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Rice
Rice originated from Southeast Asia and is the second most highly consumed food in the world. There are over 7,000 varieties of rice which are either aquatically grown (or paddy-grown) or hill-grown.
Rice is classified in two ways-by its grain size and its color (brown or white). White rice has been stripped of its nutritious germ and bran layers which contain the grain's nutrients. Rice can be further classified by its grain size- long-, medium- or short-grain. Short-grain rice has a higher starch content than either the long- or medium-grain varieties that causes the grains to stick together when cooked.
Brown rice provides a good source of magnesium and selenium and also provides ferulic acid and gamma oryzanol.
Rice is gluten free.
Glycemic Index = 55
Glycemic Load = 18
* Brown rice
The Benefits
- Special diets: Elimination Diet, Gluten-Free Diet, Gluten-Free/Dairy-Free Diet, High Protein Diet, Low FODMAP Diet, Low Histamine Diet, Pescetarian Diet, Vegetarian Diet
- Excellent Source of: Manganese
- Good Source of: Magnesium, Selenium
- Preferences: No Fish, No Red Meat, No Pork, No Eggs, No Shellfish, No Gluten, No Nuts, No Seeds, No Soy, No Dairy, No Poultry, No Corn, No Yeast, No Molds, No Coconut, No Pseudograins, No Peanuts, No Citrus, No Nightshade, No Legumes, Low Cholesterol, Low Fat, Low Sodium, Low Sugars, Low Saturated Fat
Related Foods
Related Nutrients
Selecting and Storing
Brown rice, due to the presence of the oil in the bran, increases the risk of rancidity. Store brown rice in an airtight container in the refrigerator for up to 6 months.
