COMPOSITION
The chemical composition of rice is influenced to some extent by genetic and environmental factors. The composition of Indian rice is; moisture, 10.9-13.8 proteins, 5.5-9.3; carbohydrates, 73.4-80.8; fiber, 0.2-1.0; and mineral matter, 0.8-2.0 percent. The germ, the per carp and the aleuronic layers, which are richer than endosperm, in nutrients like protein, mineral and vitamins are separated from the grain during milling along with the husk.
The major carbohydrate of rice is starch (72-75 per cent). Rice also contains some freee sugars like glucose, sucrose and dextrin. The protein content of rice is lower than that of wheat. The rice proteins are more rich in arginine compared to other cereal proteins. They are deficient in lysine and threonine. Most of the minerals present in rice are located in the pericarp and germ. Polished rice is poor in calcium and iron.
NUTRITIVE VALUE OF RICE
Food |
Energy
K.cal |
Protein
g |
Fat
g |
Carbohydrates
g |
Calcium
mg |
Iron
mg |
bCarotene
mcg |
Thiamine
mg |
Ribo-
flavin
mg |
Niacin
mg |
Rice, parboiled, hand pounded |
349 |
8.5 |
0.6 |
77.4 |
10 |
2.8 |
9 |
0.27 |
0.12 |
4.0 |
Rice, parboiled,
milled |
346 |
6.4 |
0.4 |
79.0 |
9 |
1.0 |
- |
0.21 |
0.05 |
3.8 |
Rice, raw, hand-pounded |
346 |
7.5 |
1.0 |
76.7 |
10 |
3.2 |
2 |
0.21 |
0.16 |
3.9 |
Rice, raw, milled |
345 |
6.8 |
0.5 |
78.2 |
10 |
0.7 |
0 |
0.06 |
0.06 |
1.9 |
Rice has potential in a wide range of food categories. Besides having nutritional and medicinal benefits, the by-products of rice are equally important and beneficial. By-products from growing rice create many valuable and worthwhile products. The unedible parts that are discarded through the milling process and the edible part could be transformed into some products.
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