Making Amira Basmati Rice Your Carb of Choice: Basmati v Bread
Carbohydrates make up an essential part of a healthy diet and provide our bodies with its main source of fuel. In many cultures, bread is the most commonly eaten source of carbohydrate, but as the following suggests, basmati could actually provide a healthier way for your body to obtain the energy it needs to get you through the day.
Basmati Has a Lower G.I.
Glycaemic Index or G.I. is a number used to measure the way certain foods release glucose into the blood stream. Foods with a low G.I. release glucose into the blood at a slower rate, and prevent against sudden spikes in blood sugar level after eating. Basmati has a much lower G.I. of around 52, making it a low glycaemic food, whereas white bread has a much higher G.I. of around 72 and as such, is better for those who suffer from type 2 diabetes and those who simply wish to avoid feeling too lethargic after their meals.
No Gluten
Gluten is a protein found in wheat and for people who suffer from coeliac disease, it can have several adverse health effects including bloating, irritable bowel syndrome and abdominal pain. The fact that wheat is one of the main components of bread, means that it is a no go food for people that suffer from coeliac disease, whereas basmati is completely gluten free. Basmati allows those whose bodies may have difficulty processing wheat to enjoy a filling carbohydrate based meal, without suffering the side effects that come with wheat consumption.
It’s More Versatile
Amira Basmati rice is an incredibly versatile ingredient and with some light seasoning can be incorporated as the key component in a huge variety of healthy meals such as jewelled Persian rice, vegetable pilaf and Vietnamese prawn and rice cucumber salad. While bread is also a staple that can be eaten with several meals, it most usually requires a spreading high in saturated fats, such as butter or jam, making it less healthy in the long run than a serving of basmati rice.
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