aromatic. The natural compound that provides the aroma and flavor is present in all rice, but is present in much higher concentrations in the aromatic varieties. 


This is an ambiguous term: Almost all of the rice we use today originated in Asia, although rice is now grown in most countries on earth. See specific listings for popular Asian varieties: basmati rice from India and Pakistan, jasmine rice from Thailand, kalijira rice from Bangladesh, etc. Also see japonica rice, which does not refer to Japanese rice but to all medium-grain rice.


A favorite rice in Turkish cuisine, baldo is a thick, short-grain rice that is used to make creamy risotto-type dishes; but it can be used in any recipe. The grains are stickier than other rice varieties that are used for risotto: arborio, carnaroli and vialone nano. A member of the Japonica family of rices, the species was created by crossing the Arborio rice with the Stirpe 136 rice variety. It is classified as superfine rice.  Baldo is a favorite of professional chefs because it cooks faster than these other varieties. Its plump, crystalline grains keep their shape at high cooking temperatures and are suitable for any kind of rice recipe.

Baldo is grown in Italy, Turkey, Vietnam and elsewhere, including small amounts in the U.S.


Bamboo rice is a short-grain rice infused with fresh bamboo juice. It is moist and viscous when cooked, lending itself to sticky rice applications.


An aromatic, long-grain, slender, non-glutinous rice from India and Pakistan. When cooked it swells only lengthwise, resulting in long slender grains that are very dry, light and separate—not sticky. Basmati has been cultivated for centuries at the foot of the Himalayan mountain ranges. The rice is long-grain and scented; literally translated from Hindi, it means ”queen of scents” or ”pearl of scents.” For centuries, it has been exported to the Arab countries, where many traditional rice dishes are cooked with basmati rice. See another photo of basmati rice on the next page.


A short-grain rice grown at 8,000 feet in the Himalayan Kingdom of Bhutan, and the chief rice in the Bhutanese diet. It is irrigated with a 1,000-year-old glacier rich in trace minerals, that provides a nutty/earthy flavor. It has a beautiful red russet color when harvested, that turns pinker when cooked; the cooked texture is soft. A long-grain red rice is also grown—see the photo in the chart on the next page.


Black in color when raw, deep purple when cooked, black rice was once reserved for the ancient Chinese emperors, earning it the name “forbidden rice.” It has a deep, nutty taste—you can detect chocolate notes—and is high in fiber. It is rich in amino acids and high in vitamins and minerals such as iron, potassium and magnesium. It pairs beautifully with all cuisines and can be enjoyed steamed plain, in a pilaf, stir-fried or with salad. It makes a spectacular Thai rice pudding with coconut milk. Unlike other black rices from Asia, “forbidden rice” is not glutinous or rough. An organic variety is available from Lotus Foods and other purveyors. According to Lotus Foods, a specialist in exotic rices, Chinese scientific research indicates that black rice is beneficial to the kidneys, spleen, stomach, eyes and blood circulation.


Black japonica rice is a spicy aromatic rice that was developed in California from Japanese seeds, by Lundberg Family Farms. It is actually a combination of two rices grown in the same field: an Asian black short-grain rice and a medium-grain, whole grain mahogany (brown) rice (you can see a photo in the chart on the next page). When cooked, the rice provides a juicy texture, a nutty, mushroom-like flavor and an exotic sweet spiciness. It pairs well with hearty meats and game, in stuffings, casseroles and with stir-fried foods. See photo of black japonica rice in the group photo on the next page.


The finer of the two types of rice grown around the town of Calasparra in the Murcia region of Spain. It is the perfect rice for Paella. The basic difference between Bomba rice and others from Calasparra that were bred from it is that Bomba expands in width like an accordion rather than longitudinally, as do other rice strains. It is very labor-intensive and had almost died out, but was saved by the interest of the world’s best chefs. Bomba differs from Italian Arborio rice, which is bred to be creamy, and Asian rice, which is meant to be sticky. Like regular Calasparra rice, Bomba absorbs three times its volume in broth (rather than the normal two), yet the grains remain distinct.


A brand of glutinous rice.


Brown rice is unpolished rice, milled to remove the hull from the kernel but retain the rice bran layer and the germ, which give it a nutty flavor and chewy texture. It also has a lower glycemic index and is more nutritious because the bran contains most of the vitamins, minerals and fiber rich in minerals and vitamins, especially the B-complex vitamin group. (In contrast, white rice is milled to remove the bran layer for a milder taste and texture, and brown and white rices have similar calories, carbohydrates, fat and protein).

The light brown color/dark beige of brown rice is from the bran. Brown rice takes about twice as long to cook as white rice. Any rice—long-grain, short-grain rice or sticky rice—may be harvested and milled as brown rice. Because of the Asian aesthetic for finely-polished white rice, brown rice was traditionally denigrated, associated with poverty and wartime shortages, and in the past was rarely eaten except by the sick, the elderly and as a cure for constipation. Today, it is more expensive than common white rice, partly due to its low consumption and much shorter shelf life (because the oil in the germ will turn rancid). See also light brown rice.


Calasparra rice is a short grain rice that has been grown for centuries, around the town of Calasparra in the Murcia region of southeast Spain. It is the principal rice used for paella. Its longer growing cycle produces kernels that are exceptionally dehydrated and ready to absorb broth, sauce, etc. The finest level of rice grown in Calasparra is Bomba rice.


Calrose rice is a medium-grain rice developed at the Rice Experiment Station at the University of California at Davis (“U.C. Davis”) from the japonica variety. The cooked grains are softer, moist, sticky and absorb flavor well. Calrose is an all-purpose table rice as well as a rice for specialty Mediterranean and Asian cuisine such as paella, risotto, pilaf and rice bowls. The cooked grains are soft and stick together, making it good for use in sushi (most sushi restaurants use Calrose). Calrose is now grown extensively in the Pacific Rim and Australia.


Carnaroli is the most prized of all Italian rices, is a “superfino” Italian rice used to make risotto. It is produced in Novara and Vercelli, two towns in the area between Milan and Turin in northwest Italy, and today is also grown at the foothills of the Andes Mountains in South America. It is prized for its bold white kernel, uniform starch release and firmness—each grain maintains its distinct shape in the risotto while continuously absorbing liquid, producing an exceptionally creamy result. See also Arbo Roriice and Vialone Nano.


