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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.

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