How many calories are in rice, boiled in water and without salt. Recipe Fried rice with onions. Calorie content, chemical composition and nutritional value Stewed rice with carrots and onions in a slow cooker

Porridge is saturated with vitamins of group B, H, E, PP, manganese, potassium, zinc, magnesium, copper, selenium and many other minerals.

The calorie content of rice boiled in water is 116.3 kcal. 100 g of the dish contains:

• 2.22 g protein;
• 0.6 g fat;
• 24.7 g carbohydrates.

Due to the high content of natural fiber, the product helps to quickly cleanse the intestines from toxins. Regular consumption of boiled rice is useful for the prevention of diseases of the liver, kidneys, heart, blood vessels.

Calorie content of steamed boiled rice per 100 grams

The calorie content of steamed boiled rice per 100 grams is 96 kcal. 100 g of product:

• 2.09 g protein;
• 0.14 g fat;
• 21.5 g carbohydrates.

Cooking recipe:

• 100 g of parboiled rice is washed until the water is clear;
• rice is poured into 250 ml of boiling water and boiled for 15 minutes;
• the last 5 minutes of cooking, the rice is simmering under a closed lid over low heat;
• salt is added to taste.

The calorie content of boiled parboiled rice with butter is 113 kcal. In a 100 gram serving, 1.71 g of protein, 3.58 g of fat, 17.9 g of carbohydrates.

Recipe:

• 100 g of parboiled rice is thoroughly washed, poured into a saucepan and poured with 300 ml of water;
• salt is added to the dish (to taste);
• cooking rice lasts 25 minutes. After the water has boiled, make a slow fire;
• 15 g of sunflower oil is added to the finished dish.

Calorie content of boiled rice in water with butter per 100 grams

The calorie content of boiled rice in water with butter per 100 grams is 119 kcal. 100 g of the dish contains:

• 2.21 g protein;
• 2 g fat;
• 23.2 g of carbohydrates.

The dish is saturated with vitamins A, B1, B2, B5, B6, B9, D, E, H, PP, calcium, potassium, sodium, magnesium, phosphorus, sulfur, chlorine, copper, selenium, fluorine, molybdenum, boron.

Calorie content of boiled white rice with egg per 100 grams

Calorie content of rice with egg per 100 grams is 143.8 kcal. In 100 g of a dish:

• 4.89 g protein;
• 5.52 g fat;
• 17.7 g of carbohydrates.

Cooking steps:

• boil 150 g of rice;
• fry 1 egg in a skillet with vegetable oil until the yolk is covered with a translucent white film;
• the cooked egg is laid out on rice;
• the dish is salted to taste.

Calorie content of stewed cabbage with rice per 100 grams

The calorie content of stewed cabbage with rice per 100 grams is 106.4 kcal. A 100-gram serving of the dish contains:

• 2.23 g protein;
• 5.27 g fat;
• 13 g of carbohydrates.

Recipe:

• 1 onion and 1 carrot are finely grated and fried in vegetable oil;
• 0.5 kg of cabbage is chopped and added to fried vegetables;
• cabbage with onions and carrots is mixed with a small amount of vegetable oil and stewed until semi-cooked;
• a notch is made in the middle of the stewed cabbage, where 4 tablespoons of washed rice and a little salt (to taste) are added;
• the dish is stewed under a closed lid until the rice is cooked;
• all components of the dish are thoroughly mixed before serving.

Calorie content of fried rice per 100 grams

The calorie content of fried rice per 100 grams is 187 kcal. 100 g of product:

• 7 g protein;
• 7.5 g fat;
• 27.4 g of carbohydrates.

Such dishes have a high fat content, therefore, are contraindicated in exacerbations of diseases of the stomach, intestines, gall bladder, liver. Fried rice should also be avoided when losing weight and while dieting.

Calorie steamed rice per 100 grams

The calorie content of steamed rice per 100 grams is 155 kcal. 100 g of porridge contains:

• 2.75 g protein;
• 0.3 g fat;
• 33.45 g of carbohydrates.

According to nutritionists, steamed rice is much healthier than boiled and fried porridge. With this method of heat treatment, the maximum of useful substances is retained in the product.

Calorie content of rice with raisins per 100 grams

The calorie content of rice with raisins per 100 grams is 174 kcal. 100 g of a dish contains 2.1 g of protein, 5.9 g of fat, 28.6 g of carbohydrates.

