Description
Rice is much-revered oriental food and the most important tropical cereal. It is a staple food of about half the human race and often the main source of calories and the principal food of many million of people.
Rice from which only husk has been removed. But layers of bran and most of the germ retained, is known brown rice. Rice from which husk, germ and bran layers as almost been removed completely by power machinery is known as a milled rice.
Rice milled to a high degree is known as White rice. Rice from which husk, germ and bran as been partially remove without the use of machinery is known as hand-pounded rice.
Rice milled to a high degree and then coated with some foreign substance such as glucose or talcum is known as polished rice. Paddy specially produced by steaming or soaking in water, then heated and dried, is called parboiled paddy. It can then be milled to various degree or home pounded. parboiled milled or parboiled home pounded.
Origin and Distribution
Rice as been cultivated in Southern Asia since ancient times where is one of the oldest food crops. The date or place of the domestication are not known with certainty. One of the earliest mention of rice dates back to 2800 BC, when a Chinese emperor establish a ceremonial ordinance for the planting of rice that will later be used by the royal physicians for healing purpose. It was grown in ancient India as far back as 3000 BC, when it appeared as a plant called {Nawaree} The general opinion consensus of opinion is that rice was domesticated in India or Indo-China and probably in Southern India. Enormous quantities of rice are now grown over 90% of total area of 100 million hectares in Southern and Eastern Asia.
Food Value
Starch constitutes the bulk of the rice grain. the protein content of rice is lower than that of wheat, but is of superior quantity and utilized better by the body than the wheat protein.
The ancient and modern oriental healers through tradition medicines have always advocated on the use of natural brown rice as a key youthful-health building. The processing remove many of the valuable B-complex vitamin and some of the minerals.
Natural Benefit and Curative properties
Rice as always been considered as a magical healer in the East. It was originally believed to have medicinal value that could restore tranquility and peace to those who were easily upset. It has always been mentioned in early oriental writings that natural whole grain brown rice is perfect healing food. In the ancient literature of Thailand, Burma, Malaya and Indo-China rice is mentioned as a source of health, it was also revered as a food of divine health and used in religious offerings.
Modern researches have confirmed the believe of ancient oriental folk physicians that the eating of brown rice is a source of serenity and tranquility. It as been shown to contain all element for maintenance of good heath.
Rice is about 98% digestible. It is one of the most easily and quickly digested of all food-- being fully digested in an hour. Rice starch is different from other grain starch as it contain 100% amylopectin which is most completely and easily digested grain starch. This make rice in ideal health food for those who seek speedy and healthy assimilation.
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