Rice
With our expertise a serious buyer
can opt for their specific requirement from
India, Pakistan, Thailand & Vietnam.
Rice is one of the oldest
food-grains known to man. The
 whole and broken
kernels are obtained from the species Oryza sativa L.
Rice is classified on the basis of grain
length viz. Long grain,
Medium grain and short grain. Classification is
generally based
in accordance with kernel length / width (L / w) ratio.
| Grain size |
L / W ratio |
Kernel length |
Kernel length & L / W ratio |
| Long grain |
3.1 mm + |
6.6 mm + |
6.0 mm + L/W <2 but >3 OR 6.0 mm + L/W <3 + |
| Medium grain |
2.1 mm to 3.0 mm |
6.2 mm + but less than 6.6 mm |
5.2 mm + but > 6.0 mm L/W >3 |
| Short grain |
2.0 mm or less |
6.2 mm or less |
>5.2 mm + L/W >2 |
Primarily a high energy calorie food - the major part of rice consists of
carbohydrate in the form of starch, which is about 72-75 % of the total grain
composition.
The protein content of rice is around 7 %.
The protein of rice contains glutelin, which is also known as oryzenin.
The nutritive value of rice protein (biological value = 80) is much higher
that that of wheat (biological value = 60) and maize (biological value = 50)
or other cereals.
Rice contains most of the minerals mainly located in the pericarp and
germ and about 4 % phosphorus.
Rice also contains some enzymes.
Nutritional value of edible portion of rice per 100 gram
|
Type of Rice |
Energy (cal.) |
Protein (g) |
Fat (g) |
Ca (mg) |
Thiamin (mg) |
Riboflavin (mg) |
Niacin (mg) |
| Raw
(Milled) |
345 |
6.8 |
0.5 |
10 |
3.1 |
0.06 |
1.9 |
|
Par-boiled (Milled) |
346 |
6.4 |
0.4 |
9 |
4 |
0.05 |
3.8 |
|
Flakes |
346 |
6.6 |
1.2 |
20 |
20 |
0.05 |
4.0 |
|
Puffed |
325 |
7.5 |
0.1 |
20 |
6.6 |
0.01 |
4.1 |
Source : Nutritive value of Indian Foods, by
Gopalan, C. et al., (1971), Indian Council of Medical Research Publication,
pp.60-114
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