Red rice (original) (raw)
Red rice is a variety of rice that is colored red by its anthocyanin content. It is usually eaten unpolished or partially polished, and has a red bran layer, rather than the more common pale brown. Red rice has a nutty flavor. It has the highest nutritional valueamong rices eaten with the bran intact.. Some red rice has a low glycemic index. The rice will be slowly digested and energy will be slowly released. This will cause a slower increase in blood sugar levels. Red rice contains high antioxidant levels that reduce free radicals in the organism. It is also a richer source of iron, magnesium, calcium and zinc than white rice.
| Property | Value |
|---|---|
| dbo:abstract | Red rice is a variety of rice that is colored red by its anthocyanin content. It is usually eaten unpolished or partially polished, and has a red bran layer, rather than the more common pale brown. Red rice has a nutty flavor. It has the highest nutritional valueamong rices eaten with the bran intact.. Some red rice has a low glycemic index. The rice will be slowly digested and energy will be slowly released. This will cause a slower increase in blood sugar levels. Red rice contains high antioxidant levels that reduce free radicals in the organism. It is also a richer source of iron, magnesium, calcium and zinc than white rice. (en) 赤米（あかごめ、あかまい）は、イネの栽培品種のうち、玄米の種皮または果皮の少なくとも一方（主に種皮）にタンニン系の赤色素を含む品種を指す。 野生のイネのほとんどは赤米である。古代米イコール赤米とされることもあるが、科学的根拠はない。黒米を赤米に含める場合もある。民俗学者の柳田國男は、赤飯の起源は赤米であると主張している。 (ja) ( 이 문서는 쌀에 관한 것입니다. 중국의 배우에 대해서는 훙메이 문서를 참고하십시오.) 홍미(紅米)는 유색미의 일종으로, 겉이 붉은색을 띠는 쌀이다. 붉은쌀, 적미(赤米)로도 불린다. (ko) |
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| gold:hypernym | dbr:Variety |
| rdf:type | dbo:Grape |
| rdfs:comment | Red rice is a variety of rice that is colored red by its anthocyanin content. It is usually eaten unpolished or partially polished, and has a red bran layer, rather than the more common pale brown. Red rice has a nutty flavor. It has the highest nutritional valueamong rices eaten with the bran intact.. Some red rice has a low glycemic index. The rice will be slowly digested and energy will be slowly released. This will cause a slower increase in blood sugar levels. Red rice contains high antioxidant levels that reduce free radicals in the organism. It is also a richer source of iron, magnesium, calcium and zinc than white rice. (en) 赤米（あかごめ、あかまい）は、イネの栽培品種のうち、玄米の種皮または果皮の少なくとも一方（主に種皮）にタンニン系の赤色素を含む品種を指す。 野生のイネのほとんどは赤米である。古代米イコール赤米とされることもあるが、科学的根拠はない。黒米を赤米に含める場合もある。民俗学者の柳田國男は、赤飯の起源は赤米であると主張している。 (ja) ( 이 문서는 쌀에 관한 것입니다. 중국의 배우에 대해서는 훙메이 문서를 참고하십시오.) 홍미(紅米)는 유색미의 일종으로, 겉이 붉은색을 띠는 쌀이다. 붉은쌀, 적미(赤米)로도 불린다. (ko) |
| rdfs:label | Riz rouge (fr) 홍미 (ko) 赤米 (ja) Red rice (en) |
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| prov:wasDerivedFrom | wikipedia-en:Red_rice?oldid=1123853221&ns=0 |
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