Cooking steps:

• rice and raisins are thoroughly washed;
• rice is boiled until semi-cooked under a lid over medium heat for 8 - 10 minutes;
• add 50 g of raisins, half a tablespoon of sugar, salt (to taste), 50 g of butter to a saucepan with rice. All of these components are mixed and cooked for 15 minutes, until the rice is completely cooked.

The benefits of white rice

The following benefits of white rice are known:

• due to the large amount of fiber in the product, porridge is useful for the prevention of stomach and intestinal cancer;
• rice stimulates the brain and inhibits the aging process;
• rice broth has pronounced fastening properties, therefore it is widely used for diarrhea;
• rice stimulates the functions of the nervous system, which makes this product an indispensable element of the diet for the prevention of senile dementia;
• with regular use of porridge, the level of cholesterol in the blood decreases;
• rice contains a minimum amount of sodium, therefore it is indicated for problems with blood flow and a tendency to edema.

The harm of white rice

White rice has a number of contraindications, including the use of porridge should be abandoned when:

• exacerbations of diabetes;
• kidney stones;
• atherosclerosis;
• tendency to constipation and flatulence.

When buying rice, be sure to check if the product has passed the toxicological control. The presence of such a mark indicates that the porridge was not treated with arsenic during cultivation.

Rice with carrots and onions rich in vitamins and minerals such as: vitamin A - 42.2%, beta-carotene - 45.6%, silicon - 71.7%, cobalt - 20.5%, manganese - 14.9%

Why Rice with Carrots and Onions is useful

• Vitamin A responsible for normal development, reproductive function, skin and eye health, and maintenance of immunity.
• B-carotene is provitamin A and has antioxidant properties. 6 mcg of beta-carotene is equivalent to 1 mcg of vitamin A.
• Silicon is a structural component of glycosaminoglycans and stimulates collagen synthesis.
• Cobalt is part of vitamin B12. Activates enzymes of fatty acid metabolism and folic acid metabolism.
• Manganese participates in the formation of bone and connective tissue, is part of the enzymes involved in the metabolism of amino acids, carbohydrates, catecholamines; essential for the synthesis of cholesterol and nucleotides. Insufficient consumption is accompanied by a slowdown in growth, disorders in the reproductive system, increased fragility of bone tissue, disorders of carbohydrate and lipid metabolism.

You can see a complete guide to the most useful products in the appendix.

We eat right

Most people try to eat right, that is, when eating food, they take into account the calorie content of food, its usefulness. With general computerization and intense rhythm of life, it is sometimes difficult to keep track of what goes into food. People have to eat on the go, buy semi-finished products, snack on sandwiches, and this leads to excess weight and chronic diseases. Scientists have long noted that obesity is becoming the most common problem. Nutritionists urge you not to be lazy and not eat anything. Better to stand by the stove for a while and cook a full meal. You don't need special products for this, you don't need to be a highly qualified chef. Food can be the simplest: vegetable soups, porridge on the water, boiled or stewed vegetables, boiled meat and the like.

Rice dishes

Rice is a source of carbohydrates, contains B vitamins, calcium, phosphorus, potassium and a number of other equally useful and necessary microelements. Boiled rice is especially useful. Its calorie content is about one hundred and ten kilocalories per hundred grams of product, but at the same time it is very nutritious. It can be safely used with vegetables, both boiled and raw. For example, everyone knows the Mexican mix. In addition to rice, it contains corn, carrots, bell peppers, leeks. For those who follow the diet, just rice porridge will be useful. The calorie content of this dish is also low. Even if you add a little butter, the porridge will still be dietary and low in calories. Boiled rice is also good with boiled fish. The calorie content will be just over one hundred kilocalories, especially if the fish is used in low-fat varieties.

Rice cooking technology

Before eating rice dishes, it must first be thoroughly rinsed in running water. Water can be immediately salted, and in the future, during cooking, additional salt will not be needed. After this preparation, you will get friable boiled rice. Its calorie content will depend on additives, that is, whether it will be butter or meat cube, sugar and the like. Typically, this dish takes twenty to twenty-five minutes to cook. Water is poured into a saucepan and after boiling, put rice and cook until tender. You can add boiled vegetable stew to it. Calorie content will also be low if you do not add extra fats and meat products. You can just put a small piece of boiled lean meat on the side.

