Difference between Basmati and Non-Basmati rice

White rice and basmati rice are almost similar as they are both refined grains that have had the bran and germ removed. For this reason, white rice and white basmati rice are lower in fiber and nutrients compared to brown rice and other whole grains

• Both regular white rice and white basmati rice are refined grains that have had the bran and germ removed. For this reason, white rice and white basmati rice are lower in fiber and nutrients compared to brown rice and other whole grains.

• Due to low fiber and high carb content, both rice varieties may cause insulin and blood sugar spikes. In the long run, these may increase your risk of metabolic syndrome and diabetes. These conditions are major risk factors for heart disease.

• Since white rice is low in fiber, it’s unlikely to cause bloating and stomach pain. Unlike brown rice, it doesn’t contain phytic acid and other anti-nutrients that reduce mineral absorption.

• White rice can be a good source of carbs when consumed in moderation. Serve it with lean beef, poultry, or other high-protein foods to slow down carbohydrate absorption into your system.

• Quinoa, amaranth, sweet potatoes, oats, and other high-carb foods are a lot healthier and more nutritious than basmati or white rice.

Non - Basmati Rice and Athletic Performance

Many athletes rely on white rice as their primary source of carbs. This grain is rich in simple carbs that help replenish your glycogen stores and fuel physical training.

As you probably know, intense workouts deplete the body’s glycogen stores, which in turn, may delay the recovery process and affect athletic performance. After training, you need a quick source of protein and carbs to mitigate these effects

• It is one of the best known varieties of rice all across the globe.

• It is long grain rice which has its origin from India and some parts of Pakistan.

• Basmati rice has a unique fragrance and flavour caused due to the presence of a chemical called 2-acetyl-1-pyrroline.

• This chemical is found in basmati rice at about 90 parts per million (ppm) which is 12 times more than non-basmati rice varieties

• Basmati rice needs specific climatic conditions to grow which is why it is cultivated in selected regions of India.

Basmati vs Non-Basmati Rice

• Basmati is long grain The non-basmati rice comes in all different shapes and sizes – long, slender, short and thick, bead and round.

• Basmati has a characteristic fragrance and flavor while non-basmati varieties, do not have an aroma.

• Basmati is also available in white and brown versions depending on the extent of the milling process. Like wine and cheese, the older basmati gets the better its flavor and aroma. Hence the aged Basmati costs higher than the recent productions.

• Basmati rice becomes almost double its size on cooking. Such a significant increase in size cannot be seen in non-basmati varieties. This makes basmati variety one of the highly demanded rice in the world.

• Yield of Basmati rice from the agricultural land is almost half the non-basmati varieties. This is also one of the reasons for Basmati’s higher costs.

Production of Basmati Rice in India

• India is the largest producer of Basmati rice with about 70 per cent share in global production.

• Basmati rice constitutes one of India’s significant exports both in terms of soft power and hard money.

• It is cultivated in the states of Himachal Pradesh, Punjab, Haryana, Delhi, Uttarakhand, Madhya Pradesh, Jammu and Kashmir and western Uttar Pradesh.

• In May 2010, GI status was given to basmati grown only in Punjab, Haryana, Delhi, Himachal Pradesh, Uttarakhand and parts of western Uttar Pradesh and Jammu & Kashmir.

• Major chunk of India’s basmati rice is exported to Gulf countries viz. Saudi Arabia, Iran, United Arab Emirates, Iraq and Kuwait.