| Moisture | 13.3% | Protein | 7.5% |
|---|---|---|---|
| Fat | 1.0% | Minerals | 0.9% |
| Fibre | 0.6% | Carbohydrates | 76.7% |
| Calcium | 10 mg | Phosphorus | 190 mg |
| Iron | 3.2 mg |
Rice is much-revered oriental food, main source of calories.Rice can be categorised in many forms, i.e, Brown Rice, Milled Rice, handpounded Rice, Polished Rice and Parboiled Rice. Rice has been cultivated in south eastern Asia since ancient times where it is one of the oldest of food crops.It was grown in ancient India as far back as 3000 BC, when it appeared as a plant called 'Newaree'. Rice are now grown over 90 percent of the total area of 100 million hectares in southern and eastern Asia.
The protein content of the rice is lower than that of wheat, but is of superior quality and utilised better by the body than the wheat protein.
Rice is mentioned as a source of health.It was revered as a food of divine health and used in religious offerings. Rice is one of the most easily digestible food, being fully digested in an hour.
Rice is usually cooked by boiling in water, or by staeming and is eaten mostly with pulses,vegetables, fish or meat.
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