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        "rendered": "<div style=\"position:relative;width:100%;min-height:340px;background:linear-gradient(135deg,#2c3e6b,#4a5fa5,#7d8fd1);border-radius:12px;margin:0 0 24px 0;display:flex;align-items:center;justify-content:center;padding:40px;\">\n<h1 style=\"color:#ffffff;margin:0;text-align:center;\">Rice (Oryza sativa)<\/h1>\n<\/div>\n<div class=\"eh-arch\">\n<div class=\"ea-steck\">\n<div>\n<div class=\"k\">Botanical name<\/div>\n<div class=\"v\">Oryza sativa<small>Grasses (Poaceae)<\/small><\/div>\n<\/div>\n<div>\n<div class=\"k\">is used<\/div>\n<div class=\"v\">The grain<small>as whole grain, white polished, flakes, flour<\/small><\/div>\n<\/div>\n<div>\n<div class=\"k\">The taste<\/div>\n<div class=\"v\">Mild, slightly sweet<small>Whole grain rice is nuttier and more grainy.<\/small><\/div>\n<\/div>\n<div>\n<div class=\"k\">Origin<\/div>\n<div class=\"v\">China and India<small>domesticated around 9,000 years ago<\/small><\/div>\n<\/div>\n<div>\n<div class=\"k\">Known for<\/div>\n<div class=\"v\">Basic food for half the world<small>gluten-free and well-tolerated<\/small><\/div>\n<\/div>\n<div>\n<div class=\"k\">season<\/div>\n<div class=\"v\">Year-round<small>almost exclusively imports<\/small><\/div>\n<\/div>\n<\/div>\n<div class=\"ea-body\">\n<nav class=\"ea-nav\">\n<div class=\"t\">On this page<\/div>\n<p><a href=\"#herkunft\">Origin<\/a><a href=\"#nutzen\">To use<\/a><a href=\"#inhalt\">Ingredients<\/a><a href=\"#kombi\">Reinforced combinations &amp; what clashes<\/a><a href=\"#gerichte\">In the kitchen<\/a><a href=\"#hausmittel\">As a home remedy<\/a><a href=\"#tradition\">Ayurveda &amp; TCM<\/a><a href=\"#warn\">Warning notices<\/a><a href=\"#passend\">Related to the topic<\/a><a href=\"#quellen\">Sources<\/a><\/p>\n<div class=\"box\"><b>In short<\/b><\/p>\n<p>Rice feeds more people than any other grain. It is gluten-free, mild, and easily digestible\u2014as whole grain rice, it is also a good source of fiber and magnesium. Because rice absorbs more arsenic from the soil than other grains, it is worth cooking it properly and eating a varied diet.<\/p>\n<\/div>\n<\/nav>\n<div>\n<section class=\"ea-k\" id=\"herkunft\">\n<h2><span>Origin<\/span>The grain from the water<\/h2>\n<div class=\"eh-kraeuter-img\"><img class=\"lazyload\" decoding=\"async\" src=\"data:image\/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==\" data-orig-src=\"https:\/\/edenshealth.de\/wp-content\/uploads\/2026\/09\/reis-oryza-sativa.jpg\" alt=\"Wei\u00dfer Reis in einer Bambusschale auf dunklem Holz\" style=\"width:100%;height:auto;border-radius:14px;border:2px solid rgba(201,162,75,0.4);box-shadow:0 8px 24px rgba(23,58,36,0.15);\" loading=\"lazy\"><\/div>\n<p class=\"ea-satz\">Rice is one of the few grains that can grow in the flooded field - the water keeps weeds away.<\/p>\n<p class=\"ea-drop\">Rice cultivation originated around 9,000 years ago on the Yangtze River in China, with a second line of cultivation beginning in India. From there, it spread throughout Asia. The terraced fields of Southeast Asia are among the oldest cultivated landscapes in the world. Via Persia and the Arabs, rice reached Spain and Italy, where it is still cultivated today in the Po Valley and around Valencia.