Converted rice is pressure-steamed and dried before it is milled (husked), which causes the grains to absorb nutrients from the husk. This partially compensates for the removal of the bran and the germ, so is a good choice for people who want more nutritious rice but don’t want to eat brown rice. It has the same color and flavor as white rice. 


Cream of Rice is a hot breakfast cereal made from white rice milled into a fine consistency, farina (the Italian word for flour) and cooked with boiling water. Cream of rice is most often eaten as a breakfast porridge, but it can also be cooked into a polenta-like dish or pudding.

GABA or GBR Rice

GABA (gamma-aminobutyric acid) rice or GBR (germinated brown rice) is a nutritionally superior method of preparing brown rice known. Washed brown rice is soaked for 20 hours in warm water prior to cooking. Soaking stimulates germination, which activates enzymes in the rice and delivers a more complete amino acid profile, including GABA.


Glutinous means sticky. Short-grained rices like koshihikari, used for sushi, are glutinous. A non-glutinous rice would not be fluffy or in separate grains, like basmati.


A group of rices that are a subspecies of the cultivar Oryza sativa, that produce short-grained rices that are especially glue-like when cooked. Also called botan rice (after a particular brand), pearl rice, sweet rice and waxy rice. (See Calmochi in the photo below, a mochi rice grown in California.)


Long-grain rices (from the indica strain) have a long, slender kernel that is four to five times longer than their width. The cooked grains are separate, light and fluffy. Medium-grain rice (from the japonica strain) have a shorter, wider kernel (two to three times longer than their width) than long grain rice. The cooked grains are more moist and tender, and have a greater tendency to cling together than long grain. Short-grain rice has a short, plump, almost round kernel. The cooked grains are soft and cling together; short-grained rice is used for risotto and sushi.


See brown rice.


The hull or husk is the outer shell or coating of a grain or seed. It is not edible.


There are two primary types of rice: the indica and japonica varieties.  Indica rice varieties grow well near the equator. The kernel is four to five times longer than it is wide. When cooked, the rice is fluffy, with separate kernels. Basmati and jasmine are two well-known indica rices. See grain types and japonica rice.


Instant rice is white rice that has been parboiled (precooked) and dehydrated to enable a faster cooking time. It is cooked by adding one cup of boiling water to one cup of rice; then stirred, covered and allowed to stand for one minute to reconstitute. It is more expensive due to the convenience, but less flavorful than regular rice.


This is not an official kind of rice. Consumers requesting “Japanese rice” are generally asking for short-grained rice for sushi. See also koshihikari rice.


Grown in Thailand, jasmine is an aromatic long grain rice that has a distinctive jasmine aroma after cooking and a faint flavor similar to that of popcorn. The cooked grains are soft, moist and cling together. Jasmine is the most popular rice in Thailand and Southeast Asia. This excellent white rice cooks in similar fashion to basmati but possesses a rounder, more starchy grain (i.e., it’s sticky, where basmati is not). It can be interchanged with white basmati rice in recipes. It naturally lends itself to coconut dishes and seafood dishes. Jasmine rice is a good source of B vitamins and complex carbohydrates. 


Japonica rice is one of the two primary types of rice, the other being indica. It grows throughout the world in temperate and mountainous reasons. It is the moist, sticky, bright white rice used in sushi—medium-grain rices are moister and more glutinous (sticky) than long-grain rices, and they are ideal for Mediterranean and Asian dishes that require stickiness, like risotto, paella and sushi. The kernel is two to three times longer than it is wide. There are different types japonica rice including Calrose, developed at the Rice Experiment Station at U.C. Davis, which oversees the development of new and improved japonica varieties. The two japonica varieties favored by the Japanese are akita komachi and koshihikari, also grown in California. 


The “prince of rice” is considered the best tiny aromatic rice in the world. Grown in
 Bangladesh, this tiny, non-glutinous (not sticky) rice cooks in only 10 minutes (just like basmati rice) producing a delicate aroma, taste and texture. It can be enjoyed as an everyday plain rice or as an alternative to basmati, especially in a pilaf. It is traditionally seasoned with whole aromatic spices such as cinnamon sticks, cloves and cardamom pods. Add some nuts, dried fruits, vegetables and beans (or meats) to the rice and turn it into a main meal. Kalijira is also available in a brown rice variety through Lotus Foods and other purveyors


A short-grained japonica rice, considered by many to be the finest short-grain rice in Japan. It is also grown in California and elsewhere.


A red parboiled rice from Kerala, India. Also called rose matta rice. 


In light brown rice, almost 50% of the bran is removed, whereas with brown rice, the bran layers are left intact. Brown rice is a whole grain, light brown rice is not, even though it is sometimes erroneously referred to as such. However, you will not find the Whole Grain Council’s whole grain stamp on any light brown rice product. Light brown rice was created to provide a faster cooking time—20 minutes instead of the 45 minutes for regular brown rice—by polishing off the bran layers, the rice cooks more quickly. Also, some people don’t like the nutty flavor of brown rice but want an alternative to white rice. Light brown rice also has more fiber than white rice, although less than regular brown rice. The serving sizes are the same. See brown rice.


See grain types.


See grain types and japonica rice.


See instant rice.


Mochi is a specific variety of rice used for traditional Japanese rice cakes, desserts and puddings. See glutinous rice.


A blend of rices that mixes different grains to create a more complex flavor. See photo at top of page.


See Bomba rice and Calasparra rice.


See glutinous rice.


An Indian specialty. The rice grain is pressed to make rice flakes, just as corn is pressed into corn flakes. Before pressing, the rice grains have to be soaked in water for eight hours; then the wet grains are roasted. When roasted, the outer layer of the rice grains become brittle while the grain becomes soft, such that when the grains are put into the pressing machine, the outer layer is crushed and the grain is pressed flat into flakes. Pressed rice is popularly mixed with cooked potatoes, garnished with lime juice, grated coconut and chopped coriander.


See shahi rice.


Popcorn rice is  gourmet rice grown in Louisiana. It is said to have the flavor of fresh popcorn while it cooks. We didn’t lift the lid to sniff (because the steam needs to stay sealed inside to cook the rice), and we’ve only had one brand of popcorn rice. It smelled like basmati rice, which it resembled. It is delicious rice, but the “popcorn” aspect is more of a marketing device than an actual flavor and aroma feature. 


