Nutritive Value of Rice

Nutritive value of Rice
Next
Introduction
Rice provides 20% of the world's dietary energy

supply while wheat supplies 19% and maize a
mere 5%.
Rice is a good source of thiamine,

riboflavin, niacin and dietary fiber.
In its natural unmilled state, rice come in many

colors including brown, red, purple, the most
famous white and even black.
Different rice varieties have different

percentages of these nutrients in them.
End Next
Why should I eat
End Previous Next

One cup of brown rice cooked (195g) has
216.4 calories 1.76g of fat
0.64g of monosaturated fat
0.63g of polyunsaturated fat
0.35g of saturated fat
44.8g of carbohydrate
5.03g of protein
0.66g of fibre
0.19mg of thiamine (B1)
0.05mg of riboflavin
2.98mg of nicotinic acid
0.28mg of pantothenic acid
0.28mg of vitamine B 6
7.80mg of folic acid
19.50mg of calcium
0.82 mg of iron and
1.23mg of zinc.
Source:http://www.rice-milk.com/ rice-nutritional-value.html
End Previous Next
Rice Nutrient Chart
The following rice nutrition chart gives an idea
about the basic nutritional value of three types
of rice- white rice, brown rice and parboiled rice
Rice (1/4 Cup Calories Protein

Carbohydrates(g) Fat (g) Fiber(g)
Raw) (kcal) (g)
White Rice
(Unenriched) 169 36.98 0.31 0.60 3.30
Parboiled
(Unenriched) 172 37.80 0.26 0.79 3.14
Brown Rice 171 35.72 1.35 1.62 3.64
Source: USDA Nutrient Database for Standard Reference
End Next
Rice Nutrient Chart
The nutrients components of white and

parboiled rice are those of unenriched rice
which are different from enriched rice.
Enriched rice are fortified with vitamins B1, B3 and

iron that are lost during processing of rice but it
lacks in some minerals like magnesium etc. that
are present in brown rice.
End Previous Next

Rice Nutritional Benefits
Excellent source of carbohydrates: Rice is a great
source of complex carbohydrates, which is an
important source of the fuel our bodies need.
Good energy source: Carbohydrates are broken
down to glucose, most of which is used as energy
for exercise and as essential fuel for the brain.
Low fat, Low salt, No cholesterol: Rice is healthful
for what it does not contain. Rice has no fat, no
cholesterol and is sodium free. Rice is an
excellent food to include in a balanced diet.
A good source of vitamins and minerals:
such as thiamine, niacin, iron, riboflavin,
vitamin D, calcium, and fiber.
No gluten: Rice is gluten free. All rice is gluten
free, making rice the essential choice for people
with gluten free dietary requirements.
End Next
Rice Nutritional Benefits
No sugar
No additives and preservatives: Rice contains no
additives or preservatives, making it an excellent
inclusion in a healthy and balanced diet.
Contains resistant starch: Rice also contains
resistant starch, which is the starch that reaches
the bowel undigested. This encourages the growth
of beneficial bacteria, keeping the bowel healthy.
Non-allergenic Cancer prevention and diet: Whole
grains (such as brown rice) contain high amounts of
insoluble fiber-the type of fiber some scientists believe
may help protect against a variety of cancers.
It is a fair source of protein containing all eight

amino acids
End Previous Next

Some Interesting Facts about Rice
More than 90 percent of the world's rice is grown and

consumed in Asia, where people typically eat rice
two or three times a daily. Rice is the staple diet of
half the world's population.
Hundreds of millions of the poor spend half to three

fourths of their incomes on rice and only rice.
To plough 1 hectare of land in the traditional way, a

farmer and his water buffalo must walk 80 km.
It takes 5,000 liters of water to produce 1 kg of

irrigated rice.
End Next
More than 140,000 varieties of cultivated rice (the

grass family Oryza sativa) are thought to exist but the
exact number remains a mystery.
Three of the world's four most populous nations are

rice-based societies: People's Republic of China, India,
and Indonesia. Together, they have nearly 2.5 billion
people almost half of the world's population.
The average Asian consumer eats 150 kg of rice

annually compared to the average European who
eats 5 kg.
Every year, 50 million people are added to Asia's

soaring population of 3.5 billion.
End Previous Next

Improved varieties are planted on 3/4th of Asia's rice
land and are responsible for producing most of the
continent's rice.
Asia is home to 250 million rice farms. Most are

less than 1 hectare.
In several Asian languages the words for 'food'

and 'rice' are identical.
Rice is thrown on newly married couples as a

symbol of fertility, luck and wealth.
65 kilos of rice are milled annually for every

person on earth.
End Previous Next

Brown Rice
Brown rice is simply white rice that has not had
the brown-colored bran covering removed. So
brown rice is considered a whole grain.
Why remove the bran?
Because most people prefer white rice

since it is fluffier and cooks faster than brown.
End Next
Brown Rice
Since brown rice still has the bran intact, it has
more fiber than white rice.
One cup of brown rice has 3 1/2 grams of fiber

while the same amount of white rice has less than
one gram of fiber.
Brown rice also contains nutrients like

magnesium, manganese, and zinc.
White rice has reduced levels of these nutrients, but

is often fortified with iron, and some B vitamins.
Source: http://nutrition.about.com
End Previous Next

