In Defense of White Rice

Have you ever wondered why rice is such a significant staple throughout much of the world?  It’s an integral part of the Korean dining experience, and nearly unavoidable at our Seattle Korean restaurant.  Even the classic white rice, though it has been subject to criticism as of late, should not be written off; though it is true that it loses some of its value when converted from brown rice, it also takes on a few extra nutrients in the enrichment process.  Just take a look at what this grain has to offer:

  • White rice is a low fat, low sodium source of iron and protein that is free of both cholesterol and gluten.

  • Though not as strong a source of fiber as brown rice, a cup of white rice still provides .6 grams of dietary fiber.

  • Rice is a natural tonic and anti-inflammat..

  • The resistant starch found in rice is capable of reaching the bowel undigested, where it is able to cultivate beneficial bacteria that work to maintain a clean digestive system..

  • The manganese found in white rice is important to the immune system and bone development.

  • Rice offers a good dose of potassium, which can help lower blood pressure by regulating your sodium content.

  • Several essential B vitamins are found in rice, which help to maintain a healthy heart and nervous system.