Puffed rice is usually made by heating rice kernels under high pressure in the presence of steam, though the method of manufacture can vary. In the U.S., puffed rice is a popular breakfast cereal, but in other parts of the world it is a street food, like popcorn. In India, where it is the rice version of popcorn, it is also used in recipes.


Red rice is an unhulled or partially hulled rice that has a red husk (most rice has a brown husk). As an unhulled rice, red rice has a nutty flavor and high nutritional value from the germ. See Bhutanese red rice.



See white rice.


Rice is a type of grass, like barley, millet, rye or wheat; its seeds, or grains, are eaten, and are a source of carbohydrate. It grows wild in southeast Asia. The staple grain of two-thirds of the world’s population, rice is a grass that originated in southeast Asia and Africa. It is a member of the botanical family Poaceae, genus Oryza. Oryza sativa, the genus of the majority of our table rices, appears to have been domesticated from wild Asian rice around the foothills of the Himalayas, yielding the short-grained “japonica” or “sinica” varieties (Japanese rice), the long-grained “indica” varieties (basmati rice) and the broad-grained “javonica” varieties. O. glaberrima comprises the native African rices, which are being replaced in Africa by the introduction of the preferred Asian species. See descriptions in this glossary for individual cultivars of rice: Arborio, basmati, Bhutanese red rice, black forbidden, black japonica, calrose, carnaroli, glutinous, jasmine, kalijira, koshihikari, poha, shahi, vialone nano and others. There are also stylistic types of rice, such as aromatic, brown, converted, glutinous, instant and white. Regardless of the variety, adding some whole spices, nuts, dried fruits, vegetables, beans and/or meats or seafood to a bowl of rice turns it into a main meal.


A creamy rice dish, an Italian specialty. Labor-intensive, risotto is made by stirring hot stock into a arborio rice that has been sautéed in butter; chopped onions are often part of the recipe. The stock is added a half cup at a time and the mixture is stirred continually until all the liquid is absorbed before more stock is added. The wide, short arborio rice grains remain separate and firm. There are many different risotto recipes, from vegetarian varieties that use only Parmigiano-Reggiano cheese and/or vegetables, to chicken, sausage and seafood. Herbs are sometimes the focus:. The famous risotto Milanese is scented with saffron.


Medium-grain Persian rice, originally used by the Shahs of Persia. The rice is also called polow (a Persian word that is the origin of pilaf or it may be a spin on the Hindi word pilao). The quality of polow/pilaf dishes in Iran is vast. Look for recipes for traditional Persian sour cherry and parsley rice dishes. Polow is traditionally served at Iranian weddings. On very splendid occasions it is cooked with a caramelized sugar. Serve with stews, grilled meats, yogurt dips, herbs and cheese, breads and soups.


See grain types.


See calasparra rice.


See glutinous rice.


Extra-fine rice.


Refers to a type of medium-grain rice specifically used for sushi. Particular varieties like Calrose, grown in California and used at most U.S. sushi bars, and koshihikari, a premium medium-grain rice preferred in Japan, are two examples


Vialone Nano is a “semifino” Italian rice from the Verona area of Italy. Its medium-large, semi-long, rounded grains are capable of absorbing twice their own weight in liquid, making it ideal for creamy risottos. Cooking time is about 15 minutes, much faster than arborio and carnaroli, the other rices preferred for risotto (which are both designated “superfino,” or extra-fine); and it is also difficult to overcook vialone nano. The Consortium for the Protection of Vialone Nano Veronese was created in 1979, and the rice has an I.G.P. (Indicazione Geografica Protetta, or Protected Geographic Classification). Vialone Nano is a new rice, created in the 1930s, a hybrid of the Vialone strain; “nano” means dwarf.


Also known as sweet rice, the kernels are short and plump, and produce a thick, starchy product when cooked. Waxy rice is most often used as a binder for gravy, sauces or fillings. See also glutinous rice.


Regular-milled white rice, often referred to as “white” or “polished” rice, is the most common form of rice. The outer husk is removed and the layers of bran are milled until the grain is white. While removing the bran and germ makes white rice more tender and delicate, it removes much of the nutrients as well. To compensate, converted rice uses a steam process to retain some of the nutrients.


Wild rice is a member of the Poaceae family, genus Zizania; it is a cousin to true rice, the genus Oryza. Like Orzya, it grows in in shallow water. Instead of being cultivated, as the name indicates, it grows wild in small lakes and slow-flowing streams. There are four species of wild rice, three native to North America: Northern wild rice (Zizania palustris) from the Great Lakes region (it is the state grain of Minnesota), Wild rice (Zizania aquatica), which grows in the Saint Lawrence River and on the Atlantic and Gulf coasts; and Texas wild rice (Zizania texana), which grows along the San Marcos River in central Texas. The fourth species is native to China, Manchurian wild rice (Zizania latifolia, also called Zizania caduciflora).


Products made with the whole kernel or grain, which consists of three 
components: the bran, endosperm and germ. The bran (outer layer) contains the largest amount of fiber, the endosperm (middle layer) contains mostly protein and carbohydrates along with small amounts of B vitamins, and the germ (inner part) is a rich source of trace minerals, unsaturated fats, B vitamins, antioxidants and phytochemicals.  Determining what is and is not a whole grain can be confusing. For example, brown rice is a whole grain, but light brown rice is not. Read our overview of whole grains for what is a whole grain (including an informative list). The Whole Grains Council offers an optional stamp to identify products that are whole grain.
Content researched from:
  • CalRice.org
  • RiceSelect.com
  • PlantCultures.org
  • USA Rice Federation, USARice.com.
  • Other sources
For more information about rice, read:

12 CPM Alternatives to Adsense

Video content publishers face a unique capitalization challenge on the internet today. Sites that rely on new media for the bulk of their content are unable to earn as much from Adsense as those sites that feature more traditional written articles.

