It is popular in Kerala and coastal Karnataka in India and Sri Lanka where it is used on a regular basis for idlies, appams and plain rice; it is different from brown rice. The robust and earthy flavour of Red Matta makes it suitable to accompany lamb, beef or game meats.
Red rice was originally invented [ clarification needed ] in China during the Tang dynasty in AD. Palakkadan matta rice was the choice of the royal families of Chola and Chera dynasties of India.
The poorer sections of the society had no access to it as this variety was considered very expensive at that time. Kerala matta rice has been historically popular due to its rich and unique taste. It is used in preparations of rice-snacks like KondattamMurukku etc. Sahadevan and published by the Government of Kerala in The rice is mentioned in Tamil classics such as Thirukkural.
The working classes more commonly ate chama an inferior variety of cereal. Kerala matta rice is grown in Karnataka and Kerala in southern India. Matta rice gives Kerala farmers a premium of Rs. A three-year ban on the export of matta rice was partially lifted in Februaryallowing 25, tonnes to be exported in Palakkadan matta rice is cultivated in the dense black cotton soil of Palakkad district in Kerala. The rice has a distinct earthly flavor because of the type of soil in which it is cultivated.
These paddy fields are called 'poonthalpadam' and the soil contains a lot of clay and silt. Because of these qualities, this kind of paddy fields can retain more water. The grains are yellowish pink from being parboiled with reddish outer layers.
Rose matta rice maintains its pink hue as well as its flavour on cooking. Like all brown or parboiled rice, red matta has a lengthy cooking time and requires extra water. The rice has a unique taste. Par-boiling of the rice further ensures retention of nutritional value. These soils, the humid weather of Palakkad, easterly winds  that blow through the Palakkad gap and the rivers that flow from the Western Ghats.
Parboiled rice is harder than white rice and needs some thirty minutes of soaking before cooking.Does rice only ever strike you as an overload of unhealthy carbohydrates? Are you tired of having to find exotic new substitutes and meals to keep up your diet? Worry no more! Rustic and jam-packed with nutrition, we have narrowed down the healthiest kind of rice for you. It is matta rice we are talking about! Used in a wide variety of foods, Matta rice can be had as plain rice, or be used to make idlis, appams and snacks like murukku and kondattam.
Grown in the dense black cotton soil in parts of Kerala and Karnataka, these yellowish red grains of rice possess their own unique flavour and taste. Not just that, it possesses a fine earthy flavour that makes it a great accompaniment to lamb, beef and other game meats. Other than its unique taste, the red pericarp of this rice variety has a high content of nutrients. Pericarp is the healthy outer coat of the rice grain.
More often than not, polished rice varieties tend to lose this valuable layer when they are ground out to appear shiny and clean. Matta rice or Kerala red rice, however, retains this outer coat for all its natural goodness.
With increased quantities of minerals, vitamins, fibre and more, Matta rice goes for gold with its contribution to a healthier diet. Par-boiling this rice further aids in retaining the nutrition, so you can rest easy knowing that your last meal was not just full of carbohydrates. Matta Rice is also a great source of magnesium. Magnesium is an important macro-mineral required every day for good health.
It is used in several enzymatic reactions in your body, and its deficiency can lead to multiple health conditions.
Half a cup of Matta rice has close to 42 g of magnesium 1. From aiding in nerve signal transmission to preventing heart disease and osteoporosis, Magnesium is a vital component for staying healthy! Consuming whole Matta rice grains can significantly lower your risk of heart disease and certain cancers. Due to the lower content of fat, saturated fat and cholesterol, Matta rice is heart friendly, keeping those important blood vessels clear of clogs and clots.
One of the best matta rice benefits includes treating Type 2 Diabetes effectively. Uncontrolled Type 2 Diabetes can cause debilitating morbidity in nearly every body organ system, affecting and impairing the quality of life. Whole grain Matta rice has been shown to reduce the risk and incidence of this dreaded disease in its consumers. Due to its high magnesium and calcium content, especially in its pericarp, Matta rice protects from developing insulin resistance, and enhances optimum glucose uptake, ensuring that you stay healthy and free from disease.
Rich in fiber, it keeps your digestive system running smoothly. Fiber helps add volume and lubrication to your bowel movements, whatever your regular diet may be like 3. Rich in fibre, Matta rice will help you process it! Not just that, its high fibre content will leave you feeling fuller even when you eat less. Just what you were looking for to help you lose weight!
The high fibre content also enhances its anti-diabetic properties, by slowing down the absorption of carbohydrates. This helps control the blood sugar rush that usually accompanies a high-sugar low-fibre meal. Besides magnesium, Matta rice also adds other vitamins and minerals to your diet. Its nutrient-rich coat contains generous amounts of Vitamin A, and some forms of Vitamin B. These are extremely important for maintaining many systems of your body and living healthy.
