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    Rice has been cultivated in China since ancient times and was introduced to India before the time of the Greeks. Records of rice cultivation in China go back 4,000 years. In classical Chinese, the words for agriculture and for rice are synonymous, indicating that rice was already the staple crop at the time the language was taking form. In several Asian languages the words for rice and food are identical. Many ceremonies have arisen in connection with planting and harvesting rice, and the grain and the plant are traditional motifs in Oriental art. Thousands of rice varieties are now known, both cultivated and diminished, and the original form is unknown.

    Brown rice has a greater food value than white, since the outer brown coatings contain the proteins and minerals; the white endosperm is chiefly carbohydrate. As a food, rice is low in fat and in protein, compared with other cereal grains. The miracle rices have grains richer in protein than the old varieties. In the East rice is eaten with foods and sauces made from the soybean, which supply lacking elements and prevent diseases. Elsewhere, especially in the United States, rice processing techniques have produced breakfast and snack foods for retail markets. Deficient in gluten, rice cannot be used to make bread unless its flour is mixed with flour made from other grains.

Healthy Diet

    It has been estimated that half the world's population subsists wholly or partially on rice. Ninety percent of the world crop is grown and consumed in Asia. American consumption, although increasing, is still only about 25 Ib (11 kg) per person annually, as compared with 200 to 400 Ib (90-181 kg) per person in parts of Asia. Rice is the only major cereal crop that is primarily consumed by humans directly as harvested, and only wheat and corn are produced in comparable quantity. Plant breeders at the International Rice Research Institute in the Philippines, attempting to keep pace with demand from a burgeoning world population, have repeatedly developed improved varieties of "miracle rice" that allow farmers to increase crop yields substantially.

Nutritional Value Per 100 gr
Sodium : 5,000 mg
Potassium : 120,000 mg
Calcium : 60,000 mg
Magnesium : 31,000 mg
Iron : 1,500 mg
Phosphorus : 136,000 mg
Vitamin E : 0,130 mg
Vitamin B1 : 0,100 mg
Vitamin B2 : 0,070 mg
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