Improving CPM in a New Media Era

There are CPM alternatives to the pay-per-click model that can offer video content publishers better monetization than Adsense. These impression based publishing networks have often been around for many years, while some are new to the field and thus have less stringent traffic requirements. While the CPM amount that can be earned varies depending on the niche and number of unique visitors/pageviews per month, for new media publishers this amount is often higher than Adsense revenue.
The following publishers are ordered by their traffic requirements, in parentheses.
AdsDaq (no requirement) – While they only provide CPM ads to specific countries, their ability to display backup ads from any network makes them an easy first choice for somebody looking to test the waters of the CPM market.
Ad Dynamix – (no requirement) – While not quite as intuitive as AdsDaq, their minimal requirements make Ad Dynamix quite approachable even though their customer support is poor.
ValueClick (3,000 pageviews per month) – While their pageview requirements are quite low, ValueClick is known to be picky with the type of site they will approve.
Morning Falls (10,000 pageviews per month) – A relatively low traffic requirement, solid customer service, simple implementation and easy to understand reports make this a good CPM publisher for beginners.
CPX Interactive (10,000 pageviews per month) – A relatively new face on the advertising scene, CPX Interactive offers good integration and solid reporting. Meeting the traffic requirements is not always good enough, however, as their internal approval process is on the strict side.
Burst Media (20,000 pageviews per month) – Burst Media is an intermediate advertising publisher. Their overly-complicated integration and reports, as well as their poor customer service hold them back from the upper echelon of advertising networks.
Casale Media (10,000 unique visitors per month) – A good intermediate ad publisher, perfect for an established site that has not quite reached A-List status just yet. Casale Media handles larger sites as well, making them a good long-term choice for many sites.
Tribal Fusion (60,000 unique visitors per month) – A solid pay scale, depending on your niche. Tribal Fusion represents hundreds of sites with a wide range of categories.
Brightroll (100,000 video views and 250,000 pageviews per month) – Along with Video Egg, Brightroll is the only other advertising publisher on this list that is truly centered on new media. Their video view requirement automatically puts them in the advanced category.
Adtegrity (500,000 pageviews per month) – While their orange and green color scheme may make you scratch your head, Adtegrity is known for their quality customer service and is quickly becoming a leader in the advertising network field.
Advertising.com (2 million pageviews per month) – One of the heavy hitters of online ad publishing, their high pageview entry point means only well-established sites need apply.
Video Egg (10 million video views per month) – The cream of the new media crop, Video Egg concentrates entirely on advertising in online videos.


Once a new media site has obtained a solid audience a close examination will reveal that Adsense simply doesn’t have as much clout as it should. As your site grows, consider other advertising methods and networks. Your bottom line will appreciate your efforts.

Types of Beans

ADZUKI (or Aduki) - A small deep red bean. Somewhat sweet, with a delicate texture. An excellent source of fiber, folate and a good source of iron, potassium, magnesium and phosphorus. It is usually sold in a dried form, but can also be purchased as a paste or flour. It has a sweet taste and is used in many Asian dishes, but is especially useful and flavorful in desserts.
To Cook - Bring to a boil, then simmer for 90 minutes. Delicious with rice or barley and Asian flavors such as soy sauce.

Anasazi - A dried bean considered to have originated in New Mexico as a traditional Native American food for over a thousand years. This bean, which has a dark red and white color, is a relative to the pinto bean. When cooked, the bean becomes light beige or pink colored and provides a meaty texture with a mild flavor that is somewhat sweet tasting. Uncooked beans can be stored in glass containers for up to a year, while cooked beans should be refrigerated and can last for up to a week. This bean may also be referred to as a cave bean, a New Mexico cave bean, a New Mexico appaloosa, the Aztec bean, and Jacob's cattle bean.

BLACK BEANS - A small, oval, black bean. They have an earthy flavor with a soft texture. An excellent sour of folate and a good source of fiber and iron. Black beans are available dried or precooked. They are also known as Turtle Beans.
To Cook - Bring to a boil, then simmer 90 minutes. Great in Latin American-style soups, stews, and sauces.

BLACK-EYED PEAS - (or Cowpea) - A oval, creamy white bean with a black "eye." Soft textured. An excellent source of fiber and folate and a good source of iron. This bean is available as a fresh or dried bean to be used in soups, side dishes, and casseroles. In the Southern United States, there is a popular dish known as "Hoppin' John" that uses the bean as the main ingredient. It is also known as a Black-Eyed Cowpea.
To Cook - Bring to a boil, then simmer 60 minutes. A southern tradition is to cook them with rice and greens. Toss with a vinaigrette dressing and chopped tomatoes.

CANNELLINI BEANS - A white oval dried bean with a thin skin and mild flavor. It is also known as the white kidney bean and is available canned or dried. If Cannellini beans are unavailable, white Navy Beans or Great Northern beans can be substituted.

CHICKPEAS - (Garbanzo Beans) - Large, round, cream-colored bean with a nutty flavor and crunchy texture. An excellent source of folate and a good source of fiber and iron. It is used as an ingredient in soups, salads, side dishes, pasta dishes, and dips as a popular ingredient in Middle Eastern, Indian, Italian, Spanish, and Latin-American cuisine. Dried or canned chickpeas are availabe in most supermarkets.
To Cook - Bring to a boil, then simmer for 2-1/2 hours. Used in Middle Eastern and Mediterranean dishes. Add to salads and soups.

CORONA BEAN - A large, broad white bean, common to Italy, but not commonly grown in many regions throughout the world. Similar in appearance to a large lima bean, it is a very meaty bean that becomes much larger when cooked. As a dried bean it is used in soups, stews, and served as a side dish.

CRANBERRY BEAN- A dusty pink bean, streaked or marked with red strips. An excellent source of fiber and folate and a good source of iron. Cranberry beans must be shelled before cooking. They are also known as an Italian Borlotti. Pinto Beans can be used as substitutes or if necessary, Red Kidney Beans.
To Cook - Bring to a boil, then simmer for 60 to 90 minutes. These are popular in Italian cooking. Good as a bean salad or cooked with pasta.

FAVA (or Broad Bean) - Oval-shaped light brown beans with an earthy flavor and creamy texture. An excellent source of folate and a good source of fiber. Fava Beans can be purchased fresh or dried. When using dried beans, it is best to use beans that have been split so that the very tough skin is easier to remove and the cooking time will be faster. As with any dried bean, soaking is required to re-hydrate the beans before they are cooked.
To Cook - Remove tough skin before cooking. Bring to a boil, then simmer 40 minutes. Great in soups and salads. Puréed for tasty dips.

