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Rice | Peer Reviewed Journals
Journal of Nutrition & Food Sciences

Journal of Nutrition & Food Sciences
Open Access

ISSN: 2155-9600

Rice

Rice is the seed of the grass species Oryza glaberrima or Oryza sativa. As a cereal grain, it is the most widely consumed staple food for a large part of the world's human population, especially in Asia and Africa. It is the agricultural commodity with the third-highest worldwide production, after sugarcane and maize.White rice has a higher glycemic index, which means its carbs convert more quickly into blood sugar than brown rice. Higher intakes of white rice may result in a higher risk of type 2 diabetes.Rice can serve as a good source of B vitamins (including thiamin, niacin, and riboflavin) and iron. Rice is also an excellent source of manganese and magnesium. Brown rice provides more vitamins than white rice.

Relevant Topics in Clinical Sciences

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