The healthier cousin of the beaten white rice, red rice poha when cooked with traditional ingredients or even given a continental twist make for a healthy breakfast that helps in weight loss, and keeping healthy weight.
Lately, we have been hearing about red rice and its importance in weight loss.
Research shows that red rice, which mainly grows in Southern India and the Himalayan region, is rich source of vitamins and essential minerals. It improves heart health and reduces bad cholesterol.
Health benefits of red rice
So what makes red rice superior to regular white rice?
The antioxidant anthocyanins. The reason why the rice is red tinted. It is also found in red and purple fruits.
Anthocyanins are a powerful anti-inflammatory agent. Red rice is known to alleviate the risk of allergies, cancer, while helping in weight management too.
Rich in manganese, magnesium, calcium and selenium; this variant of rice helps to build strong bones, reducing the risk of osteoporosis and fractures.
Magnesium helps in lowering blood pressure and prevents heart attack.
It also aids in preventing migraine.
Manganese helps in improving metabolism.
Calcium maintains healthy bone and teeth.
Selenium ensures overall good health.
Its low glycemic index spells great news for those with obesity, pre-diabetes, diabetes and even a heart condition.
Considered a whole grain, a cup of red rice was shown to cut the risk of developing diabetes up to 60%.
So rich in fibre, consuming a cup of red rice is sure to fill you up till your mid day snack without the need to munch on unhealthy evening alternatives.
Good fibre content means a strong digestive system due to the development of probiotic bacteria too.
Here’s why red rice poha should part of healthy diet
When you want to ensure that you want to eat healthy and lose weight and don’t really want to eat rice, then use red rice poha or avalakki as it is known in Southern India.
It is definitely a healthier option to make your breakfast or dinner with over white poha.
Red rice poha or beaten rice is made by first par-boiling the red rice and pounding it to remove husk and flattening it.
Then the beaten rice is left to dry in the sun.
Red poha is a little coarse in texture than the regular white variant. While the taste is quite easy to like, most take time to accept the texture.
You will need to make different poha dishes using beaten red rice to acquire the taste for it. Just like white poha, red rice poha can be used for every dish.