FLAGEOLET BEANS - A popular French shell bean, the flageolet has an inedible green pod about 3-inches long and small, light-green, kidney-shaped seeds. Fresh flageolets are occasionally available in the summer; look for well-filled, pliable pods that contain even-sized beans and do not show evidence of drying. Dried flageolets are packaged in plastic bags or boxes or sold in bulk. Canned French flageolets are available in specialty food markets. Braised flageolets are the traditional French accompaniment to leg of lamb. They may also be added to soups and stews or eaten cold as a salad with lemon and oil. Dried beans must be soaked before they are prepared.

GREAT NORTHERN BEANS - Medium-size, oval white bean with a delicate taste with a firm texture and tender creamy flesh. An excellent source of fiber and folate and a good source of iron. They are available canned or dried. They are used in baked bean dishes and soups. When Great Northern beans are not available, White Kidney Beans or Navy Beans are good substitutes.
To Cook - Bring to a boil, then simmer for 90 minutes to 2 hours. A nice addition to stews and salads.

KIDNEY BEAN, RED OR WHITE (Cannellini) - A large, kidney-shaped, deep reddish brown or white bean that has a bland taste with a soft texture. A good source of folate, fiber and iron. They are available fresh in the shell, dried, frozen, and canned. The beans can be cooked as their own dish or can be added into other dishes, such as chili, casseroles, refried beans, and salads. Dried beans require soaking before cooking.
To Cook - Bring to a boil, then simmer for 90 minutes. A hit in southwestern chilies, soups and salads. White cannellini beans star in Italian stews and minestrone soups.

LENTILS - Small green, brown, or red legumes with a round, flat shape. Flavorful, with a firm texture. An excellent source of fiber, folate and phosphorous and a good source of iron. See About Lentils
To Cook - No need to presoak. Bring to a boil, then simmer for 30 to 40 minutes. Tasty in soups and stews; a terrific addition to salads.

LIMA BEANS - (Butter Beans) - Flat, oval, creamy white bean. The smallest dried ones have the mildest taste. Baby and regular size have a buttery, mushy texture. An excellent source of folate and fiber, and a good source of iron. They are available fresh in the shell, dried, frozen, and canned. This bean is commonly referred to as Calico, Madagascar, or Butter Beans, and are available as baby or mature beans.
To Cook - Bring to a boil, then simmer 45 to 60 minutes. Be careful not to overcook, as they disintegrate quickly. Good for soups and stews. Taste great with butter and herbs.

LUPINI BEANS - A large dried bean that is round in shape, white in color and similar to a Fava Bean. Native to Italy, the bean is soaked overnight and often marinated to remove the bitter taste. It is also known as Albus Lupin, White Lupin, European White Lupin, or Tremmocos.

MARROW BEANS - A plump looking dried bean, common in Italian cooking, white in color and round in shape. When cooked, the bean has a creamy, meaty texture that provides a flavor that is somewhat similar to smoked bacon. It goes well with braised meats, soups, stews, or when served as a side dish. Great Northern Beans can be substituted if necessary, but, however, they do not provide the same size or flavor provided by Marrow Beans.

MUNG BEANS - A tiny, round dried bean with a thick outer skin that may be green, brown, or black in color. Originating in India, they are also known as Yellow Mung, Yellow Split Mung or Moong Dal, where it is often used to make curries and a dish called "Dal."
This bean is used to produce transparent bean sprouts, which become a crunchy and flavorful ingredients for salads, egg dishes, stir-fried dishes, and sandwiches.

NAVY BEANS - A small white bean that holds its shape well. Good, strong flavor. An excellent source of folate and fiber and a good source of iron. It is also called the Yankee Bean, Boston Bean, Fagiloi, Haricot Blanc (white), or the Pearl Haricot Bean. It is a common ingredient used in soups, salads, bean dishes (canned pork and beans), and chili. Cannellini, Flageolets, Great Northern, or Dry Lima Beans could be good substitutes when necessary.
To Cook - Bring to a boil, then simmer for at least 90 minutes. Excellent in salads, simmered dishes, and gratins.

PINK BEANS - A variety of legume that is small and oval-shaped, pale pink in color, and grown throughout the world. The bean pods are picked when they are young and tender and then dried for use in a variety of food dishes. The pink bean is most often used for soups, stews, rice dishes, refried bean dishes, and chili con carne.
Also known as Habichuelas Rosadas in Spanish, pink beans can be substituted for or added with kidney and pinto beans in any recipes requiring the pink beans.

PINTO BEANS - Medium-size beige-and-brown-speckled bean. Earthy flavor and a mealy texture. An excellent source of folate and fiber and a good source of iron. The oval-shaped bean makes a good refried bean and is used in other dishes, such as beans and rice, chili, soups, and stews. They are available dried or precooked in cans. Dried beans must be soaked to rehydrate before using.
To Cook - Bring to a boil, then simmer for 2 hours. Use in southwestern bean dishes and stews. Often used for refried beans and are great in corn tortillas.

RED BEANS - Small, dark red beans that have a slightly sweet taste. They are available canned or dried. The dried beans require soaking to rehydrate. These beans are popular to use in Mexican dishes, such as refried beans.
They are also referred to as Small Red Beans.

RUNNER - (Includes Aztec, Giant Pinto, Madeira, Black, White and Scarlet) - Heirloom beans that are nearly an inch in length and swell to at least twice their size. Because of their impressive size and the difficulty and expense of obtaining them, they're probably best used where they can be seen and appreciated.
To Cook: Bring to a boil, then simmer 45 to 60 minutes.

SOYBEANS - (Dried Yellow Soybean) - Medium-size oval, yellowish bean. Very bland flavor and firm texture. An excellent source of folate and a good source of calcium, fiber, iron, and phosphorus. Soybeans are high in protein and low in carbohydrates. Black Soybeans, common in Asian cooking, have a slightly sweeter flavor than Yellow Soybeans, which have a bland bean flavor.

The dried or mature bean is used to make a variety of products, such as tofu, soy milk, soy sauce, and snack foods. Soybeans are not a popular cooking bean because of the bland flavor. It can be presoaked and then used as an ingredient for soups, stews, and casseroles. Soybeans are also referred to as Soya, Soya Bean, Soja, or Soi.
To Cook - Bring to a boil, then simmer for at least 3 hours. Soybeans are eaten mostly when processed with tofu, tempeh or soy dairy products. But they make an excellent table bean. Mix shelled fresh or frozen soybeans with other flavorful ingredients or eat them straight from the pod as a snack.