With its high fibre content and low glycemic index, red Matta rice can indirectly help you reduce your blood pressure! One of the reasons of hypertension is the tendency to eat too much. Matta rice helps you stay fit by giving you a sense of early fullness, so you can manage and to an extent even control your hypertension!
The higher content of calcium in this rice also makes it healthier than the conventional white rice that most people favour. This white rice has usually lost most of its essential nutrition during the polishing process.Email Address.
Making Rice Nice for Diabetes
Is there any rice that is good for a diabetic person? Is parboiled rice better than raw rice? What effect does ponni, sona masuri, basmati etc have on your sugar levels? The glycemic index GI is a physiological ranking, 0 toused to reflect how a carbohydrate-containing food causes an increase in blood sugar glucose levels.
His Youtube channel, Nutrition Steps is a boon for society!! For standard numbers, I usually go to University of Sydney — website. They have a huge compilation of glycemic index results from around the world. You can click on any result and know exactly the details of the experiment too.
It is super cool!! My other go-to resources — Harvard health and a list by Dr. Rob Thompsonwho has written great books on this topic. Even though I love using the Glycemic Index as a starting point for my research, it is still not a perfect metric.
Glycemic Index of Brown Rice vs. Parboiled Rice
Why, you ask? So, while you may not get super tight answers using just GI alone, I think you can use it in your toolkit to help you eat better. Will rice have a single GI result? No, of course not!! There are so many varieties of rice, each with different properties, and hence each with different results.
A study found that the GI of rice ranges from a low of 48 to a high of 92, with an average of The GI of rice depends on the type of rice. This is such a large range. Hmmm…is there a clue to know if the rice will have high GI or not? Funny, you should ask…. In order to predict which rice will have high GI, you must know how much amylose the rice contains. There is clear evidence that rice that is high in amylose content has a lower Glycemic Index number.
Are you wondering, what amylose is? It is a simple concept actually. Basically, there are two types of starch in rice: amylose and amylopectin.
Amylose is a long, straight starch molecule that does not gelatinize during cooking. Waxy rice has a zero amylose content and is often referred to as sticky rice.Rice is a common source of carbohydrates and is available in white and brown varieties. The quality of carbs in rice and other foods can be measured by the GI, or glycemic index of foods, which is the assignment of a number between 0 anddepending on a food's effect on blood sugar: the higher the number, the more negative the impact on blood sugar levels.
If you are diabetic or on a low-GI diet and consume rice, you may want to consider the differences between the GIs of brown rice and white rice. Cooked short-grain white rice has calories and 29 grams of carbs per grams, while medium-grain brown rice has calories and 24 grams of carbs, according to USDA National Nutrient Database.
Carbohydrates are an essential part of your daily nutrition, giving you the nutrients needed to support your body's functions and providing you with enough fuel for energy. Carbohydrates are found in many foods in the form of starches, sugars and fibers. Grouped into two categories, carbohydrates include complex carbohydrates, which are starches, and simple carbohydrates, which are sugars.
The starches and sugars are digested and broken down into glucose, your body's primary fuel. Fibers, both soluble and insoluble, are not digestible and pass through your digestive system.
Fiber is necessary for digestive health even though it does not supply nutrients. Brown rice has more fiber, with 1. All carbohydrates are not digested by your body at the same rate. A way to measure the digestibility of carbohydrates is by using the GI. This index measures the changes in blood sugar levels after you eat a particular food. Foods that cause large increases in blood sugar levels have a high GI, while those that don't cause large increases have a low GI.
Typically, foods that contain sugars rapidly boost blood sugar levels and so have a high GI, whereas starchy foods are digested more slowly and tend to have a lower GI.
According to Harvard Health Publishingcooked white rice has an average GI of 73 and the average brown rice glycemic index is Although the GI is a good guideline, it only measures the effect of a small amount of food, usually 50 grams of carbohydrates, over a period of two hours. The glycemic load GL takes into account the GI of a particular food and also its portion size. The rationale is that a small amount of high-GI food would have the same effect on the body as a larger amount of low-GI food.
The GL is calculated by taking the GI of a food, multiplying it by the amount of carbohydrates in grams and dividing that number by Guest Post from Sally Marchini — Dietitian and person with type 1 diabetes. You may know that, generally speaking, a quarter of a cup of cooked rice is one carb serve.
This mini-table gives you a feel for the glycemic indexes of various rice products. What makes these rices different in GI is the type of starches they contain combined with the shape of the grains. The two main starches found in rice varieties are amylose and amylopectin. Wikipedia explains that high-amylose varieties of rice, the less sticky long-grain rice, have a much lower glycemic load.
By keeping your portion sizes reasonable, consuming protein foods and vegetables with your rice meal will add nutrients and lower the overall GI of the meal. Why not do an experiment and try some swaps out for yourself? One of my dietitian colleagues makes her sushi with quinoa, and barley risotto is amazing!
