Rice is one of the oldest cultivated crops, first mentioned in
history as far back as 2,800 BC in China.
Rice is a staple crop and
forms the foundation of the diet for two-thirds of the world’s
Nutrition and Health Benefits of Rice
- Rice is an excellent source of energy, especially energy-giving
carbohydrates, which are used in the body for brain performance,
physical activity, bodily functions and everyday growth and repair.
- After carbohydrate, protein is the second most abundant constituent
of rice. When compared to that of other grains, rice protein is
considered one of the highest quality proteins.
- Rice is low in fat and cholesterol free.
- Rice is packed full of vitamins and minerals and provides an
excellent source of vitamin E, B vitamins (thiamin, niacin, riboflavin)
- Rice is gluten free and the most non-allergenic of all grains. Rice has been found to be very easy to digest.
Allergic reactions to rice are rare in the
western world, and rice can be an invaluable alternative source of
carbohydrate and energy for anyone allergic to gluten or wheat. Rice is
permitted on a gluten-free and wheat–free diet.
(Sourced from www.riceassociation.org.uk)