SPLIT PEAS - Small green or yellow halved peas. Earthy flavor with a creamy texture. An excellent source of fiber and folate, and a good source of phosphorus and potassium.
To Cook - No presoaking is necessary. Bring to a boil, then simmer for 50 minutes. Makes a comforting soup.

WHITE - (Small White or Pea) - A name given to a group of beans that are basically white in color and have similar textures and flavor. This group of beans includes navy, Great Northern, and Cannellini (white kidney) beans. Different varieties of white beans are interchangeable in recipes. An excellent source of fiber and folate, and a good source of iron and potassium.
To Cook - Bring to a boil, then simmer 2 hours. Used in soups, salads, stews and dips.

Types of Tea

All tea is produced from a plant called Camellia sinensis. The thousands of different varieties of teas available in the world only vary by the region it was grown, the time of year picked, and the processing method.

Our premium teas come from all over the world and many of our Chinese and Japanese teas fit into one of these main categories of tea: white, green, oolong, and black tea. We also carry herbal infusions or tisanes, sometimes called herbal tea, which do not actually contain the Camellia sinensis plant.

Each type of tea has its own characteristics including a different taste, differing health benefits, and even different levels of caffeine. One of the best ways to find out which teas are for you is to walk into a Teavana store and sample some of our delicious, premium loose tea. 

White Teas

White tea is the purest and least processed of all teas.  This loose leaf tea has very little caffeine and brews a light color and flavor. White teas also contain the highest antioxidant properties (helps to detoxify and fight cancer), help lower your cholesterol level, and are the best for skin and complexion.

Green Teas

Green tea is the most popular type of tea, mainly because it is the beverage of choice in Asia. Often our loose green tea is scented with flowers or mixed with fruits to create scented or flavored teas. This tea has only 5-10% the caffeine in coffee per cup.  Some health benefits of green tea are the high level of cancer-fighting antioxidants, helps lower blood pressure, fights gingivitis and cavities, and helps regulate blood sugar levels.

Oolong Teas

Oolong tea, also known as wu long tea, is full-bodied with a flavorful fragrance and sweet aroma. It is semi-fermented, which gives it approximately 15% of the caffeine in one cup of coffee.  Most people commonly recognize oolong tea as the Chinese tea served in Chinese restaurants. Oolong teas make great weight loss teas by boosting your metabolism rate and aiding in digestion by breaking down oils and fats.

Black Teas

Black tea is the tea most people know since you likely grew up dipping tea bags of black tea in your cup (or enjoyed this tea from an iced tea pitcher in the South).  Black tea is fully fermented, so it has approximately 20% of the caffeine in a cup of coffee.  Black tea health benefits include helping prevent the absorption of cholesterol into the blood stream, which reduces the risk of heart disease. It is also good for preventing gingivitis, tooth decay, and it helps regulate blood sugar level and blood pressure. Find out more 

Herbal Teas

Herbal tea does not contain any leaves from the Camellia family, so it is sometimes referred to as a tisane. Herbal teas can be broken into three categories: rooibos teas, mate teas, and herbal infusions. Herbal infusions consist of pure herbs, flowers, and fruits. The health benefits of herbal tea varies from tea to tea, but they are all caffeine-free and typically rich in vitamin C. Herbal teas are delicious hot or iced.

Rooibos Teas

Rooibos tea, or red tea, is made from a South African red bush. This premium tea is rich in vitamins, minerals, and protein and has higher antioxidants than green tea. Naturally caffeine free, Rooibos teas are excellent in aiding with digestion, helping to relieve allergies, and promote healthy skin, teeth and bones. Rooibos teas are delicious hot or iced. .

Mate Teas

Mate tea is considered the coffee lover's favorite tea. Made from the leaves and twigs of the yerba mate plant, mate teas give the same energy as coffee without the jitters. They also curb the appetite and contain 21 vitamins and minerals. .

Blooming Teas

Also called artisan or flowering teas, these teas actually 'bloom' as they steep. They are hand tied by tea artists and often include some type of flavor or scent along with the beautiful design. These romantic teas make a great gift for your significant other!

Tea Blends

Tea blends often have the best of both worlds since they combine more than one type of premium tea.  Mixing teas in a blend is one of the best ways to get great flavor along with great health benefits.  For example, our Detox Tea Blend contains our Silver Needle White Tea, Gyokuro Green Tea, Monkey Picked Oolong along with Peppermint Herbal tea for a super body cleansing tea. Shop our Tea Blends or make one of your own!

LDL and HDL Cholesterol: What's Bad and What's Good ?

LDL bad HDL good

Cholesterol can’t dissolve in the blood. It has to be transported to and from the cells by carriers called lipoproteins. Low-density lipoprotein, or LDL, is known as “bad” cholesterol. High-density lipoprotein, or HDL, is known as “good” cholesterol. These two types of lipids, along with triglycerides and Lp(a) cholesterol, make up your total cholesterol count, which can be determined through a blood test. 

LDL (Bad) Cholesterol

When too much LDL (bad) cholesterol circulates in the blood, it can slowly build up in the inner walls of the arteries that feed the heart and brain. Together with other substances, it can form plaque, a thick, hard deposit that can narrow the arteries and make them less flexible. This condition is known as atherosclerosis. If a clot forms and blocks a narrowed artery, heart attack or stroke can result.

HDL (good) Cholesterol

About one-fourth to one-third of blood cholesterol is carried by high-density lipoprotein (HDL). HDL cholesterol is known as “good” cholesterol, because high levels of HDL seem to protect against heart attack. Low levels of HDL (less than 40 mg/dL) also increase the risk of heart disease. Medical experts think that HDL tends to carry cholesterol away from the arteries and back to the liver, where it's passed from the body. Some experts believe that HDL removes excess cholesterol from arterial plaque, slowing its buildup.


Triglyceride is a form of fat made in the body. Elevated triglycerides can be due to overweight/obesity, physical inactivity, cigarette smoking, excess alcohol consumption and a diet very high in carbohydrates (60 percent of total calories or more). People with high triglycerides often have a high total cholesterol level, including a high LDL (bad) level and a low HDL (good) level. Many people with heart disease and/or diabetes also have high triglyceride levels.

