NUTRITIONAL VALUE OF RICE

Rice is the staple food of over half the
world's population. It is the predominant
dietary energy source for 17 countries in
Asia and the pacific, 9 countries in North and
South America and 8 countries in Africa. Rice
provides 20% of the world’s dietary energy supply, while wheat supplies 19% and maize 5%.[16] A detailed analysis of nutrient content of
rice suggests that the nutrition value of rice
varies based on a number of factors. It
depends on the strain of rice, that is
between white, brown, black, red and
purple varieties of rice – each prevalent in different parts of the world. It also depends
on nutrient quality of the soil rice is grown
in, whether and how the rice is polished or
processed, the manner it is enriched, and how it is prepared before consumption. [17] An illustrative comparison between white
and brown rice of protein quality, mineral
and vitamin quality, carbohydrate and fat
quality suggests that neither is a complete
nutrition source. Between the two, there is
a significant difference in fiber content and minor differences in other nutrients. [18] Brilliantly colored rice strains such as the
purple rice derives its color from
anthocyanins and tocols. Scientific studies
suggest that these color pigments have
antioxidant properties that may be useful to
human health. In purple rice bran, hydrophilic antioxidants are in greater
quantity and have higher free radical
s cavenging activity than lipophilic
antioxidants. Anthocyanins and γ-tocols in
purple rice are largely located in the inner portion of purple rice bran. [19] Comparative nutrition studies on red, black and white varieties of rice suggest that
pigments in red and black rice varieties
may offer nutrition benefits. Red or black
rice consumption was found to reduce or
retard the progression of atherosclerosis
plaque development, induced by dietary cholesterol, in mammals. White rice
consumption offered no similar benefits, and
the study claims this to be due to absent
of antioxidants in red and black varieties of rice.[20] Comparison of rice to other major
staple foods. The nutrient
content of major staple foods in a raw form.
Raw grains, however, aren't edible and can
not be digested. These must be sprouted, or prepared and cooked for human
consumption. In sprouted and cooked form,
the relative nutritional and anti-nutritional
contents of each of these grains is
remarkably different from that of raw form
of these grains. Rice is a widely acceptable grain food all over the world.


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