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Rice does not contain gluten, so is suitable for people on a gluten-free diet. [43] Rice is a good source of protein and a staple food in many parts of the world, but it is not a complete protein as it does not contain all of the essential amino acids in sufficient amounts for good health. [44]
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 (corn) 5%. [29]
Oryza sativa, having the common name Asian cultivated rice, [2] is the much more common of the two rice species cultivated as a cereal, the other species being O. glaberrima, African rice. It was first domesticated in the Yangtze River basin in China 13,500 to 8,200 years ago.
Wild rice, also called manoomin, mnomen, psíŋ, Canada rice, Indian rice, or water oats, is any of four species of grasses that form the genus Zizania, and the grain that can be harvested from them. The grain was historically and is still gathered and eaten in North America and, to a lesser extent, China , [ 2 ] where the plant's stem is used ...
Rice is an extremely water intensive crop, and as a result requires quite a bit of irrigation "that must be secured from other sources." [ 5 ] However, Arkansas rice growers have adopted water saving irrigation practices where natural slopes and soil depths can be utilized in order to retain water.
Rice is called ‘white gold’ in Vietnam and has a link to the Sanskrit name ‘Dhanya’ (meaning: "the sustainer of the human race"), the name given to Rice in India. In Vietnam, there is a folklore that is narrated on rice. According to the folk legend, in ancient times, rice was not produced but was summoned by fervent prayers by people.
Deepwater rice is a staple food grown on roughly 90,000 km 2 (35,000 sq mi) of land. The main areas where it is grown are in Southeast Asia including Northeastern India, where more than 100 million people rely on its production for their livelihood. [2]
Cooked, long-grain brown rice is 70% water, 26% carbohydrates, 3% protein, and 1% fat. In a reference amount of 100 grams (3.5 oz), cooked brown rice supplies 123 calories of food energy, and is a rich source (20% or more of the Daily Value, DV) of manganese (36% DV) and moderate source (11-17% DV) of magnesium, phosphorus, niacin, and thiamine.