<\/p>\n<p>There are thousands of varieties, broadly divided into long-grain rice like basmati and jasmine, medium-grain rice like risotto and paella rice, and short-grain rice like rice pudding and sushi rice. Whether rice ends up brown or white on the plate isn&#039;t determined by the variety, but by the milling process: with white rice, the germ and bran layer are removed \u2013 and with them, a large portion of the minerals.<\/p>\n<\/section>\n<section class=\"ea-k\" id=\"nutzen\">\n<h2><span>To use<\/span>What rice does for you<\/h2>\n<p class=\"ea-drop\">100 g uncooked <strong>Wholegrain rice<\/strong> provide approximately 3.5 g of dietary fiber, about 140 mg <strong>magnesium<\/strong>, It contains vitamins B1, B3, and B6. White rice, in comparison, has only about 1 g of fiber and around 25 mg of magnesium. Both are gluten-free, low in fat, and easily digestible\u2014white rice is often the better choice for those with sensitive stomachs, while brown rice is more nutrient-rich for everyday use.<\/p>\n<p>Large observational studies link high consumption of white rice with a slightly higher risk of type 2 diabetes, while whole grain rice is associated with a lower risk. A trick for blood sugar: Cook it and refrigerate it overnight. <strong>cooled rice<\/strong> forms <strong>resistant starch<\/strong>, which the small intestine cannot break down. Small studies show that rice treated in this way causes a slightly lower rise in blood sugar \u2013 even when reheated.<\/p>\n<p>The downside is <strong>inorganic arsenic<\/strong>. Rice absorbs more water from the flooded soil than other grains, especially in the outer layers \u2013 therefore, whole grain rice and rice cakes often contain more. The German Federal Institute for Risk Assessment (BfR) does not advise against eating rice, but recommends: washing it thoroughly, cooking it in plenty of water and draining the cooking water, eating a varied diet, and not feeding infants and toddlers rice drinks and large quantities of rice cakes.<\/p>\n<div class=\"ea-zahlen\">\n<div class=\"ea-zahl\"><b>approx. 3.5 g<\/b><span>Dietary fiber per 100g of whole grain rice (raw)<\/span><\/div>\n<div class=\"ea-zahl\"><b>approx. 140 mg<\/b><span>Magnesium per 100g of whole grain rice - white only approx. 25mg<\/span><\/div>\n<div class=\"ea-zahl\"><b>up to 50 %<\/b><span>Less arsenic is reduced by boiling in plenty of water and draining<\/span><\/div>\n<div class=\"ea-zahl\"><b>12 hours.<\/b><span>In the refrigerator - then resistant starch forms.<\/span><\/div>\n<\/div>\n<\/section>\n<section class=\"ea-k\" id=\"inhalt\">\n<h2><span>Ingredients<\/span>This is what&#039;s in rice<\/h2>\n<p>Rice consists mainly of starch (amylose and amylopectin) and contains about 7 to 8 % protein, little fat, fiber, magnesium, phosphorus, manganese, zinc, iron, vitamins B1, B3, B6 and E, and in whole grain rice gamma-oryzanol, phytic acid and phenolic acids such as ferulic acid.<\/p>\n<p>Sticky rice contains almost exclusively amylopectin and therefore becomes soft and sticky, while basmati rice contains a lot of amylose and remains grainy. Parboiled rice is steamed before milling \u2013 this process migrates some of the vitamins and minerals into the grain, making it more nutrient-rich than regular white rice.