World Library  
Flag as Inappropriate
Email this Article

White rice

Article Id: WHEBN0000601792
Reproduction Date:

Title: White rice  
Author: World Heritage Encyclopedia
Language: English
Subject: Paella, Arròs negre, Rice, Onigiri, Jasmine rice
Collection: Rice Dishes, Rice Varieties
Publisher: World Heritage Encyclopedia
Publication
Date:
 

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).[1] White rice is often enriched with some of the nutrients stripped from it during its processing.[2] Enrichment of white rice with B1, B3, and iron is required by law in the United States.[3][4] 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.[5] The bran in brown rice contains significant dietary fiber and the germ contains many vitamins and minerals.[6]

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

References

  1. ^ Beriberi, White Rice, and Vitamin B - A Disease, a Cause, and a CureCarpenter, Kenneth,
  2. ^ "Christiaan Eijkman, Beriberi and Vitamin B1". nobelprize.org. Retrieved 28 September 2015. 
  3. ^ Sharon Perkins. "How Is White Rice Healthy for Our Body?". LIVESTRONG.COM. Retrieved 28 September 2015. 
  4. ^ "7 U.S. Code § 1431c - Enrichment and packaging of cornmeal, grits, rice, and white flour available for distribution". cornell.edu. Retrieved 28 September 2015. 
  5. ^ "Brown Rice vs. White Rice: Which Is Better?". WebMD. Retrieved 28 September 2015. 
  6. ^ Difference between white and brown rice

External links

This article was sourced from Creative Commons Attribution-ShareAlike License; additional terms may apply. World Heritage Encyclopedia content is assembled from numerous content providers, Open Access Publishing, and in compliance with The Fair Access to Science and Technology Research Act (FASTR), Wikimedia Foundation, Inc., Public Library of Science, The Encyclopedia of Life, Open Book Publishers (OBP), PubMed, U.S. National Library of Medicine, National Center for Biotechnology Information, U.S. National Library of Medicine, National Institutes of Health (NIH), U.S. Department of Health & Human Services, and USA.gov, which sources content from all federal, state, local, tribal, and territorial government publication portals (.gov, .mil, .edu). Funding for USA.gov and content contributors is made possible from the U.S. Congress, E-Government Act of 2002.
 
Crowd sourced content that is contributed to World Heritage Encyclopedia is peer reviewed and edited by our editorial staff to ensure quality scholarly research articles.
 
By using this site, you agree to the Terms of Use and Privacy Policy. World Heritage Encyclopedia™ is a registered trademark of the World Public Library Association, a non-profit organization.
 



Copyright © World Library Foundation. All rights reserved. eBooks from World eBook Library are sponsored by the World Library Foundation,
a 501c(4) Member's Support Non-Profit Organization, and is NOT affiliated with any governmental agency or department.