White rice

white rice

White rice is the name given to milled rice that has had its husk, bran, and germ removed. This alters the flavour, texture and appearance of the rice and helps prevent spoilage and extend its storage life. After milling, the rice is polished, resulting in a seed with a bright, white, shiny appearance.

The milling and polishing processes both remove important nutrients. A diet based on unenriched white rice leaves people vulnerable to the neurological disease beriberi, due to a deficiency of thiamine (vitamin B₁). White rice is often enriched with some of the nutrients stripped from it during its processing.^[1] Enrichment of white rice with B₁, B₃, and iron is required by law in the United States,^[2][3] although these nutrients are only a small portion of what has been removed.^{[citation needed]} As with all natural foods, the precise nutritional composition of rice varies slightly depending on the variety, soil conditions, environmental conditions and types of fertilizers.

At various times, starting in the 19th century, brown rice and wild rice have been advocated as healthier alternatives.^[4] The bran in brown rice contains significant dietary fiber and the germ contains many vitamins and minerals.

Typically, 100 grams of uncooked rice produces around 240 to 260 grams of cooked grains, the difference in weight owing to absorbed cooking water.

See also

• Parboiled rice
• Rice husks
• Whole grain

External links

• Carpenter, Kenneth, Beriberi, White Rice, and Vitamin B - A Disease, a Cause, and a Cure
• Difference between white and brown rice

References

1. ↑ "Christiaan Eijkman, Beriberi and Vitamin B1". Nobelprize.org. 6 Aug 2010
2. ↑ http://www.livestrong.com/article/319009-white-rice-diet
3. ↑ http://www.law.cornell.edu/uscode/text/7/1431c
4. ↑ http://diabetes.webmd.com/news/20100614/brown-rice-vs-white-rice-which-is-better