<\/p>\n<\/section>\n<section class=\"ea-k\" id=\"kombi\">\n<h2><span>Enhanced combinations<\/span>What makes rice stronger<\/h2>\n<p>Rice is a silent companion - it lives off what you put beside it.<\/p>\n<div class=\"ea-kombi\">\n<div class=\"c\"><span class=\"tag\">protein<\/span><\/p>\n<div class=\"mit\">with <i>lentils or beans<\/i><\/div>\n<p>They complement each other to form a complete protein source.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">spice<\/span><\/p>\n<div class=\"mit\">with <i>Turmeric &amp; Pepper<\/i><\/div>\n<p>Color, aroma, and curcumin.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">Vegetables<\/span><\/p>\n<div class=\"mit\">with <i>lots of greenery<\/i><\/div>\n<p>Lowers the blood sugar load of the meal.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">Cool<\/span><\/p>\n<div class=\"mit\">as <i>Rice salad<\/i><\/div>\n<p>More resistant starch.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">Variety<\/span><\/p>\n<div class=\"mit\">alternating with <i>Millet &amp; Quinoa<\/i><\/div>\n<p>Less arsenic, more diversity.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">Parboiled<\/span><\/p>\n<div class=\"mit\">instead of <i>white rice<\/i><\/div>\n<p>More vitamins in the grain.<\/p>\n<\/div>\n<\/div>\n<h3 class=\"ea-beisst-h\"><span>What contradicts itself<\/span>It&#039;s best to avoid these combinations.<\/h3>\n<div class=\"ea-kombi beisst\">\n<div class=\"c\"><span class=\"tag\">Water<\/span><\/p>\n<div class=\"mit\">not <i>in source procedure<\/i> cook<\/div>\n<p>Arsenic remains in the grain - it&#039;s better to drain it.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">toddlers<\/span><\/p>\n<div class=\"mit\">no <i>Rice drinks<\/i><\/div>\n<p>Unsuitable for infants and toddlers.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">Snacks<\/span><\/p>\n<div class=\"mit\">not <i>bags full of rice cakes<\/i><\/div>\n<p>Often contains a lot of arsenic, hardly filling.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">Keep warm<\/span><\/p>\n<div class=\"mit\">not <i>lukewarm for hours<\/i><\/div>\n<p>Bacillus cereus can produce toxins.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">Crowd<\/span><\/p>\n<div class=\"mit\">not <i>The main side dish every day<\/i><\/div>\n<p>It&#039;s better to alternate grains.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">One-sided<\/span><\/p>\n<div class=\"mit\">not only <i>white rice<\/i><\/div>\n<p>Add whole grains and vegetables.<\/p>\n<\/div>\n<\/div>\n<\/section>\n<section class=\"ea-k\" id=\"gerichte\">\n<h2><span>In the kitchen<\/span>Where he belongs<\/h2>\n<ul class=\"ea-gerichte\">\n<li><span class=\"g\">Vegetable curry with rice<\/span><span class=\"w\">With coconut milk and turmeric.<\/span><\/li>\n<li><span class=\"g\">Risotto<\/span><span class=\"w\">With mushrooms or asparagus.<\/span><\/li>\n<li><span class=\"g\">Paella<\/span><span class=\"w\">With vegetables and saffron.<\/span><\/li>\n<li><span class=\"g\">Dal with Basmati<\/span><span class=\"w\">Lentils and rice - a classic.<\/span><\/li>\n<li><span class=\"g\">Fried rice<\/span><span class=\"w\">Made from leftover rice from the day before.<\/span><\/li>\n<li><span class=\"g\">Rice salad<\/span><span class=\"w\">Cooled, with vegetables and herbs.<\/span><\/li>\n<li><span class=\"g\">Stuffed peppers<\/span><span class=\"w\">With rice and tomato.