Lp(a) Cholesterol

Lp(a) is a genetic variation of LDL (bad) cholesterol. A high level of Lp(a) is a significant risk factor for the premature development of fatty deposits in arteries. Lp(a) isn’t fully understood, but it may interact with substances found in artery walls and contribute to the buildup of fatty deposits.

Brown rice

In some parts of the world, the word "to eat" literally means "to eat rice." All varieties of rice are available throughout the year, supplying as much as half of the daily calories for half of the world's population.
The process that produces brown rice removes only the outermost layer, the hull, of the rice kernel and is the least damaging to its nutritional value. The complete milling and polishing that converts brown rice into white rice destroys 67% of the vitamin B3, 80% of the vitamin B1, 90% of the vitamin B6, half of the manganese, half of the phosphorus, 60% of the iron, and all of the dietary fiber and essential fatty acids. Fully milled and polished white rice is required to be "enriched" with vitamins B1, B3 and iron.

Food Chart

Nutrition facts- Brown rice .   
Brown rice nutrition data

Brown rice, cooked
1.00 cup
195.00 grams
216.45 calories
World's Healthiest
Foods Rating
manganese1.76 mg88.07.3excellent
selenium19.11 mcg27.32.3good
magnesium83.85 mg21.01.7good
tryptophan0.06 g18.81.6good
World's Healthiest
Foods Rating
very goodDV>=50%ORDensity>=3.4ANDDV>=5%

Brown rice-Nutrition facts.
Brown rice nutrition data.
Brown rice nutritional value.

In addition to the nutrients highlighted in our ratings chart, an in-depth nutritional profile for Brown rice is also available. This profile includes information on a full array of nutrients, including carbohydrates, sugar, soluble and insoluble fiber, sodium, vitamins, minerals, fatty acids, amino acids and more.
Amount of Brown Rice: 1 cup
Total Weight of Brown Rice: 185 grams
Basic Components
14.7 g
143 g
19.2 g
2.8 g
Total Calories
2868 KJ
Calories From Fat
189 KJ
Calories From Carbohydrate
Calories From Protein
2466 KJ
210 KJ
Dietary Fiber
6.5 g
6.5 g
1.6 g
1573 mg
1573 mg
1573 mg
1573 mg
1573 mg
1573 mg
Total Fat
5.4 g
Saturated Fat
1.1 g
Mono Fat
2.0 g
Poly Fat 
1.9 g
0.7 mg
0.2 mg
9.4 mg
Vitamin B6
0.9 mg
56.8 mg
56.8 mg
Vitamin E (Alpha Tocopherol)
2.2 mg
37.0 mcg
Vitamin K
3.5 mcg
Pantothenic Acid
2.8 mg
42.6 mg
0.5 mg
2.7 mg
265 mg
6.9 mg
616 mg
412 mg
43.3 mcg
13.0 mg
3.7 mg
Saturated Fats
16:0 Palmitic
921 mg
18:0 Stearic
96.2 mg
Mono Fats
18:1 Oleic
1935 mg
Poly Fats
18:2 Linoleic
1850 mg
18:3 Linolenic
81.4 mg
Other Fats
Omega 3 Fatty Acids
81.4 mg
Omega 6 Fatty Acids
1850 mg
Amino Acids
857 mg
1114 mg
1375 mg
178 mg
2994 mg
723 mg
374 mg
622 mg
1215 mg
561 mg
331 mg
758 mg
688 mg
760 mg
538 mg
187 mg
551 mg
862 mg

Buying & Storing Tips 
  • Brown rice can be purchased in both prepackaged containers and bulk bins. To ensure the maximum freshness in prepackaged containers, check the ‘use-by’ date, as rice has a tendency to go rancid if stored for a long period of time.
  • Always go for the organically grown varieties of brown rice, as studies have revealed that such varieties have around 1.4 to 5 times less arsenic than the other varieties. Consumption of high concentration of arsenic can have very harmful effects on human health.
  • When purchasing in bulk sections, ensure that the lids of the rice bins are covered properly and the store has a good product turnover. Also, check for any evidence of moisture.
  • As compared to white rice, the brown variety has an oil-rich germ that makes it very prone to rancidity. Hence, it should always be stored in the refrigerator. You can also keep it in an airtight container and store for a period of about 6 months.
  • In case of cooked rice, place it in tightly sealed containers and store it inside the refrigerator.

Brown Rice (one cup) White Rice (one cup)
232 223
4.88 g 4.10 g
49.7 g 49.6 g
1.17 g 0.205 g
Dietary Fiber
3.32 g 0.74 g
Thiamin (B1)
0.176 g 0.223 g
Riboflavin (B2)
0.039 mg   0.021 mg
Niacin (B3)
2.730 mg   2.050 mg
Vitamin B6
0.294 mg 0.103 mg
10 mcg 4.1 mcg
Vitamin E
1.4 mg 0.462 mg
72.2 mg 22.6 mg
142 mg 57.4 mg
137 mg 57.4 mg
26 mg 19 mg
1.05 mg 0.841 mg

Nutritional value - brown rice  Hot or Not ?

How many different types of rice are there ?

there are over 8000 diffrent rices

What does rice look like?

Rice is one of the most important foods in the world, supplying as much as half of the daily calories for half of the world's population. No wonder that in Asian countries, such as Thailand, rice is so highly valued that the translation of the word "to eat" literally means "to eat rice."
Asked to name the types of rice they are familiar with, people may be able to recall one or two. Yet, in actuality there is an abundance of different types of rice-over 8,000 varieties. Oftentimes, rice is categorized by its size as being either short grain, medium grain or long grain. Short grain, which has the highest starch content, makes the stickiest rice, while long grain is lighter and tends to remain separate when cooked. The qualities of medium grain fall between the other two types.
The scientific name for rice is Oryza sativa.
Another way that rice is classified is according to the degree of milling that it undergoes. This is what makes a brown rice different than white rice. Brown rice, often referred to as whole rice or cargo rice, is the whole grain with only its inedible outer hull removed. Brown rice still retains its nutrient-rich bran and germ. White rice, on the other hand, is both milled and polished, which removes the bran and germ along with all the nutrients that reside within these important layers.
Some of the most popular varieties of rice in this country include:
  • Arborio: A round grain, starchy white rice, traditionally used to make the Italian dish risotto.
  • Basmati: An aromatic rice that has a nutlike fragrance, delicate flavor and light texture.
  • Sweet rice: Almost translucent when it is cooked, this very sticky rice is traditionally used to make sushi and mochi.
  • Jasmine: A soft-textured long grain aromatic rice that is available in both brown and white varieties.
  • Bhutanese red rice: Grown in the Himalayas, this red colored rice has a nutty, earthy taste.
  • Forbidden rice: A black colored rice that turns purple upon cooking and has a sweet taste and sticky texture. 

