Which is more suitable for losing weight, rice or noodles? From a nutritional point of view, there is not much difference between rice and noodles. We usually eat noodles, usually only noodles, and we will add some toppings. Eating rice is also eaten with various dishes, and the energy obtained by the human body is similar.
Speaking of calories, the same quality of rice and noodles, the calories of rice are relatively higher, but we usually think that eating noodles will make us feel more full, so it depends on satiety. Foods rich in fiber and water are more likely to make people feel full. From this point of view, noodles are slightly fuller than rice.
But in terms of glycemic index, rice and noodles are both foods with fast glycemic index. No matter where it is swollen, it is easy to digest. Eating for a long time is not conducive to weight control, and it may be easy to get fat! But it also depends on how much you eat.
In addition to these two kinds, steamed bread is also a staple food that many people often eat. Its glycemic index is also relatively high, and it is easy to get fat if you eat it frequently.
People who lose weight should not use the method of not eating staple food or dieting to lose weight, so even if they lose weight successfully, they may easily rebound, which will not only fail to lose weight, but also affect their health. Here are some suggestions for everyone. Eating according to this principle is healthy and not easy to gain weight!
Whether it is rice, noodles or steamed bread, it is made of polished white rice and flour. Although staple food is indispensable, eating these three kinds for a long time is also harmful to health. However, it is good to eat coarse grains and grains often, and it is not easy to get fat. I suggest that you often use oats, quinoa, buckwheat, brown rice and miscellaneous beans instead of rice and noodles.
Different Nutritional Values of Rice Rice is a staple food that most people can't live without every day, but from a practical point of view, it has always been monotonous. In fact, as long as some miscellaneous grains or vegetables are mixed into rice, its nutritional value will be improved many times, and it has a certain therapeutic effect.
Pumpkin rice
In particular, the content of carotene is the highest among melons, and pectin can improve the viscosity of rice and slow down the absorption of sugar. Therefore, pumpkin rice is suitable for diabetics. In addition, mannitol in pumpkin has laxative effect, which can reduce the harm of toxins in feces to human body and prevent colon cancer.
Black fungus rice
Then add black fungus and cook it into rice or porridge. Auricularia auricula is a kind of colloidal edible fungus and medicinal fungus with high nutritional value, which is rich in iron, especially lysine and leucine. In recent years, it has been found that it can reduce blood viscosity and has obvious preventive effect on cardiovascular and cerebrovascular diseases.
Taro rice
Steamed into rice. Taro is soft and easy to digest, suitable for people with gastrointestinal diseases and tuberculosis, as well as the elderly and children. When constipation or redness occurs in summer, eating taro rice can especially relieve constipation and detoxify. However, taro contains more starch, and it is easy to flatulence when eating too much. Pay attention to the right amount when eating.
Nutritional components of rice The main components of rice are carbohydrates, and the protein in rice is mainly protamine, and the composition of amino acids is relatively complete, which is easy to be digested and absorbed by the human body. Rice is the main source of B vitamins and an important dietotherapy resource to prevent beriberi and eliminate oral inflammation.
The contents of minerals, dietary fiber and B vitamins (especially vitamin B 1) in brown rice are higher than those in polished rice, but the content of lysine in rice is lower.
Modern people pay more and more attention to delicacy and taste when eating. But in fact, many unprocessed foods contain substances that are very beneficial to health. Brown rice is one of them. Brown rice is a "light-colored rice grain" after rice husk is removed, which consists of rice bran layer, germ and endosperm. 64% of the nutrients in rice are concentrated in the rice bran layer and germ, accounting for 65,438+00% of the weight of brown rice, while the polished rice we usually eat is the endosperm left after the rice bran layer and germ are removed, which is basically starch and has few nutrients.
Rice seeds consist of husk, cortex, embryo and endosperm. Brown rice is the hulled part of rice, and polished rice is the only endosperm part of rice. Because most nutrients (such as cellulose, protein, fat, minerals, vitamins, etc.) except carbohydrates in rice are concentrated in the so-called chaff layer, the nutritional value of brown rice is far better than that of polished rice.
Brown rice contains protamine with complete amino acid composition, which is easy to be digested and absorbed by human body, and contains more fat and carbohydrates, which can provide a lot of calories for human body in a short time. Not only that, brown rice contains more than ten times of dietary fiber than white rice, and the carbohydrates in it are wrapped by crude fiber tissue, which makes the human body digest and absorb slowly, so it can control blood sugar well. Brown rice is also rich in vitamin B and vitamin E, as well as trace elements such as zinc, chromium, manganese and vanadium, which is beneficial to improve the sensitivity of insulin and help people with impaired glucose tolerance.