Project Description
rice
Organic rice is produced without the use of chemicals that may damage or modify the nutritional quality of the cereal grains.
Rice is a cereal grain, which belongs to the grass species Oryza sativa and Oryza glaberrima, also known as Asian and Australian rice respectively*.
The grain comes in more than 40,000 varieties with different shapes, sizes, texture, aroma and colors: white, brown, rose, noodle, black pearl, red yeast, wild, jasmine. Last but not least, the sushi rice.
Every variety can be long grain, medium grain, and short grain and take a very short preparation time.
This cereal grain is the third-highest worldwide production, after sugarcane and maize and it is the most important grain with regard to human nutrition and caloric intake, providing more than one fifth of the calories consumed worldwide by humans.
*https://www.organicfacts.net/health-benefits/cereal/health-benefits-of-rice.html
Nutritional properties
Rice is the most important grain with regard to human nutrition and caloric intake because it provides most of the nutrients and is rich in omega-6 fatty acids, which are known for their anti-inflammatory properties.
Most varieties contain a high amount of carbohydrates and protein. The fiber content varies according to types of rice. For eg., brown rice has more fiber than white rice and therefore, is a healthy option.
According to USDA National Nutrient Database, it is also rich in minerals like calcium, iron, sodium, potassium, manganese, selenium, and copper. The vitamins in it include niacin, pantothenic acid, and thiamin. Rice is the best gluten-free option and it contains negligible fat.
Organic rice has the highest quality because it is produced without the use of chemicals that may damage or modify the nutritional quality of the cereal grains.
