Flour is obtained by grinding rice. Most often, the raw material is a white polished variety, although brown is also used in Asian countries. The product from polished rice has a snow-white color, powdery consistency, is devoid of taste and smell. This flour contains a lot of starch (80% of the flour volume) and does not contain gluten (gluten) at all.
Rice flour composition
100 grams of rice flour includes: protein – 5,95 grams; fats – 1,42 g; carbohydrates – 80,13 gr.
Energy value (caloric content) of rice flour – 366 kcal. And the content of vitamins in it is as follows:
- B1 (thiamine) – 0,138 mg;
- B2 (riboflavin) – 0,021 mg;
- B4 (choline) – 5,8 mg;
- B5 (pantothenic acid) – 0,819 mg;
- B6 (pyridoxine) – 0,436 mg;
- B9 (folic acid) – 4 mcg;
- PP (niacin equivalent) – 2,59 mg;
- E (tocopherol) – 0, 11 mg.
Rice flour also contains a small amount of various macro- and microelements: phosphorus, potassium, magnesium, calcium, manganese, zinc, iron, copper, selenium.
Benefit and harm
The benefits of rice flour are primarily due to vegetable protein, which has a complete amino acid composition necessary for the normal functioning of the human body. In addition to minerals, it also includes starch, fiber, mono- and disaccharides.
Rice flour, as a hypoallergenic product, is used in baby and diet food. The explanation is simple – it does not contain gluten, which can have a negative effect on the digestion of healthy people, causing such phenomena as flatulence, heartburn, constipation, diarrhea and various disorders.
In general, it is an important part of the diet of patients with cardiovascular and renal diseases, chronic enterocolitis, gastritis and stomach ulcers, as well as children of the first year of life. The large amount of starch included in the composition makes it a highly nutritious food, very useful for weakened people, as well as athletes.
The amount of vitamin B1 (thiamine) in rice flour is too low to meet the needs of the human body. If it is deficient in the diet, a nervous system disorder known as beriberi can develop. That is why, in the case when rice flour products form the basis of the diet, they should be used in dishes with fillings that compensate for the lack of thiamine.
At the same time, the consumption of rice flour products reduces the human need for sugar and fats without reducing the received energy. That is why it has become one of the favorite foods of those who wish to lose weight. B vitamins are essential for the normal functioning of the nervous system. Proteins and amino acids in rice flour serve as building materials for new cells. The absence of sodium salts with the simultaneous presence of potassium allows for cleansing work, removing salts from the body that come with other products.
