Rice

The most valuable component of tiny grains are complex carbohydrates, which provide up to 85 percent of energy. At the same time, rice has a low glycemic index (GI). In addition, rice is rich in B vitamins and minerals and trace elements, especially phosphorus, potassium and iron.

It contains more high-quality vegetable proteins than wheat and does not contain gluten or fat, so you can eat it even with celiac disease and cholesterol problems. Unhusked rice has more nutrients than hulled and blanched rice and a high content of fiber and antioxidants that protect against colon, breast and prostate cancer.