Sweet rice dishes

Rice can be used to make soups, side dishes, salads and sweet dishes. Boiled rice is tasty and healthy with dried fruits. The calorie content of the dish will be quite low if you do not add extra sugars. After cooking ordinary rice, put the washed raisins, dried apricots cut into small pieces, you can add a teaspoon of honey. This makes a great light and nutritious dessert. You can cook boiled rice with fresh apples. The calorie content will be just over one hundred kilocalories. Put the finished rice on a plate. Wash the apple, peel it, cut it into pieces or wedges and put it on top. Instead of apples, you can take other fruits.

Rice is one of the most widespread grain crops in the world. It is nutritious and goes well with many products: vegetables, fish, meat.

There are many varieties of this grain crop and in order to understand them, they grouped according to certain characteristics: by the method of processing and by the shape of the grain... The dishes may acquire some peculiarities from your choice.

Considering the processing of grain, I highlight T:

1. Brown rice... It has this color due to the bran shell, which makes it very useful. It contains vitamins, fiber, folic acid, etc.
2. White rice... Its grains are sanded during processing and become smooth and even. Despite the lower content of nutrients, this rice is the most commonly used.
3. Parboiled rice... Due to the fact that the grains undergo special processing using special technologies, up to 4/5 of all vitamins and minerals remain in rice. During the cooking process, the color of the cereal changes from yellowish to white.

Depending on the form, they are distinguished:

• long grain rice, for cooking which you need a little water and it does not stick together during cooking;
• medium grain rice in the process of cooking, it is saturated with the aromas of the remaining components of the dish, a lot of water is needed for cooking, the grains become soft;
• round grain rice requires a lot of liquid for cooking, and, as a result, takes on a mushy appearance.

What is rice good for?

The benefits of this grain are very great. After all, rice:

• has a beneficial effect on the nervous system;
• improves the quality of sleep;
• renews appetite;
• replenishes strength after illness;
• recommended for kidney and bladder diseases;
• removes poisons and all harmful substances from the body;
• eliminates unpleasant odor from the oral cavity;
• a wonderful tool for cleansing the body.

Due to its composition, rice, among other benefits, is able to maintain the optimal acid-base balance of a person.

For many of us, the process of losing weight is associated with eating rice, moreover, boiled in water without adding salt.

Why rice? The answer is simple enough. The calorie content of dry rice is very low.... Depending on the variety, the numbers can be as follows:

• 362 kcal contains 100 g of long grain polished rice;
• 340 kcal - 100 g of coarse rice;
• the smallest amount is 285 kcal, in 100 g of unrefined black rice.

During cooking, the rice swells and increases its volume by about three times, but the number of calories remains the same.

Rich and low-calorie rice porridge is also very healthy. Rice is rich in vitamins B, E and PP, minerals and complex carbohydrates.

Despite all the benefits of rice, it is possible to follow a mono-diet based on this product only as a last resort and not for a long period of time (up to two weeks).

You will get a more gentle and lasting effect by adding various stewed vegetables and boiled meat to your daily diet to boiled rice.

Rice with vegetables

The composition of such a dish, in addition to boiled rice, includes onions, carrots, bell peppers, and tomato. Vegetables are stewed with the addition of sunflower oil.

The calorie content of 100 g of the resulting rice with vegetables will be approximately 99 kcal.

Often, rice cooked in a pan becomes sticky and viscous, especially for novice housewives. To avoid this trouble, you need, if possible, to get a multicooker and with its help please yourself and loved ones with great dishes.

Calorie content of boiled rice with chicken

Boiled chicken meat is also a dietary product. Let's figure out how many calories we get by cooking boiled rice with chicken.

If you take chicken breast for cooking, then 100 g of the finished dish will contain 111 kcal.

But you need to remove high-calorie skins from meat at.

If you stew rice with chicken legs, then its calorie content will be 136 kcal per 100 g of product.

From all of the above, it follows that such dishes may well be included in the diet of people who want to keep their figure in good shape.

Cooking nuances

Although many people believe that there is no wisdom in cooking rice, even they will be interested in the following tips for cooking rice:

1. To make the rice crumbly, it must be washed after cooking;
2. It is better to cook rice in an enamel bowl.
3. In order for the grains to boil, they must be placed in a cold liquid, and in order to remain intact, in a boiling one.
4. To prevent the grains from sticking together, they must be soaked in water for half an hour before cooking.
5. To keep the rice from boiling, you can fry it before dipping it in the water until some of the grains become clear.