At first you may think rice is ordinary but these humble grains have a long and rich history.
The first documented account of rice was by a Chinese emperor about 2,800 BC and it continues to be an integral part of Chinese life and cuisine. This is probably why the Chinese word for rice is the same as the word for food, and instead of asking, “How are you?” they ask “Have you had your rice today?”
But rice has made its mark around the world, not only in China. The Thai people say, “Come eat rice,” when they call their families for dinner and is also the first food a new Indian bride offers her husband. Furthermore, in the cold lands of the north, the Finns count the number of rice grains in the bride’s hair to predict how many children they’ll have.
Rice is also a symbol of life and fertility, which is why, in some parts of the world, it’s thrown as confetti at weddings.
Cultivation and consumption:
Rice has its own unique way of flourishing. It thrives in flooded fields and even in the dry lands of South America. Around the world, way over 150 million hectares (and growing) of land are devoted to growing rice. In fact, the only continent where rice is not grown is Antarctica.
There are more than 40 000 different variants of rice and over 29 000 grains of rice in just 500 g of long grain rice. Besides being used in beer, dog food, baby food, breakfast cereals, snacks, frozen foods and sauces, rice also helps to feed two-thirds of the world’s population.
Rice is one of the most important grains when it comes to human nutrition.
Rice is not only economical, but extremely versatile and very easy to prepare. It is healthy and nutritious, and ideal for any meal, no matter what time of day. A little bit of rice always goes a long way, like parboiled long grain rice, which swells to four times its original size when cooked.
Energy (kilojoules/calories)
Rice is an excellent source of energy. We use this energy to grow, as well as to perform everyday physical activities. Spekko Parboiled Long Grain Rice, when cooked according to instructions, has a low GI value of less than 55, which means moderate portions generally provide a slow release of energy, improve blood glucose control and may keep you feeling satisfied for longer.
Carbohydrates
Carbohydrates are fuel for our bodies. It is converted into glycogen, stored in our cells and released when we need it. Rice is a good source of carbohydrate, which is an essential part of a balanced diet.
Protein
Protein is the second largest component of rice. It has all eight of the essential amino acids, which are ultimately responsible for building muscle tissue, enzymes and antibodies, all of which make rice a high quality protein.
Vitamins & Minerals
Both white and brown rice contain essential vitamins and minerals, including the B-group vitamins, vitamin D, calcium, iron, zinc and phosphorus. Brown rice also contains Vitamin E, magnesium, potassium and manganese.
Fat
Rice is a rich source of nutrients, but low in fat. It contains no harmful saturated fats and trans-fatty acids, so as part of a balanced diet, it is sure to help to keep cholesterol levels in check.
General
Rice contains negligible amounts of sodium, less than 5 mg sodium per 100 g serving. It is therefore a superb food for people who need to watch their salt intake.