White rice

<p>Source:<a href="http://en.wikipedia.org/wiki/White_rice">http://en.wikipedia.org/wiki/White_rice</a></p>

<p>

<b>White rice</b> is the name given to milled <a href="http://en.wikipedia.org/wiki/Rice" title="Rice" >rice</a> that has had its <a href="http://en.wikipedia.org/wiki/Husk" title="Husk" >husk</a>, <a href="http://en.wikipedia.org/wiki/Bran" title="Bran" >bran</a>, and <a href="http://en.wikipedia.org/wiki/Cereal_germ" title="Cereal germ" >germ</a> removed. This alters the flavour, texture and appearance of the rice and helps prevent <a href="http://en.wikipedia.org/wiki/Spoilage" title="Spoilage" class="mw-redirect" >spoilage</a> and extend its storage life. After milling, the rice is polished, resulting in a seed with a bright, white, shiny appearance.

The polishing process removes important nutrients. A diet based on unenriched white rice leaves people vulnerable to the neurological disease <a href="http://en.wikipedia.org/wiki/Beriberi" title="Beriberi" >beriberi</a>, due to a deficiency of <a href="http://en.wikipedia.org/wiki/Thiamine" title="Thiamine" >thiamine</a> (vitamin B<sub >1</sub>). White rice is often enriched with some of the nutrients stripped from it during its processing.<sup id="cite_ref-0" class="reference" ><a href="http://en.wikipedia.org/wiki/White_rice#cite_note-0" >[1]</a></sup>Enrichment of white rice with <a href="http://en.wikipedia.org/wiki/Thiamine" title="Thiamine" >B<sub >1</sub></a>, <a href="http://en.wikipedia.org/wiki/Niacin" title="Niacin" >B<sub >3</sub></a>, and <a href="http://en.wikipedia.org/wiki/Iron#Biological_role" title="Iron" >iron</a> is required by law in the <a href="http://en.wikipedia.org/wiki/United_States" title="United States" >United States</a>.

At various times, starting in the 19th century, <a href="http://en.wikipedia.org/wiki/Brown_rice" title="Brown rice" >brown rice</a> and <a href="http://en.wikipedia.org/wiki/Wild_rice" title="Wild rice" >wild rice</a> have been advocated as healthier alternatives.<sup id="cite_ref-1" class="reference" ><a href="http://en.wikipedia.org/wiki/White_rice#cite_note-1" >[2]</a></sup> The bran in brown rice contains significant <a href="http://en.wikipedia.org/wiki/Dietary_fiber" title="Dietary fiber" >dietary fiber</a> and the germ contains many vitamins and minerals. (See <a href="http://en.wikipedia.org/wiki/Whole_grain" title="Whole grain" >whole grain</a>.)

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.

Typically 100 g of uncooked rice produces around 240-260 g of cooked grains.</p>

<ul >

<li ><a href="http://en.wikipedia.org/wiki/Parboiled_rice" title="Parboiled rice" >Parboiled rice</a></li>

</ul>

<h2 >[<a href="http://en.wikipedia.org/w/index.php?title=White_rice&action=edit&section=2" title="Edit section: External links" >edit</a>]External links</h2>

<ul >

<li ><a rel="nofollow" class="external text" href="http://www.ucpress.edu/books/pages/8742.html" >Carpenter, Kenneth, <i>Beriberi, White Rice, and Vitamin B - A Disease, a Cause, and a Cure</i></a></li>

<li ><a rel="nofollow" class="external text" href="http://recomparison.com/comparisons/100276/white-rice-vs-brown-rice-vs-basmati/" >Difference between white and brown rice</a></li>

</ul>

<h2 >[<a href="http://en.wikipedia.org/w/index.php?title=White_rice&action=edit&section=3" title="Edit section: References" >edit</a>]References</h2>

<li id="cite_note-0" ><b><a href="http://en.wikipedia.org/wiki/White_rice#cite_ref-0" >^{</a></b> }<a rel="nofollow" class="external text" href="http://nobelprize.org/educational/medicine/vitamin_b1/eijkman.html" >"Christiaan Eijkman, Beriberi and Vitamin B1". Nobelprize.org. 6 Aug 2010</a></li>

<li id="cite_note-1" ><b><a href="http://en.wikipedia.org/wiki/White_rice#cite_ref-1" >^{</a></b> }<a rel="nofollow" class="external free" href="http://diabetes.webmd.com/news/20100614/brown-rice-vs-white-rice-which-is-better" >http://diabetes.webmd.com/news/20100614/brown-rice-vs-white-rice-which-is-better</a></li>

</ol>

White rice

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