Medicinal use of rice
Rice is believed by some to have medicinal
properties. Although, this is not scientifically
proven effective, it has been used in many
countries for medicinal purpose. For example:
Philippines: Rice polishing-the bran-is extracted

and used as an excellent source of Vitamin B to
prevent and cure beri-beri.
Malaysia: In the Medicinal Book of Malayan Medicine, it is

prescribed that boiled rice "greens" can be used as an eye
lotion and for use with acute inflammation of the inner body
tissues. The book also recommends applying a mixture of
dried, powdered rice on certain skin ailments.
End Next
Medicinal use of rice
Cambodia: The hulls (husk) of mature rice plants
are considered useful for treating dysentery. The
hulls of a three-month old rice plant are thought to
be diuretic.
China: The Chinese believe rice strengthens the spleen, as

well as "weak stomach," increases appetite, and cures
indigestion. Dried sprouted rice grains were once used as
an external medicine to aid in digestion, give tone to
muscles, and expel gas from the stomach and intestines.
India: Rice water is prescribed by the Pharmacopoeia of

India as an ointment to counteract inflamed surface.
Source: http://www.rice-trade.com/rice-nutritional-facts.html
End Previous Next

High Order Reading
Steps Taken to Improve Rice Nutrition
Looking at the extent of rice consumption, there has been

an awareness for not only increasing rice production but
also to improve rice nutrition through various techniques.
Two of such steps that are adopted for improving rice

nutrition value involve farmers and rice scientists- these
can be called
traditional plant breeding techniques and
scientific research
to improve rice nutritional value.
Source:
http://nutritiondata.self.com/facts/cereal-grains-and-pasta/5707/2
http://www.csrees.usda.gov
End Next
Steps Taken to Improve Rice Nutrition
Plant Breeding Techniques
These techniques use selected rice varieties having

superior nutrient content. These superior rice varieties are
bred with common rice varieties to enhance their nutrient
content.
Scientific Techniques
These techniques modify the genetic code to enhance

nutritional value of rice. A new type of rice- the golden rice-
is the best example of breakthrough in research regarding
rice nutrition. These new rice type, golden rice, contains
added carotenoids (precursors to vitamin) from daffodil
genes.
End Previous Next

Let us sum up
Benefits from rice
Excellent source of carbohydrates
Good energy source
Low fat, low salt, no cholesterol

No gluten
Low sugar
No additives and preservatives
Contains resistant starch

Non-allergenic Cancer prevention and diet
Source of protein
End Previous

Nutritive Value of Rice

Uploaded by

Document Information

Original Description:

Original Title

Copyright

Available Formats

Share this document

Share or Embed Document

Sharing Options

Did you find this document useful?

Is this content inappropriate?

Copyright:

Available Formats

Nutritive Value of Rice

Uploaded by

Copyright:

Available Formats

Nutritive value of Rice

Rice provides 20% of the world's dietary energy

Rice is a good source of thiamine,

In its natural unmilled state, rice come in many

Different rice varieties have different

Why should I eat

End Previous Next

Rice (1/4 Cup Calories Protein

Brown Rice 171 35.72 1.35 1.62 3.64

Source: USDA Nutrient Database for Standard Reference

The nutrients components of white and

Enriched rice are fortified with vitamins B1, B3 and

End Previous Next

It is a fair source of protein containing all eight

End Previous Next

More than 90 percent of the world's rice is grown and

Hundreds of millions of the poor spend half to three

To plough 1 hectare of land in the traditional way, a

It takes 5,000 liters of water to produce 1 kg of

More than 140,000 varieties of cultivated rice (the

Three of the world's four most populous nations are

The average Asian consumer eats 150 kg of rice

Every year, 50 million people are added to Asia's

End Previous Next

Asia is home to 250 million rice farms. Most are

In several Asian languages the words for 'food'

Rice is thrown on newly married couples as a

65 kilos of rice are milled annually for every

End Previous Next

Why remove the bran?

Because most people prefer white rice

One cup of brown rice has 3 1/2 grams of fiber

Brown rice also contains nutrients like

White rice has reduced levels of these nutrients, but

End Previous Next

Philippines: Rice polishing-the bran-is extracted

Malaysia: In the Medicinal Book of Malayan Medicine, it is

China: The Chinese believe rice strengthens the spleen, as

India: Rice water is prescribed by the Pharmacopoeia of

End Previous Next

Looking at the extent of rice consumption, there has been

Two of such steps that are adopted for improving rice

Plant Breeding Techniques

These techniques use selected rice varieties having

These techniques modify the genetic code to enhance

End Previous Next

Benefits from rice

Excellent source of carbohydrates

Good energy source

Low fat, low salt, no cholesterol

No additives and preservatives

Contains resistant starch

You might also like