Rice

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Rice Description and Price in Kenya

Rice is a staple food for more than half of the world’s population, and 90% of the world’s rice comes from Asia. There are thousands of types of rice, but depending on how producers process them, they fit into two groups: white or brown (whole grain). White rice is the most common type, though brown rice offers more health benefits. Brown rice comes in a variety of shades, including reddish, purplish, or black. Manufacturers make many products from rice, including rice flour, rice syrup, rice bran oil, and rice milk.

NUTRITION

Both white and brown rice contain mainly carbohydrate and some protein, with virtually no fat or sugar. Cooked rice contains a lot of water, making up almost 70% of its total weight. Carbohydrate
Rice is primarily composed of carbohydrate, which makes up almost 80%Trusted Source of its total dry weight.

Most of the carbohydrate in rice is starch. Starch is the most common form of carbohydrate in foods.

Starch is made up of long chains of glucose called amylose and amylopectin. Different types of rice have varying amounts of these compounds, which affects the texture of the rice:

Rice is rich in amylose, meaning it does not stick together after cooking.

Sticky rice, or glutinous rice, is low in amylose and high in amylopectin, making it sticky after cooking. This makes it ideal for risottos, rice pudding, and eating with chopsticks.

Fiber

Brown rice contains a higher amount of dietary fiber than white rice — 1.6 g per 100 g. During the processing of white rice, the grain loses the bran, or seed coat, which contains most of the fiber. The bran contains mainly insoluble fibers, such as hemicellulose, and virtually no soluble fiber.

Heart health

Brown rice is a whole grain. Whole grains have a wide range of health benefits. According to the American Heart Association, whole grains improve blood cholesterol levels and reduce the risk of heart disease, stroke, type 2 diabetes, and obesity.

Brown rice contains several heart healthy components, such as minerals, antioxidants, lignans, and dietary fiber.

Eating high fiber rice as a substitute for white rice may aid weight loss, along with a decrease in cholesterol.

White and brown rice contain varying amounts of a soluble fiber called resistant starch. Resistant starch increases butyrate in the gut. Butyrate boosts gut health by reducing inflammation, improving gut barrier function, and reducing the risk of colon cancer.