<\/span><\/li>\n<li><span class=\"g\">Rice pudding<\/span><span class=\"w\">With cinnamon and compote.<\/span><\/li>\n<li><span class=\"g\">Sushi<\/span><span class=\"w\">With short grain rice and vegetables.<\/span><\/li>\n<li><span class=\"g\">Congee<\/span><span class=\"w\">Asian rice porridge for the stomach.<\/span><\/li>\n<\/ul>\n<div class=\"ea-tipp\"><b>Rule of thumb:<\/b> Wash the rice several times in a bowl of cold water until the water runs clear. Then cook it like pasta in five to six times the amount of water and drain. Cool leftovers quickly, refrigerate, and eat thoroughly cooked within one to two days.<\/div>\n<\/section>\n<section class=\"ea-k\" id=\"hausmittel\">\n<h2><span>As a home remedy<\/span>Rice porridge for diarrhea<\/h2>\n<div class=\"ea-rezept\">\n<div>\n<div class=\"k\">Here&#039;s how it works<\/div>\n<h3>Rice porridge<\/h3>\n<ol>\n<li>Wash 50g of white short-grain or rice pudding thoroughly.<\/li>\n<li>Bring to a boil with 1 liter of water and a pinch of salt.<\/li>\n<li>Simmer over low heat for 30 to 40 minutes, until the grains fall apart.<\/li>\n<li>Pass through a sieve or puree and eat lukewarm in small sips.<\/li>\n<\/ol>\n<\/div>\n<div>\n<div class=\"k\">For what<\/div>\n<p>As an old home remedy for mild diarrhea and upset stomach: Rice gruel is gentle, provides easily digestible energy and fluids, and binds some water in the intestines. It does not replace an electrolyte solution from the pharmacy in cases of severe fluid loss.<\/p>\n<div class=\"k\" style=\"margin-top:14px\">Crowd<\/div>\n<p>Eat several small portions throughout the day and drink plenty of fluids. Consult a doctor if infants, young children, the elderly, or if fever, blood in the stool, or diarrhea persists for more than two to three days.<\/p>\n<\/div>\n<\/div>\n<\/section>\n<section class=\"ea-k\" id=\"tradition\">\n<h2><span>Ayurveda &amp; TCM<\/span>What the old systems say<\/h2>\n<div class=\"ea-trad\">\n<div>\n<h3>Ayurveda<\/h3>\n<p>In Ayurveda, rice, especially aged white Basmati, is considered sweet, cooling, and easily digestible \u2013 good for all three doshas, particularly Vata and Pitta. Kitchari, made with rice and mung beans, is a classic example of a bland dish.<\/p>\n<\/div>\n<div>\n<h3>Traditional Chinese Medicine<\/h3>\n<p>In Traditional Chinese Medicine (TCM), rice (Jing Mi) is sweet and neutral and strengthens the spleen and stomach. Congee, a long-cooked rice porridge, is considered a staple food for convalescents and those with weak digestion.<\/p>\n<\/div>\n<\/div>\n<\/section>\n<section class=\"ea-k\" id=\"warn\">\n<h2><span>Warning notices<\/span>When you should be careful<\/h2>\n<div class=\"ea-warn\">\n<h3>Please note<\/h3>\n<ul>\n<li><strong>Arsenic:<\/strong> Wash the rice, cook it in plenty of water and drain it; eat a varied diet.<\/li>\n<li><strong>Toddlers:<\/strong> No rice drinks, rice cakes and rice flakes, only in small quantities and not daily.<\/li>\n<li><strong>Leftovers:<\/strong> Cool cooked rice quickly and store it in a cool place - otherwise bacterial toxins can form that heating does not destroy.<\/li>\n<li><strong>Blood sugar:<\/strong> White rice causes blood sugar to rise rapidly; if you have diabetes, choose whole grains, smaller portions and plenty of vegetables.<\/li>\n<li><strong>Mold:<\/strong> Discard any rice that smells musty or is damp.