Bigas MUST READ
“Marami ka pang kakaining bigas!”
A very famous line once told to us one way or another by our elders or someone wiser or more experienced, if we want to be better or advanced in position or be more skilled. Bigas then is a symbol of experience and lessons in life.
My question then is, “anong klaseng bigas?”
Better Nutrition, Better Health
Brown rice is whole grain white rice with removed outer layer by milling. What remained is a thin film of hull which is brown in color--hence the term Brown Rice. The layers of the grain--bran, germ and endosperm are intact making the grain have better nutritional content. It still has the anti-oxidants, B Vitamins, minerals, protein, fibers and healthy fats.
Brown Rice has lower glycemic index than white rice, and may be a better choice for diabetic patients, and even for just those who watch their calorie intake, or if you want to eat rice and still be lean. It has more fibers and nutrients, makes the digestion longer and make you feel full for a long time, therefore there is no need to eat more.
Red Rice is a variety of rice with red color pigment due to its anthocyanin content. Anthocyanin, which is also found in other fruits and vegetables with deep purple or red colors, is believed to reduce inflammation in the body, asthma, reduce the risk of cancer and help in managing weight.
Our native red rice is “unpolished” or partially hulled, making it a whole nutritious grain. This grain will make you chew on the bran, with a little nutty flavor, is digested very slowly and have a lower glycemic index. It contains natural vitamins and minerals like manganese, calcium and selenium which is believed to improve digestive functions and metabolism of fats and carbohydrates, proper functioning of thyroid gland, calcium absorption and help to form connective tissues, prevents risks of arthritis and prevent infections.
Black Rice is the most nutritious among the colored rice. This is known also as the Forbidden Rice. Some tales say, that only the kings and emperors are allowed to eat this variety as it prolongs their life. It has the highest amount of anthocyanins, a very powerful anti-oxidant that is believed to fight against cancer or heart diseases, and prevent inflammation. Some researches are promising in that they could also be possible in helping detoxify the liver, and help with the brain cell functions.
Our native black rice is whole grain with the bran, germ and endosperm all intact making it very rich in fiber, high contents of vitamins and minerals and a high content of iron. Since fiber takes longer to digest , it does not cause a spike in blood sugar , therefore a healthy alternative for diabetics.
Black rice is also cited in some researches to aid in digestion and lower high blood pressure. There are just so many observed benefits of “taking the black”.
Who can say no to eating a freshly cooked smoking soft and fragrant white rice, with your favorite ulam? Eating white rice is part of our culture, and we sometimes eat it 3 times a day. The rice bran is totally removed, and the rice is polished to a perfect white.
White rice contains carbohydrates and some vitamins and minerals, so its perfect for carbo-loading in the morning when we are active and can burn those carbs.
Marami pa tayong kakaining bigas, let’s try it one at a time.