One trick with rice is to combine it with other grains for added fibre and nutrients and to further lower the glycemic index and improve that nutritional profile. And Coles also has recently launched some similar products that are all high in fibre and have a low glycemic index too.
10 Amazing Health Benefits Of Matta Rice
The varieties available are:. These microwaveable packs usually contain 2 serves per pack. So adding cooked and cooled rice to your salads is a great way of adding a serve or two of low-GI carbs to your meal to help manage your blood glucose levels and provide the many benefits associated with including low-GI carbs in each meal.
The theory of resistant starch goes that if the starch resists digestion it will end up in the large bowel to feed the good bacteria which in turn improve our immunity and overall wellbeing.
So I hope you learned how to make rice work better for you. Please let us know if you have any questions.
I often make a basmati white dish for company. I will boil it until almost done, take it off the stove. I put it in the fridge and then microwave reheat it the next day. Does this mean its crystalline structure remains or is it altered during reheating.
Hi Heide — sorry I missed this. I am no expert in this sorry! Fortunately more and more options are available to us. The varieties available are: Brown Rice and Quinoa Brown Rice and Chia seeds 7 Ancient Grains — a combination of brown rice, green lentils, millet, quinoa, sorghum, amaranth and chia seeds the highest fibre variety. Related Posts You Might Like. Helen-Edwards on May 14, at pm.India is famous for its cultivation of variety of rice and Kerala is no exception.
It is mostly consumed in Kerala and Karnataka. Sri Lanka also uses Kerala Matta Rice as idliesplain rice and other food items. It is traditionally double-cooked as it has a lengthy cooking time and requires addition of extra water.
Consumption of Kerala Matta Rice proves to be healthy for the body as compared to the other variety of rice. Along with its unique taste, Kerala Matta Rice is believed to have several health benefits over white rice. Below here, I provide you 7 facts to add this variety of rice in your diet. While Kerala Matta Rice has calories, white rice contains calories upto White rice is rich in fats which makes it the last option for obese people.
While you will find several food item screwing up your digestive system, we bring to you something that will not. Kerala Matta Rice is very healthy for the body as it improves digestion and prevents related disorders. It contains fibres which controls digestive disorders like gas, indigestion, etc. Matta Rice helps in easy bowel movement and prevents constipation as well.
Too much of cholesterol in body leads to the formation of fatty deposits in arteries, leading to heart diseases and stroke.
Good news about the glycemic index of rice
Cholesterol can be controlled by eating Kerala Matta Rice on a daily basis. It is rich in nutrient monacolin A, which decreases cholesterol level in the body. It is very useful for cholesterol patients. Another important benefits of Kerala Matta Rice is its ability to prevent diabetes. Instead of taking up regular white rice, people should include this in their diet to lead a diabetic free life. We deliver for free across the country.
Buy fresh and authentic Palakkadan matta rice online here — Buy Now.
It contains high amount of various types of vitamins, which prevents several deficiency diseases. It has vitamin A and B — vitamin A is important for normal vision, immune system and reproduction whereas vitamin B is essential to keep the body energized through out the day.
Matta rice is very rich in calcium as compared to white rice. It helps to the keep the teeth and bones healthy as it is a source of calcium. Presence of calcium prevents several bone diseases and teeth related problems. Matta Rice also contains zinc which helps in healing of wounds. Presence of low content of fats and cholesterol, makes Kerala Matta Rice a healthy choice.Research analysing types of rice from around the world has found its glycemic index GI varies from one type of rice to another with most varieties scoring a low to medium GI.
This finding is good news because it not only means rice can be part of a healthy diet for the average consumer, it also means people with diabetes, or at risk of diabetes, can select the right rice to help maintain a healthy, low GI diet.
The study found that the GI of rice ranges from a low of 48 to a high of 92, with an average of 64, and that the GI of rice depends on the type of rice consumed. Future development of low GI rice would also enable food manufactures to develop new, low GI food products based on rice.
Dr Melissa Fitzgerald, who led the IRRI team, said GI is a measure of the relative ability of carbohydrates in foods to raise blood sugar levels after eating. Low GI foods are those measured 55 and less, medium GI are those measured between 56 and 69, while high GI measures 70 and above. When food is measured to have a 'high GI', it means it is easily digested and absorbed by the body, which often results in fluctuations in blood sugar levels that can increase chances of getting diabetes, and make management of Type 2 diabetes difficult.
Conversely, foods with low GI are those that have slow digestion and absorption rates in the body, causing a gradual and sustained release of sugar into the blood, which has been proven beneficial to health, including reducing the chances of developing diabetes.
Note: Content may be edited for style and length. Science News. Journal Reference : M. Fitzgerald, S. Rahman, A. Resurreccion, J. Concepcion, V. Daygon, S. Dipti, K. Kabir, B. Klingner, M. Morell, A. Rice; 4 2 : 66 DOI: ScienceDaily, 9 July Good news about the glycemic index of rice.
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