<\/li>\n<\/ul>\n<\/div>\n<p class=\"ea-hinw\">This page provides information and does not replace medical advice. If symptoms persist, please consult a doctor.<\/p>\n<\/section>\n<section class=\"ea-k\" id=\"passend\">\n<h2><span>Related to the topic<\/span>Read on and cook along!<\/h2>\n<div class=\"ea-passend\"><a href=\"\/en\/wiki-archiv\/hirse-panicum-miliaceum\/\"><span class=\"art\">Archive<\/span><span class=\"n\">millet<\/span><span class=\"d\">The gluten-free alternative.<\/span><\/a><a href=\"\/en\/wiki-archiv\/quinoa-chenopodium-quinoa\/\"><span class=\"art\">Archive<\/span><span class=\"n\">Quinoa<\/span><span class=\"d\">More protein, no arsenic problem.<\/span><\/a><a href=\"\/en\/wiki-archiv\/linsen-lens-culinaris\/\"><span class=\"art\">Archive<\/span><span class=\"n\">lenses<\/span><span class=\"d\">For dal with rice.<\/span><\/a><a href=\"\/en\/wiki-archiv\/kurkuma-curcuma-longa\/\"><span class=\"art\">Archive<\/span><span class=\"n\">turmeric<\/span><span class=\"d\">The spice for curries.<\/span><\/a><a href=\"\/en\/wiki-archiv\/safran-crocus-sativus\/\"><span class=\"art\">Archive<\/span><span class=\"n\">Saffron<\/span><span class=\"d\">For paella and risotto.<\/span><\/a><a href=\"\/en\/wiki-archiv\/gerste-hordeum-vulgare\/\"><span class=\"art\">Archive<\/span><span class=\"n\">barley<\/span><span class=\"d\">The local alternative.<\/span><\/a><\/div>\n<p class=\"ea-hinw\">Shop links lead to our product pages; it is indicated there if a partner is involved.<\/p>\n<\/section>\n<section class=\"ea-k ea-quellen\" id=\"quellen\">\n<h2><span>Sources<\/span>What is this based on?<\/h2>\n<ol>\n<li>Federal Institute for Risk Assessment (BfR): <em>Questions and answers about arsenic levels in rice and rice products.<\/em><\/li>\n<li>Sun Q et al. <em>White rice, brown rice, and risk of type 2 diabetes in US men and women.<\/em> Archives of Internal Medicine 2010; 170(11): 961\u2013969.<\/li>\n<li>Sonia S, Vityaksono F, Ridwan R. <em>Effect of cooling of cooked white rice on resistant starch content and glycemic response.<\/em> Asia Pacific Journal of Clinical Nutrition 2015; 24(4): 620\u2013625.<\/li>\n<li>Gore SM, Fontaine O, Pierce NF. <em>Impact of rice based oral rehydration solution on stool output and duration of diarrhea: meta-analysis of 13 clinical trials.<\/em> BMJ 1992; 304: 287\u2013291.<\/li>\n<li>Commission Regulation (EU) 2023\/915 on maximum levels of certain contaminants in foodstuffs (inorganic arsenic in rice and rice products).<\/li>\n<li>USDA FoodData Central: <em>Brown, long-grain, raw rice<\/em> and <em>Rice, white, long-grain, regular, raw<\/em>.<\/li>\n<\/ol>\n<\/section>\n<\/div>\n<\/div>\n<\/div>",
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        "rendered": "<p>Reis (Oryza sativa) Botanischer Name Oryza sativaS\u00fc\u00dfgr\u00e4ser (Poaceae) Verwendet wird Das Kornals Vollkorn, wei\u00df geschliffen, Flocken, Mehl Geschmack Mild, leicht s\u00fc\u00dflichVollkornreis nussiger und kerniger Herkunft China und Indienvor rund 9.000 Jahren domestiziert Bekannt f\u00fcr Grundnahrung f\u00fcr die halbe Weltglutenfrei und gut vertr\u00e4glich Saison Ganzj\u00e4hrigfast ausschlie\u00dflich Import Auf dieser Seite HerkunftNutzenInhaltsstoffeVerst\u00e4rkte Kombis &amp; was sich bei\u00dftIn<\/p>",
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