Assam's Joha Rice Has A Positive Impact On Diabetes Control
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In the pursuit of effective dietary interventions to manage diabetes, researchers have turned their attention to Assam's indigenous rice variety known as Joha rice. A recent study has shed light on the potential health benefits of this traditional grain for controlling diabetes. Joha rice, which is native to the northeastern state of Assam in India, has long been cherished for its unique aroma and delicate flavour.

Now, emerging evidence suggests that this local staple may hold promising properties that can assist in diabetes management. In this article, we delve into the findings of the study and explore how Assam's Joha rice can play a role in helping control diabetes, offering hope for individuals seeking natural and sustainable approaches to better manage their condition.

We all adore rice, which is a mainstay in India. It is used in a variety of dishes, including pulao, biryani, and kheer, in addition to being used in religion. Although it is well known that rice is a good source of carbs and other nutrients like fibre, manganese, selenium, magnesium, and B vitamins, did you know that there is a certain variety of rice that can also help regulate diabetes? This claim that joha rice can help regulate diabetes is largely based on the findings of the Institute of Advanced Study in Science and Technology (IASST), where the team found that this variety of rice can help lower blood glucose and effectively prevent diabetes.

What Exactly Is Joha Rice?

Joha rice is a unique and indigenous rice variety that is primarily cultivated in the northeastern state of Assam, India. It is known for its distinct aroma, delicate flavour, and tender texture. This rice variety is highly valued and has cultural significance in the region. Joha rice is characterised by its short and translucent grains, which have a natural fragrance that is often compared to that of basmati rice.

The grains are typically soft and fluffy when cooked, making them a popular choice for various rice-based dishes. In Assamese cuisine, joha rice is highly regarded and commonly used in traditional dishes. It is often prepared as a standalone rice dish or incorporated into biryani, pulao, or simple steamed rice preparations. Due to its unique flavour and aroma, joha rice adds a delightful touch to any meal.

The two unsaturated fatty acids, linoleic acid (omega-6) and linolenic acid (omega-3), contained in the rice were discovered to be able to support a number of physiological processes when the specialists who conducted the study examined the nutraceutical qualities of fragrant Joha rice. Joha rice was also discovered to have a more balanced omega-6 ratio than other types of rice, according to the study. Additionally, rice from this crop is used to produce rice bran oil, a proprietary supplement that is said to help manage diabetes.

Beyond its culinary appeal, joha rice is also recognised for its nutritional properties. It is rich in carbohydrates and provides energy, along with essential vitamins and minerals. The rice variety is also gluten-free, which makes it suitable for individuals with gluten intolerance or celiac disease.

Joha rice holds cultural significance in Assam and is often served during festivals such as Bihu and special occasions like Jonbeel Mela. It reflects the local agricultural heritage and contributes to the diverse culinary landscape of the region.