Why is Brown Rice healthier than White Rice ?  Brown rice - more nutritional value ?

Brown rice is simply white rice that has not had the brown-colored bran covering removed. So brown rice is considered a whole grain. Why remove the bran? Because most people prefer white rice since it is fluffier and cooks faster than brown. Since brown rice still has the bran intact, it has more fiber than white rice. One cup of brown rice has 3 1/2 grams of fiber while the same amount of white rice has less than one gram of fiber. We all need from 25 to 38 grams of fiber in our diet everyday.
Brown rice also contains nutrients like magnesium, manganese, and zinc. White rice has reduced levels of these nutrients, but is often fortified with iron, and some B vitamins.

What is rice?  Have  rice nutrition data ? Have  rice nutritional value ?

White rice is the name given to milled rice that has had its husk, bran, and germ removed. This is done largely to prevent spoilage and to extend the storage life of the grain. After milling, the rice is polished, resulting in a seed with a bright, white, shiny appearance.
The polishing process removes important nutrients. A diet based on unenriched white rice leaves people vulnerable to the neurological disease beriberi, due to a deficiency of thiamine (vitamin B1). White rice is often enriched with some of the nutrients stripped from it during its processing. Enrichment of white rice with B1, B3, and iron is required by law in the United States.
At various times, starting in the 19th century, brown rice and wild rice have been advocated as healthier alternatives. The bran in brown rice contains significant dietary fiber and the germ contains many vitamins and minerals. (See whole grain.)
As with all natural foods, the precise nutritional composition of rice varies slightly depending on the variety, soil conditions, environmental conditions and types of fertilizers.
Typically 100 g of uncooked rice produces around 240-260 g of cooked grains.

Why is Brown Rice healthier than White Rice ? Brown rice vs white rice . Nutritional value, Nutrition data,Calories.

The crazy thing is that these added steps to turn brown rice to white remove nutrients that are sometimes then introduced back in via synthetic sources - this is called fortified white rice. The same type of thing happens in brown bread vs. white bread scenario.
The loss of nutrients is broad and substantial. Plain white rice has far less Vitamin E, Thiamin, Riboflavin, Niacin, Vitamin B6, Folacin, Potassium, Magnesium, Iron and over dozen other nutrients.  Added to that, the dietary fiber contained in white rice is around a quarter of brown rice.

How many carbohydrates are in cooked rice ?

Carbohydrates in rice

Here are examples for different types of rice (white, brown, wild rice).

1. In steamed/boiled long-grain, medium grain, or short grain white rice there are:
  • approx 8 carbs in each ounce or 28g
  • approx 28 carbs in a 3½ oz or 100g portion
  • approx 64 carbs in 8 oz or 227g
  • approx 45-53 carbs in 1 cup

2. In steamed/boiled long-grain or medium grain brown rice there are:
  • approx 6-7 carbs in each ounce or 28g
  • approx 23 carbs in a 3½ oz or 100g portion
  • approx 52 carbs in 8 oz or 227g
  • approx 45 carbs in 1 cup.

3. In steamed/boiled wild rice there are:

  • approx 6 carbs in each ounce or 28g
  • approx 21 carbs in a 3½ oz or 100g portion
  • approx 48 carbs in 8 oz or 227g
  • approx 35 carbs in 1 cup

4. In Chinese restaurant steamed white rice there are:
  • approx 9 carbohydrates in each ounce or 28g
  • approx 32 carbohydrates in a 3½ oz or 100g portion
  • approx 73 carbohydrates in 8 oz or 227g
  • approx 45 carbohydrates in 1 cup (loosely packed).

How many calories are in a cup of steamed white rice ?
In steamed long-grain white rice, there are:
  • approx 205 calories in one cup.

In steamed medium-grain white rice, there are:
  • approx 242 calories in one cup

In steamed short-grain white rice, there are:
  • approx 267 calories in one cup.
Brown rice syrup, also known as rice syrup, is a sweetener derived by culturing cooked rice with enzymes (usually from dried barley sprouts) to break down the starches, then straining off the liquid and reducing it by cooking until the desired consistency is reached. The final product is 45% maltose, 3% glucose, and 52% maltotriose.
Glucose, the most simple of sugars, is used as the reference food in constructing the Glycemic Index, with a glycemic index of 100. It quickly passes through the stomach, the liver and into the small intestine where it is absorbed into the bloodstream.
Maltose, which has a slightly higher glycemic index of 105, is processed into blood glucose even faster.
The more complex Trisaccharide, maltotriose , takes 2–3 hours to digest. Rice syrup has a shelf life of about a year, and once opened, should be stored in a cool, dry place.
Brown rice syrup is produced commercially by cooking brown rice flour or brown rice starch with enzymes. The final carbohydrate mix can be adjusted, depending upon the desired sweetness and application. The syrup is filtered, and excess water is evaporated to thicken it. The product is produced on a commercial scale by several companies in the United States, Europe, and Asia.
Brown rice syrup is the sweetener found in some drinks, such as rice milk.

References Brown Rice Syrup

  1. ^ "Brown Rice Syrups". Brownricesyrup.info. http://brownricesyrup.info/. Retrieved 2010-11-16. 
  2. ^ GlycemicIndex.com database. Retrieved February 5, 2010.
  3. ^ "Maltotriose Digestion". http://www.sciencedirect.com/science?_ob=ArticleURL&_udi=B73GH-47T2CDR-S&_user=10&_coverDate=03%2F15%2F1967&_rdoc=1&_fmt=high&_orig=search&_origin=search&_sort=d&_docanchor=&view=c&_searchStrId=1616626532&_rerunOrigin=google&_acct=C000050221&_version=1&_urlVersion=0&_userid=10&md5=6216d0d78c211d301e370fe5ac27141a&searchtype=a/.

References Brown Rice